The Korean Journal of Food And Nutrition (한국식품영양학회지)

The Korean Society of Food and Nutrition (한국식품영양학회)
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Antioxidant Activities of Hydropoic-cultured Ginseng Roots and Leaves

수경재배 인삼 뿌리와 잎의 항산화 활성

  • Lee, Youn Ri (Dept. of Food and Nutrition, Daejeon Health Sciences College) ;
  • Seo, Jeong Hyun (Dept. of Food Science and Biotechnology, Chungbuk National University) ;
  • Hong, Chae Young (Dept. of Food Science and Biotechnology, Chungbuk National University) ;
  • Kim, Kil Ho (Dept. of Food Science and Biotechnology, Chungbuk National University) ;
  • Lee, Junsoo (Dept. of Food Science and Biotechnology, Chungbuk National University) ;
  • Jeong, Heon Sang (Dept. of Food Science and Biotechnology, Chungbuk National University)
  • 이연리 (대전보건대학 식품영양과) ;
  • 서정현 (충북대학교 식품생명공학과) ;
  • 홍채영 (충북대학교 식품생명공학과) ;
  • 김길호 (충북대학교 식품생명공학과) ;
  • 이준수 (충북대학교 식품생명공학과) ;
  • 정헌상 (충북대학교 식품생명공학과)
  • Received : 2020.02.12
  • Accepted : 2020.02.17
  • Published : 2020.02.29
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Abstract

This study was conducted to investigate the antioxidant activities on hydropoic-cultured ginseng roots (HGR) and leaves (HGL). The samples were lyophilized, extracted with 80% ethanol, and then evaluated the antioxidant activities compare with conventional-cultured ginseng. Total polyphenol content of ginseng, HGR, and HGL were 128.85±0.41, 115.74±1.28, and 282.15±5.15 mg/g, respectively. The DPPH radical scavenging activity(IC50) was the highest value of 6.47±0.13 mg/mL in the HGL. The ABTS radical scavenging activity was the highest value of 29.37±0.37 mg AA eq/g in HGL, and ginseng and HGR were 10.23±0.49 and 8.18±0.37 mg AA eq/g, respectively. The reducing power of ginseng, HGR, and HGL were 0.56±0.01, 0.53±0.01, and 0.68±0.01, respectively. Chelating effect was the highest value of 92.65±3.42% in HGL. The results of this study suggest that antioxidant activities in hydropoic-cultured ginseng leaves could have significant health benefits.

Keywords

References

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