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http://dx.doi.org/10.9721/KJFST.2015.47.6.757

Physicochemical Properties and Composition of Ginsenosides in Red Ginseng Extract as Revealed by Subcritical Water Extraction  

Lee, Joo-Mi (Research and development center, Woongjin Foods Co., Ltd.)
Ko, Min-Jung (Department of Food Science and Engineering, Ewha Womans University)
Chung, Myong-Soo (Department of Food Science and Engineering, Ewha Womans University)
Publication Information
Korean Journal of Food Science and Technology / v.47, no.6, 2015 , pp. 757-764 More about this Journal
Abstract
Red ginseng was treated by subcritical water extraction (SWE) whose two parameters were the extraction temperature ($105-150^{\circ}C$) and time (5-20 min) under a high pressure. The oBrix value, solid content, color difference, and turbidity of the red ginseng extract increased with increasing extraction time and temperature, while the pH decreased. The total concentration of ginsenosides in the red ginseng extract was maximal at $120^{\circ}C$ and 20 min. The concentrations of ginsenosides Rg3 and Rh1 were maximal at $150^{\circ}C$ and 15 min. The concentrations of Rg3 and Rh1 were respectively 3.5-5 times and 2-2.5 times higher than those treated by conventional extraction methods with hot water, ethanol, and methanol. SWE is a particularly effective method for the selective extraction of less-polar ginsenosides such as Rg3 which is well known to exert strong anticancer effects.
Keywords
red ginseng; subcritical water extraction (SWE); less-polar ginsenosides; ginsenoside Rg3; ginsenoside Rh1;
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