• Food Science and Biotechnology
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• v.17 no.1
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• pp.46-51
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• 2008

The objective of this study was to investigate antioxidant activities of freeze-dried, main root, and fine root of ginseng (Panax ginseng CA. Meyer), which were extracted with various solvents including ethanol, methanol, and water. Ethanol extracts in both parts showed the most powerful scavenging activities against DPPH radicals. Especially, ethanol extract of fine root had higher reducing power and antioxidant capacity than that of main root. The highest antioxidant activity in linoleic acid emulsion system was also observed in fine root extracted with ethanol, followed by methanol and water. Both ferrous ion chelating activity and ferric reducing antioxidant power (FRAP) of extracts were increased with the increase of extracts concentration. These results suggest that ethanol extract of fine root of ginseng has the most effective antioxidant capacity compared to the methanol and water extracts tested in the present study. Thus it can be applied for the effective extraction of functional material from ginseng for the usage of pharmaceutical and/or food industries.

• Korean journal of food and cookery science
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• v.8 no.3
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• pp.247-253
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• 1992

The total dietary fiber (TDF) contents in cultivated dodok, wild dodok and ginseng were determined by AOAC method and Mongeau et al's method. Also, the nonstarch polysaccharide (NSP) contents of them were analyzed by Englyst et al's gas chromatographic (GC) method. The TDF values by AOAC method and Mongeau et al's method were 34.50% and 35.92% for wild dodok, 46.40% and 47.55% for cultivated dodok, and 14.93% and 14.03% for ginseng, respectively. The ratios of soluble dietary fiber (SDF) contents to TDF contents by Mongesu et al's method were 64.17% for wild dodok, 75.77% for cultivated dodok, and 53.74% for ginseng, respectively. The major sugar constituents of NSF in wild dodok, cultivated dodok and ginseng by GC were glucose, galactose and uronic acid. The Enalyst's TDF contents, i.e., NSP plus lignin contents in wild dodok, cultivated dodok, and ginseng were 20.65%, 20.03% , and 9.72%, respectively.

• Journal of Ginseng Research
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• v.36 no.4
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• pp.369-374
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• 2012

The berry of Panax ginseng significantly inhibited the histamine releases at the concentration of $30{\mu}g/mL$ (p<0.05) and $10{\mu}g/mL$ (p<0.01). The ginsenoside Re from ginseng berry was found out to have a potent effect in the experiment of histamin and cytokine release.

• Preventive Nutrition and Food Science
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• v.19 no.1
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• pp.49-57
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• 2014

This study evaluates the effects of cultured wild ginseng root (0.05%, 0.1% v/w) and xylitol in kimchi. The fermented characteristics of kimchi were investigated during 28 days of fermentation at $4^{\circ}C$. The pH value in the sample with the cultured wild ginseng root was higher than that of control group. The total acidity in the sugar groups (SG groups) was higher than that of xylitol groups (XG groups). Comparing total bacterial count, XG groups were lower than SG groups, regardless of the additional ratio of the cultured wild ginseng root. Reducing sugar of XG groups decreased more slowly than SG groups for seven days; glucose and fructose of XG groups were lower than the control group. DPPH radical scavenging activity was higher in groups with cultured wild ginseng root than in control. In the result of sensory evaluation, XG groups were more preferred than other groups. In conclusion, our results indicate that cultured wild-ginseng root and xylitol have a positive effect on the quality of kimchi, such as antimicrobial and antioxidant functions.

• Korean Journal of Food Science and Technology
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• v.11 no.3
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• pp.182-187
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• 1979

Six commercial ginseng products, red ginseng, white ginseng I and II, red ginseng extract, white ginseng extract I and II were extracted with ethyl ether. Total fatty acid composition of the extracted free lipids was analyzed by gas liquid chromatography and digital integrator was used to measure the area of each peak. Crude lipid contents of red and white ginsengs were similiar. Those of red ginseng extract, white ginseng extract I and II were 1.10, 1.13 and 0.40%, respectively. It was found that 22 kinds of fatty acids existed in red and white ginsengs. Among them, 16 kinds of even numbered fatty acids were identified. Linoleic acid in red and white ginsengs was the most abundant. The contents of that in red ginseng, white ginseng I and II were 63.33, 45.55 and 41.06%, respectively. The next most abundant acid was palmitic acid, the contents of which were 11.30, 14.4 and 18.10% for red ginseng, white ginseng I and II, respectively. Major fatty acids for red ginseng extract and white ginseng extract I were linoleic and palmitic acids in the same order of magnitude. Linoleic and palmitic acids for red ginseng extract were 15.93 and 15.71 %, respectively, while linoleic and palmitic acids for white ginseng extract I were 21.94 and 19.15%, respectively. However, white ginseng extract II contained only 9.21% of linoleic acid and 16.13% of palmitic acid which was the major fatty acid.

• Korean Journal of Pharmacognosy
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• v.45 no.2
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• pp.107-112
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• 2014

The purpose of this study is to develop a new preparation process of American ginseng (Panax quinquefolium) extract featuring high concentration of ginsenoside $Rg_3$, $Rg_5$, and $Rk_1$, Red ginseng special components. Chemical transformation from ginseng saponin glycosides to prosapogenin was analyzed by the HPLC. Extracts of American ginseng were processed under several treatment conditions of microwave and vinegar (about 14% acidity). The results showed that the quantity of ginsenoside $Rg_3$ increased by over 0.9% at the 20 minutes of the pH 2~4 vinegar and microwave American ginseng ethanol extract compared with other process times. The result of MAG-20 indicates that the American ginseng microwave and vinegar-processed American ginseng extracts (about 14% acidity) treated for 20 minutes produced the highest amount of ginsenoside $Rg_3$ (0.969%), $Rg_5$ (1.071%), and $Rk_1$ (0.247%). Besides, MAG-15 indicates that the microwave - and vinegar-processed American ginseng extracts (about 14% acidity) treated for 15 minutes produced the highest amount of ginsenoside $Rg_3$ (0.772%), $Rg_5$ (1.330%), and $Rk_1$ (0.386%). This indicates that American ginseng treated with microwave and vinegar had the quantity of the ginsenoside $Rg_3$ over 32 times the amount of the ginsenoside $Rg_3$ (which was not found in raw and American ginsengs) in the average commercial Red ginseng.

• Journal of the East Asian Society of Dietary Life
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• v.21 no.2
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• pp.167-173
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• 2011

Research on recognition, preference, and consumption of ginseng was conducted with the goal of enhancing the consumption of ginseng, and commercializing local ginseng dishes in Geumsan. With help from the Eulji University hospitals in Daejeon and Geumsan, a survey was completed by a group of 200 patients, including 50 diabetic and 50 hypertensive patients from each center. Results based on a patient's residence (p<0.001), and illness (p<0.001), showed that the percentage of outpatient treatments was very high at the center in Geumsan. Based on a patient's residence (p<0.001) and illness, a preference for ginseng was very high in Geumsan. Based on a patient's residence (p<0.01) and illness (p<0.05), the willingness to try new ginseng dishes was stronger at the center in Geumsan compared to the center at Daejeon. Based on residence and illness (p<0.001), hypertensive patients were more enthusiastic towards taking ginseng herbs. Based on residence (p<0.001) and illness (p<0.001), percipience concerning the effects of ginseng was more positive in Geumsan. Based on residence (p<0.001) and illness, the frequency of ginseng herb intake was higher in Geumsan. The research provides the basis for establishing changes in the perception of ginseng, providing accurate information, and promoting ginseng in local economies.

• Korean Journal of Food Science and Technology
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• v.11 no.1
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• pp.50-55
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• 1979

To study the effects of diets containing Ginseng extracts as foods, Sprague-Dawley strain rats were fed several diets containing the Ginseng extracts(Ginseng nectar, Ginseng orange juice, Ginseng drink) for 12 week. The Ginseng diets contained 555 mg or 1,110 mg of Ginseng extracts per kg of the diet. During the feeding, growth rate, feed efficiency ratio, organ weight, hematocrit value, SGOT and SGPT activity were compared with those of the control rats. As results of growth rate, feed efficiency ratio, organ weight, hematocrit value and SGPT activity showed no statistical significance between Ginseng fed animals and the controls. The experimental animals showed slightly lower SGOT activity and higher serum cholesterol than the controls did. The difference was, however, not statistically significant. No abnormalities of liver, spleen and kidney tissues were observed in the rats fed with the diets containing the Ginseng extract. As result of swimming test, a statistically significant increase of the swimming time was observed in the experimental animal groups, especially in Group V.

• The Korean Journal of Food And Nutrition
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• v.10 no.4
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• pp.480-484
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• 1997

Sugars in Korean ginseng(Panax ginseng C. A. Meyer) were studied by HPLC, TLC and NMR. The sugars in Korean ginseng were crushed and extracted by boiling for 30min. Korean ginseng was found to contain 3.77% of sucrose, 3.50% of maltose, 0.09% of fructose and 0.04% of glucose and 3.90% of starch. No other mono- and oligosaccharides were detected in the test of TLC and HPLC. Starch in ginseng showed only signal of $\alpha$-1, 4-glucosidic linkage by proton NMR analysis, and showed 92% of absorbance by iodine reaction compared with amylose(DP 117). These results indicated that starch in Korean ginseng is composed by only amylose. Pectin content in ginseng showed 0.22% as galcturonic acid by carbazole analysis.

• Journal of Nutrition and Health
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• v.27 no.3
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• pp.253-262
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• 1994

This study was intended to investigate the anticarcinogenic effect of ginseng previously elucidated by other researches in animal studies. The sister chromatid exchange(SCE) method of human lymphocytes was used as a biomarker. Based on the literature search and the results of our laboratory, smoking was used as a parameter elevating the SCE frequency of general human population. To evaluate the smoking and ginseng effect on SCE frequency, 98 male healthy factory workers aged 23 to 58 years were divided into 4 groups : smoker with ginseng (SG), smoker control(SC), non-smoker with ginseng(NSG), and non-smoker control(NSC) groups, according to their smoking habits and ginseng intake. The mean sponteneous SCE per cell for the SG(10.8$\pm$0.3) and SC(10.4$\pm$0.3) groups were significantly higher than the NSG(9.1$\pm$0.2) and NSC(9.3$\pm$0.3) groups(p<0.05). High frequency cells (HFCs, cells with 15 SCEs) in SG and SC groups were also greater than those in NSG and NSC groups. However, the SCE levels of the SG and SC groups were not associated with the personal smoking history and the number of cigaretts smoked per day. Ginseng intake did not show any effect on the increased SCE caused by smoking. There were no correlations of the elevated SCE among smoking and ginseng types, history of ginseng intake, and consumption frequencies of ginseng intake. These results does not support the findings of other researchers that ginseng could be a protective agent to DNA damage.