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논문 기본 정보

자료유형
학술저널
저자정보
Ji-Sang Kim (Kyung Hee University) Ki-Sun Yoon (Kyung Hee University) Young-Soon Lee (Kyung Hee University)
저널정보
한국식품과학회 Food Science and Biotechnology Food Science and Biotechnology vol 17. no 1
발행연도
2008.2
수록면
46 - 51 (6page)

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The objective of this study was to investigate antioxidant activities of freeze-dried, main root, and fine root of ginseng (Panax ginseng C.A. Meyer), which were extracted with various solvents including ethanol, methanol, and water. Ethanol extracts in both parts showed the most powerful scavenging activities against DPPH radicals. Especially, ethanol extract of fine root had higher reducing power and antioxidant capacity than that of main root. The highest antioxidant activity in linoleic acid emulsion system was also observed in fine root extracted with ethanol, followed by methanol and water. Both ferrous ion chelating activity and ferric reducing antioxidant power (FRAP) of extracts were increased with the increase of extracts concentration. These results suggest that ethanol extract of fine root of ginseng has the most effective antioxidant capacity compared to the methanol and water extracts tested in the present study. Thus it can be applied for the effective extraction of functional material from ginseng for the usage of pharmaceutical and/or food industries.

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Abstract
Introduction
Materials and Methods
Results and Discussion
Acknowledgments
References

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