Antioxidant Activities of Ethanol Extracts from Black Ginseng Prepared by Steaming-Drying Cycles
2011
Kim, H.J., Chungnam National University, Daejeon, Republic of Korea | Lee, J.Y., Chungnam National University, Daejeon, Republic of Korea | You, B.R., Chungnam National University, Daejeon, Republic of Korea | Kim, H.R., Chungnam National University, Daejeon, Republic of Korea | Choi, J.E., Chungnam National University, Daejeon, Republic of Korea | Nam, K.Y., Chungnam National University, Daejeon, Republic of Korea | Moon, B.D., Korea Bio Red Ginseng Co., Ltd., Chungnam, Republic of Korea | Kim, M.R., Chungnam National University, Daejeon, Republic of Korea
The objective of this study is to evaluate antioxidant activities of black ginseng prepared by nine repeated steaming-drying cycles. Ethanol extracts from each cycle of ginseng showed 33.5~41.0% of yields, 36.2~44.5% of moisture content and 64~66°Brix of soluble solids. As the number of steaming-drying cycles increased, pH decreased, while the absorbance at 420 nm increased remarkably after the 4th cycle. Although the amounts of Rg1 and Rb1 contents quite decreased, the total phenol content of black ginseng (the final cycle of ginseng) was increased to 126%, compared with that of white ginseng. Antioxidant activities, determined by ferric-reducing antioxidant potential (FRAP), 2,2'-azinobis(3 ethybenzothiazoline-6-sulfonic acid) (ABTS) radical scavenging activity, 1,1-diphenyl-2-picrydrazyl (DPPH) and hydroxyl radical scavenging activities, increased remarkably as the number of steaming-drying cycles increased. Especially, FRAP value increased 155.6%. Also, IC∧50 values for DPPH and hydroxyl radical scavenging activities of the final 9th-cycling product, decreased 4.5 folds and 9.7 folds, respectively, compared with those of white ginseng. Based on these results, it was suggested that antioxidant activities of black ginseng improve according to the increasing number of steaming-drying cycles, which was derived from increase of total phenol content.
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