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http://dx.doi.org/10.22424/jdsb.2021.39.4.157

Suitability of Hot Water Extract from Panax ginseng Sprout Powder as a Dairy Additive  

Shin, Gi-Ju (Department of Animal Science and Technology, Sunchon National University)
Huh, Chang Ki (Department of Food Science Technology, Sunchon National University)
Oh, Imkyung (Department of Food Science Technology, Sunchon National University)
Kim, Jungsil (Department of Industrial Machinery Engineering, Sunchon National University)
Ha, Ho-Kyung (Department of Animal Science and Technology, Sunchon National University)
Publication Information
Journal of Dairy Science and Biotechnology / v.39, no.4, 2021 , pp. 157-165 More about this Journal
Abstract
This study aimed to determine the effect of extraction temperature and time on the antioxidant activity of hot water extract from Panax ginseng sprout powder and to evaluate the suitability of this extract for use in dairy products. Water-soluble fractions of commercial Panax ginseng sprout powder were obtained by hot water extraction at 25, 60, or 80℃ for 0.5, 2, 12, or 24 h. The antioxidant activity of each extract was evaluated by measuring its free radical scavenging activity against 2,2-diphenyl-1-picrylhydrazyl (DPPH) and 2,2'-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid (ABTS). DPPH and ABTS free radical scavenging activity increased with extraction temperature from 25 to 80℃. At 80℃, increasing the extraction time from 0.5 to 2 h led to increases in DPPH and ABTS free radical scavenging activity. Thus, the extract obtained under 2 h at 80℃ was selected for addition to milk and yogurt. After 16 days of storage, there were no significant changes in the pH of the milk or the antioxidant activity of the extract. With regard to yogurt fermentation, adding the extract did not affect the pH or the number of viable lactic acid bacteria. In conclusion, hot water extract from Panax ginseng sprout powder can be added to dairy products to enhance antioxidant activity.
Keywords
ginseng sprout; ginseng sprout powder; hot water extraction; antioxidant activity; dairy food application;
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