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http://dx.doi.org/10.12925/jkocs.2017.34.4.915

Separation and Purification of Antioxidant Activity Acidic Polysaccharide from Red Ginseng Marc  

Ha, Yoo Jin (Department of Food and Biotechnology, Joongbu University)
Kim, Seul Ki (Department of Food and Biotechnology, Joongbu University)
Yoo, Seong Eui (Department of Food and Biotechnology, Joongbu University)
Yoo, Sun Kyun (Department of Food and Biotechnology, Joongbu University)
Publication Information
Journal of the Korean Applied Science and Technology / v.34, no.4, 2017 , pp. 915-923 More about this Journal
Abstract
The by-products of red ginseng marc showing the improvement of health has been strongly studied because of the expectation of possibility to be used as the functional foods. This research was to investigate the extraction, separation, isolation, and evaluation of crude acidic polysaccharides related to antioxidant activity, sequently chemical structure of those products was evaluated by FT-IR and NMR. Compared with other solvents such as ethanol, methanol, propanol, acetone, and butanol, ethanol was selected. The concentration of red ginseng solution for extraction was selected as 10%(w/v) related to extraction yield(11.95%) and amount(11.8 mg/ml). In the ion exchange chromatography, aidic polysaccharides showing the highest antioxidant activity was obtained when eluted by distilled water. As results of structural analysis by FT-IR and NMR, peaks corresponding to C-O, C-O-O-, C-H, anomeric C-6, and repeated C-1 and C-6 linkages was to be presumed to be ($1{\rightarrow}6$) glycosidic linkage with the typical acidic polysaccharide.
Keywords
Red ginseng marc; acidic polysaccharide; ion exchange chromatography; antioxidant activity; functional foods;
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Times Cited By KSCI : 6  (Citation Analysis)
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