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Phenolic Acids and Antioxidant Activities of Wild Ginseng (Panax ginseng C. A. Meyer) Leaves

첫 페이지 보기
  • 발행기관
    한국식품과학회 바로가기
  • 간행물
    Food Science and Biotechnology SCIE KCI 등재 바로가기
  • 통권
    Volume 14 Number 3 (2005.06)바로가기
  • 페이지
    pp.371-374
  • 저자
    Seog, Ho-Moon, Jung, Chang-Hwa, Kim, Yoon-Sook, Park, Hyeon-Suk
  • 언어
    영어(ENG)
  • URL
    https://www.earticle.net/Article/A78751

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원문정보

초록

영어
The compositions and antioxidant activities of tree and hydrolyzed phenolic acids, which are aglycones of esterified phenolic acids, in wild ginseng leaves were investigated. The contents of tree and hydrolyzed phenolic acids in the wild ginseng leaves were 422.4 ± 3.5 and 319.6± 5.7 mg/100g, respectively, as gallic acid equivalents. Free phenolic acids were composed of 55.3% benzoic acid derivatives and 44.6% phenylpropanoids. The major constituents of free phenolic acids in the ginseng leaves were syringic (139.4 mg/l00 g) and sinapic (131.2 mg/100 g) acids. On the other hand, hydrolyzed phenolic acids in the ginseng leaves were mainly composed of caffeic (59.4 mg/100 g), ferulic (49.5 mg/100 g), and p-coumaric (33.8 mg/100g) acids. Phenylpropanoid content was higher (82.7%) than benzoic acid derivatives (17.3%). IC50 values of DPPH radical scavenging activity 10.2 ug/mLwere for tree phenolic acids and 8.0 mg/mL for hydrolyzed phenolic acids, as gallic acid equivalents. Hydrolyzed phenolic acids also exhibited higher hydroxyl and superoxide radical scavenging activities than free phenolic acids did. These results indicated that the antioxidant activities of the wild ginseng leaves were correlated more closely with phenylpropanoid contents than with total amount of phenolics.

목차

Abstract
 Introduction
 Materials and Methods
 Results and Discussion
 Acknowledgments
 References

키워드

phenolic acids antioxidant activities ginseng leaves phenylpropanoid

저자

  • Seog, Ho-Moon [ Division of Food Material Processing Technology, Korea Food Research Institute ] Corresponding author
  • Jung, Chang-Hwa [ Division of Food Material Processing Technology, Korea Food Research Institute ]
  • Kim, Yoon-Sook [ Division of Food Material Processing Technology, Korea Food Research Institute ]
  • Park, Hyeon-Suk [ Agro-Tech. Research Group, KT&G Central Research Institute ]

참고문헌

자료제공 : 네이버학술정보

간행물 정보

발행기관

  • 발행기관명
    한국식품과학회 [Korean Society of Food Science and Technology]
  • 설립연도
    1970
  • 분야
    농수해양>식품과학
  • 소개
    본회는 사회일반의이익에 공여하기 위하여 공공법인의 운영에 관한 법률의 규정에 따라 식품 과학 전반에 관한 이론 및 기술연구와 그 응용을 촉진 및 보급시키며 학술과 사업을 연계시키고, 나아가 국민의 식생활을 질적, 양적으로 향상시킴을 목적으로 한다.

간행물

  • 간행물명
    Food Science and Biotechnology
  • 간기
    격월간
  • pISSN
    1226-7708
  • 수록기간
    1992~2009
  • 십진분류
    KDC 574 DDC 664

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