DOI QR코드

DOI QR Code

Antioxidant Activity and Functional Component Analysis of Korean Mountain Ginseng's Different Sections

장뇌삼 부위별 기능성 성분분석과 항산화활성

  • Kim, Jun-Han (Bios Industry Center, Daegu New Technology) ;
  • Kim, Jong-Kuk (Dept. of Food Nutrition, Sangju National University)
  • 김준한 (대구신기술사업단 바이오산업지원센터) ;
  • 김종국 (상주대학교 식품영양학과)
  • Published : 2006.12.29

Abstract

This study was conducted to investigate antioxidant activity and functional component analysis in different sections of Korean mountain ginseng (seed, leaf, stem and root). The major free amino acids were arginine, proline, $\gamma-amino-n-butyric$ acid, alanine and aspartic acid, and proline showed the highest content 22.98 mg/g in 80% MeOH extract of seed. Contents of $\gamma-amino-n-butyric$ acid and alanine were the highest in 80% MeOH extract of leaf, with 26.04 mg/g and 13.07 mg/g. Aspartic acid showed the highest content 23.42 mg/g in 80% MeOH extract of leaf. The major fatty acids were identified as palmitic acid, oleic acid and linoleic acid by GC. Content of total phenolic compounds were 737 mg% in 80% EtOH extract of seed, and 560 mg% in 80% MeOH extract of seed. The highest contents of ferulic acid and salicylic acid were $875{\mu}g/g\;and\;78{\mu}g/g$ in 80% MeOH extract of leaf, and $\rho-coumaric$ acid was $181{\mu}g/g$ in 80% MeOH extract of stem, respectively. The highest contents of ginsenoside-Rg1, Re, Rd and Rc were $14.5{\mu}g/g,\;48.78{\mu}g/g,\;27.57{\mu}g/g\;and\;4.87{\mu}g/g$ in 80% MeOH extract of leaf, respectively. Antioxidant activities by DPPH were 83.82% in water extract of leaf, 89.74% in 80% EtOH extract of leaf and 88.37% in 80% MeOH extract of leaf, and 92.81% in BHA (200 ppm). These results suggest that Korean mountain ginseng is very important as functional food material.

References

  1. Hu SY. 1976. The genus panax (ginseng) in Chinese medicine. Economy Botany 30: 11-28 https://doi.org/10.1007/BF02866780
  2. Lee CR, Whang WK, Shin CG, Lee HS, Han ST, Im BO, Byung OK, Ko SK. 2004. Comparison of ginsenoside composition and contents in fresh ginseng roots cultivated in Korea, Japan, and China at various ages. Korean J Food Sci Technol 36: 847-850
  3. Lee TH, Kim SH, Kim DH. 1999. Herbal and pharmacological effects of ginseng radix and strategy for future research. Korean J Ginseng Sci 23: 21-37
  4. Anoja S, Attele WJ, Yuan CS. 1999. Ginseng pharmacology. Biochem Pharmacol 58: 1685-1693 https://doi.org/10.1016/S0006-2952(99)00212-9
  5. Han HJ, Lee HJ, Kang SS, Lee SH, Jo IH, Lee JH, Na SY, Park CH, Eom CS, Bae CS. 2003. Effect of red ginseng total saponin on sciatica nerve regeneration. Korean J Ginseng Sci 27: 103-109 https://doi.org/10.5142/JGR.2003.27.3.103
  6. Ko SK, Lee CR, Choi YE, Im BO, Sung JH, Yoon KR. 2003. Analysis of ginsenosides of white and red ginseng concentrates. Korean J Food Sci Technol 35: 536-539
  7. Kwon KR, Seo JC. 2004. Genetical identification of Korean wild ginseng and American wild ginseng by using pyrosequencing method. Kor J Herbology 19: 45-50
  8. Kim SJ, Shin SS, Seo BI, Jee SY. 2004. Effect of mountain grown Ginseng Radix, mountain cultivated Ginseng Radix, and cultivated Ginseng Radix on apoptosis of HL-60 cells. Kor J Herbology 19: 41-50
  9. Kim JH, Kim JK. 2005. Quality characteristics of candy products added with hot-water extracts of Korean mountain ginsengs. Korean J Food Preserv 12: 336-343
  10. Lee HJ. 2000. Studies on the comparison of bioactive compounds and cell cultures of Panax ginseng C.A. Meyer and mountain ginseng. MS Thesis. Ajou University, Korea
  11. Yoo BS, Lee HJ, Byun SY. 2000. Differences in phenolic compounds between Korean ginseng and mountain ginseng. Korean J Biotechnol Bioeng 15: 120-124
  12. Lee HJ, Yoo BS, Byun SY. 2000. Differences in free amino acids between Korean ginsengs and mountain ginsengs. Korean J Biotechnol Bioeng 15: 323-328
  13. Joo HK, Cho KS. 1979. Studies on the extracting methods of ginseng extract and saponins in Panax ginseng. Korean J Ginseng Sci 3: 40-53
  14. Woo IH, Yang CB, Sung HS. 1986. Effect of different extraction procedures on chemical composition of ginseng extract. Korean J Ginseng Sci 10: 36-44
  15. Sung HS, Kim WJ, Yang CB. 1986. Effect of extracting conditions on the color and sensorial properties of red ginseng extract. Korean J Ginseng Sci 10: 94-100
  16. Park H, Park HS, Hong JU. 1986. Effect of high temperature and growth light intensity on fatty acid composition of Panax ginseng leaf. J Korean Agricultural 29: 366-371
  17. Sung HS, Yoon SK. 1985. Effect of the extracting condition on the crude fat and free fatty acids of red ginseng extract. Korean J Ginseng Sci 9: 179-185
  18. Choi KJ, Kim MW, Kim DH. 1983. Fatty acid compositions of the various parts of ginseng plant. J Korean Soc Food Nutr 12: 357-363
  19. Yoon TH, Kim ES. 1979. Gas liquid chromatographic analysis of fatty acids in ginseng products. Korean J Food Sci Technol 11: 182-187
  20. Han BH, Park MH, Han YN. 1985. Studies on the antioxidant components of Korean ginseng (V): The mechanism of antioxidant activity of maltol and phenolic acid. Korean Biochem J 18: 337-340
  21. Park MH, Han BH, Woo LK. 1980. Studies on the anti-oxidant components of Korean ginseng (3), The isolation of three phenolic acids. Kor Pharmacogn 11: 31-32
  22. Kim MW, Choi KJ, Cho YH, Hong SK. 1980. Study on the components of the antioxidant activity of Panax ginseng. J Korean Agricultural 23: 173-177
  23. Moncada S, Palmer RM, Higgs EA. 1991. Nitric oxide: physiology, pathophysiology and pharmacology. Pharmacol Rev 43: 109-142
  24. Barrett GC. 1985. Chemistry and biochemistry of the amino acids. Oxford polytechnic., Oxford, UK. p 434-441
  25. Ko YS, Chung BS. 1981. Studies on the oil soluble constituents of Korean ginseng II. On the fatty acid composition determined by HPLC. Korean J Food Sci Technol 13: 15-19

Cited by

  1. Simultaneous Analysis Method for Polar and Non-polar Ginsenosides in Cultivated Wild Ginseng by Reversed-phase HPLC-CAD vol.26, pp.2, 2016, https://doi.org/10.5352/JLS.2016.26.2.247
  2. Effect of Microwave Treated-Wild Ginseng on the Quality of Korean Traditional Yakju vol.43, pp.6, 2011, https://doi.org/10.9721/KJFST.2011.43.6.742
  3. Differential Anti-Carcinogenic Effect of Mountain Cultivated Ginseng and Ginseng on Mouse Skin Carcinogenesis vol.41, pp.4, 2012, https://doi.org/10.3746/jkfn.2012.41.4.462
  4. A Study on the Saponin Contents and Antioxidant Activity of the Ginseng and Extruded Ginseng by Using Different Solvents for Extraction vol.24, pp.4, 2011, https://doi.org/10.9799/ksfan.2011.24.4.528