Effect of aeration process on changes of prosapogenin content and antioxidant activity of red ginseng powder extract |
Ryu, Hee-Jeong
(Department of Okchundang Research institute)
Jung, Chul-Jong (Department of Okchundang Research institute) Seo, Jeong-Gyun (Department of Okchundang Research institute) Li, Xian (Department of Okchundang Research institute) Yu, Yeong-Eun (Department of Okchundang Research institute) Beik, Gyung-Yun (Department of Okchundang Research institute) |
1 | Ames BM, Shigena MK, Hagen TM. Oxidants, antioxidants and the degenerative diseases of aging. Proc. Natl. Acad. Sci. 90: 7915-7922 (1993) DOI |
2 | Ancerewicz J. Migliavacca E, Carrupt PA, Testa B, Bree F, Zini R, Tillement JP, Labidalle S, Guyot D, Chauvet-Monges AM, Crevat A, Le Ridant A. Structure-property relationships of trimetazidine derivatives and model compounds as potential antioxidants. Free Radic. Biol. Med. 25: 113-120 (1998) DOI |
3 | Cho DH, Kim MJ, Sim EY, Jeong YH, Lee CK, Woo KS. Effect of carbohydrase treatments on phenolics content and antioxidant activity of maize flour. Korean J. Food Sci. Technol. 50: 132-137 (2018) DOI |
4 | Chung YC, Huang C, Tseng CP. Removal of hydrogen sulfide by immobilized thiobacillus sp. strain CH11 in a biofilter. J. Chem. Technol. Biotechnol. 69: 58-62 (1997) DOI |
5 | Dewanto V, Xianzhang W, Liu RH. Processed sweet corn has higher antioxidant activity. J. Agric. Food Chem. 50: 4959-4964 (2002) DOI |
6 | Dudonne S, Vitac X, Coutiere P, Woillez M, Merillon JM. Comparative study of antioxidant properties and total phenolic content of 30 plant extracts of industrial interest using DPPH, ABTS, FRAP, SOD, and ORAC assay. J. Agric. Food Chem. 57: 1768-1774 (2009) DOI |
7 | Ham H, Woo KS, Lee B, Park JY, Sim EY, Kim BJ, Lee CW, Kim SJ, Kim WH, Lee JS, Lee YY. Antioxidant compounds and activities of methanolic extracts from oat cultivars. J. Korean Soc. Food Sci. Nutr. 44: 1660-1665 (2015) DOI |
8 | Hasegawa H, Sung JH, Matsumiya S, Uchiyama M. Main ginseng saponin metabolites formed by intestinal bacteria. Planta Med. 62: 453-457 (1996) DOI |
9 | Hasegawa H, Sung JH, Matsumiya S, Uchiyama M. Role of human intestinal prevotella oris in hydrolyzing ginseng saponins. Planta Med. 63: 436-440 (1997) DOI |
10 | Hong H, Oh S. Diversity and function of pigments in colored rice. Korean J. Crop. Sci. 41: 1-9 (1996) |
11 | In JG, Lee BS, Kim EJ, Park MH, Yang DC. Increase of functional saponin by acidic treatment and temperature of red ginseng extract. Korean J. Plant Res. 19: 139-143 (2006) |
12 | Jang AY, Sueng YC, Ji JG. The comparative study on physiological activity of white ginseng, red ginseng, black ginseng extract. J. Digit. Converg. 14: 459-471 (2016) DOI |
13 | Jeong MJ. Studies on the manufacture and quality characteristics of red ginseng extracts by extrusion process. MS thesis, University of Joongbu, Gyeonggi-do, Korea (2005) |
14 | Jeong JJ, Ku SK, Seong SH, Jeong HJ, Yoon CS. Methods for enrichment of ginsenosides. Korea patent 10-2011-0054692 (2012) |
15 | Jeong JH, Sim SH. A study of optics and color difference of various photochromic lenses by UV lamp. Korean J. Vis. Sci. 8: 29-36 (2006) |
16 | Keum YS, Park KK, Lee JM, Chun KS, Park JH, Lee SK, Kwon HJ, Surh YJ. Antioxidant and anti-tumor promoting activities of the methanol extract of heat processed ginseng. Cancer Lett. 150: 41-48 (2000) DOI |
17 | Kim SK, Ban SY, Kim JS, Chung SK. Change of antioxidant activity and antioxidant compounds in saururus chinensis by extraction conditions. Appl. Biol. Chem. 48: 89-92 (2005a) |
18 | Kim CS, Choi KJ, Kim SC, Ko SY, Sung HS, Lee YG. Controls of the hydrolysis of ginseng saponins by neutralization of organic acids in red ginseng extract preparations. J. Ginseng Res. 22: 205-210 (1998) |
19 | Kim WY, Kim JM, Han SB, Lee SK, Kim ND, Park MN, Kim CK, Park JH. Steaming of ginseng at high temperature enhances biological activity. J. Nat. Prod. 63: 1702-1704 (2000) DOI |
20 | Kim HJ, Kwak IA, Kim HJ, Ahn JS, Son YB. A study on the amendment scheme of ginsenoside content standard regulation for red ginseng products in korea. J. Food Hyg. Saf. 28: 24-30 (2013) DOI |
21 | Kim MH, Lee YC, Choi SY, Cho CW, Rho CJ. Characteristics of acid pre-treated red ginseng and its decoction. J. Ginseng Res. 33: 343-348 (2009) DOI |
22 | Kim MY, Lee SH, Jang GY, Kim HY, Woo KS, Hwang IG, Lee JS, Jeong HS. Effects of heat treatment on antioxidant activity of hydrolyzed mung beans. Korean J. Food Sci. Technol. 45: 34-39 (2013) DOI |
23 | Kim HJ, Lee JY, You BR, Kim HR, Choi JE. Antioxidant activities of ethanol extracts from black ginseng prepared by steaming-drying cycles. J. Korean Soc. Food Sci. Nutr. 40: 156-162 (2011) DOI |
24 | Kim JS, Park SW, Ham YS, Jung SK, Lee SH, Chung SK. Antimicrobial activities and phenolic compounds of pyroligneous liquor. Korean J. Food Preserv. 12: 470-475 (2005b) |
25 | Kim EO, Xu JL, Um BH. Optimization of extraction of marker compounds from red ginengs by accelerated solvent extraction using response surface methodology. J. Korean Soc. Food Sci. Nutr. 45: 1162-1169 (2016) DOI |
26 | Kitagawa I, Yoshikawa M, Yoshihara M, Hayashi T, Taniyama T. Chemical studies on crude drug precession. I. on the constituents of ginseng radix rubra. J. Pharm. Soc. Jpn. 103: 612-622 (1983) DOI |
27 | Ko SK. A ginseng preparation using vinegar and process for thereof. U.S. patent WO2005016362A1 (2005) |
28 | Ko SC, Kang SM, Ahn GN, Yang HP, Kim KN, Jeon YJ. Antioxidant activity of enzymatic extracts from sargassum coreanum. J. Korean Soc. Food Sci. Nutr. 39: 494-499 (2010) DOI |
29 | Kwon JR. A black ginseng having excel content of ginsenoside Rg3 ingredient and the concentrate of black ginseng. Korea patent 10- 2006-0005237 (2006) |
30 | Kong YH, Rho JH, Cho CW, Kim MH, Lee YC, Kim SS. Lee PJ, Choi SY. Variation of phenolic ingredient and ginsenoside content in red ginseng extract by acid treatment. J. Ginseng Res. 33: 194-198 (2009) DOI |
31 | Kwon SW, Han SB, Park IH, Kim JM, Park MK, Park JH. Liquid chromatographic determination of less polar ginsenosides in processed ginseng. J. Chromatogr. A 921: 335-339 (2001) DOI |
32 | Lee SW, Choi HG, Park JH, Kim CK. Preparation and evaluation of dry alcohol containing red ginseng extract. J. Ginseng Res. 24: 23-28 (2000) |
33 | Lee JW, Do JH, Shim KH. Antioxidant activity of the water soluble browning reaction products isolated from korean red ginseng 1. DPPH radical and hydrogen peroxide scavenging. J. Ginseng Res. 23: 176-181 (1999) |
34 | Lee SH, Kang JI, Lee SY. Saponin composition and physicochemical properties of korean red ginseng extract as affected by extract as affected by extracting conditions. J. Korean Soc. Food Sci. Nutr. 37: 256-260 (2008) DOI |
35 | Li XG, Han JS, Park YJ, Kang SJ, Kim JS, Nam KY, Lee KT, Choi JE. Extracting conditions for promoting ginsenoside contents and taste of red ginseng water extract. Korean J. Crop. Sci. 54: 287-293 (2009) |
36 | Martindale JL, Holbrook NJ. Cellular response to oxidative stress: signaling for suicide and survival. J. Cell Physiol. 192: 1-15 (2002) DOI |
37 | Nieva Moreno MI, Isla MI, Sampietro AR, Vattuone MA. Comparison of the free radical-scavenging activity of propolis from several regions of argentina. J. Ethnopharmacol. 71: 109-114 (2000) DOI |
38 | Park CK, Jeon BS, Yang JW. The chemical components of korean ginseng. Korean J. Food Industry Nutr. 8: 10-23 (2003) |
39 | Oyaizu M. Studies on products of browning reactions. Jap. J. Nutr. Diet. 44: 307-315 (1986) DOI |
40 | Ozgen M, Resse RN, Tulio AZ, Scheerens JC, Miller AR. Modified 2.2-azino-bis-3-ethylbenzothiazoline-6-sulfonic acid (ABTS) method to measure antioxidant capacity of selected small fruits and comparison to ferric reducing antioxidant power (FRAP) and 2,2'-diphenyl-1-picrylhydrazyl (DPPH) methods. J. Agric. Food Chem. 54: 1151-1157 (2006) DOI |
41 | Park YC, Lim JD, Kim JB, Lee S. Review of red ginseng in terms of mechanisms for pharmacodynamics and toxicity. J. Korean Oriental Med. 33: 200-230 (2012) DOI |
42 | Pihlanto A. Antioxidant peptides derived from milk proteins. Int. Dairy J. 16: 1306-1314 (2006) DOI |
43 | Shackelford RE, Kaufmann WK, Paules RS. Oxidative stress and cell cycle checkpoint function. Free Radic. Biol. Med. 28: 1387-1404 (2000) DOI |
44 | Shin CS, Lee DH, Kim SH, Shin MH, Jeong CH, Shim KH. Ginsenoside contents and antioxidative activities from red ginseng treated with high hydrostatic pressure. J. Agric. Life Sci. 44: 133-140 (2010) |
45 | Shin YJ, Hwang JM, Lee SC. Antioxidant and xanthine oxidase inhibitory activities of hot water extracts of medicinal herbs. J. Korean Soc. Food Sci. Nutr. 42: 1712-1716 (2013) DOI |
46 | Shon MS, Song JH, Kim JS, Jang HD, Kim GN. Antioxidant activity of oil extracted from korean red ginseng and its moisturizing function. Kor. J. Aesthet. Cosmetol. 11: 489-494 (2013) |
47 | Takaku T, Kameda K, Matsuura Y, Sekiya K and Okuda, H. Studies on insulin-like substance in korean red ginseng. Planta Med. 56: 27-30 (1990) DOI |
48 | Diplock AT. Will the 'good fairies' please prove to us that vitamin E lessens human degenerative disease. Free Radic. Res. 26: 565-583 (1997) DOI |
49 | Wei X, Su F, Su X, Hu T, Hu S. Stereospecific antioxidant effects of ginsenoside Rg3 on oxidative stress induced by cyclophosphamide in mice. Fitoterapia 83: 636-642 (2012) DOI |
50 | Yu MH, Lee HS, Cho HR, Lee SO. Enzymatic preparation and antioxidant activities of protein hydrolysates from tenebrio molitor larvae (mealworm). J. Korean Soc. Food Sci. Nutr. 46: 435-441 (2017) DOI |