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JKFN Journal of the Korean Society of Food Science and Nutrition



Online ISSN 2288-5978

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Journal of the Korean Society of Food Science and Nutrition 2019; 48(2): 276-281

Published online February 28, 2019

Copyright © The Korean Society of Food Science and Nutrition.

Antioxidant Activities and Whitening Effects of Ethanol Extract from Panax ginseng Sprout Powder

Sung-Jin Park

Department of Tourism Food Service Cuisine/Research Institute of Biomaterial, Hallym Polytechnic University

Abstract

The antioxidant activities and whitening efficacy of leaf and root extracts of Panax ginseng sprout with 70% ethanol (PSE) were investigated. In the contents of total polyphenol and flavonoid compound, leaf extract was the highest as at 4.83 mg/g and 6.04 mg/g, respectively. In electron donating ability, leaf and root extracts were 52.93% and 47.83%, respectively, at the concentration of 1.0 mg/mL. Tyrosinase inhibition activities of leaf and root extracts were 0.59% and 0.41%, respectively, at the concentration of 1.0 mg/mL. Taken together, these results suggest that P. ginseng sprout has the potential to be developed for functional foodstuff, cosmetics and beauty industrial materials. However, further studies on P. ginseng sprout compounds and their precise biological effects will need to be conducted.

Keywords: Panax ginseng sprout powder, antioxidant activity, tyrosinase inhibitory activity, polyphenol, flavonoid

Article

Note

Journal of the Korean Society of Food Science and Nutrition 2019; 48(2): 276-281

Published online February 28, 2019

Copyright © The Korean Society of Food Science and Nutrition.

새싹인삼 에탄올 추출물의 항산화 및 미백 효능

Antioxidant Activities and Whitening Effects of Ethanol Extract from Panax ginseng Sprout Powder

Sung-Jin Park

Department of Tourism Food Service Cuisine/Research Institute of Biomaterial, Hallym Polytechnic University

Abstract

The antioxidant activities and whitening efficacy of leaf and root extracts of Panax ginseng sprout with 70% ethanol (PSE) were investigated. In the contents of total polyphenol and flavonoid compound, leaf extract was the highest as at 4.83 mg/g and 6.04 mg/g, respectively. In electron donating ability, leaf and root extracts were 52.93% and 47.83%, respectively, at the concentration of 1.0 mg/mL. Tyrosinase inhibition activities of leaf and root extracts were 0.59% and 0.41%, respectively, at the concentration of 1.0 mg/mL. Taken together, these results suggest that P. ginseng sprout has the potential to be developed for functional foodstuff, cosmetics and beauty industrial materials. However, further studies on P. ginseng sprout compounds and their precise biological effects will need to be conducted.

Keywords: Panax ginseng sprout powder, antioxidant activity, tyrosinase inhibitory activity, polyphenol, flavonoid