Browse > Article
http://dx.doi.org/10.3746/jkfn.2014.43.3.439

Quality Characteristics of Ginseng Seed Oil Obtained by Different Extraction Methods  

Kim, Ji-Eun (Dept. of Food and Nutrition.Research Institute of Human Ecology, Seoul National University)
Lee, Seul (Dept. of Food and Nutrition.Research Institute of Human Ecology, Seoul National University)
Yoo, Kyung-Mi (Dept. of Food and Nutrition, Soong Eui Women's College)
Lee, Kyoung-Hae (Dept. of Food Science & Biotechnology, Dongnam Health College)
Kim, Kyung-Tack (Processing Technology Research Group, Korea Food Research Institute)
Lee, Myung-Hee (Processing Technology Research Group, Korea Food Research Institute)
Hwang, In-Kyeong (Dept. of Food and Nutrition.Research Institute of Human Ecology, Seoul National University)
Publication Information
Journal of the Korean Society of Food Science and Nutrition / v.43, no.3, 2014 , pp. 439-445 More about this Journal
Abstract
This study aimed to determine the quality characteristics of ginseng seed oil as well as evaluate the efficacy of ginseng seed oil as a food resource. Ginseng seed oil was obtained by different extraction methods; from solvent extraction oil, supercritical fluid extraction oil, and screw pressed extraction oil. Total unsaturated fatty acids were present at 97.72~97.92%. Oleic acid (80.13~81.16%) was the highest, followed by linoleic acid (14.98~15.69%). The total phenol content (mg gallic acid equivalent/100 g oil) was higher in screw pressed extraction oil ($56.32{\pm}1.47$) compared to others. ${\gamma}$-Tocopherol was only present in ginseng seed oil and screw pressed extraction oil showed the highest levels of ${\gamma}$-tocopherol ($5.95{\pm}0.25$ mg/100g oil) among the tested samples. Screw pressed extraction oil showed the greatest oxidative stability with an induction time of 16.58 hours. Acid values and peroxide values of ginseng seed oil increased with increasing storage period. The total phenol and ${\gamma}$-tocopherol contents were higher in screw pressed extraction oil than in other ginseng seed oils, which suggests that screw pressed extraction oil has the greatest oxidative stability.
Keywords
ginseng seed oil; extraction methods; quality characteristics;
Citations & Related Records
Times Cited By KSCI : 12  (Citation Analysis)
연도 인용수 순위
1 Hah SY. 2009. Recent studies on identification of ginsenoside interaction sites with cell membrane ion channels and receptors. The Korean Ginseng Research and Industry 3: 3-15.   과학기술학회마을
2 Cui Y, Shu XO, Gao YT, Cai H, Tao MH, Zheng W. 2006. Association of ginseng use with survival and quality of life among breast cancer patients. Am J Epidemiol 163: 645-653.   DOI   ScienceOn
3 Kim SJ, Kang BY, Cho SY, Sung DS, Chang HK, Yeom MH, Kim DH, Sim YC. 2004. Compound K induces expression of hyaluronan synthase 2 gene in transformed human keratinocytes and increases hyaluronan in hairless mouse skin. Biochem Biophys Res Commun 316: 348-355.   DOI   ScienceOn
4 Vogler BK, Pittler MH, Ernst E. 1999. The efficacy of ginseng. A systematic review of randomized clinical trials. Eur J Clin Pharmacol 55: 567-575.   DOI   ScienceOn
5 Lee JH, Lee BS, Yang MS, Byun BS, Kim WG, Kim BH, Lee SJ. 2005. Prevention of photoaging and wrinkle formation in hairless mice dorsal skin by AP3-03. Korean J Food Sci Technol 37: 986-996.   과학기술학회마을
6 Lee SW, Kim CG, Yeon BY, Hyun DY, Shin YS, Kang SW, Cha SW. 2008. Varietal difference in growth response and ginsenoside contents of two-year-old ginseng grown in paddy field with different drainage conditions. Korean J Crop Sci 53: 401-406.   과학기술학회마을
7 Han JS, Tak HS, Lee GS, Kim JS, Choi JE. 2013. Comparison of ginsenoside content according to age and diameter on Panax ginseng C.A. Meyer cultivated by direct seeding. J Medicinal Crop Sci 21: 184-190.   과학기술학회마을   DOI   ScienceOn
8 Yun TK, Choi SY, Yun HY. 2001. Epidemiological study on cancer prevention by ginseng: are all kinds of cancers preventable by ginseng? J Korean Med Sci 16: S19-S27.   DOI
9 Hong HD, Eom MN. 2013. Research on ginsenoside characteristics of Gyeonggi ginseng. Bulletin of Food Technology 25: 258-266.   과학기술학회마을
10 Kim GH, Soung BJ, Dim SI, Han SH, Dim HH, Lee KS. 2011. Yield and quality characteristics of ginseng's first by products. Korean J Medicinal Crop Sci 19: 313-318.   DOI   ScienceOn
11 Yin JZ, Wang AQ, Wei W, Liu Y, Shi WH. 2005. Analysis of the operation conditions for supercritical fluid extraction of seed oil. Sep Purif Technol 43: 163-167.   DOI   ScienceOn
12 Hedrick JL, Mulcahey LJ, Taylor LT. 1992. Supercritical fluid extraction. Microchim Acta 108: 115-132.   DOI
13 Kim KJ, Lee YW. 2010. Supercritical fluid technology for green food processing. Food Sci Industry 43: 35-52.   과학기술학회마을
14 Ari K, Smith RJ, Aida TM. 2009. Decetralized chemical prcesses with supercritical fluid technology for sustainable society. J Supercritical Fluids 47: 628-636.   DOI   ScienceOn
15 Reverchon E. 1997. Supercritical fluid extraction and fractionation of essential oils and related products. J Supercritical Fluids 10: 1-37.   DOI   ScienceOn
16 Satue MT, Huang SW, Frankel EN. 1995. Effect of natural antioxidants in virgin olive oil on oxidative stability of refined, bleached, and deodorized olive oil. J Am Oil Chem Soc 72: 1131-1137.   DOI   ScienceOn
17 AOCS. 2006. Official methods and recommended practices. 15th ed. American Oil Chemists' Society, Champaign, IL, USA. Cd 3d-63.
18 Gliszczynska-Swiglo A, Sikorska E. 2004. Simple reversedphase liquid chromatography method for determination of tocopherols in edible plant oils. J Chromatogr A 1048: 195-198.   DOI   ScienceOn
19 Lee YJ, Jin YR, Lim WC, Park WK, Cho JY, Jang S, Lee SK. 2003. Ginsenoside-Rb1 acts as a weak phytoestrogen in MCF-7 human breast cancer cells. Arch Pharm Res 26: 58-63.   과학기술학회마을   DOI
20 Chan RY, Chen WF, Dong A, Guo D, Wong MS. 2002. Estrogen-like activity of ginsenoside Rg1 derived from Panax notoginseng. J Clin Endocrinol Metab 87: 3691-3695.   DOI
21 Lee KH. 2006. Determination of rancidity in olive oil by NIR (near-infrared reflectance spectroscopy). J Korean Soc Ind Food Technol 10: 87-102.
22 Lu Y, Foo LY. 2000. Antioxidant and radical scavenging activities of polyphenols from apple pomace. Food Chem 68: 81-85.   DOI   ScienceOn
23 Rice-Evans C, Miller N, Paganga G. 1997. Antioxidant properties of phenolic compounds. Trends Plant Sci 2: 152-159.   DOI   ScienceOn
24 Lee BB, Lee JW, Park JW, Chung YK, Lee HJ. 2013. Effect of frying methods under reduced pressures on the oxidative stability of frying oils. Korean J Food & Nutr 26: 15-21.   과학기술학회마을   DOI   ScienceOn
25 Aguilera MP, Beltran G, Ortega D, Fernandez A, Jimenez A, Uceda M. 2005. Characterisation of virgin olive oil of Italian olive cultivars: Frantoio' and Leccino', grown in Andalusia. Food Chem 89: 387-391.   DOI   ScienceOn
26 O'Brien RD. 1998. Fats and oils formulating and processing for applications. Technomic Publishing Co., Bellefonte, PA, USA. p 256-259.
27 Gomes T. 1992. Oligopolymer, diglyceride and oxidized triglyceride contents as measures of olive oil quality. J Am Oil Chem Soc 69: 1219-1223.   DOI
28 Garcia A, Brenes M, Romero C, Garcia P, Garrido A. 2002. Study of phenolic compounds in virgin olive oils of the Picual variety. Eur Food Res Technol 215: 407-412.   DOI
29 Beveridge THJ, Li TSC, Drover JCG. 2002. Phytosterol content in American ginseng seed oil. J Agric Food Chem 50: 744-750.   DOI   ScienceOn
30 Zhu XM, Hu JN, Shin JA, Lee JH, Hong ST, Lee KT. 2010. Comparison of seed oil characteristics from Korean ginseng, Chinese ginseng (Panax ginseng C.A. Meyer) and American ginseng (Panax quinquefolium L.). J Food Sci Nutr 15: 275-281.   과학기술학회마을   DOI   ScienceOn
31 Burton GW, Ingold KU. 1981. Autoxidation of biological molecules. 1. Antioxidant activity of vitamin E and related chain-breaking phenolic antioxidants in vitro. J Am Chem Soc 103: 6472-6477.   DOI
32 Nam HY, Lee JW, Hong JH, Lee KT. 2007. Analysis of physicochemical characterization and volatiles in pure or refined olive oils. J Korean Soc Food Sci Nutr 36: 1409-1416.   과학기술학회마을   DOI   ScienceOn
33 Kim YS, Kim R, Na MS, Choi DB. 2010. Effect of extraction process on the physicochemical characteristics of seed oil of Camellia sinensis. Appl Chem Eng 21: 148-153.   과학기술학회마을
34 Kim HJ, Yoo KM, Lee S, Kim KT, Hwang IK. 2013. Physicochemical characteristics of various ginseng seeds. Korean J Food Sci Technol 45: 274-278.   과학기술학회마을   DOI   ScienceOn
35 Cha GS, Choi CU. 1990. Determination of oxidation stability of perilla oil by the rancimat method. Korean J Food Sci Technol 22: 61-65.   과학기술학회마을
36 AOCS. 2006. Official methods and recommended practices. 15th ed. American Oil Chemists' Society, Champaign, IL, USA. Ca 5b-71.
37 Naczk M, Shahidi F. 2003. Phenolic compounds in plant foods: chemistry and health benefits. Nutraceuticals & Food 8: 200-218.   DOI
38 AOCS. 2006. Official methods and recommended practices. 15th ed. American Oil Chemists' Society, Champaign, IL, USA. Cd 8-53.
39 Lee Y, Jin Y, Lim W, Ji S, Choi S, Jang S, Lee S. 2003. A ginsenoside-Rh1, a component of ginseng saponin, activates estrogen receptor in human breast carcinoma MCF-7 cells. J Steroid Biochem Mol Biol 84: 463-468.   DOI   ScienceOn
40 Matsumoto T, Akihisa T, Soma SI, Takido M, Takahashi S, Yamanouchi S. 1986. Composition of unsaponifiable lipid from seed oils of Panax ginseng and P. quiquefolium. J Am Oil Chem Soc 63: 544-546.   DOI