Browse > Article
http://dx.doi.org/10.9724/kfcs.2012.28.5.623

Easy Red Ginseng Production Using Household Microwave Ovens  

Kim, Mi Hyun (Korea Food Research Institute)
Kim, Kyung Tack (Korea Food Research Institute)
Cho, Chang-Won (Korea Food Research Institute)
Rho, Jeonghae (Korea Food Research Institute)
Publication Information
Korean journal of food and cookery science / v.28, no.5, 2012 , pp. 623-628 More about this Journal
Abstract
The study was about to produce red ginsengs easily, using a household microwave oven to promote the consumption of fresh ginsengs in the home. Producing red ginsengs with a household microwave oven 'defrost function' takes 13 minutes (A), 'cook function' 6 minutes (B), and finally, 'defrost function' 44 minutes (C). For characteristics of microwave-produced red ginsengs, total saponin loss, color of powder, polyphenol content and saponin composition were compared with common red ginsengs. The color test for red ginseng powder showed that the color of household microwave-produced 6-minute cooked red ginseng (B) or 44-minute defrosted red ginseng (C) was closer to that of the common red ginsengs (E). The total saponin content in water eluted during red ginseng production showed that the saponin loss in microwave red ginseng was negligible compared to the common red ginsengs. Microwave red ginsengs showed no difference in phenol content that of the and higher total ginsenoside content than common red ginsengs. The ginsenoside $Rg_1$, Re, Rf, $Rg_2+Rh_1$, $Rb_1$, Rc, $Rb_2$, $Rb_3$, Rd and $Rg_3$ contents of microwave red ginsengs (A, B) were higher compared to that of the common red ginsengs; the ginsenoside Re, Rc, $Rb_2$, $Rb_3$, Rd and $Rg_3$ contents of 44-minute defrosted red ginseng (C) were higher compared to the common red ginsengs. It is considered that red ginseng production, using microwave oven at home, can be a fast and convenient way to produce highly functional red ginsengs with high ginsenoside content.
Keywords
red ginseng; household; microwave; ginsenoside;
Citations & Related Records
Times Cited By KSCI : 10  (Citation Analysis)
연도 인용수 순위
1 Singleton VL, Rossi JAJ. 1965. Colorimetry of total phenolic with phosphomolybdic phosphotungstric acid reagent. American J Enology Viticulture 16:144-158.
2 Tang WY, Zhang Y, Gao J, Ding XY, Gao S. 2008. The anti-fatigue effect of 20(R)-ginsenoside Rg3 in mice by intranasally administration. Biol Pharm Bull 31:2024-2027.   DOI   ScienceOn
3 Yokozawa T, Kobayashi T, Oura H, Kawashima Y. 1985. Studies on the mechanism of the hypoglycemic activity of ginsenoside-Rb2 in streptozotocin-diabetic rats. Chem Pharm Bull 33:869-872.   DOI   ScienceOn
4 Yun TK, Lee YS, Lee YH, Yun HY. 2001. Cancer chemo-preventive compounds of red ginseng produced from Panax ginseng C. A. Meyer. J Ginseng Res 25:107-111.
5 두산백과, http://www.doopedia.co.kr/doopedia/master/ master.do?_ method=view&MAS_IDX=101013000704416 Accessed August 11,2012
6 Belanger JMR, Belanger A, Pare JRJ. 1997. Microwave-assissted process($MAP^{TM}$): application to oleoresin of celery seeds and black pepper. Research Articles of Environmental Technical Centre, Environment Canada. pp. 395-420.
7 Chang JK, Park CK, Shim KH. 2003. Changes in chemical components of red ginseng processed from the fresh ginseng stored at low temperature. Korean J Food Preserv 10(2):158-161   과학기술학회마을
8 Cho WC, Chung WS, Lee SK, Leung AW, Cheng CH, Yue KK. 2006. Ginsenoside Re of Panax ginseng possesses significant antioxidant and antihyperlipidemic efficacies in streptozotocin-induced diabetic rat. Eur J Pharmacol 550: 173-179.   DOI   ScienceOn
9 Choi JE, Han JS, Kang SJ, Kim KH, Kim KH, Yook HS. 2010. Saponin contents and physicochemical properties of red ginseng extract pouch products collected from ginseng markets in Korea. J Korean Soc Food Sci Nutr 39(11):1660-1665   과학기술학회마을   DOI   ScienceOn
10 Hong HD, Choi SY, Kim YC, Lee YC, Cho CW. 2009. Rapid determination of ginsenosides Rb1, Rf and Rg1 in Korean ginseng using HPLC. J Ginseng Res 33(1):8-12   DOI   ScienceOn
11 In JG, Kim EJ, Lee BS, Park MH, Yang DC. 2006. Saponin analysis and red ginseng production using the simplified method of Korean ginseng (Panax ginseng C.A. Meyer). Plant Resources Soc Korea 19(1):133-138
12 Jung IK, Lee SY, Park IH, Cheong JH. 2005. Anti-stress activities of ginsenoside Rb1 is related with GABAnergic neuron. J Appl Pharmacol 13:165-173
13 Kim DH, Kwak KH, Lee KJ, Kim SJ. 2004. Effects of Korea red ginseng total saponin on repeated unpredictable stress 260 induced changes of proliferation of neural progenitor cells and BDMF mRNA expression in adult rat hippo-campus. J Ginseng Res 28:94-103.   DOI   ScienceOn
14 Kim EK, Lee JH, Cho SH, Shen GN, Jin LG, Myung CS, Oh HJ, Kim DH, Yun JD, Roh SS, Park YJ, Seo YB, Song GY. 2008. Preparation of black Panax ginseng by new methods and its antitumor activity. Kor J Herbol 23(1):85-92
15 Kim MR, Kim IH, and Shim JH, 2005. The analysis of volatile components of fresh ginseng, red ginseng and white ginseng by solvent free solid injector(SFSI) techniques. Korean J Environ Agric 24(2):164-168   과학기술학회마을   DOI   ScienceOn
16 Ko SR, Choi KJ, Kim SC, Han KW. 1995. Content and composition of saponin compounds of Panax species. Korean J Ginseng Sci 19(3):254-259   과학기술학회마을
17 Kum JS, Ha TY, Han O. 1998. Effect of heating height within microwave oven on microwave heating of food. Korean J Food Nutr 27:489-494
18 Lee SB, Lee GD, Kwon JH. 1999. Optimization of extraction conditions for soluble ginseng components using microwave extraction system under pressure. J Korean Soc Food Sci Nutr 28:409-416   과학기술학회마을
19 Kwon JH, Kim KE, Lee GD. 2000. Optimization of microwave-assisted extraction under atmospheric pressure condition for soluble ginseng components. Korean J Food Sci Technol 32(1):117-124   과학기술학회마을
20 Lee J, Kum JS. 2010. Effect of microwave treatment on Korean ginseng. Korean J Food Nutr 23(3):405-410   과학기술학회마을
21 Pare JRJ, Belanger JMR. 1993. Microwave-assisted process ($MAP^{TM}$) applications to the extraction of natural products. Proc. 28th Microwave Power Symposium, International Microwave Power Institute, Manassas, USA.
22 Pare JRR, Matni G, Yaylayan V, Belanger JMR, Li K, Rule C, Thibert B, Mathe D, Racquqult P. 1997. Novel approaches in the use of microwave-assisted Process($MAP^{TM}$) Part I : Extraction of fat from meat and meat products under atmospheric pressure conditions. Research Articles of Environmental Technical Centre, Environment Canada 80 pp. 928-933
23 Saleh AA, Tarek A. El-Adawy. 2006. Nutritional composition of chickpea (Cicr arietinu L.) as affected by microwave cooking and other traditional cooking methods. J Food Composit Ana. 19:806-812.   DOI   ScienceOn
24 Shailesh K, Bill Aalbersberg. 2006. Nutrient retention in foods after earth-oven cooking compared to other forms of domestic cooking. J Food Composi Anal 19:311-320.   DOI   ScienceOn
25 Seo CH, Lee JW, Do JH, Chang KS. 2002. Qualitycharacteristics of Korean red ginseng power on pulverizing Methods J Ginseng Res 26(2) 79-84   DOI   ScienceOn