• Korean Journal of Food Science and Technology
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• v.51 no.6
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• pp.596-603
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• 2019

This study involved the production of specialty lager beers supplemented with Korean red ginseng extracts or Bokbunja (Korean black raspberry, Rubus coreanus Miquel) juice. The effects of the Korean red ginseng extracts or Bokbunja juice on the specific gravity, pH, yeast viability, free amino nitrogen content, reducing sugar content, color, alcohol content, turbidity, and sensory evaluation were evaluated. The alcohol content of the beers containing the extracts or juice were within the standard alcohol amounts (3.63-4.0%, v/v). The pH values of the three samples containing Bokbunja juice were lower than that of the control values. The sensory evaluation showed that the addition of Bokbunja juice was superior to the ginseng extracts, and the optimal addition time was before or after the secondary fermentation. These data indicate that the flavor and odor of the Bokbunja juice are more persistent than that of the ginseng extracts.

• Applied Biological Chemistry
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• v.32 no.1
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• pp.44-49
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• 1989

To isolate new antioxidants from Panax ginseng, methanol extract of Panax ginseng was fractionated into several subfractions and their antioxidant activities were measured by using ${\alpha}$, ${\alpha}-diphenyl-{\beta}-picrylhydrazyl$(DPPH). Four compounds were isolated from two subfractions that showed high DPPH quenching activities by silica gel, ${\mu}$ Bondapak $C_{18}$ or Sephadex LH-20 column chromatography. The four compounds were confirmed to be phenolic substances by color reaction and UV spectral analysis.

• Archives of design research
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• v.17 no.2
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• pp.373-382
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• 2004

The value of Korean ginseng has been known in the world since the 4th century B. C. Red ginseng is hot-steamed, and then dried for the purpose of long-term storing. Through the steaming and drying process, its moisture rate is reduced to 14% and its color becomes citrine or light yellowish brown. Its hardened structure enables long-term storage without any deformation. Especially, Korean red ginseng contains substances that promote micro-physiological activities which are not found in American or Sanchi ginseng. Ginseng is produced in diverse forms for the customer's convenience. In this study, these are classified as sliced, dried, and honeyed ginseng, granulated tea, extract, powder, capsules, tablets, drinks and candy. Package design is one of the most effective method in the marketing fields. However, in this research, we found that red ginseng packages are not variously and properly developed in materials and designs. The research pointed out the problems and discuss ways and means of the package design.

• Korean journal of food and cookery science
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• v.25 no.5
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• pp.586-592
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• 2009

Sulgidduk samples containing 2, 4, and 8% red ginseng powder and a control[ED highlight - consider specifying what the control was, if 0%, then change to Sulgidduk samples containing 0(control), 2, 4 and 8%] were examined for moisture content, color, gelatinization properties, textural characteristics, and sensory qualities to determine the optimal ratio of red ginseng powder in the formulation. The moisture contents among the samples did not differ significantly. Specifically, they ranged from 39.64 to 40.69%, and increased as the red ginseng powder content increased. Additionally, the lightness decreased and the yellowness and redness increased as the red ginseng powder content increased. Evaluation of the gelatinization properties revealed that the, peak viscosity(P), hold viscosity(H), final viscosity(F), setback, and time to peak viscosity decreased with increasing red ginseng powder content, but the breakdown and temperature to peak viscosity did not differ significantly among samples[ED highlight - please ensure my changes are correct]. The hardness and adhesiveness decreased with increasing red ginseng powder content, as did the cohesiveness, gumminess, and chewiness; however, the springiness did not differ significantly among samples. Sulgidduk containing 4% red ginseng received the highest scores for flavor, taste, texture and overallquality. Based on the above results of the sensory and texture analyses, Sulgidduk containing 4% red ginseng had the highest quality[ED highlight - please ensure my changes are correct].

• Journal of the Korean Society of Food Science and Nutrition
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• v.28 no.4
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• pp.766-772
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• 1999

In order to improve funtionality of kochujang, red ginseng powder(1, 2 and 5% red ginseng on the total weight basis) was added to the raw material of kochujang. Changes in moisture content, microflora and enzyme activities were investigated in control kochujang(Sunchang kochujang) and red ginseng added kochujang during fermentation at 25oC for 120 days. Kochujang samples fremented for 90 and 120 days were subjected to sensory evaluation test. As the fermentation progressed, the moisture content and titratable acidity were gradually increased whereas pH was decreased. However, red ginseng had no effects on those changes. Bacterial count was maintained at the level of 107 CFU/g during fermentation. The level of yeast count was 104 CFU/g at the early stage of fermentation and increaed to 107 CFU/g after 60 days of fermentation and then maintained at 107 CFU/g. Red-ginseng had no effects on bacterial and yeast counts of kochujang. Amylase activity was gradually reduced during fermentation. Amylase activity was increased until 60 days of fermentation and then reduced by 90 days of fermentation. Acidic protease activity was slightly reduced at the initial stage of fermentation and then rapid increased. Acidic protease activity was at the highest level after 120 days of fermentation. Red ginseng did not alter those enzyme activities of kochujang. There were no differences in sensory properties between kochujang samples fermented for 90 and 120 days of fermentation. The addition of red-ginseng did not affect such sensory properties of kochujang as color, odor, hot taste and salty taste, but overall preference appeared to be improved by red ginseng addition.

• Journal of Pharmacopuncture
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• v.11 no.2
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• pp.87-95
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• 2008

Objectives The aim of this experiment is to provide an differentiation of ginseng, red ginseng, cultivated wild ginseng(CWG), and red wild ginseng(RWG) through component analysis using HPLC(High Performance Liquid Chromatography, hereafter HPLC). Methods Comparative analyses of ginsenoside $Rg_3$, ginsenoside $Rh_2$, and ginsenosides $Rb_1$ and $Rg_1$ of various ginsengs were conducted using HPLC. Results 1. CWG was relatively heat-resistant and showed slow change in color during the process of steaming and drying, compared to cultivated ginseng. 2. Ginsenoside $Rg_3$ was not detected in cultivated ginseng and CWG, whereas it was high in red ginseng and RWG. Ginsenoside $Rg_3$ was more generated in red ginseng than in RWG. 3. Ginsenoside $Rh_2$ appreared during steaming and drying of cultivated ginseng, whereas it was more increased during steaming and drying of CWG. 4. Ginsenoside $Rg_1$ content was more increased during steaming and drying of cultivated ginseng, whereas it was more decreased during steaming and drying of CWG. 5. Ginsenoside $Rb_1$ content was increased about 500% during steaming and drying of cultivated ginseng, whereas it was increased about 30% during steaming and drying of CWG, indicating that ginsenoside $Rb_1$ was more generated in red ginseng than in RWG. 6. Ginsenoside $Rg_3$ content was higher, whereas ginsenoside $Rg_1$ content was lower in 11th RWG than in 9th RWG, indicating that ginsenoside $Rg_3$ content was increased and $Rg_1$ content was decreased as steaming and drying continued to proceed. Ginsenoside $Rh_2$ and $Rb_1$ contents began to be increased, followed by decreased after 9th steaming and drying process. Conclusions Above experiment data can be an important indicator for the dentification of ginseng, red ginseng, CWG, and RWG. And the following studies will be need for making good product using CWG.

• Food Science and Preservation
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• v.13 no.4
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• pp.483-489
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• 2006

Considering the development of fusion ingredients rom red ginseng and Cheonggukjang (soybean-fermented food), their commercial powders were evaluated in their Hunter's colors, volatile compounds, and sensory properties depending on manufacturing companies and mixing ratio of both powdered products. Hunters L, a and b values of red ginseng powders were $75.56\sim85.50,\;1.90\sim6.30,\;and\;23.29\sim35.08$, respectively, while those of Cheonggukjang powders were $64.96\sim71.69,\;4.64\sim8.30,\;and\;30.45\sim36.50$, respectively. Volatile compounds were mainly composed of hexanal, $\beta-pinene$, methyl benzene, 3,5-methyl propyl nonane, 2-propanone, decane, and 2,8-dimethyl undecane in red ginseng samples, and of 2,3-butanedione, decane, 2,2,7,7-tetramethyl octane, and 3-methyl butanal in Cheonggukjang samples. Total volatiles of the mixed samples decreased as ginseng decreased and Cheonggukjang increased. The mixed sample of both red ginseng and cheonggukjang in same amounts was the highest in its sensory acceptability, which was composed in the order of 2-propanone, 2-butanone, pentane, hexanal and 3-methyl butanal. The above results indicate that red ginseng and Cheonggukjang showed a potential as fusion ingredient for preparing new functional produce through further processing.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.55 no.3
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• pp.253-258
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• 2010

In this study, a total of 25 lines consisting of five native ginseng collections from Poonggi area, five lines from Geumsam area and 15 varieties were analyzed and clustered for the selection of Poonggi native ginseng in Korea using DNA markers. The results indicated that the long cluster distance were observed between the collections of 331002, 331004, 331005, 331007 and 331026 from Poonggi area, and the collections of 332009, 332021, 332046, 332050 and 332066 from Geumsan area because of the sensible differences on the number of leaves per stem, stem color and petiole color. Thus, the collections from Poonggi area with specific characters consisting of one stem per plant, five leaves per stem and broad elliptic leaflet shape were finely classified using nine primers including OPD05, OPD20, OPG17, OPH05 and so on. In this study, the collection of 331007 from Poonggi area was considered as the respective collection with above characters. Thus, the nine primers such as OPD05 and so on, will be used to select the Poonggi ginseng in the future studies.

• Journal of Ginseng Research
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• v.32 no.2
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• pp.120-126
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• 2008

This study was carried out to investigate the some physicochemical properties of Korean red ginseng (Panax ginseng C.A. Meyer) water extract (RGWE) after heated with high temperatures above $100^{\circ}C$ for 2 hours. RGWEs were heated at 100, 110 and $120^{\circ}C$ for 2 hours by using autoclave. After RGWEs were heated at high temperature for 2 hours without not adjustment of pH, the changes of saponin, free sugars, mineral and color in the RGWEs were investigated. Total ginsenoside content in control was 1.99%, while those of RGWE were 1.65, 1.49 and 1.29% when treated at 100, 110 and $120^{\circ}C$, respectively. The contents of total ginsenoside showed decreased tendency as heating temperatures were increased. The ginsenoside-$Rh_{2}$ and $-Rg_{3}$, which have been reported as very stable red ginseng ginsenosides, showed relatively strong spots on TLC when RGWEs were heated at 110 and $120^{\circ}C$. In case of free sugars in RGWEs, fructose, glucose and maltose showed high contents when compared with control, while Fe, Ca and Mg ions showed very low contents. Value of L in RGWE treated with high temperature was almost the same with control, while values of a and b were increased. Values of a were increased from -0.86 of control to +0.04, +0.05 and +1.14 when treated with 100, 110 and $120^{\circ}C$, respectively. Values of b also were increased from 27.68 of control to 33.61, 33.61 and 37.42 when treated with 100, 110 and $120^{\circ}C$, respectively. Values of total color in RGWEs treated with high temperatures, E, were finally increased by values of a and b.

• Journal of Ginseng Research
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• v.30 no.1
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• pp.41-48
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• 2006

In the browning reaction of Korean ginseng, it appears that enzymatic and non-enzymatic browning reaction occurred In initial stage of steaming fresh ginseng at low temperature, and then non-enzymatic browning reaction followed in the drying period after steaming. Browning reaction of red ginseng occurred between $60{\sim}90$ min of steaming at $100^{\circ}C$, and browning pigments of red ginseng were mostly water soluble substances. The structural characteristics of water soluble browning reaction products(WS-BRPs) isolated from Korean red ginseng were showed the presence of hydroxyl, amide carbonyl and aliphatic methane groups. From sugar analysis it was identified that L and S-1, melanoidins isolated from red ginseng, contained two kinds of sugars, glucose and xylose, and the other melanoidin S-2 contained the previous and fructose. In order to find out pertinent methods for the acceleration of browning during ginseng processing, various treatment were made on fresh ginseng with sugars, amino acids and inorganic nitrogenous compounds and the extent of browning was measured. Among sugar tested, maltose resulted in the greatest acceleration of browning followed in decreasing order by glucose and lactose, whereas pentoses, fructose, sucrose and raffinose had negligible effect. A marked browning occurred in ginseng treated with basic amino acids, while the extent of browning was not greatly increased when ginseng was treated with aliphatic amino acids, hydroxyl amino acids, or acidic amino acids. The brown color intensity gradually increased with an increase of glucose concentration far up to 0.5M. L, S-1, and S-2 were found to have an ability to donate hydrogen to DPPH, and also they had anti-oxidative activity in the experiments of hydrogen peroxide scavenging, inhibitory activity in the formation of MDA from linoleic acid, auto oxidation of ok-brain homogenates, lipid peroxidation by the enzymatic and non-enzymatic system in liver microsome fraction, and mitochondrial fraction etc. The amounts of acidic polysaccharide(AP) in red ginseng were higher than those of wild and cultured Panax quinquefolius, Panax notoginseng as well as white ginseng (Panax ginseng). In white ginseng, the AP amount is no difference in root ages or sizes, also, the AP amount of ginseng body was similar to that of rhizome, but was higher than that of leaf and epidermis. Addition of red ginseng acidic polysaccharide(RGAP) increased production of nitric oxide(NO) and tumor necrosis factor (TNF)-$\alpha$ in the rodent macrophage cultures, and treatment of RGAP in vivo stimulated tumoricidal activities of natural killer (NK) cells.