Food Science and Biotechnology

Korean Society of Food Science and Technology (한국식품과학회)
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Functional Characterizations of Extruded White Ginseng Extracts

  • Norajit, Krittika (Department of Food Science and Technology, Kongju National University) ;
  • Ryu, Gi-Hyung (Department of Food Science and Technology, Kongju National University)
  • Published : 2008.12.31
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Abstract

The antibacterial and antioxidant potentials of extruded ginseng extract (EGE) with 60% ethanol and methanol were investigated. The inhibitory activity of the EGE in Gram-positive bacteria was significantly higher than in Gram-negative bacteria. Higher antibacterial activity was observed with methanol ginseng extract when moisture content and barrel temperature were 20% and $115^{\circ}C$, respectively, that diameter of inhibition zone at 1,500 mg/mL was $15.40{\pm}0.13\;mm$ for Bacillus subtilis and $9.31{\pm}0.05\;mm$ for Salmonella typhimurium. The amount of total phenolics was highest in extruded ginseng at 20% moisture content and $115^{\circ}C$ barrel temperature. Especially, a positive correlation was observed between the total phenolic content and antioxidant activity of the extracts. In the 2,2-diphenyl-1-picryhydrazyl radical (DPPH) system, all tested extract of extruded ginseng at 20% moisture content exhibited very strong antioxidant properties when compared to red ginseng with percent scavenging effect of 23-35% at 20mg/mL. In conclusion, it can be said that the extracts of extruded ginseng could be used as natural antimicrobial and antioxidant agents in the food preservation.

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