Authors: In Guk Hwang Hyun Young Kim Eun Mi Joung Koan Sik Woo Jae Hyun Jeong Kwang Won Yu Junsoo Lee Heon Sang Jeong
Publish Date: 2010/08/31
Volume: 19, Issue: 4, Pages: 941-949
Abstract
This study was carried out to investigate the changes of ginsenoside compositions and antioxidant activity of fresh ginseng induced by thermal processing at different temperatures 25 100 121 and 150°C pressure 01 10 20 and 30 MPa and soaking solvents water and ethanol The levels of ginsenosides were similar trend with the pressure of 01–30 MPa while there were significantly differences in heated ginseng with heating temperature and soaking solvent When water and ethanol was used the ginsenoside compositions significantly changed at 100 and 121°C respectively and it was rapidly decreased at 150°C After heating the level of 3 ginsenosides Re Rf and Rg1 decreased and that of 5 other ginsenosides Rb1 Rb2 Rb3 Rc and Rg2S increased up to 121°C compare to raw ginseng Ginsenoside F2 F4 Rg2R Rk3 Rh4 Rg3S Rg3R Rk1 and Rg5 which was absent in raw ginseng was detected in heated ginseng Especially ginsenoside Rg3S Rg3R Rk1 and Rg5 were remarkably produced after thermal processing After heating the phenolic compounds 143–1162 mg/g 50 inhibition concentration IC50 value 148–311 mg/g and ABTS radical scavenging activity 066–909 mg AA eq/g of heated ginseng were increased
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