Browse > Article

Effect of Processing Methods on the Chemical Composition of Panax ginseng Leaf Tea  

Chang Hyun-Ki (Department of Food & Nutrition, Soong-Eui Women's College)
Publication Information
The Korean Journal of Food And Nutrition / v.18, no.1, 2005 , pp. 63-71 More about this Journal
Abstract
Panax ginseng leaves are produced as the by-product when Panax ginseng roots were harvested. The Panax ginseng leaves was examed for the applicable possibility as the functional food. In this study, the changes in chemical composition of Panax ginseng leaves was examed by three methods as the hot-air dried(DRT), the aged tea(AGT) and the heat processed tea(HPT). The general composition of Panax ginseng leaves tea was shown as similar results in 3 different process methods. The level of the crude lipid and reducing sugar concentration were decreased slightly in HPT. The free sugar content of DRT was higher than the HPT and AGT. The existence of the higher content of free sugar composition in order are sucrose, fructose and glucose. The concentration of serine was the highest in the free amino acids, which were shown from 309.6 mg% to 336.6 mg%. The contents of free amino acid in Panax ginseng leaves made by DRT was higher than by AGT and HPT. The concentration of Ca was shown as the highest content among the minerals and was 2,115 mg%. The contents of minerals were existed in order of Ca, K, Mg, P, Na, Mn, Fe, Zn and Cu. But there were hardly any remarkable differences of mineral concentrations of Panax ginseng leaves tea made by different processing methods. The concentration of water soluble solid of Panax ginseng leaves tea processed by HPT was higher than by DRT and AGT. The concentration of ascorbic acid was shown the highest value of 424.4mg% in HPT. There was no differences in the fatty acid composition according to their processing methods. The concentration of palmitic acid was higher than that of other fatty acid. The order of fatty acid concentration were palmitic aicd, linoleic acid, linolenic acid, oleic acid and stearic acid, abundantly. As a conclusion, HPT was shown as the best process method for the production of Panax ginseng leaves tea.
Keywords
ginseng leaf tea; tea extracts; chemical composition;
Citations & Related Records
Times Cited By KSCI : 1  (Citation Analysis)
연도 인용수 순위
1 Suh, CS and Chun, JK. Relationships among the roasting conditions, colors and extractable solid content of roasting barley. Korean J. Food Sci. Technol. 13:334-339. 1981
2 Lee, YT, Seog, HM, Kim, SS, Kim, KT and Hong, HD. Changes in physicochemical characteristics of immature barley kernels during roasting. Korean J. Food Sci. Technol. 26:336-342. 1994
3 Nielson, JD. A nordic symposium on soil/plant/ animal/man interrelationship and implications to human health, mineral elements. Helsinki. 1981
4 Huber, AM and Gershoff, SN. Effect of zinc deficiency in rats on insulin release from the pancreas. J. Nutr. 103:1739-1743. 1973
5 Kwon, JH, Byun, MW, Kim, SW, Cho, HO, Lee, YJ and Kim, JG. Extraction properties of constituents in ginseng leaf tea as influenced by decontamination methods. Kor. J. Food Hygiene 5:1-6. 1990
6 Chang, HK. Changes of saponin contents in Panax ginseng leaves by different harvesting months. Korean J. Food & Nutr. 11 :82-86. 1998
7 Chung, HB, Lee, CB, Yoon, SW, Lee, JH, Choi, S, Ko, SK, Park, H and Lim, BO. Strategies of globalization for ginseng industry. Ijin publishing. Seoul. 2003
8 Han, BH, Park, MH, Woo, LK. Woo, WS and Han, YN. Studies on the antioxidant components of Korean ginseng. Proc. 2nd Int. Ginseng Symp. pp.13. Korea Ginseng Research Institute, Seoul. 1978
9 Kwon, JH, Byun, MW, Choi, JU and Yoon, HS. Chemical composition of Panax ginseng leaf tea. Korean J. Ginseng Sci. 16:1-6. 1992
10 Hwang, WI and Oh, SK. Effects of petroleum extract of ginseng root on some enzyme activity in human colon cancer cell. Korean J. Ginseng Sci. 10:27-35. 1996
11 Hoseney, RC. In principles of cereal science and technology. AACC Inc. pp.300 Minnesota. 1986
12 Lee, JS, Lee, MG and Lee, SW. A study on the general components and minerals in parts of Omiza. Korean J. Dietary Culture 4: 173-176. 1989
13 Brekhman, II. Panax ginseng. Gosudarst Isdat et Med. Lit., pp.182. Leningrad, 1957
14 Hong, MW, Cho, YH and Choi, KJ. Korean ginseng research report. pp. 376-379. 1981
15 Chung, HK. Effect of processing methods on the saponin contents of Panax ginseng leaf tea. Korean J. Food & Nutr. 16:46-53. 2003
16 Kato, H, Rhue, MR and Nishimura, T. Flavor chemistry ; Role of free amino acids and peptides in food taste. Am. Chem. Soc., pp.158 . Washington, D.C. 1989
17 Ko, SR. Comparative study on chemical components and biological activities of panax species. Ph. D. Thesis, Chonbuk National Uni., Jeonju. 1993
18 Jeon, BS, Yang, JW, Park, CK, Ko, SR. Toshiro, H, Son, JR and Park, WJ. Composition of mineral components of ginseng on age and cultivated area. Korean J. Food & Nutr. 22:592-595. 1993
19 Lee, SR, Shin, HS. Recent food chemistry. pp.168-177. Shinkwang Pub. Co. 1988
20 홍문화. 한국인삼사, pp.48. 삼화인쇄주식회사, 1980
21 Shin, MK. Science of green tea. Korean J. Dietary Culture 9:433-445. 1994
22 Han, JH, Park, SJ, Ahn, CN, Wee, JJ, Kim, KY and Park, SH. Nutritional composition, ginsenoside content and fundamental safety evaluation with leaf and stem extract of Panax ginseng. J. Korean Soc. Food Sci. Nutr. 33:778-784. 2004   DOI
23 Springgate, CF, Millvan, AS and Loeb, LA. Studies on the role of zinc in DNA polymerase. Fed Proc. Amer. Soc. Exp. Biol. 32:451-455. 1973
24 Komatsu, M and Tomimori, T. Studies on the constituents of the herb of Panax ginseng C. A Meyer. Shoyakugaku Zasshi. 20:21-24. 1966
25 Choi, KJ, Kim, MW and Kim, DH. Fatty acid compositions of the various parts of ginseng plant. Kor. J. Food & Nutr. 12:357-363. 1983
26 A.O.A.C. Official methods of analsis, 15th ed, pp.788. The Association of Official Analytical Chemists, Washington, DC. 1990
27 Moon, S and Yoon, SK. The effect of processing methods on the quality and physico-chemical characteristics of ginseng leaf tea. Bull. Dongduk Women's Uni. pp.237-252. 1988
28 Lee, HO and Park, OJ. Antioxidant effects of phenolic acid and ginseng extract in aqueous system. Korean J. Food Sci. Technol. 30:434-438. 1998
29 Yang, HC and Lee, SY. A study on the preparation of ginseng leaf tea. J. Kor. Agric. Chem. Soc. 21:51-57. 1979
30 Saito, H, Morita, M and Takagi, K. Pharmacological studies of Panax ginseng leaves. Japan J. Pharmacol. 23:43-47. 1973   DOI
31 Park, MH, Kim, KC and Kim, JS. Changes in the physicochemical properties of ginseng by roasting. Korean J. Ginseng Sci. 17:228-231. 1993
32 Chang, HK. Changes in chemical composition of Panax ginseng leaves by different harvesting months. Korean J. Food & Nutr. 13:6-12. 2000
33 Choi, C, Yoon, SH, Bae, MJ and An, BJ. Protein and amino acid composition of Korean ginseng classified by years. Korean J. Food Sci. Technol. 17: 1-4. 1985
34 Zhang S, Yao, X, Chen, Y, Cui, C. Tezuka, T and Kikuchi, T. Ginsenoside La, a novel saponin from the leaves of Panax ginseng. Chem. Pharm. Bull. 37: 1966-1968. 1989   DOI
35 이철호, 채수규, 이진근, 박봉상. 식품공업품질관리론, 유림문화사. 1983