Full metadata record
| DC Field | Value | Language |
|---|---|---|
| dc.contributor | Multi-disciplinary Studies | en_US |
| dc.contributor | Department of Applied Biology and Chemical Technology | en_US |
| dc.creator | Yu, Suk-chun | - |
| dc.identifier.uri | https://theses.lib.polyu.edu.hk/handle/200/846 | - |
| dc.language | English | en_US |
| dc.publisher | Hong Kong Polytechnic University | - |
| dc.rights | All rights reserved | en_US |
| dc.title | Study the antioxidative effect of several ginseng species in a defined autoxidation condition and food application | en_US |
| dcterms.abstract | The study was to assess the antioxidative effect of ginseng. In the upper part of the study, the antioxidative effect of ginsengs with different Rb1 contents on Linoleic acid was assessed in a defined metal induced autoxidation condition. The result suggested that the saponins other than Rb1 or other constituents composed in different ginseng variants might be the primary antioxidant component in the processes of lipid peroxidation. In the later part of study, the antioxidant effects of the ginseng extract of the Korean White ginseng and American ginseng varieties was also conducted in Canola oil-in-water emulsions (20:80 w/w) at an accelerated oxidation at 55C. The antioxidation effect was examined by peroxide value and thiobarbituric acid (TBA) test respectively. The results showed that the canola oil emulsion containing the water extract of the three ginseng varieties were significantly more stable than the control. Moreover, 0.05% of each extract of the ginseng variant had much better antioxidative properties than same percentage of tocopherol in the canola oil emulsion system. In the preparation of the ginseng extract, the conventional method and ultrasonically assisted extractions of ginsenosides from commercial ginseng plant had also been compared. The result shown that the extractability of ginsenosides could be improved by the ultrasonically -assisted aqueous methanol extraction. A substantial yield of extract was produced over conventional hot water extraction. | en_US |
| dcterms.extent | ix, 67 leaves : ill. ; 30 cm | en_US |
| dcterms.isPartOf | PolyU Electronic Theses | en_US |
| dcterms.issued | 2001 | en_US |
| dcterms.educationalLevel | All Master | en_US |
| dcterms.educationalLevel | M.Sc. | en_US |
| dcterms.LCSH | Ginseng | en_US |
| dcterms.LCSH | Hong Kong Polytechnic University -- Dissertations | en_US |
| dcterms.accessRights | restricted access | en_US |
Files in This Item:
| File | Description | Size | Format | |
|---|---|---|---|---|
| b15511960.pdf | For All Users (off-campus access for PolyU Staff & Students only) | 2.2 MB | Adobe PDF | View/Open |
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