Fermentation Characteristics for Extruded Hair of Tissue Cultured Mountain Ginseng

Effects of extrusion conditions (barrel temperature and moisture content) and fermentation time on the antioxidant properties of root hair of tissue cultured raw mountain ginseng (MG) were investigated. The barrel temperature/ moisture combinations were: $110^{\circ}C$/25% (MG1), $140^{\circ}C$/25% (MG2), $110^{\circ}C$/35% (MG3) and $140^{\circ}C$/35% (MG4). Red ginseng (RG) was also investigated. The contents of 2,2-diphenyl-1-picrylhydrazyl (DPPH) and polyphenolic increased after fermentation in RG and even more in MG, while extruded ginseng samples exhibited little change. The increases noted with MG and RG occurred during the first 4 days of fermentation. DPPH radical scavenging activity decreased after extrusion and was significantly higher in MG (20.93%) than RG (1.63%) on the first day of fermentation. DPPH radical scavenging activity in the barrel temperature/moisture combinations were 19.01% (MG1), 14.45% (MG2), 20.37% (MG3) and 15.78% (MG4). The content of polyphenolic compounds in ginseng samples displayed a similar trend. Acidic polysaccharide in RG and MG1${\sim}$MG4 were higher than MG, but decreased during fermentation. Crude saponin in RG and MG1${\sim}$MG4 decreased after 15 days of fermentation, while increasing in MG.