Earticle

초록

영어

The antibacterial and antioxidant potentials of extruded ginseng extract (EGE) with 60% ethanol and methanolwere investigated. The inhibitory activity of the EGE in Gram-positive bacteria was significantly higher than in Gram-negative bacteria. Higher antibacterial activity was observed with methanol ginseng extract when moisture content and barreltemperature were 20% and 115oC, respectively, that diameter of inhibition zone at 1,500mg/mL was 15.40±0.13mm forBacillus subtilis and 9.31±0.05mm for Salmonella typhimurium. The amount of total phenolics was highest in extrudedginseng at 20% moisture content and 115oC barrel temperature. Especially, a positive correlation was observed between thetotal phenolic content and antioxidant activity of the extracts. In the 2,2-diphenyl-1-picryhydrazyl radical (DPPH) system, alltested extract of extruded ginseng at 20% moisture content exhibited very strong antioxidant properties when compared to redginseng with percent scavenging effect of 23-35% at 20mg/mL. In conclusion, it can be said that the extracts of extrudedginseng could be used as natural antimicrobial and antioxidant agents in the food preservation.

목차

Abstract
 Introduction
 Materials and Methods
 Results and Discussion
 Acknowledgments
 References

키워드

저자

• Krittika Norajit [ Department of Food Science and Technology, Kongju National University, Yesan, Chungnam 340-802, Korea ]
• Gi-Hyung Ryu [ Department of Food Science and Technology, Kongju National University, Yesan, Chungnam 340-802, Korea ] Corresponding author

참고문헌

발행기관

간행물

표지보기 관심저널 등록

• 간행물명

  Food Science and Biotechnology

• 간기

  격월간

• pISSN

  1226-7708

• 수록기간

  1992~2009

• 십진분류

  KDC 574 DDC 664