• Journal of Ginseng Research
• /
• v.13 no.2
• /
• pp.198-201
• /
• 1989

The amounts of panaxynol and panaxydol, which are major polyacetylone compounds In white ginseng were determined by capillary-GC (FID), and the extraction efficiencies when using varictus extraction solvents (petroleum ether, dichloromethane, ether, ethyl acetate, acetone, acetonitrilr and methanol) and various extraction methods (shaking, Soxhlet and reflux) were compared . The GC column was SPB-1 fused silica capillary (0.25 mm id x30 m, Supelco), and the column oven temperature was programmed to rise from $200^{\circ}C$ to $300^{\circ}C$ at the rate of $4^{\circ}C$ per minute. The extraction efficiencies for panaxynol and panaxydol according to extraction souvtints were the highest in methanol and decreased in the order of dichloromethane, acetone, ether, ethyl acetate, acetonitrile and petroleum ether. The extracttion efficiencies for panaxynol and panaxydol according to extraction methods were the highest for reflux and the lowest for shaking, and those with Soxhlet were almost equal to those for reflux. The analytical amounts of panaxynol and panaxydol obtained by reflux with methanol %mere 4.2 and 6.4 mg/g, respectittely in white ginseng.

• Journal of Digital Convergence
• /
• v.14 no.5
• /
• pp.459-471
• /
• 2016

This study presents a comparative study for differences in efficacy and ingredient of white ginseng(WG), red ginseng(RG), and black ginseng(BG) using anti-oxidative activity test and anti-inflammatory activity test. In the results of cytotoxicity test for WG, RG, and BG, the survival rate of all cells was more than 95%. In the total polyphenol analysis, DPPH, ABTS radical scavenging test, and ROS production test, BG showed higher anti-oxidant activity than WG and RG. RG and WG showed higher inhibition activity of NO production and $PGE_2$ production, respectively. As results of the test for the effect on reduction of inflammatory cytokine production, WG and RG were effective on reduction of IL-$1{\beta}$ production, and BG was effective on reduction of IL-6. In the case of TNF-${\alpha}$ production, there was no difference among samples. This study could be useful basic data for the development of functional food and the fabrication of safe cosmetic.

• Applied Biological Chemistry
• /
• v.23 no.3
• /
• pp.173-177
• /
• 1980

The anti-oxidant components in Panax ginseng, which were known to have antiaging effect, were fractionated by various solvents and then isolated by the preparative thin layer chromatography. A developing system with silicagel G using toluene-chloroform-actene (20 : 13 : 13) as mobile phase was applied. The components were investigated the anti-oxidant activity by ${\alpha}$, ${\alpha}'-diphenyl-{\beta}-picrylhydrazyl$ (DPPH) at 517nm. Two effective components were obtained from red ginseng and were indophenol reducing substances.

• Korean Journal of Food Science and Technology
• /
• v.26 no.3
• /
• pp.278-282
• /
• 1994

Ginseng saponins and proximate components were considerably resistant to both gamma irradiation at less than 10 kGy and commercial ethylene oxide cycle, while sulfur-containing amino acids, reducing sugar, pH, and acidity of white ginseng powder were significantly changed by EO fumigation. The contents of saponins, reducing sugar, pH and acidity were relatively liable to change under the higher relative humidity (90%), especially in the non-treated control sample. However, irradiated samples at optimum-dose range (5 to 10 kGy) depending on the microbial load following airtight packaging showed a good chemical quality for 7 months of storage at $30{\pm}2^{\circ}C$ irrespective of relative humidity.

• Journal of Ginseng Research
• /
• v.34 no.1
• /
• pp.1-7
• /
• 2010

The quality attributes of coffee treated with different concentrations of white ginseng extract were examined. Increased concentration of white ginseng extract was associated with higher color values (Hunter L. a, b scale). The crude saponin contents of untreated roasted coffee beans (control) and those coated with $5^{\circ}$ Brix (WGC-1) and $20^{\circ}$ Brix white ginseng extract (WGC-2) were 8.29%, 8.74%, and 8.93%, respectively. The total ginsenoside contents of WGC-1 and WGC-2 were 0.3 mg/g and 0.6 mg/g, respectively. In the case of major ginsenosides, the contents of ginsenosides $Rg_1,\;Rg_2,\;Rb_1,\;Rb_2,\;Rg_2,\;Rh_1$, and $Rg_3$ increased directly with the concentration of white ginseng extract. Total sugar and acidic polysaccharide contents also increased directly with the concentration of white ginseng extract. The coffee beans coated with ginseng extract scored significantly higher ginseng taste scores than the control (p<0.005) in sensory evaluation. In terms of coffee taste, WGC-2 had significantly lower scores than the commercial coffee bean. In the consumer sensory evaluation, overall preference did not differ significantly among the treatments.

• KOREAN JOURNAL OF CROP SCIENCE
• /
• v.53 no.4
• /
• pp.369-375
• /
• 2008

In this study, quality in terms of the surface color and constituents of white ginseng prepared with different peeling time by using barker were investigated. The color of the white ginseng become better according to the increasing of peeling time. The components, such as contents of crude fat, crude protein, fatty acids, amino acids were slightly increased by the peeling, but carbohydrate and sugars were decreased. The contents of crude saponin and ginsenosides were markedly influenced. Compared with intact ginseng roots, peeling of ginseng roots resulted in a substantial decrease (approximately 20-30%) in total ginsenoside contents. The results suggest that peeling for white ginseng preparation leads to improve the surfacecolor formation of roots, while lose the contents of ginsenosides as the major active ingredients of ginseng.

• Korean Journal of Food Science and Technology
• /
• v.9 no.1
• /
• pp.24-30
• /
• 1977

The patterns of ginseng saponins in the commercial ginseng tea samples and each parts of ginseng plant were investigated by quantitative thin-layer chromatography. The quality of those sample teas were also evaluated. (1) White ginseng contained about $2.6{\sim}6.6$ times of Ra(o) than did other parts of ginseng. (2) Lateral roots, peelings and buds of ginseng were rich in $Rb_1$, $b_2$, c, which constituted about 50% of total saponin. (3) The ratio of Rb.c to Rg(f) in the leaves and stems of ginseng plant was 0.64 : 1. (White ginseng, 2 : 1 ; buds, 3 : 1 ; flower, 3.2 : 1 ; peelings, 5.8 : 1 ; lateral ginseng, 7 : 1) The relative content of Rg(f) in the white ginseng was about 3 times as much as the lateral ginseng. (4) The ratios of panaxadiol to panaxatriol in 13 kinds of commercial ginseng teas were in the range of $0.8{\sim}8\;:\;1$.

• Journal of Ginseng Research
• /
• v.28 no.1
• /
• pp.33-38
• /
• 2004

This study was carried out to determine the effect of white and red Panak ginseng on body weight gain, feed efficiency, epididymal fat weight, and total serum cholesterol and triglyceride levels in male rats (Wister/ST, 8-week-old, 320 g) fed high fat diet. Rats were divided largely into two groups; normal control (NC) and high-fat-diet (HFD)-fed groups. HFD-fed animals were subdivided into 2 groups; HFD-fed control (FC), and HFD- and ginseng-fed groups. HFD and ginseng fed animals were furthor subdivided into white (WG)- and red ginseng (RG)-treated groups. Ginseng-treated groups received ethanol extract at daily doses of 250, 500, 1,000 mg/kg b.w. for 4 weeks. Consequently, a total of 40 rats were divided into 8 groups. Body weight gain of WG-500 (P<0.05), WG1000 (P<0.01) and RG500 (P<0.05) was significantly lower than that of the NC. Feed efficiency showed same result. The epididymal fat weight of WG500, WG1000 and RG250 was markedly lower (P<0.05) than that in FC. Total serum cholesterol level of WG250, WG500, WG1000 and RG1000 groups were significantly lower (P<0.05) than that of FC. Decrease in the total cholesterol level was most significant in WG100 group. Treatment of ginseng significantly reduced serum free cholesterol and triglyceride levels of the HFD-fed rats irrespective of white or red ginseng. Among the test groups, administration of ginseng at daily dose of 1,000 mg/kg b.w. showed the most potent free cholesterol and triglyceride lowering activity. These results led us to the conclusion that administration of ginseng lowers serum total or free cholesterol and triglyceride levels in HFD-fed animals. Moreover the beneficial effect of white ginseng was slightly more potent than that of the red ginseng.

• The Korean Journal of Food And Nutrition
• /
• v.24 no.1
• /
• pp.138-143
• /
• 2011

This study analyzed the maltol quality, composition ratio of fatty acids, and contents of phenolic compounds in white ginseng extracts(four types), red ginseng extracts(five types), black ginseng extracts(two types), and Chinese ginseng extracts(nine types). By examining patterns in these measurements, we determined the characteristic factors of the extracts and measured the possibility of qualitative analysis. In the analysis of maltol using TLC, white ginseng extracts were not detected while red and black ginseng extracts were detected, so the possibility of detection was considered as a characteristic factor for qualitative analysis. Regarding the composition of fatty acids, palmitic and linoleic acids were the main fatty acids in the ginseng extracts palmitic acid was high in white ginseng extracts while linoleic was low in red ginseng extracts. Regarding the ratio(Pal/Lin) of the two fatty acids, there was a large difference between white ginseng extracts(56.7~64.3%) and red ginseng extracts(32.0~38.5%), and these figures seemed to be characteristic factors for the analysis. For the phenolic compounds, extracts contained maltol, caffeic acid, syringic acid, p-coumaric acid, ferulic acid, and cinnamic acid. White ginseng extracts contained similar percentages of phenolic compounds while red ginseng extracts had high maltol content. According to the measurement results of the percentages of maltol and cinnamic acid, white ginseng extracts showed values below five, whereas red and black ginseng extracts showed 53~289, which was also a characteristic factor for qualitative analysis. Consequently, we found that we can differentiate between ginseng extracts using characteristic factors that we analyzed in an experiment on white ginseng extracts from China.

• Journal of the East Asian Society of Dietary Life
• /
• v.7 no.4
• /
• pp.484-490
• /
• 1997

In an attempt to investigate the effects of white ginseng on the proliferation and the nitric oxide(NO) secretion of mouse peritoneal macrophages, which are the first mai or defense phagocytes in the immune system, the studies have been carried out. In the macrophage proliferation assay using the $^3$H-thymidine incorporation, the total saponin or Ginsenoside Rb$_2$ were added to the medium at the concentration of 0 to 256$\mu\textrm{g}$/$m\ell$. DNA synthesis of the macrophage was increased at 64$\mu\textrm{g}$/$m\ell$ of total saponin and either 16$\mu\textrm{g}$/$m\ell$ or 64$\mu\textrm{g}$/$m\ell$ of Ginsenoside Rb$_2$, respectively. Also, the effect o(white ginseng on the nitric oxide secretion of the macrophages was investigated. The addition of either total saponin or Ginsenoside Rb$_2$ at the concentration of 20$\mu\textrm{g}$/$m\ell$ significantly increased the secretion of NO from the macrophages. The nitric oxide synthase (NOS) gene expression which is responsible for the synthesis of the nitric oxide has been studied using reverse transcription polymerase chain reaction. In RT-PCR, the $\beta$-actin and nos gene expression have been analyzed. 20$\mu\textrm{g}$/$m\ell$ of either total saponin or Ginsenoside Rb$_2$ increased nos gene expression of the macrophages.