Preventive Nutrition and Food Science

The Korean Society of Food Science and Nutrition (한국식품영양과학회)
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Comparison of Seed Oil Characteristics from Korean Ginseng, Chinese Ginseng (Panax ginseng C.A. Meyer) and American Ginseng (Panax quinquefolium L.)

  • Zhu, Xue-Mei (Department of Food Science and Technology, Chungnam National University) ;
  • Hu, Jiang-Ning (State Key Laboratory of Food Science and Technology, Nanchang University) ;
  • Shin, Jung-Ah (Department of Food Science and Technology, Chungnam National University) ;
  • Lee, Jeung-Hee (Institute of Agricultural Science, Chungnam National University) ;
  • Hong, Soon-Teak (Department of Food Science and Technology, Chungnam National University) ;
  • Lee, Ki-Teak (Department of Food Science and Technology, Chungnam National University)
  • Received : 2010.10.13
  • Accepted : 2010.11.22
  • Published : 2010.12.31
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Abstract

The chemical characteristics of seed oils of Asian ginseng (Panax ginseng C.A. Meyer) at different ages grown in Korea (3, 4 and 5-year old) and China (5-year old), and American ginseng (Panax quinquefoliu L., 5-year old) grown in China were compared. Total fatty acid composition showed a significantly higher oleic acid content in American (87.50%) than in Korean (68.02~69.14%) and Chinese ginseng seed oils (61.19%). At the sn-2 position, the highest oleic acid (81.09%) and lowest linoleic acid (15.77%) were found in American ginseng seed oil. The main triacylglycerol species in ginseng seed oils were triolein (OOO) and 1,2-dioleoyl-3-linoleoyl-glycerol (LOO)/1,3-dioleoyl-2-linoleoyl-glycerol (OLO). In addition, the seed oils possessed an ideal oxidative stability showing 16.55~23.12 hr of induction time by Rancimat test. The results revealed that ginseng seed oil could be developed as a new healthy edible oil, and that the oil's chemical characteristics were strongly associated with the ginseng species and habitats.

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