• Journal of Ginseng Research
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• v.19 no.2
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• pp.138-143
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• 1995

Currently, some food materials are disinfected by $\gamma$-irradiation (using Co-60) or ethylene oxide treatment. These treatments were applied to ginseng powder and the ginseng components such as ginsenosides, polyacetylenes and phenolic acids were analyzed by HPLC to determine any compositional changes due to irradiation. No appreciable difference was observed in the HPLC pattern of ginsenosides, polyacetylenes of ginseng powder after 10 key irradiation or ethylene oxide treatment (EO $CO_2$= 3 : 7, w/wfb) from those of untreated fresh ginseng powder when they were analyzed soon after treatments. When the ginseng powders were stored at room temperature for three years after the same treatment, the HPLC patterns of polyacetylenes and phenolic acid fraction showed appreciable change from those of fresh ginseng powder, however, the HPLC patterns of three year old samples did not show any appreciable difference.

• Journal of Ginseng Research
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• v.18 no.2
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• pp.89-94
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• 1994

The authors have already shown that 6 year old red ginseng extract or its powder has remarkable anticarcinogenic effects. In this study, we further investigated whether fresh ginseng or white ginseng has similar anticarcinogenic effects and also if their anticarcinogenic effects are related to the types and ages of ginseng using Yun's anticarcinogenicity test (9 week medium term bioassay model). Dried fresh ginseng and red ginseng at 1.5, 3, 4, 5 and 6 years, and while ginseng at 3, 4, 5 and 6 years were used. The following results were obtained: 1) In the dried fresh ginseng treated groups, the incidence of lung adenoma induced by benzo(a)pyrene was 41.39) and its incidence was reduced to 31.2%, 30.0%, 31.3%, 30.7% and 27.8% after co-treatment with 1.5, 3, 4, 5 and 6 year-dried fresh ginseng, respectively. A significant effect was observed only in 6 Year-dried fresh ginseng. 2) In the white ginseng treated groups, the incidence of lung adenoma induced by benzo(a)pyrene was 45.0% and its incidence decreased to 41.3%, 38.0%, 31.6%, and 25.3% after co-treatment with 3, 4, 5 and 6 year-white ginseng, respectively. Five and 6 year-ginsengs showed significant inhibition of lung adenoma. 3) In the red ginseng treated groups, the incidence of lung adenoma induced by benzo(a) pyrene was 48.6% and its incidence diminished to 37.9%, 41.7%, 31.7%, 28.3% and 25.5% after co-treat-melt with 1.5, 3, 4, 5 and 6 year-red ginseng, respectively. In 4, 5 and 6 year-ginsengs, the anticarcinogenic effect was prominent. From the above results, we concluded that a significant anticarcinogenic effect was observed in 6 year-dried fresh ginseng, 5 and 6 year-white ginsengs, and 4, 5 and 6 year-red ginsengs.

• Culinary science and hospitality research
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• v.15 no.4
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• pp.86-98
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• 2009

The purpose of this study is to develop value-added functional gruels by adding ginseng powder and fresh ginseng to Tarakjuk which is Korean traditional soup. The results of this study are summarized as follows. Tarakjuk with ginseng powder showed the decrease in the moisture level significantly($\alpha$=0.001) when the amount of ginseng powder added was increased. Tarakjuk with fresh ginseng showed the increase in the moisture level significantly($\alpha$=0.001) when the amount of ginseng was increased. The lightness decreased when the amount of ginseng added increased. Redness and yellowness also tend to increase when the amount of ginseng added was increased. pH and sugar content ratio were not significantly different between the two samples. Tarakjuk with ginseng powder showed the decrease in spreadability when the amount of ginseng powder added raised, and Tarakjuk with fresh ginseng showed the opposite result, so we could figure out that increasement of Tarakjuk spreadability made the decrease of viscosity, and the decrease of spreadability made the increasement of viscosity. The result of acceptance test showed GPT1.0, and FGT3.0 acceptance was the highest. In conclusion, Tarakjuk with 1% ginseng powder and Tarakjuk with 3% fresh ginseng were the optimum for all characteristics when produced.

• Mass Spectrometry Letters
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• v.9 no.2
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• pp.41-45
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• 2018

Ginseng (Panax ginseng Meyer) has been used as traditional herbal drug in Asian countries. Ginsenosides are major components having pharmacological and biological efficacy like anti-inflammatory, anti-diabetic and anti-tumor effects. To control the quality of the components in diverse ginseng products, we developed a new quantitative method using LC-MS/MS for 13 ginsenosides; Rb1, Rb2, Rc, Rd, Re, Rf, 20(S)-Rh1, 20(S)-Rh2, Rg1, 20(S)-Rg3, F1, F2, and compound K. This method was successfully validated for linearity, precision, and accuracy. This quantification method applied in four representative ginseng products; fresh ginseng powder, white ginseng powder, red ginseng extract powder, and red ginseng extract. Here the amounts of the 13 ginsenosides in the various type of ginseng samples could be analyzed simultaneously and expected to be suitable for quality control of ginseng products.

• Journal of Ginseng Research
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• v.18 no.3
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• pp.187-190
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• 1994

The pith and xylem parts of fresh root that turned into inside-white during processing for red ginseng was investigated under scanning electron microscope in comparison with the sa31e position of fresh root processed into normal reddening. In the inside-white part starch storage cells remain mostly in vacancy or with small number of starch granules and with large hollow by missing cell membranes between cells. Many starch seed granules appeared on the surface of storage cell wall in the inside-white part. Fresh root sample showed better picture than dried powder.

• Journal of Ginseng Research
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• v.10 no.2
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• pp.218-232
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• 1986

In this review quality improvement, new products and processing of ginseng are discussed. Ginseng products are generally classified into two types; the dried product without significant change in original shape of fresh ginseng and various processed ginseng products in liquid or solid types prepared by addition of either ginseng extract of ground powder. The dried ginsengs are generally made 4 years old fresh ginseng roots for production of white ginseng and 6 years old ones for red ginseng. The processed ginseng products, such as ginseng drinks, extracts, teas, powders, capsules or tablets are prepared by addition of extract or powder of the ginseng roots which contain relatively high amount of saponin. At present, more than 200 items of 40 types of products are commercially available in over 70 countries in the world, Since consummers preference on the quality of ginseng products as an health food differs with their cultural background of each country, new products development and quality improvement should be investigated with concerning the particular preference of the consummers of various country. It has been generally found that the Orientals has higher product acceptance on strong ginseng flavor while the Westerners generally prefers the products having mild ginseng odor and taste. Recently consummers are asking for supplemented type of ginseng products with various medical herbs and vital materials instead of ginseng alone. Therefore future work on product development should be emphasized to meet the consummers demand and preference.

• Journal of Ginseng Research
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• v.18 no.3
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• pp.160-164
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• 1994

In this study, we investigeated the anticarcinogenicity of various types and ages of ginseng extracts as an extended study using Yun's anticarcinogenicity test. Fresh ginseng at 1.5, 3, 4, 5 and 6 years was dried and powdered. And white ginseng was processed in the same way that of fresh ginseng after removal fo the ginseng cortex and fine root. For red ginsneg, fresh ginseng was steamed and dried. Each ginseng powder was extracted and extracts was freeze dried. Newborn N:GP(S) mice were given a single subcutaneous injection of 0.5 mg of benzo(a)pyrene(BP). Various types and ages of ginseng extracts at 2.5mg/ml were orally administered. All the mice were sacrificed at the 9th week. The following results were obtained. In the dried fresh ginseng extract treated group, the incidence of lung adenoma induced by BP was 63.9% and its incidence was reduced to 48.3%, 52.5%, 51.8%, 47.5% and 44.1% after co-treatment with 1.5, 3, 4, 5 and 6 year-dried fresh ginseng, respectively. The incidence of lung adenoma induced by BP on the white ginseng extract treated group was 41.3% and decreased to 31.0%, 46.0%, 44.0% and 26.5% after co-treatment with 3, 4, 5 and 6 year-white ginseng, respectively. In the red ginseng extract treated group, the incidence of lung adenoma induced by BP was 47.5% and its incidence diminished to 40.7%, 35.0%, 30.1%, 30.0% and 26.3% after co-treatment with 1.5, 3, 4, 5 and 6 year-red ginseng, respectively. From the above results, we concluded that a statistically significant anticarcinogenic effect was observed in extracts of 6 year-dried fresh ginseng, 6 year-white ginseng, and 4, 5 and 6 year-red ginseng and it is suggested that the anticarcinogenicity of ginseng varies according to the types and ages Key words Ginseng extract, types and ages. anticarcinogenic, newborn mice, lung tumor.

• Journal of the Korean Society of Food Culture
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• v.38 no.6
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• pp.465-476
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• 2023

This study investigated the quality characteristics of convenient chicken porridge prepared with fresh ginseng powder (FGP). The porridge made with the addition of FGP showed significantly higher or similar pH at 5.99-6.13 compared to porridge made without adding FGP. The convenient chicken porridge with FGP had lower viscosity and higher spreadability than the control group (p<0.05). This porridge exhibited higher lightness (L) and yellowness (b) values but a lower redness (a) value than the control group (p<0.05). The porridge made with the addition of 0.4% blanched FGP (BG0.4) displayed higher total polyphenol content, 2,2-diphenyl-1-picrylhydrazyl (DPPH) and 2,2-azino-bis-3-ethylbenzothiazoline-6-sulfonic acid (ABTS) radical scavenging activities than the other types of chicken porridge (all p<0.05). The porridge with the addition of FGP showed weaker "rice grain size", "glossiness", "appearance cohesiveness", "cooked rice aroma", "sweet taste", "texture cohesiveness", "thickness", and "stickiness" than the control group (all p<0.05). The appearance and flavor acceptance were significantly higher or similar for the porridge samples made with the addition of 0.2% non-blanched FGP (NBG0.2) and 0.4% non-blanched FGP (NBG0.4) when compared with those of the control group.

• Journal of Ginseng Research
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• v.20 no.4
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• pp.501-519
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• 1996

There are two kinds of commercially available ginseng root, red ginseng and white ginseng processed from fresh ginseng root Those ginsengs are primary product from fresh ginseng root and have the characteristic of keeping their original root shape Processed ginseng products are made from either red ginseng or white ginseng by way of complicated process of pulverization. Extraction. Condensation, fettering, sterilization, etc. Among them there are extracts. extract powder, powder, capsules tablets, Candy, drinks, nectar, jelly, gums. chicken soup. tonic. etc. to meet the demand for consumer's pretheronce . The 200 kinds of processed secondary products are approximately produced in the form of 20 kinds of ginseng products by about 60 domestic companies. In spite of about 213.000 million won of domestic market in 1993. it seems like that the ginseng market of the future has not a good prospects The total market sale of white ginseng in Korea has been continuously decreased since 1991 And 963 tons of white ginseng was consumed in domestic market in 1993 The domestic market sales of white ginseng in origina1 root shave. was 90, 000 million won in 1993 and market price of the fine root used as a source of processed products has not been changed in these ten years. The total market sale of red ginseng and its processed products was 58, 000 million won in 1993 9.800 mi11ion won of red ginseng in original root shape and 48.000mi11ion of processed red ginseng product. Ginseng products such as extracts, drinks, teas and tonics etc atre mostly exported to south-east Asia. And the total exports of ginseng pi.oducts (extracts, drinks teas) decreased to 54 million dollars in 1994, compared with 85 million dollars in 1992. Despite of extensive knowledge about ginseng little is still known about the development of new processed ginseng pl.oducts because of "Know-How". Some papars have presented the effects of extracting method(amounts of solvent. time. temperature, equipment. etc.) on the quality and yields of ginseng extr acts. Also. some researchers have carried out a few studies on the poriflcation of the extracts and the amounts of precipitation in the drink at variotas pH during the storage for preventinly drink from precipitation. A fell studies on the preservation of Korean ginseng powder. tea. Extract powder by irradiation and ozone treatment have been reported by some researcher for the improvement hygienic quality of ginseng products There are also some reports about the effects of ginseng components on the acid production by lactic acid bacteria or acetic acid bacteria. and alcohol production by yeast for the development of new ginseng products processed by fermentation. To make ginseng more able to contribute to the health of mankind in the future. consistent and considerable efforts should be focussed on improving the taste of ginseng and developing various new product as a health food or a function food.tion food.

• Journal of Ginseng Research
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• v.44 no.1
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• pp.154-160
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• 2020

Background: Korean ginseng (Panax ginseng Meyer) powder is in rising demand because powder forms of foods are convenient to handle and are highly preservable. However, ginseng powder (GP) manufactured using the conventional process of air drying and dry milling suffers nutrient destruction and a lack of microbiological safety. The objective of this study was to prepare GP using a novel process comprised of UV-TiO₂ photocatalysis (UVTP) as a prewashing step, wet grinding, high hydrostatic pressure (HHP), and freeze-drying treatments. Methods: The effects of UVTP and HHP treatments on the microbial population, ginsenoside concentration, and physiological characteristics of GP were evaluated. Results: When UVTP for 10 min and HHP at 600 MPa for 5 min were combined, initial 4.95 log CFU/g-fw counts of total aerobes in fresh ginseng were reduced to lower than the detection limit. The levels of 7 major ginsenosides in UVTP-HHP-treated GP were significantly higher than in untreated control samples. Stronger inhibitory effects against inflammatory mediator production and antioxidant activity were observed in UVTP-HHP-treated GP than in untreated samples. There were also no significant differences in CIELAB color values of UVTP-HHP-treated GP compared with untreated control samples. Conclusion: Combined processing of UVTP and HHP increased ginsenoside levels and enhanced the microbiological safety and physiological activity of GP.