홍삼에서 사포닌 추출과정 중 분리된 홍삼오일의 화학적 특성과 항산화 활성

장선옥¹, 김미라¹, 홍광원¹^,^*

Chemical Characteristics and Antioxidant Activity of Red Ginseng Oil Produced in a Process where Saponin is Extracted from Red Ginseng

Sun-Ok Jang¹, Mi-Ra Kim¹, Kwang-Won Hong¹^,^*

¹동국대학교 식품공학과

¹Department of Food Science and Biotechnology, Dongguk University

^*Corresponding author: Kwang-Won Hong, Department of Food Science and Biotechnology, Dongguk University, College of Life Science, and Biotechnology, Dongguk University, 26, 3 Pil-dong, Chung-gu, Seoul 100-715, Korea. Tel: +82-2-2260-3369; Fax: +82-2-2285-3988, E-mail: hkwon@dongguk.edu

ⓒ Copyright 2012 Korean Society for Food Engineering. This is an Open-Access article distributed under the terms of the Creative Commons Attribution Non-Commercial License (http://creativecommons.org/licenses/by-nc/4.0/) which permits unrestricted non-commercial use, distribution, and reproduction in any medium, provided the original work is properly cited.

Received: Oct 21, 2012; Revised: Nov 10, 2012; Accepted: Nov 12, 2012

Published Online: Nov 30, 2012

Abatract

This study investigated the chemical characteristics and cosmetic applicability of the red ginseng oil produced in a process where saponin is extracted from red ginseng. The acid, peroxide and iodine values of 1% red ginseng oil diluted with Tween 80 were 0.265, 0.387 and 0.64, respectively. Antioxidant activity of 1% red ginseng oil evaluated according to the DPPH free radical scavenging assay exhibited 70% inhibition relative to α-tocopherol. The total polyphenol content, determined according to the Folin-Ciocalteu method, was 243 mg/100 g. Tyrosinase inhibitory activity of 1% red ginseng oil was about 14% inhibition relative to L-ascorbic acid. On the other hand, red ginseng oil was not effective in inhibiting the activity of elastase as well as in inhibiting the growth of Staphylococcus aureus and Escherichia coli.

Keywords: red ginseng oil; antioxidant activity; total polyphenol content; tyrosinase