Quality Characteristics of Ginseng Seed Oil Obtained by Different Extraction Methods
2014
Kim, J.E., Seoul National University, Seoul, Republic of Korea | Lee, S., Seoul National University, Seoul, Republic of Korea | Yoo, K.M., Women of Soong Eui College, Seoul, Republic of Korea | Lee K.H., Dongnam Health College, Gyeonggi, Republic of Korea | Kim, K.T., Korea Food Research Institute, Gyeonggi, Repubic of Korea | Lee, M.H., Korea Food Research Institute, Gyeonggi, Repubic of Korea | Hwang, I.K., Seoul National University, Seoul, Republic of Korea
This study aimed to determine the quality characteristics of ginseng seed oil as well as evaluate the efficacy of ginseng seed oil as a food resource. Ginseng seed oil was obtained by different extraction methods; from solvent extraction oil, supercritical fluid extraction oil, and screw pressed extraction oil. Total unsaturated fatty acids were present at 97.72¢¦97.92%. Oleic acid (80.13¢¦81.16%) was the highest, followed by linoleic acid (14.98¢¦15.69%). The total phenol content (mg gallic acid equivalent/100 g oil) was higher in screw pressed extraction oil (56.32¡¾1.47) compared to others. ¥�-Tocopherol was only present in ginseng seed oil and screw pressed extraction oil showed the highest levels of ¥�-tocopherol (5.95¡¾0.25 mg/100 g oil) among the tested samples. Screw pressed extraction oil showed the greatest oxidative stability with an induction time of 16.58 hours. Acid values and peroxide values of ginseng seed oil increased with increasing storage period. The total phenol and ¥�-tocopherol contents were higher in screw pressed extraction oil than in other ginseng seed oils, which suggests that screw pressed extraction oil has the greatest oxidative stability.
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