Comparison of ginsenoside (Rg1, Rb1) content and radical-scavenging activities of wild-simulated ginseng extract with respect to the solventopen access
- Kim, S.C.; Hwang, C.E.; Lo, Kim B.O.; Lee, K.H.; Lee, J.H.; Cho, K.M.; Joo, O.S.
- Issue Date
- Korean Society of Food Preservation
- Ginsenoside (Rb1; Radical-scavenging activities; Rg1); Water and ethanol extract; Wild-simulated ginseng
- Korean Journal of Food Preservation, v.28, no.2, pp.261 - 269
- Journal Title
- Korean Journal of Food Preservation
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- The variation in the ginsenoside (Rg1, Rb1) content and antioxidant activities of a wild-simulated ginseng extract with respect to the extraction solvent (water and ethanol) were investigated. During water extraction, the Rg1 (17.85-18.31 mg/g) and Rb1 (12.22-13.64 mg/g) contents were high at an extraction temperature of 80℃, and there was no significant difference upon varying the extraction time. The ginsenoside content was higher in ethanol extracts than in water, and the Rg1 and Rb1 contents increased with an increase in the ethanol concentration. In particular, the average concentrations of Rg1 and Rb1 were 16.38 and 25.28 mg/g, when extracted for 2 h and 4 h, respectively in ethanol at 80 ℃. In the case of hot water extraction, the total phenolics content (TPC) and total flavonoid content (TFC) gradually increased with an increase in the extraction temperature; however, there was no difference between TPC and TFC during ethanol extraction (p>0.05). In addition, the DPPH (70.91%) and ABTS (69.17%) radical scavenging activities were the highest in the 70% ethanol extract (extracted for 2 h). From present study the optimal extraction conditions for ginsenosides Rg1 and Rb1 in wild-simulated ginseng were determined as 2 h of extraction time, 70% ethanol, and 80℃ of extraction temperature. Copyright ? The Korean Society of Food Preservation. This is an Open Access article distributed under the terms of the Creative Commons Attribution Non-Commercial License (http://creativecommons.org/licenses/by-nc/4.0) which permits unrestricted non-commercial use, distribution, and reproduction in any medium, provided the original work is properly cited.
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