Journal of Life Science (생명과학회지)

Korean Society of Life Science (한국생명과학회)
권호 표지
DOI QR코드

DOI QR Code

Antioxidant Effect of Oil Containing Cellulase-Treated Red Ginseng.

효소 처리 홍삼을 함유한 오일의 항산화 효과

  • Kim, Hyun-Jeong (The Center for Traditional Microorganism Resources, Keimyung University) ;
  • Yang, Seun-Ah (The Center for Traditional Microorganism Resources, Keimyung University) ;
  • Im, Nam-Kyung (Department of Food and Technology, Keimyung University) ;
  • Jhee, Kwang-Hwan (Dept. of Applied Chemistry, Kumoh National Institute of Technology) ;
  • Lee, In-Seon (The Center for Traditional Microorganism Resources, Keimyung University)
  • 김현정 (계명대학교 전통 미생물자원 개발 및 산업화 연구센터) ;
  • 양선아 (계명대학교 전통 미생물자원 개발 및 산업화 연구센터) ;
  • 임남경 (계명대학교 식품가공학과) ;
  • 지광환 (금오공과대학교 자연과학부 응용화학) ;
  • 이인선 (계명대학교 전통 미생물자원 개발 및 산업화 연구센터)
  • Published : 2008.03.31
Download PDF
⟨ Previous Next ⟩

Abstract

In this study we evaluated the method to develop red ginseng oil containing high content of phytochemicals by enzymes treatment. To select the optimum extraction process of red ginseng with oils, the antioxidant activities of red ginseng using various enzymes were measured. Red ginseng after 0.5% cellulase treatment for 1 hr at $50^{\circ}C$ had higher antioxidant activity than the other conditions. We found that red ginseng/soybean oil extracted for 15 days at $40^{\circ}C$ after 0.5% cellulase treatment increased DPPH radical scavenger activity and decreased the TBA and POV values. However, red ginseng/olive oil had little functional activities compare to the red ginseng/soybean 0il. We also analyzed vitamin A and E by HPLC and found that vitamin E was increased by 0.5% cellulase treatment in the oil. This is the first report that red ginseng oil extracted by enzyme treatment has various beneficial effects.

홍삼의 유효 활성 성분을 함유한 오일을 제조하고자, 세절한 홍삼을 여러 효소로 처리하여 항산화능을 검토한 후 가장 적합한 효소를 선정하여 홍삼을 효소처리하고 10배 비율의 대두유 및 올리브유를 각각 첨가하여 $40^{\circ}C$ 에서 15일간 숙성하면서 홍삼유를 제조하였다. 그 결과, 0.5% cellulase로 처리한 홍삼액에서 가장 높은 항산화 활성이 있음을 확인하였다. 그리고 홍삼을 0.5% cellulase로 처리하여 제조한 홍삼유의 과산화물가는 오일 자체만 보관한 대조군에 비해 유의적으로 감소되었고, 홍삼의 항산화 활성 성분의 용출은 올리브유보다 대두유에서 더 증가하였고, 특히 0.5% cellulase 처리한 홍삼 대두유의 TBA가도 유의적으로 감소되었다. 홍삼유의 DPPH radical 소거능도 홍삼만으로 추출한 대두유에 비해 0.5% cellulase 처리한 홍삼 대두유에서 더 큰 DPPH 소거능을 보였다. 대두유로 제조한 홍삼유의 항산화비타민 함량 분석에서는 비타민 A는 검출되지 않았으나, 비타민 E 함량은 대두유보다 홍삼 첨가 대두유에서 1.7배 정도 증가하였고, 0.5% cellulase를 처리한 홍삼첨가 대두유에서 2.3배 정도 증가되어 홍삼의 0.5% cellulase 처리에 의해 비타민 E의 용출이 더 증가하였다.

Keywords

References

  1. AOAC Official methods of analysis: The Association of Official Analytical Chemists. 1990, 15th eds., Washington D. C.
  2. Blois, M. S. 1977. Antioxidant determinations by the use of a stable free radical. J. Agric. Food Chem. 25, 103-107. https://doi.org/10.1021/jf60209a051
  3. Branen, A. L. 1975. Toxicolagical and biochemistry of butylated hydroxyanisle and butylated hydroxytoluene. J. Am. oil Chem. Soc. 52, 59-62. https://doi.org/10.1007/BF02901825
  4. Choi, H. J., Y. B. Zhang, B. J. An and C. Choi. 2002. Identification of biologically active compounds from Panax ginseng C. A. Meyer. Korean J. Food Sci. Technol. 34, 493-497.
  5. Choi, M., G. J. Shin, G. P. Choi, J. H. Do and J. D. Kim. 2003. Synergistic effects of extracts from korean red ginseng, Saururus chinensis (Lour.) baill. and Rubus coreanus Miq. on antioxidantive activities. Korean J. Medicinal Crop. Sci. 11, 148-154.
  6. Dziezak, J. D. 1986. Antioxidants. Food Technol. 40, 94-95.
  7. Folin, O. and W. Denis. 1912. On phosphotungastic-phospho-mdybdic compounds as color reagents. J. Biol. Chem. 12, 239-249.
  8. Frankle, E. N. 1984. Lipid oxidation products and biological significance. J. Am. oil Chem. Soc. 61, 1908-1913. https://doi.org/10.1007/BF02540830
  9. Ha, D. C. and G. H. Rhy. 2005. Chemical components of red, white and extruded root ginseng. J. Korean Soc. Food Sci. Nutr. 34, 247-254. https://doi.org/10.3746/jkfn.2005.34.2.247
  10. Hah, D. S., C. H. Kim, G. S. Kim, E. G. Kim and J. S. Kim. 2005. Antioxidative effects of traditional medical plants of lipid peroxidation. Korean J. Ver. Res. 45, 341-350.
  11. Han, B. H., M. H. Park and Y. N. Han. 1981. Studies on the antioxidant components of Korean ginseng (III). Identification of phenolic acid. Arch. Pharm. Res. 4, 53-58. https://doi.org/10.1007/BF02856441
  12. Hwang, E. Y. and S. Y. Choi. 2006. Quantitative analysis of phenolic compounds in different parts of Panax ginseng C. A. Meyer and its inhibitory effect on melanin biosysthesis. Korean J. Medicinal Crop Sci. 14, 148-152.
  13. Ito, N., M. Hiroze, G. Fukushima, H. Tauda, T. Shira and M. Tarematsu. 1986. Studies on antioxidant; their carcinogenic and modifying effects on chemical carcinogenesis. Food Chem. Toxicol. 24, 1071-1081. https://doi.org/10.1016/0278-6915(86)90291-7
  14. Junrachote, T., E. Berghofer, S. Siebenhandl and F. S. Bauer. 2007. Antioxidative effect of added dried Holy basil and its ethanolic extracts in susceptibility of cooked ground pork to lipid oxidation. J. Food Chem. 100, 129-135. https://doi.org/10.1016/j.foodchem.2005.09.033
  15. Kalogeropoulos, N., A. Mylona, A. Chiou, M. S. Ioannou and N. K. Andrikopoulos. 2007. Retention and distribution of natural antioxidants ($\alpha$-tocopherol, polyphenols and terpenic acids) after shallow frying of vegetables in virgin olive oil. J. LWT. 40, 1008-1017. https://doi.org/10.1016/j.lwt.2006.07.003
  16. Kim, J. S., J. H. Lee, Y. E. Chang, Y. S. Han, M. H. Kang, G. J. Han and Y. S. Cho. 2005. Oxidation stability of soybean oil containing Lithospermum erythrohizon. Korean J. Food Cookery Sci. 21, 283-289.
  17. Kim, D. J., K. S. Seug, D. W. Kim, S. R. Ko and C. C. Chang. 2004. Antioxidantive effects of red ginseng saponins on paraquot-induced oxidative stress. J. Ginseng Res. 28, 5-10. https://doi.org/10.5142/JGR.2004.28.1.005
  18. Kim, H. K., V. E. Kim, J. R. Do, V. C. Lee and B. Y. Lee. 1995. Antioxidative activity and physiological activity of some Korean medical plants. Korean J. Food Sci. Technol. 27, 80-85.
  19. Lee, F. Z., B. D. Lee and J. B. Eun. 2006. Antimicrobial activity and oxidative stability of bamboo smoke distillate on soybean oil during storage. Korean J. Food Sci. Technol. 38, 816-822.
  20. Lee, S. E., S. U. Lee, J. K. Bang, Y. J. Yu and R. S. Seong. 2004. Antioxidant activities of leaf, stem, and root of Panax ginseng C. A. Meyer. Korean J. Medicinal Crop. Sci. 12, 237-242.
  21. Ozkan, G., B. Sinsek and H. Kuleasan. 2007. Antioxidant activities of Satureja cilicica essential oil in butter and in vitro. J. Food Eng. 79, 1391-1396. https://doi.org/10.1016/j.jfoodeng.2006.04.020
  22. Paquot, C. and A. Hautfenne. 1987. Standard method for the analysis of oils, fats and derivatives (7th revised). pp. 73, Blackwell Scientific Publication. London.
  23. Park, C. K., B. S. Jeon and J. W. Yang. 2003. The chemical components of Korean ginseng. Food Indus. Nutr. 8, 10-23.
  24. Rehman, Z., F. Habib and W. H. Shah. 2004. Utilization of potato peels extract as a natural antioxidant in soy bean oil. J. food chem. 85, 215-220. https://doi.org/10.1016/j.foodchem.2003.06.015
  25. Tura, D., C. Gigliotti, S. Pedo, O. Failla, D. Bassi and A. Serraiocco. 2007. Influence of cultivar and site of cultivation on levels of lipophilic and hydrophilic antioxidants in virgen olive oils (Olea Europea L.) and correlations with oxidative stability. J. Scienta. 112, 108-119.
  26. Yun, T. K., V. S. Lee, V. H. Lee and H. V. Yun. 2001. Cancer chemopreventive compounds of red ginseng produced from Panax ginseng C. A. Meyer. J. Ginseng Res. 25, 107-111.

Cited by

  1. Effects of Extrusion and Enzyme Treatment on Extraction of β-Glucan from Agaricus blazei Murill vol.45, pp.3, 2016, https://doi.org/10.3746/jkfn.2016.45.3.380