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한국식품과학회지
→ 한국식품과학회지2020 ; 52(4): 342-349
Antioxidant activities of flower, berry and leaf of Panax ginseng C. A. Meyer
Hee-Jeong Ryu1, Chul-Jong Jung1, and Gyung-Yun Beik1,*
1Department of OkChundang Research institute
ABSTRACT
This study was conducted to investigate the applicability of the ground parts such as flower (GF), berry (GR), and leaf (GL) from Panax ginseng C. A. Meyer. The ground parts were extracted from hot water (WE) and 60% ethanol (EE). Total polyphenol and flavonoid contents were 15.02-32.74 and 21.60-484.05 mg GAE/g, respectively. Hot water extract of ginseng leaf (GLWE) and 60% ethanol extract of ginseng leaf (GLEE) showed higher total polyphenol and total flavonoid contents than other extracts. Crude saponin contents were found in the range of 15.30-37.27%. Antioxidant activity of these extracts from ginseng was also analyzed by DPPH, ABTS, H2O2 scavenging activity, reducing power, and inhibition effect on lipid peroxidation. We confirmed the results that hot water extract of ginseng leaf (GLWE), 60% ethanol extract of ginseng leaf (GLEE) has high anti-oxidative effects. According to the antioxidant activity results of each extract of ginseng flower, ginseng berry, and ginseng leaf, it is judged that their availability is very high, and if proper processing is performed, it can be used as a functional raw material.
KEYWORD
anti-oxidant, ginseng flower, ginseng berry, ginseng leaf, Panax ginseng
한국식품과학회지 2020 Aug; 52(4): 342 - 349
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