Food Science and Biotechnology

Korean Society of Food Science and Technology (한국식품과학회)
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Antioxidant Activity of Main and Fine Roots of Ginseng (Panax Ginseng C.A. Meyer) Extracted with Various Solvents

  • Kim, Ji-Sang (Department of Food and Nutrition, Kyung Hee University) ;
  • Yoon, Ki-Sun (Department of Food and Nutrition, Kyung Hee University) ;
  • Lee, Young-Soon (Department of Food and Nutrition, Kyung Hee University)
  • Published : 2008.02.29
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Abstract

The objective of this study was to investigate antioxidant activities of freeze-dried, main root, and fine root of ginseng (Panax ginseng CA. Meyer), which were extracted with various solvents including ethanol, methanol, and water. Ethanol extracts in both parts showed the most powerful scavenging activities against DPPH radicals. Especially, ethanol extract of fine root had higher reducing power and antioxidant capacity than that of main root. The highest antioxidant activity in linoleic acid emulsion system was also observed in fine root extracted with ethanol, followed by methanol and water. Both ferrous ion chelating activity and ferric reducing antioxidant power (FRAP) of extracts were increased with the increase of extracts concentration. These results suggest that ethanol extract of fine root of ginseng has the most effective antioxidant capacity compared to the methanol and water extracts tested in the present study. Thus it can be applied for the effective extraction of functional material from ginseng for the usage of pharmaceutical and/or food industries.

Keywords

References

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