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http://dx.doi.org/10.3746/jkfn.2013.42.6.911

Chemical Components and Enzyme Activity of Hydroponic-cultured Ginseng Roots and Leaves under Different Heating Temperatures  

Hwang, Cho Rong (Dept. of Food Science and Technology, Chungbuk National University)
Joung, Eun Mi (Dept. of Food Science and Technology, Chungbuk National University)
Lee, Sang Hoon (Dept. of Food Science and Technology, Chungbuk National University)
Hwang, In Guk (Dept. of Agro-food Resources, National Academy of Agricultural Science)
Kim, Yong Bum (Dept. of Ginseng Research, National Institute of Horticultural & Herbal Science)
Jeong, Jae Hyun (Dept. of Food Science and Technology, Chungju National University)
Lee, Junsoo (Dept. of Food Science and Technology, Chungbuk National University)
Jeong, Heon Sang (Dept. of Food Science and Technology, Chungbuk National University)
Publication Information
Journal of the Korean Society of Food Science and Nutrition / v.42, no.6, 2013 , pp. 911-916 More about this Journal
Abstract
This study investigated changes in the chemical components and enzyme activities from hydroponic-cultured ginseng roots (HGR) and leaves (HGL) with various heating temperatures (90, 110, 130, and $150^{\circ}C$) for 2 hours. The UV-absorbance and browning intensity of heated ginseng significantly increased with heating temperature. 5-HMF contents also significantly increased with increasing heating temperature. The free sugars (fructose, glucose, and sucrose) were detected and sucrose content decreased, but fructose and glucose content increased with increasing heating temperature. Malic, citric, lactic, and oxalic acid contents were 817.52, 722.25, 122.06, and 18.43 mg%, respectively, in HGR and 682.84, 338.21, 90.37, and 0 mg%, respectively, in HGL at $150^{\circ}C$. Tyrosinase and ACE inhibitory activities significantly increased with heating temperature. These results show that various components and activities of HGT and HGL significantly increase with heating temperature.
Keywords
hydroponic-cultured ginseng; heating temperature; chemical component; enzyme inhibitory activity;
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Times Cited By KSCI : 13  (Citation Analysis)
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