Preventive Nutrition and Food Science 几区-刊鹿论文编译

Investigation of Ginsenosides and Antioxidant Activities in the Roots, Leaves, and Stems of Hydroponic-Cultured Ginseng (Panax ginseng Meyer)

Abstract:

There has been very little reported on ginsenoside composition and antioxidant activity of hydroponic-cultured ginseng roots (HCR), leaves (HCL), and stems (HCS). We profiled 6 ginsenoside compounds in HCR, HCL, and HCS using high-performance liquid chromatography. Antioxidative activity of HCR, HCL, and HCS were evaluated using total phenolic content (TPC) and total flavonoid content (TFC), 2,2-diphenyl-1-picrylhydrazyl (DPPH) free-radical-scavenging activity assays, and ferric reducing antioxidant power (FRAP) assays. Total ginsenoside contents of HCL and HCS were significantly higher than that of HCR (P<0.05). Rb1 was detected in HCR (23.02 mg/g) but was detected at very low levels in HCL and HCS (2.07~7.30 mg/g). Rg1 was the most abundant ingredient in HCL, followed by Rd; this was different than for HCR and HCS. The TPC and TFC ranged from 52.82~155.31 mg gallic acid equivalent/100 g and 194.71~256.52 mg quercetin equivalent/100 g, respectively, of which HCL contained the highest levels. Moreover, HCL was the most effective in both DPPH and FRAP activities. In this study, we also evaluated the inhibitory effect of HCR, HCL, and HCS on the activities of mushroom tyrosinase through whitening activity test. The inhibitory effect of HCL on tyrosinase activity was higher than that of HCR and HCS. This study provides information about ginsenoside contents and the antioxidative activity of hydroponic-cultured ginseng, and suggests that the whole ginseng plant (including roots, leaves, and stems) may be a beneficial functional vegetables.

Author Listing： Yu-Na Song;Hae-Geun Hong;Jong Seong Son;Yeon Ok Kwon;Hyun Ho Lee;Hyeon Ji Kim;Jeong Hwa Park;Myeong Jin Son;Jo-Gyo Oh;Mi-Hye Yoon

Volume： 24

Pages： 283 - 292

DOI： 10.3746/pnf.2019.24.3.283

Language： English

Journal： Preventive Nutrition and Food Science

Preventive Nutrition and Food Science

影响因子：1.6

是否综述期刊：否

是否OA：否

是否预警：不在预警名单内

发行时间：-

ISSN：2287-1098

发刊频率：-

收录数据库：Scopus收录

出版国家/地区：-

出版社：Korean Society of Food Science and Nutrition

期刊介绍

年发文量	55
国人发稿量	2
国人发文占比	3.64%
自引率	6.2%
平均录取率	-
平均审稿周期	-
版面费	-
偏重研究方向	Agricultural and Biological Sciences-Food Science
期刊官网	-
投稿链接	-

质量指标占比

研究类文章占比	OA被引用占比	撤稿占比	出版后修正文章占比
87.27%	100.00%	-	-

预警情况

时间	预警情况
2024年02月发布的2024版	不在预警名单中
2023年01月发布的2023版	不在预警名单中
2021年12月发布的2021版	不在预警名单中
2020年12月发布的2020版	不在预警名单中

JCR分区 WOS分区等级：Q3区

版本	按学科	分区
WOS期刊SCI分区（2021-2022年最新版）
	NUTRITION & DIETETICS	Q4
	FOOD SCIENCE & TECHNOLOGY	Q3

中科院分区

版本	大类学科	小类学科	Top期刊	综述期刊
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