• Journal of Practical Agriculture & Fisheries Research
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• v.15 no.1
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• pp.53-61
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• 2013

To improve the quality of rice candy, We studied on manufacturng method and characteristic of rice candy by adding ratio of red ginseng marc. The results obtained were as follows: The boiled rice was added with 15 % malt extract to 1.2 times. After it was saccharified for 12 hours to 70℃, we concentrated it and made black rice candy. Then red ginseng marc was dried at 18% of moisture content and disrupted to 30 mesh below for manufacturing red ginseng marc's powder. Maintained at about 100℃, black rice candy added red ginseng marc's powder. These were mixed evenly and dried. Finally, rice candy adding red ginseng marc was completed. According to the characteristics of rice candy by adding red ginseng marc, the more amounts of red ginseng marc was increased, the less hardness and adhesiveness of rice candy was decreased. Also the brightness of the color difference was decreased. but yellowness and redness was increased. When adding red ginseng marc at 17.5%, it was evaluated to the good score in sensory evaluation.

• Toxicological Research
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• v.6 no.1
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• pp.1-12
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• 1990

Effect of red ginseng treatment on experimentally induced hyperkeratosis was investigated by light microscopic observation scanning electron microxcope (SEM) examination, epidermal enzyme activities nd lipid contents. Both light microscopic observation and SEM examination showed that hexadecane induced epidermal hyperplasia, hypertrophy and hyperkeratosis by increasing the numbers as well as the sizes of epidermal cells including desquamating horny cells. The superficial horny cells were protruded around the base of hair shaft. Among red ginseng components, only saponin treatment inhibited epidermal hyperplasia and hyperkeratosis by reducing the thickness of epidermis and arranging the cornified cells. Saponin from korean red ginseng inhibited abnormally increased epidermal LDH, ICD and G6PDH activities and reduced the contents of epidermal lipids induced by hexadecane. It seems that red ginseng saponin has preventive effect on experimental hyperkeratosis possibly by controlling the enzyme activities involved in epidermal cellular metabolism, resulting in reduced amounts of abnormal epidermal lipids.

• Journal of Biosystems Engineering
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• v.26 no.3
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• pp.279-286
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• 2001

The purpose of this study were to organize a sorting system, to develop an algorithm of image processing for the shape sorting, and to finally develop a scientific and objective shape sorting system of Korean Red-Ginseng for mechanization of the shape sorting. The results of this study are followed. 1. The shape sorting system of Korean Red-Ginseng consists of a control computer, a color CCD camera(WV-CP4110) for image processing, an image processing board(DT3153), and an image acquisition unit. 2. Many image processing skill, such as sliding, stretching, threshold, binary and D$\sub$t/ were used to analyze the shape sorting factors of Korean Red-ginseng. 3. The sorting accuracy of the shape sorting system for the Korean Red-Ginseng was 74.7%. It is 21.1% lower than that of human inspector. Although the system has low accuracy, using more cameras may improve its sorting accuracy.

• Journal of Ginseng Research
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• v.33 no.3
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• pp.219-222
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• 2009

Various somatic symptoms are known to be related to stress in a general population. Korean red ginseng has been used as a therapeutic agent for the treatment and prevention of many diseases in Oriental medicine. There exist no data, however, on the effect of Korean red ginseng on somatic symptoms in a general population. In this study, 21 normal subjects were randomly assigned to the Korean-red-ginseng group, and 18 subjects to the placebo group. The subjects took 3 g Korean red ginseng or placebo every day for three weeks. After the three-week treatment, there was a interaction effect of a greater reduction in the Symptom checklist-90-revised (SCL-90-R) somatization score (p=0.04) in the Korean-red-ginseng group. This study suggests that Korean red ginseng is effective for the management of somatic symptoms in a general population.

• Journal of Ginseng Research
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• v.33 no.3
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• pp.194-198
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• 2009

The changes that would occur in a content of five phenolic ingredients and eight ginsenosides in acid-treatedred ginseng extracts were measured in this study. Acid-treated-red ginseng was prepared by treating with 1 M ascorbic acid or citric acid for 20 min. As a result, the contents of esculetin and quercetin in citric acid-treated-red ginseng increased by 3.5 times and 2.0 times, respectively, compared with control red ginseng. However, all phenolic ingredients decreased after treatment with ascorbic acid. In addition, the contents of ginsenoside Rg$_3$, Rh$_2$, Rd increased but those of Rb$_1$, Rc, Re, Rf, Rg$_1$ decreased after acid treatment. Although these tendency of results are similar, the rate of change of ginsenosides in citric acid-treated-red ginseng was higher than in ascorbic acid-treated-red ginseng. These results indicated that citric acid is more effective in the conversion of ginseng ingredients than ascorbic acid.

• Preventive Nutrition and Food Science
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• v.21 no.1
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• pp.24-30
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• 2016

Fresh ginseng roots were aged in an oven at $80^{\circ}C$ for 14 d. The in vitro and in vivo antioxidant activities of this aged ginseng, in comparison with those of the white and red ginsengs, were evaluated. In in vitro antioxidant assays, the ethanolic extracts from aged ginseng showed significantly higher free radical scavenging activity and reducing power than those of the white and red ginsengs. In in vivo antioxidant assays, mice were fed a high fat diet supplemented with white, red, or aged ginseng powders. High fat feeding resulted in a significant increase in lipid peroxidation and a substantial decrease in antioxidant enzymes activities in the animals. However, diet supplementation of ginseng powders, particularly aged ginseng, markedly reduced lipid peroxidation and enhanced the antioxidant enzymes activities. The results illustrate that the aged ginseng has greater in vitro and in vivo antioxidant capacity than the white and red ginsengs. The aged ginseng also showed considerably higher total saponin, phenolic, and flavonoid contents, indicating that its antioxidant capacity may have been partly due to its high levels of antioxidant compounds. This new ginseng product may be useful as a functional food with strong antioxidant potential.

• The Korean Journal of Food And Nutrition
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• v.26 no.3
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• pp.358-365
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• 2013

The study was conducted to investigate the condition for mixed fermentation of Rhodilola sachalinensis with red ginseng using Lactobacillus acidophillus 128 and the changes of physicochemical properties and antioxidant activities before and after the lactic acid fermentation was examined. In the single fermentation of Rhodiola sachalinensis extract, the pH and titratable acidity rarely changed, and the number of lactic acid bacteria decreased greatly. On the other hand, in the lactic acid fermentation of Rhodiola sachalinensis-red ginseng mixed extract of 50% red ginseng content, the pH decreased, whereas the titratable acidity and the number of lactic acid bacteria increased. The solid content of optimal mixed extract for lactic acid fermentation was 0.5%. Sugar content decreased during fermentation, but total phenolic compounds tended to increase during fermentation. The salidroside and p-tyrosol content of the initial Rhodiola sachalinensis-red ginseng mixed extract was 419.5 mg% and 60.1 mg%, respectively; after fermentation, the salidroside content after lactic acid fermentation decreased greatly to 81.8 mg%, and the amount of p-tyrosol increased greatly to 324.9 mg%. The DPPH scavenging activity of Rhodiola sachalinensis-red ginseng mixed fermentate was 78.1% at 0.1% concentration, showing a tendency to increase as compared to 50.3% of Rhodiola sachalinensis-red ginseng mixed extract before the fermentation (p<0.05); it was a higher antioxidant activity as compared to the single fermentation of Rhodiola sachalinensis or red ginseng.

• Proceedings of the Ginseng society Conference
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• 1988.08a
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• pp.43-46
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• 1988

The nephrotoxicity of dichromate was reduced upon the administration of red ginseng $S_I-fraction$. Rabbits treated with dichromate showed acute renal failure and the majority of animals died within ten days. Mortality and physioligical status were significantly improved by the administration of ginseng. The effect of red ginseng $S_I-fraction$ was studied by hematological analysis. urinalysis. and histophathological examination. It was found that red ginseng $S_I-fraction$ has a potent effect on glomerulotubular imbalance induced by dichromate. In addition, $S_I-fraction$ normalized the rate of glycogenolysis. glycolysis. and the rate of lactate production. which had been accelerated by intravenous dichromate injection. Red ginseng $S_I-fraction$ was superior to ascorbic acid. CaEDT A and furocemide in the protection and recorvery from dichromate-induced acute renal failure.

• Korean Journal of Pharmacognosy
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• v.19 no.3
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• pp.201-207
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• 1988

Samples of red ginseng, which had been manufactured and packaged by the Korean Monopoly Corporation, were stored at ambient temperatures and humidities ($12{\sim}28^{\circ}$ and $55{\sim}68$ percent) for one to nine years to examine their overall quality stability. The proximate compositions, contents of 50% ethanol and water extracts of the samples and the TLC and HPLC patterns of ginsenosides in the samples remained almost unchanged in all cases. The lipids and fatty acids in the samples, which are otherwise susceptible to oxidation, were stable judged on the basis of the changes of the TLC and GLC patterns of the lipids and fatty acids. It was also found that polyunsaturated fatty acids such as linoleic(C18:2) and linolenic and(C18:3) present in the samples had been very stable during the long storage periods. It, therefore, seems that the autoxidations of the lipid and fatty acids of red ginseng were prevented by antioxidative compounds which will be progressively formed in red ginseng through non-enzymatic browning reactions during manufacturing process and long-term storage.

• Journal of Ginseng Research
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• v.22 no.4
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• pp.244-251
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• 1998

KG101 was developed by the Korea Ginseng & Tobacco Research Institute. We reported about yield trials and local adaptability test. Growth characteristics and red ginseng quality of KG101 in local performance test can be summarized as follows. Aerial parts growth, stem and leaf, was similar about KG101 and Jakyungjong, 4-year old and 6-year old ginseng. Emergence rate of KG101 was higher than Jakyungjong in the 3 location of local performance test. Taproot diameter of KG101 was smaller than Jakyungjong and taproot shape of KG101 had fitted characteristics, radish type and human body type, to manufactured red ginseng. Raw ginseng grade, 1st and 2nd of KG101 was higher than Jakyungjong's. Chun, Jeesam ratio to manufacture of 2nd grade of raw ginseng of KG101 was 25%, Jakyungjong was 6-13% in 3 location of local performance test. Distribution of red ginseng weight of Jakyungiong was heavier than KG101 in 2 location, Kongju and Jungup, but KG101 was heavier than Jakyungjong in Ichon. Red ginseng quality of KG101 was better than Jakyungiong. Main degrade factor of red ginseng quality was inside cavity and inside white, was not different lines and location.