• Food Science and Preservation
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• v.16 no.3
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• pp.355-361
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• 2009

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.

• Journal of the Korean Society of Food Science and Nutrition
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• v.33 no.4
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• pp.736-740
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• 2004

Preparation of ginseng concentrate with high content of acidic polysaccharide from white tail ginseng marc that was obtained after preparation of white tail ginseng extract. As a result of extraction of white tail ginseng under various concentrations of ethanol (0∼90%), both amount of acidic polysaccharide and extraction yield decreased by increasing the ethanol concentration. However, acidic polysaccharide extracted by water from white tail ginseng marc was increased in accordance with the increase of ethanol concentration. The optimal condition for the extraction of acidic polysaccharide from the marc was treatment of $\alpha$-amylase in 390∼650 unit/g residue/15 mL of distilled water for 5 min at 4$0^{\circ}C$. The amount of acidic polysaccharide in water extract of the marc was increased from 8.3% to 10.5% by the treatment of $\alpha$-amylase. A new ginseng extract mixture was manufactured by mixing 50% ethanol extract of white tail ginseng and water extract of alcoholic residue in the ratio of 8:2 (w/w). Crude saponin content and acidic polysaccharide content were 10.5% and 17%, respectively. The mixture had a same crude saponin content and twice acidic polysaccharide content comparing to 50% ethanol extract of white tail ginseng. It suggests that preparation of new ginseng concentrate with high content of acidic polysaccharide from white tail ginseng marc has high potencies in the utilization of waste material.

• Korean Journal of Food Science and Technology
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• v.35 no.6
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• pp.1237-1243
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• 2003

As a newly emerging pasteurization method for improving the shelf-life of powdered ginseng, the corona discharge generated at high voltage conditions was examined for its effects on microbial pasteurization, physicochemical characterization, and sensory evaluation. The pasteurizing effects of corona discharge on total bacteria, yeast, molds, and coliforms increased with increasing voltage. However, corona discharge treatment of 5 kv/cm did not show significant effects of pasteurization on the yeast, molds, and coliforms. Treatment with 20 kv/cm reduced about 95% of the total bacteria $(6.14{\pm}0.04{\rightarrow}\;4.59{\pm}0.04$) and coliforms ($2.43{\pm}0.05{\rightarrow}\;1.00{\pm}0.05$) and 99% of the yeast and molds ($4.65{\pm}0.06{\rightarrow}\;2.73{\pm}0.06$). The proximate analysis, minerals, free sugars, crude saponin, and colors of the control ginseng and the ginseng treated with 20 kv/cm were not significantly different at p<0.05. Corona discharge of up to 20 kv/cm did not affect the proximate analysis, minerals, free sugars, crude saponin, and colors of the powdered ginseng. Sensory evaluation scores on color, flavor, taste and overall acceptability between the control ginseng and ginseng treated with 20 kv/cm corona discharge were not significantly different at p<0.05 level. Consequently, corona discharge treatment is thought to be a good alternative pasteurization method for improving the shelf-life of powdered ginseng due to its effective pasteurization, maintenance of nutrients and good sensory characteristics.

• Applied Biological Chemistry
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• v.24 no.1
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• pp.40-49
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• 1981

A study was designed to produce a self-stable and clear Red Ginseng wine using ethanol solution for Red Ginseng extraction and low temperature treatment on the extract before packaging. Extraction of Red Ginseng at high temperature using low ethanol concentration caused an increase in the amount of crude Red Ginseng extract and a decrease of purified Red Ginseng extract. Extraction with 75% ethanol at $50{\sim}70^{\circ}C$, followed by dilution of the extract to the ethanol concentration of final product, resulted minimum precipitation in the Red Ginseng wine. Low temperature treatment at $4^{\circ}C$ retained all of the saponin content in crude extract while $-20^{\circ}C$ treatment caused a significant loss of saponin along with precipitation during purification.

• Korean Journal of Plant Resources
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• v.19 no.1
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• pp.59-67
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• 2006

This study was conducted to investigate the changes in some physicochemical properties, including pH, moisture and ash content, Ca, Na, Mg, K, crude saponin and codonoposide, of cultivated Codonopsis lanceolata, which were packed with woven polypropylene(WP) or low density polyethylene(LDPE, thickness 0.04 mm) bag and stored at $4^{\circ}C\;or\;20^{\circ}C$ for 30 days. pH of the juice of fresh Codonopsis lanceolata was 5.3 and decreased significantly during storage. Storage temperature exerted more influence upon the content of moisture and ash than package materials. The concentration of Ca, Mg, Na and K were 427.3mg, 203.4mg, 10.2mg, and 619mg per 100g dry matter respectively. The contents of Ca and Na were not changed significantly, but the contents of Mg and K were decreased during room temperature storage. It was revealed that the juices of stored sample had darkened and redness and yellowness were somewhat deeper than those of fresh sample. 1g of the cultivated Codonopsis lanceolata had 29.3mg of crude saponin and 3.78mg of codonoposide, and the changes of them during storage at various conditions were not significant.

• Korean Journal of Food Science and Technology
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• v.37 no.1
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• pp.67-72
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• 2005

Antioxidative activity of crude saponin fraction (CSF) prepared from Basidiomycota cultured with fresh ginseng (Panax ginseng C.A. Meyer) as substrate was investigated by analyzing CSFs for ginsenoside and phenolic compounds. On TLC chromatogram, ginsenosides such as $Rg_{2},\;Rg_{3}$, and $Rh_{1}$ which were rare in fresh ginseng, were identified. CSF of Phellinus linteus culture product showed the highest total phenolic content and electron donating ability (EDA), suggesting phenolic compounds contribute to EDA. In vitro lipid peroxidation was inhibited most by CSF of Ganoderma lucidum, indicating that the highest EDA does not imply highest inhibition against lipid peroxidation. Tyrosinase was also inhibited mostly by CSF of G. lucidum. These results suggest culture of Basidiomycota with fresh ginseng has more active substances than fresh ginseng alone.

• The Korean Journal of Community Living Science
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• v.16 no.4
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• pp.3-13
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• 2005

This study was conducted to investigate the changes in some physicochemical properties of Codonopsis lanceolata cultivated on a wild hill, which were packed with woven polypropylene (WP) or low density polyethylene (LDPE, thickness 0.04 mm) bags and stored at $4^{\circ}C$ or $20^{\circ}C$ for 30 days. Those characteristics of fresh samples were as follows. pH : 5.3, moisture and ash content $86\%$ and $5.5\%$ respectively, Ca, Mg, Na and K content Per Ins dry matter : 427.3mg, 203.4 mg, 10.2mg, 619mg, respectively and crude saponin and codonoposide : 29.7mg and 3.82mg. Among the physicochemical properties, the pH, color parameters and Ca and Mg contents decreased or changed significantly during the storage period, but the content of crude saponin and codonoposide were almost maintained as a fresh sample for 30 days except for the condition of the WP packaging and room temperature. We could conclude that both of the LDPE packaging and chilled conditions were necessary for the best storage of Codonopsis lanceolata cultured on a wild hill for a long time.

• Korean Journal of Plant Resources
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• v.18 no.1
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• pp.123-130
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• 2005

High salt concentrations in the ginseng nursery soil environment of Korea is one of important reducing factors for the stable production of quality ginseng. These studies were accomplished for check the response on germination of ginseng seed, somatic embryogenesis of zygotic embryo, and biosynthesis of ginsenoside from ginseng hairy root against NaCl. Ratio of germination was at the $3\%\;and\;84.5\%$ on the basic media with 0.1M and free of NaCl repectedly, but $0\%$ at the upper of 0.2M NaCl. Somatic embryogenesis from zygotic embryo were the highest when immatured embryo was cultured on free of NaCl concentration, and which was intend to decrease at treatment of NaCl. However, in case of using the matured embryo, treatment of 0.05M NaCl resulted in better embryogenesis than NaCl free media. Red pigment was synthesized from ginseng hairy root cultured on the medium with various NaCl concentration(from 0.04 to 0.08M) and its pigment was analyzed as spectrum of anthocyane by spectrophoto- meter scanning. This cell line biosynthesized lots of crude saponin and total ginsenoside than other cell lines, also had 2 times of panaxadiol than panaxatriol.

• Journal of the Korean Society of Food Science and Nutrition
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• v.38 no.5
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• pp.587-593
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• 2009

This study was carried out to investigate the quality characteristics of ginseng Jung Kwa and Jung Kwa solution prepared according to boiling frequency on Jung Kwa process. Ginseng Jung Kwa was made as follows: washed ginseng 8 kg was boiled 5 min with water 16 kg and then boiling water 8 kg was removed. Sucrose 10 kg was added to boiled ginseng soaking in hot water. Jung Kwa was boiled down for 60 min in sugar syrup and soaked for 24 hrs. According to the above process, Jung Kwa was boiled down 5 times. Moisture and pH of Jung Kwa and Jung Kwa solution decreased as the number of boiling time increased and $^{\circ}Brix$ of Jung Kwa solution increased. Crude saponin content of last Jung Kwa (GJ 6) increased to 4 times of raw ginseng. Content of Rf and Rd, component of ginsenosides, increased 77 and 16 times on Jung Kwa, respectively and content of crude saponin on last Jung Kwa solution (GJS 5) was 61.88 mg/g. The other ginsenosides on Jung Kwa decreased. As the number of boiling time increased, concentration of total sugar, glucose and fructose of Jung Kwa and Jung Kwa solution increased. Content of total organic acid on Jung Kwa decreased, especially, succinic acid, main organic acid of ginseng, decreased rapidly. L value of Jung Kwa decreased whereas a and b values increased.

• Journal of agriculture & life science
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• v.44 no.6
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• pp.133-140
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• 2010

This study was carried out to investigate the changes of ginsenoside contents and antioxidative activities from red ginseng after treated with high hydrostatic pressure (RGHHP). Crude saponin content in traditional red ginseng (TRG) and RGHHP were 21.93 and 27.29 mg/g, respectively. The contents of total phenolics, crude saponin and ginsenoside increased after treated with high hydrostatic pressure. TRG and RGHHP showed an increase 25.60% the highest content of Rb1 (14.10 mg/g and 17.71 mg/g). Also, Rg3 content compared with TRG and RGHHP increased 10.46%. The radical scavenging activity of hot water extract from red ginseng against the DPPH and ABTS radicals increased with the increasing amount of extract and RGHHP higher than TRG. The reducing power and ferric reducing antioxidant power (FRAP) assays of the red ginseng were increased in a dose dependent manner. The FRAP of TRG and RGHHP were 0.30 and 0.36 absorbance, respectively at a concentration of 10 mg/mL. The present results suggest that RGHHP would have the protective potential from oxidative stress induced by free radicals.