Browse > Article

Changes in the Chemical Components of Red and White Ginseng after Puffing  

Kim, Sang-Tae (Department of Food Science & Technology, Kyungpook National University)
Jang, Ji-Hyun (Department of Food Science & Technology, Kyungpook National University)
Kwon, Joong-Ho (Department of Food Science & Technology, Kyungpook National University)
Moon, Kwang-Deog (Department of Food Science & Technology, Kyungpook National University)
Publication Information
Food Science and Preservation / v.16, no.3, 2009 , pp. 355-361 More about this Journal
Abstract
In this study, raw ginseng produced by different methods was puffed, and physicochemical properties were analyzed and compared. Raw ginseng included white ginseng lateral root (WGL), red ginseng lateral root (RGL), red ginseng main root (RGM), and red ginseng main root with 15% (w/w) moisture (RGMM). All samples were puffed at a pressure of 7 kg/cm2. Crude saponin content was increased after puffing compared with that of control ginseng. RGM and RGMM showed significant increases in crude saponin content, from 1.67% and 1.41% to 2.84% and 3.09% (all w/w), respectively. However, the ginsenoside content of WGL was decreased after puffing. Rg3, Rh1, and Rh2 values of red ginseng were increased by puffing compared with those of control red ginseng. The total sugar content of ginseng decreased after puffing. The mineral components of puffed ginseng were similar to those of raw ginseng. Levels of total phenolic compounds and antioxidant activities of ginseng were increased after puffing, and electron-donating ability was greatly increased. The acidic polysaccharide content of ginseng increased slightly and the amino acid content decreased due to the high temperature used during puffing.
Keywords
ginseng; puffing; chemical components; ginsenoside;
Citations & Related Records
Times Cited By KSCI : 4  (Citation Analysis)
연도 인용수 순위
1 Ando, T., Tanaka, O. and Sibata, S. (1971) Chemical studies on the oriental plant drugs, Comparative studies on the saponins and sapogenins of ginseng and related crude drugs. Soyakugaku Zasshi, 25, 28-37
2 Lee, M.K., Choi, K.J., Kim, J.S. and Kwon, J.H. (2005) Effects of electron-beam irradiation on lipid stability of ginseng. J. Ginseng Res., 29, 49-54   DOI
3 Lee, C.H., Kim, D.C., Kim, C.J., Jeon, J.H., Kim, J.B., Kim, J.D. and Son, J.C. (1987) Food extrusion technology. Yu-Lim Publishing Co., Seoul, p.167-178
4 Do, J.H., Lee, H.O., Lee, S.K., Jang, J.K.. Lee, S.D. and Sung, H.S. (1993) Colorimetric determination of acidic polysaccharide from panax ginseng, its extraction condition and stability. Korean J. Ginseng Sci., 17, 139-144
5 Singleton, V.L. and Rossi, J.A. (1965) Colorimetry of total phenolic with phosphotungustic acid reagent. Am. J. Enol. Vitic., 16, 144-158
6 Yoon, S.R., Lee, M.H., Park, J.H., Lee, I.S., Kwon, J.H.and Lee, G.B. (2005) Changes in physicochemical components with heating treatment of ginseng. J. Korean Soc. Food Sci. Nutr., 34, 1572-1578   DOI
7 Nam, G.Y. (2005) The comparative understanding between red ginseng and white ginsengs, processed ginsengs(Panax ginseng C.A. Meyer). J. Ginseng Res.,29, 1-18   DOI
8 Han, B.H., Park, M.H. and Han, Y.N. (1981) Studies on the antioxidant components of Korean ginseng (III). Identification of phenolic acid. Arch. Pharm. Res., 4,53-58   DOI   ScienceOn
9 Hwang, J.K., Kim, C.T., Hong, S.I. and Kim, C.J. (1994) Solubilization of plant cell walls by extrusion. J. Korean Soc. Food Nutr., 23, 358-370
10 Ryu, G.H. and Lee, J.W. (2003) Development of extrusion process on red ginseng from raw ginseng and its products. Final Report of Venture Reserch. Ministry of Health and Welfare, Seoul
11 Jang, S.A and Moon, S.K. (2005) Analysis of total sugar by extraction condition and material to develope the extraction process of ginseng polysaccharide. Korean J. Food Preserv., 12, 367-371
12 Korea ginseng & tobacco research experiment station (1994) Korean Ginseng. Chunil Press, Daejon, Korea, p.98-110
13 Park, C.K., Jeon, B.S. and Yang, J.W. (2003) The chemical components of Korean ginseng. Food Ind. Nutr., 8, 10-23
14 Korea ginseng & tobacco research experiment station (1996) The latest Korean Ginseng (chemical constituents and pharmacological effects). Chunil Press, Daejon, Korea, p.3-10
15 Ryu, G.H. (2003) Present status of red ginseng products and its manufacturing process. Food Ind. Nutr., 8, 38-42
16 The Korea Society of Food Science and Nutrition (2000) Handbook of experiments in food science and nutrition. Hyoil Publishing Co., Seoul, Korea, p.151-152
17 Payne, F.A., Taraba. and Saputa, D.A. (1989) Review of puffing processes for expansion of biological products. J. Food Eng., 10, 183-197   DOI   ScienceOn
18 Jang, E.Y., Jin,T.Y. and Eun, J.B. (2006) Properties of puffed mulberry-rice snack, Ppeongtuigi by pellet with mulberry leaf and brown rice flour. Korean J. Food Sci.Technol., 38, 756-761
19 Song, J.C. and Park, H.J. (1995) Physical, functional, textural and rheological properties of foods. Ulsan Univ. Press, Ulsan, Korea, p.216-225
20 Dubois, M., Gillers, K.A., Hamilton, J.K., Rebers, P.A. and Smith, F. (1956) Colorimetric method for determination of sugar and related substance. Anal.Chem., 28, 350-352   DOI
21 Mecalfe, L.D., Schmitz, A.A. and Pelka, J.R. (1966) Rapid preparation of fatty acid esters from lipid for gas chromatographic analysis. Anal. Chem., 38, 514-515   DOI
22 Lee, Y.C. (2007) Status of Ginseng Products. Rev. Ginseng Res., 1, 291-307
23 Lee, B.Y. (2003) Status of Korean ginseng industry and development of new ginseng products. Food Ind. Nutr.,8, 1-9
24 Kim, J.H., Park, J.M. and Oh, H.I. (1994) Sorption characteristics of binary mixture of red ginseng powder and maltodextrin or lactose. Korean J. Ginseng Sci., 18,196-199
25 Yang, L., Ye, Y.H. and Xing, Q.Y. (1991) Study of the water soluble constituents of Panax ginseng II. isolation and identification of isomeric oxidized glutathione from Panax ginseng. Chin. Sci. Bull., 36, 1708-1710
26 Ryu, G.H. (1995) Extrusion process with gas injection(in Korean). Food Sci. Ind., 28, 30-38
27 Ha, D.C. and Ryu, G.H. (2005) Chemical components of red, white and extruded root ginseng. J. Korean Soc. Food Sci. Nutr., 34, 247-254   DOI
28 AOAC (2000) Officical Methods Analysis. (17th ed.) Association of Official Analytical Chemists, Washington D.C. USA
29 Namba, T., Yoshizaki, M., Tomimori, T., Kobashi, K., Matsui, K. and Hase, J. (1974) Fundamental studies on the evaluation of the crude drugs.III. Chemical and biochemical evaluation of ginseng and related crude drugs. Yakugaku Zasshi, 94, 52-260