Oxidative stability of extracts from red ginseng and puffed red ginseng in bulk oil or oil-in-water emulsion matrix
| Autor: | Sang-Jun Lee, Tae Wha Moon, Mi-Ja Kim, Su Mi Oh, JaeHwan Lee, Gun-Sub Sim |
|---|---|
| Jazyk: | angličtina |
| Rok vydání: | 2018 |
| Předmět: |
Antioxidant
medicine.medical_treatment Flavonoid Riboflavin 01 natural sciences Biochemistry Genetics and Molecular Biology (miscellaneous) complex mixtures Matrix (chemical analysis) bulk oil oil-in-water emulsion chemistry.chemical_compound Ginseng 0404 agricultural biotechnology lcsh:Botany medicine Food science chemistry.chemical_classification 010401 analytical chemistry food and beverages 04 agricultural and veterinary sciences 040401 food science in vitro assay 0104 chemical sciences lcsh:QK1-989 Complementary and alternative medicine chemistry Ginsenoside puffed red ginseng Emulsion Ferric antioxidant property Research Article Biotechnology medicine.drug |
| Zdroj: | Journal of Ginseng Research, Vol 42, Iss 3, Pp 320-326 (2018) Journal of Ginseng Research |
| ISSN: | 1226-8453 |
| Popis: | Background: Explosive puffing can induce changes in the chemical, nutritional, and sensory quality of red ginseng. The antioxidant properties of ethanolic extracts of red ginseng and puffed red ginseng were determined in bulk oil and oil-in-water (O/W) emulsions. Methods: Bulk oils were heated at 60°C and 100°C and O/W emulsions were treated under riboflavin photosensitization. In vitro antioxidant assays, including 2,2-diphenyl-1-picrylhudrazyl, 2,2′-azinobis-3-ethyl-benzothiazoline-6-sulfonic acid, ferric reducing antioxidant power, total phenolic content, and total flavonoid content, were also performed. Results: The total ginsenoside contents of ethanolic extract from red ginseng and puffed red ginseng were 42.33 mg/g and 49.22 mg/g, respectively. All results from above in vitro antioxidant assays revealed that extracts of puffed red ginseng had significantly higher antioxidant capacities than those of red ginseng (p |
| Databáze: | OpenAIRE |
| Externí odkaz: |
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