Antioxidant Effects of Phenolic Acids and Ginseng Extract in Aqueous System

수용성 계에서 Phenolic Acid류와 인삼 추출물이 갖는 산화방지 효과

  • Lee, Hyung-Ok (Korea Ginseng and Tobacco Research Institute) ;
  • Park, Ock-Jin (Department of Food and Nutrition, Hannam University)
  • 이형옥 (한국인삼연초연구원) ;
  • 박옥진 (한남대학교 식품영양학과)
  • Published : 1998.04.01

Abstract

The antioxidant effects of 700 ppm ginseng extract, 100ppm caffeic acid, ferulic acid, vanillic acid, or ${\alpha}-topherol$ on the 1% linoleic acid aqueous buffer system was studied by measuring malondialdehyde (MDA) and headspace oxygen. The compounds showed antioxidant activities in the following order: $caffeic\;acid{\geq}ferulic\;acid\;>\;{\alpha}-tocopherol$>ginseng extract>vanillic acid, with the oxidation inhibition ratio of 63.5, 62.9, 52.3, 51.2 and 5.6% of the control according to MDA results. The mixture of 100 ppm caffeic acid, 100 ppm ${\alpha}-tocopherol$ and 700 ppm ginseng extract had a high oxidation inhibition ratio of 91.2%. Headspace oxygen results had a similar trend with the MDA results. Headspace oxygen results showed that the antioxidant activities were in order of ferulic acid>caffeic acid>${\alpha}-tocopherol$>ginseng extract>vanillic acid and headspace oxygen contents were 18.56, 17.78, 17.17, 16.65 and 15.95%, respectively.

Keywords

antioxidant;ginseng;${\alpha}-tocopherol$;malondialdehyde;headspace oxygen