홍삼 추출물을 첨가한 요구르트의 항산화능

Abstract

The antioxidant properties of red ginseng extracts prepared under diferent extraction conditions were evaluated by a variety of antioxidant assays, including DPPHradical scavenging, ABTS+ radical scavenging, superoxide anion scavenging, nitrite scavenging and reducing power activities. The contents of total phenolic compounds and flavonoids were also determined. The various antioxidant activities were compared to positive controls such as Trolox, tannic acid and ascorbic acid. The antioxidant activities of all of the extracts were shown to beantioxidant activities of the red ginseng powder were the lowest among the samples. The amounts of total phenolic compounds and flavonoids were at a maximum in the ethanol extract. Correlation analysis demonstrated the existence of a linear relationship between free radical scavenging activities and the phenolic compounds contents of extracts. The antioxidant activity of yogurt was increased as the result of the addition of red ginseng extract. The quality charac-teristics of the yogurt to which red ginseng extract was added were similar to those of yogurt without red ginseng extract. The overall sensory score and color of yogurt made from 0.5% red ginseng was the best of the tested yogurts. In accor-dance with the antioxidant activity and quality characteristics, the optimal concentration of red ginseng extract was approximately 0.5%.