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http://dx.doi.org/10.5142/JGR.2008.32.2.120

Effects of High Temperature Heating on the Some Physicochemical Properties of Korean Red Ginseng (Panax ginseng C.A. Meyer) Water Extract  

Kwak, Yi-Seong (KT&G Central Research Institute)
Choi, Keum-Hee (KT&G Central Research Institute)
Kyung, Jong-Soo (KT&G Central Research Institute)
Won, Jun-Yeon (Joongbu University)
Rhee, Man-Hee (Department of Veterinary Physiology, Kyungpook National University)
Lee, Jae-Gon (KT&G Central Research Institute)
Hwang, Mi-Sun (KT&G Central Research Institute)
Kim, Seok-Chang (KT&G Central Research Institute)
Park, Chae-Kyu (KT&G Central Research Institute)
Song, Kyung-Bin (Department of Food Science and Technology, Chungnam University)
Han, Gyeong-Ho (KT&G Central Research Institute)
Publication Information
Journal of Ginseng Research / v.32, no.2, 2008 , pp. 120-126 More about this Journal
Abstract
This study was carried out to investigate the some physicochemical properties of Korean red ginseng (Panax ginseng C.A. Meyer) water extract (RGWE) after heated with high temperatures above $100^{\circ}C$ for 2 hours. RGWEs were heated at 100, 110 and $120^{\circ}C$ for 2 hours by using autoclave. After RGWEs were heated at high temperature for 2 hours without not adjustment of pH, the changes of saponin, free sugars, mineral and color in the RGWEs were investigated. Total ginsenoside content in control was 1.99%, while those of RGWE were 1.65, 1.49 and 1.29% when treated at 100, 110 and $120^{\circ}C$, respectively. The contents of total ginsenoside showed decreased tendency as heating temperatures were increased. The ginsenoside-$Rh_{2}$ and $-Rg_{3}$, which have been reported as very stable red ginseng ginsenosides, showed relatively strong spots on TLC when RGWEs were heated at 110 and $120^{\circ}C$. In case of free sugars in RGWEs, fructose, glucose and maltose showed high contents when compared with control, while Fe, Ca and Mg ions showed very low contents. Value of L in RGWE treated with high temperature was almost the same with control, while values of a and b were increased. Values of a were increased from -0.86 of control to +0.04, +0.05 and +1.14 when treated with 100, 110 and $120^{\circ}C$, respectively. Values of b also were increased from 27.68 of control to 33.61, 33.61 and 37.42 when treated with 100, 110 and $120^{\circ}C$, respectively. Values of total color in RGWEs treated with high temperatures, E, were finally increased by values of a and b.
Keywords
Red ginseng water extract; high temperature heating,; Physicochemical properties;
Citations & Related Records
Times Cited By KSCI : 1  (Citation Analysis)
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