Journal of Microbiology and Biotechnology

The Korean Society for Microbiology and Biotechnology (한국미생물·생명공학회)
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Change of Ginsenoside Profiles in Processed Ginseng by Drying, Steaming, and Puffing

  • Shin, Ji-Hye (Department of Food Science and Biotechnology, Institute of Life Science and Resources, Kyung Hee University) ;
  • Park, Young Joon (Department of Science in Korean Medicine, Graduate School, Kyung Hee University) ;
  • Kim, Wooki (Department of Food Science and Biotechnology, Institute of Life Science and Resources, Kyung Hee University) ;
  • Kim, Dae-Ok (Department of Food Science and Biotechnology, Institute of Life Science and Resources, Kyung Hee University) ;
  • Kim, Byung-Yong (Department of Food Science and Biotechnology, Institute of Life Science and Resources, Kyung Hee University) ;
  • Lee, Hyungjae (Department of Food Engineering, Dankook University) ;
  • Baik, Moo-Yeol (Department of Food Science and Biotechnology, Institute of Life Science and Resources, Kyung Hee University)
  • Received : 2018.09.28
  • Accepted : 2018.12.26
  • Published : 2019.02.28
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Abstract

Korean ginseng (Panax ginseng Meyer) was processed by drying, steaming, or puffing, and the effects of these processes on the ginsenoside profile were investigated. The main root of 4-year-old raw Korean ginseng was dried to produce white ginseng. Steaming, followed by drying, was employed to produce red or black ginseng. In addition, these three varieties of processed ginseng were puffed using a rotational puffing gun. Puffed ginseng showed significantly higher extraction yields of ginsenosides (49.87-58.60 g solid extract/100 g of sample) and crude saponin content (59.40-63.87 mg saponin/g of dried ginseng) than non-puffed ginseng, respectively. Moreover, puffing effectively transformed the major ginsenosides (Rb1, Rb2, Rc, Rd, Re, and Rg1) of ginseng into minor ones (F2, Rg3, Rk1, and Rg5), comparable to the steaming process effect on the levels of the transformed ginsenosides. However, steaming takes much longer (4 to 36 days) than puffing (less than 30 min) for ginsenoside transformation. Consequently, puffing may be an effective and economical technique for enhancing the extraction yield and levels of minor ginsenosides responsible for the major biological activities of ginseng.

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