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한국전통 산양삼 식초와 홍삼 식초의 기능성분과 항산화 작용

Functional Ingredients and Antioxidant Activity of Korean Traditional Wild Simulated Ginseng Vinegar and Red Ginseng Vinegar

산업식품공학 2021년 25권 1호 p.51 ~ 60
안창호, 양병욱, 고성권,
소속 상세정보
안창호 ( Ahn Chang-Ho ) - Semyung University Department of Oriental Medical Food & Nutrition
양병욱 ( Yang Byung-Wook ) - Semyung University School of Industrial Bio-Pharmaceutical Science
고성권 ( Ko Sung-Kwon ) - Semyung University Department of Oriental Medical Food & Nutrition

Abstract


The purpose of this study was to prepare Korean traditional vinegar using ginseng radices (wild simulated ginseng, red ginseng), and to investigate its functional ingredients and functionality. The total amino acid content of red ginseng vinegar and wild simulated ginseng vinegar was 124.36 mg% and 168.37 mg%, respectively, which was confirmed to be higher than the total amino acid content of red ginseng and wild simulated ginseng (70.71 mg%, 76.29 mg%). In addition, the polyphenol contents of red ginseng vinegar and wild simulated ginseng vinegar were 73.26 mg/g and 82.43 mg/g, respectively, which was confirmed to be higher than that of red ginseng and wild simulated ginseng (43.42 mg/g, 51.32 mg/g). And also, the DPPH electron donating ability of red ginseng vinegar and wild simulated ginseng vinegar was 893.26 μg/mL, 803.92 μg/mL, which showed that the scavenging ability was better than that of red ginseng and wild simulated ginseng (1253.21 μg/mL, 1021.01 μg/mL). On the other hand, it was confirmed that red ginseng vinegar and wild simulated ginseng vinegar contain 0.024% and 0.028% of compound K, a unique component of fermented ginseng, which is not contained in red ginseng and wild simulated ginseng.
From these results, it was confirmed that Korean traditional vinegar using ginseng radices is a traditional functional food with functional ingredients and antioxidant activity.

키워드

Korean Traditional vinegar; Wild simulated ginseng; Red ginseng; Compound K; DPPH; Antioxidant activity

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