Antioxidant activity of ginseng extracts prepared by enzyme and heat treatment.

摘要

Increasing the extraction yield of ginseng and the content of phenolic compounds by enzyme and heat treatment prior to extraction was investigated and the antioxidative activity of each treatment group was studied. Ginseng was either treated with enzymes (pectinase, cellulase, alpha-amylase or proteinase) or heat treated at 90, 120 or 150 degrees C, followed by extraction using water, 25% ethanol, 75% ethanol or ethanol as solvent. Extraction yields in the enzyme treatment groups showed remarkable differences: pectinase (76.0%) > cellulase (44.7%) > alpha-amylase (43.1%) > proteinase (34.3%). The heat treatment groups did not show significant differences in extraction yields (51.1-53.1%) except for the group treated at 90 degrees C (48.7%). The pectinase treated group (2.21%) and the 90 degrees C heat treatment group (2.34%) showed the highest total phenol contents. DPPH radical scavenging activity of extracts from control groups untreated prior to extraction, enzyme treated extracts and heat treated extracts were 12.3-33.2%, 29.7-40.3% and 57.8-75.2%, respectively, at a concn. of 100 mg/ml. The pectinase treated extract exhibited the greatest ABTS radical scavenging activity (60%), followed by the 150 degrees C, 120 degrees C and 90 degrees C treated groups.