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http://dx.doi.org/10.9799/ksfan.2020.33.1.058

Antioxidant Activities of Hydropoic-cultured Ginseng Roots and Leaves  

Lee, Youn Ri (Dept. of Food and Nutrition, Daejeon Health Sciences College)
Seo, Jeong Hyun (Dept. of Food Science and Biotechnology, Chungbuk National University)
Hong, Chae Young (Dept. of Food Science and Biotechnology, Chungbuk National University)
Kim, Kil Ho (Dept. of Food Science and Biotechnology, Chungbuk National University)
Lee, Junsoo (Dept. of Food Science and Biotechnology, Chungbuk National University)
Jeong, Heon Sang (Dept. of Food Science and Biotechnology, Chungbuk National University)
Publication Information
The Korean Journal of Food And Nutrition / v.33, no.1, 2020 , pp. 58-63 More about this Journal
Abstract
This study was conducted to investigate the antioxidant activities on hydropoic-cultured ginseng roots (HGR) and leaves (HGL). The samples were lyophilized, extracted with 80% ethanol, and then evaluated the antioxidant activities compare with conventional-cultured ginseng. Total polyphenol content of ginseng, HGR, and HGL were 128.85±0.41, 115.74±1.28, and 282.15±5.15 mg/g, respectively. The DPPH radical scavenging activity(IC50) was the highest value of 6.47±0.13 mg/mL in the HGL. The ABTS radical scavenging activity was the highest value of 29.37±0.37 mg AA eq/g in HGL, and ginseng and HGR were 10.23±0.49 and 8.18±0.37 mg AA eq/g, respectively. The reducing power of ginseng, HGR, and HGL were 0.56±0.01, 0.53±0.01, and 0.68±0.01, respectively. Chelating effect was the highest value of 92.65±3.42% in HGL. The results of this study suggest that antioxidant activities in hydropoic-cultured ginseng leaves could have significant health benefits.
Keywords
hydropoic-cultured ginseng; root and leaves; antioxidant activity; polyphenol content; reducing power;
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Times Cited By KSCI : 5  (Citation Analysis)
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