홍삼박 추출물의 이화학적 특성 및 식품소재로의 활용 가능성 연구

Abstract

The purpose of this study is to evaluate the physicochemical properties and antioxidant activity of extracts from red ginseng marc, a byproduct of red ginseng processing, and to investigate their application as food materials. The red ginseng marc was prepared with a particle size of 415 μm or less using sieves after a dry and powdered process. The extraction solvents were 70% ethanol, 70% methanol and 70% isopropanol. After extraction, the solvent was removed using a rotary evaporator. To measure the antioxidant activity of the red ginseng marc extracts, DPPH radical-scavenging activity, ABTS radical-scavenging activity, total phenolic contents(TPC) and total flavonoid contents (TFC) were measured to compare their antioxidant activities of red ginseng extracts with different solvents. The physicochemical properties of the extracts were compared by measuring pH, colorimeter, and soluble solids. Antioxidant activity was measured in order of ethanol, isopropanol and methanol extract. In addition, the volatile flavor components of red ginseng marc extract were analyzed by GC-MS and aroma characteristics were evaluated by sensory evaluation. Terpene compounds, known as the main volatile compounds of red ginseng, were detected in all extracts, and methanol extract showed the highest aroma preference as a result of sensory test. Through this study, suitable extraction solvents for red ginseng marc extraction were selected, and the physiological activity of the extracts will be applied to food materials such as food flavoring, to contribute to the enhancement of the usage of red ginseng byproducts.