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http://dx.doi.org/10.5142/jgr.2010.34.3.168

Antioxidant Activity and Ginsenoside Pattern of Fermented White Ginseng  

Lim, Seong-Il (Korea Food Research Institute)
Cho, Chang-Won (Korea Food Research Institute)
Choi, Ung-Kyu (Pohang Center for Evaluation of Biomaterials)
Kim, Young-Chan (Korea Food Research Institute)
Publication Information
Journal of Ginseng Research / v.34, no.3, 2010 , pp. 168-174 More about this Journal
Abstract
Ethanol and water extracts of white and fermented ginseng were prepared and their ginsenoside composition and antioxidant effects were assessed. The main ginsenosides in white ginseng were $Rb_1$ > Re > $Rg_1$, and those in fermented ginseng were $Rb_2+Rb_3$ > Rd > $Rg_1$. Ginsenosides Rd and $Rg_3$ in fermented ginseng were enriched 11 and 58 times, respectively, over that in white ginseng through fermentation with five Bacillus spp. The greatest levels of 2-deoxyribose and superoxide anion dismutase-like activities were found in 50% ethanol extracts of fermented ginseng. Thus, these data suggest that white ginseng has the greatest free radical scavenging activity and that fermented ginseng has the highest antioxidant activity.
Keywords
White ginseng; Fermented ginseng; Antioxidant; Ginsenosides;
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