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Ginsenoside Compositions and Antioxidant Activity of Cultured and Mountain Ginseng  

Joung, Eun-Mi (Dept. of Food Science and Technology, Chungbuk National University)
Hwang, In-Guk (Dept. of Food Science and Technology, Chungbuk National University)
Lee, Min-Kyeng (Dept. of Food Science and Technology, Chungbuk National University)
Cho, Seong-Koo (Dept. of Food Science and Technology, Chungbuk National University)
Chung, Bong-Hwan (Seowon University Bio Organic Meterial & Food Center)
Jo, Suk-Ja (Seowon University Bio Organic Meterial & Food Center)
Lee, Sang-Hwa (Seowon University Bio Organic Meterial & Food Center)
Lee, Jun-soo (Dept. of Food Science and Technology, Chungbuk National University)
Jeong, Heon-Sang (Dept. of Food Science and Technology, Chungbuk National University)
Publication Information
Journal of agriculture & life science / v.44, no.3, 2010 , pp. 61-67 More about this Journal
Abstract
This study was conducted to investigate the antioxidant activities and ginsenoside compositions of 4-year-old cultured ginseng roots (4CGR), 4-year-old mountain ginseng roots (4MGR) and leaves (4MGL), and 8-year-old mountain ginseng roots (MGR) and leaves (8MGL). Ginseng root and leaves were extracted with water and 80% ethanol. Crude saponin content of 4CGR was 3.85% (d.b.) and the contents of 4MGR, 4MGL, 8MGR and 8MGL were 6.75, 8.57, 6.53 and 7.54% (d.b.), respectively. 4CGR showed the highest content of ginsenoside-$Rh_1$ (6.07 mg/g), 4MGR showed the highest content of ginsenoside-$Rb_1$ (11.63 mg/g), 4MGL showed the highest content of ginsenoside-Re (24.35 mg/g), 8MGR showed the highest content of ginsenoside-$Rh_1$ (19.77 mg/g), and 8MGL showed the highest content of ginsenoside-Re (20.43 mg/g). Total antioxidant activity (AEAC) was ranged from 5.56 at 4MGR to 20.67 mg AA eq/g at 8MGL.
Keywords
Mountain ginseng; Crude saponine; Ginsenoside; Antioxidant activity;
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Times Cited By KSCI : 5  (Citation Analysis)
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