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Physicochemical characteristics and anti-oxidant activities of farm-cultivated and mountain-cultivated ginseng seeds

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Abstract

Physicochemical characteristics and anti-oxidant capacities of seeds from two farm-cultivated and one mountain-cultivated ginsengs (Panax ginseng Meyer) (MG) were determined. The seeds had 17.9–22.1% (dry basis) crude lipids, 11.5–15.2% crude proteins, and 1.4–1.7% ash. Oleic acid (77.9–78.5%) was the predominant fatty acid in the seed oils, followed by linoleic acid (16.6–17.4%). The highest Hunter b value, carotenoids, (β + γ)-tocotrienol, and δ-tocotrienol, and the lowest α-tocotrienol were observed in the seed oils from MG. Squalene was also the most abundant in the MG seed oils. β-Sitosterol was the major phytosterol in the seed oils with MG the highest. Defatted seed meal extracts from MG possessed the most total phenolics and flavonoids, and the highest DPPH and ABTS radical scavenging activities. These results suggest that MG seeds may be a novel source of functional foods.

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Authors and Affiliations

  1. Department of Food and Nutrition and Research Institute of Human Ecology, Seoul National University, Seoul, 08826, Korea

    Yu Jeong Kim, Yongcheol Lee, Jaecheol Kim, Sun Young Park, Kiuk Lee & Keum Taek Hwang

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  1. Yu Jeong Kim
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  2. Yongcheol Lee
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Correspondence to Keum Taek Hwang.

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Kim, Y.J., Lee, Y., Kim, J. et al. Physicochemical characteristics and anti-oxidant activities of farm-cultivated and mountain-cultivated ginseng seeds. Food Sci Biotechnol 27, 1257–1264 (2018). https://doi.org/10.1007/s10068-018-0363-8

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  • DOI: https://doi.org/10.1007/s10068-018-0363-8

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