• Korean Journal of Poultry Science
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• v.41 no.3
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• pp.197-204
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• 2014

The objective of this study was to evaluate the effects of different levels of red ginseng mare or Korean mistletoe powder on growth performance and physicochemical properties of thigh meat in broiler. A total of 200 broiler chicks were divided into five groups were fed a basal diet (control), basal diet supplemented with 0.5% red ginseng mare (T1), red ginseng mare 1% added (T2), Korean mistletoe 0.5% added (T3), Korean mistletoe 0.5% added (T4) for five weeks. Growth performance and proximate composition of chicken thigh meat were not influenced by all treatments, except for mortality and crude fat, which was significantly lower in all treatments with red ginseng mare or Korean mistletoe powder compared to control. Dietary red ginseng mare and Korean mistletoe supplementation had no significantly effects on pH, WHC, shear force, CIE $L^*$, $b^*$ values, triglyceride and glucose but TBARS values total cholesterol, and LDL-cholesterol were decreased (P<0.05) by the addition red ginseng mare and Korean mistletoe powder. CIE $a^*$ values increased significantly with added red ginseng mare and Korean mistletoe powder relative to the control (P<0.05). It was concluded that the addition of red ginseng mare and Korean mistletoe powder revealed minor improvements in the lipid oxidative stability of chicken meat.

• Journal of the Korean Society of Food Science and Nutrition
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• v.40 no.3
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• pp.426-434
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• 2011

In order to increase the use of rice, ginseng Garaedduks and Topokki were made and the physicochemical and sensory properties were investigated. Topokki and Garaedduks were added with 0, 1, 3 and 5% ginseng powder and stored at $20^{\circ}C$ for 48 hours. The moisture contents were not different to the increasing amount of ginseng powder and increasing storage time for 48 hours. The moisture content of Garaedduks for control and 5% added ginseng powder were 48.08% and 49.62%, respectively. The L value in color of uncooked ginseng Garaedduk decreased according to the added amount of ginseng powder, and the b value in color increased significantly according to the added amount of ginseng powder and during 48 hours storage at $20^{\circ}C$. Textural analysis, measured using a texture analyzer, of Garaedduk revealed that hardness, cohesiveness, chewiness decreased significantly and adhesiveness increased according to the added amount of ginseng powder. In sensory evaluation, 5% ginseng Garaedduk (uncooked, cooked) scored higher in overall acceptability than those of the other samples. In cooking properties, water absorption and solid contents increased according to the added amount of ginseng powder. Therefore, Garaedduk containing 5% ginseng powder was the most preferable. These results implied that the degree of retrogradation of ginseng Garaedduk might be low due to its high dietary fiber content.

• Korean Journal of Food Science and Technology
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• v.28 no.2
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• pp.366-370
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• 1996

Gamma irradiation was applied to red ginseng powder for improving its hygienic quality 7.5 kGy of gamma irradiation completely eliminated the microorganisms contaminated in red ginseng powder. And there was no growth of microorganisms after six months of storage at room temperature. The molds isolated from red ginseng powder were identified as Pen. commune, Asp. niger, Asp. versicolor and Asp. Unguis, the conidia of which showed the decimal reduction dose ($D_{10}$ value) of 0.37-0.50 kGy, 0.24-0.31 kGy, 0.25-0.36 kGy and 0.28-0.41 kGy and inactivation factor of 5.0-6.5, 7.4-9.3, 6.5-9.1 and 6.1-8.4, respectively The radiosensitivity of identified molds' conidia decreased in medium containing red ginseng extract.

• Journal of Dairy Science and Biotechnology
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• v.39 no.4
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• pp.157-165
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• 2021

This study aimed to determine the effect of extraction temperature and time on the antioxidant activity of hot water extract from Panax ginseng sprout powder and to evaluate the suitability of this extract for use in dairy products. Water-soluble fractions of commercial Panax ginseng sprout powder were obtained by hot water extraction at 25, 60, or 80℃ for 0.5, 2, 12, or 24 h. The antioxidant activity of each extract was evaluated by measuring its free radical scavenging activity against 2,2-diphenyl-1-picrylhydrazyl (DPPH) and 2,2'-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid (ABTS). DPPH and ABTS free radical scavenging activity increased with extraction temperature from 25 to 80℃. At 80℃, increasing the extraction time from 0.5 to 2 h led to increases in DPPH and ABTS free radical scavenging activity. Thus, the extract obtained under 2 h at 80℃ was selected for addition to milk and yogurt. After 16 days of storage, there were no significant changes in the pH of the milk or the antioxidant activity of the extract. With regard to yogurt fermentation, adding the extract did not affect the pH or the number of viable lactic acid bacteria. In conclusion, hot water extract from Panax ginseng sprout powder can be added to dairy products to enhance antioxidant activity.

• The Journal of Korean Medicine
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• v.17 no.1 s.31
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• pp.478-493
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• 1996

The components of Red-ginseng radix extract solution for herb- acupuncture were analyzed by HPLC. According to the Medical Product Safety Administration Guidelines for safety assessment, mice and rats were used for acute toxicity test. The results were summarized as follows; 1. In the Saponin contents(%) of Red-ginseng radix extract, Ginsenoside $Rb_1$ Saponin was 0.27% in raw material, 1.67% in extract powder and Ginsenoside Rc Saponin was 0.16% in raw material, 1.12% in extract powder and Ginsenoside Rd Saponin was 0.08% in raw material, 0.54% in extract powder. 2. There were no abnormal findings in acute toxicity test treated with Red-ginseng radix extract solution for herb-acupuncture and $LD_{50}$ could not be measured.

• Journal of Ginseng Research
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• v.41 no.4
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• pp.615-619
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• 2017

Background: Black ginseng has a more potent biological activity than non-steamed ginseng. We investigated the effects of long-term intake of dietary black ginseng extract (BG) on antioxidant activity in aged mice. We also compared the effects of BG on cognitive deficits with those of white ginseng extract (WG) and red ginseng extract (RG). Methods: Ten-month-old mice were fed an AIN-93G-based diet containing 10 g/kg (low dose, L) or 30 g/kg (high dose, H) WG powder, RG powder, or BG powder for 24 wk. We measured serum lipids, the activities of antioxidant enzymes, and malondialdehyde levels. Additionally, the protein expression levels of choline acetyltransferase and vesicular acetylcholine transporter, which are presynaptic cholinergic markers in the cortex and hippocampus of the brain, were measured by western blotting. Results: Triglyceride levels were reduced in all the extract-treated mice, except those in the LBG group. High-density lipoprotein cholesterol levels in the HBG group were higher than those in the control group. Total cholesterol levels were reduced in the LBG group. Additionally, glucose levels in the HBG group were significantly reduced by 41.2%. There were lower levels of malondialdehyde in the LBG group than in the control group. Furthermore, glutathione reductase activity increased in the HWG group and the HRG group. The protein expression levels of choline acetyltransferase and vesicular acetylcholine transporter significantly increased in all the ginseng-treated groups. Conclusion: The results suggest that supplementation with the tested ginseng extracts may suppress the cognitive decline associated with aging, via regulation of the cholinergic and antioxidant defense systems.

• Korean Journal of Agricultural Science
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• v.23 no.2
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• pp.219-226
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• 1996

Liquid yoghurts were made with ginseng extract, white ginseng powder and tail ginseng powder, which have pharmacological effects and are palatable by Korean. The acidity, number of lactic acid bacteria and viscosity of yoghurts were examined and taste, flavor and characteristics of preservation of yoghurts were also tested. The results obtained were summarized as follows; l. The acidity of yoghurt was high for ginseng yoghurts, especially tail ginseng yoghurt(1.15%) was higher than that of control yoghurt(0.76%). 2. The number of lactic acid bacteria in yoghurt was higher for ginseng yoghurt than that of control yoghurt($1.5{\times}10^8/m{\ell}$), especially tail ginseng yoghurt($4.3{\times}10^8/m{\ell}$) showed the highest number of lactic acid bacteria. 3. The viscosity of yoghurt was high for ginseng yoghurt, especially white ginseng powder yoghurt was higher than that of control. 4. The score of yoghurts for tastes, flavor and overall acceptability were higher for tail ginseng yoghurt than those of control yoghurt. 5. When yoghurts were stored at $5^{\circ}C$ for 10 days, the pH, acidity, number of lactic acid bacteria of all yoghurt were not changed significantly.

• Korean Journal of Food Science and Technology
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• v.14 no.2
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• pp.136-140
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• 1982

In order to evaluate the feasibility for the sterilization of Korean red and white ginseng powder by irradiation, red and white ginseng powder (120 mesh) was irradiated by 0.1, 0.3, 0.5, 0.7, 1.0 and 2.0 Mrad with $^{60}Co$ irradiator (dose rate: 4000 rad/h). Extraction rate of crude saponins by buthanol and by 50% ethanol were slightly increased according to the irradiation dose (buthanol ex. 1.7%, 50% ethanol ex. 2.6% at 1.0 Mrad irradiation. There are no remarkable changes in HPLC patterns of crude saponins by radiation. It was found that irradiation up to 1 Mrad on Korean ginseng products have no significant effect on proximate component, reducing sugar and amino nitrogen of ginseng powder and on the color density of ginseng extract with 50% ethanol. Irradiation up to 1 Mrad could be utilized for the sterilization of Korean ginseng powder whithout changes of physicochemical properties.

• Food Science of Animal Resources
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• v.25 no.3
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• pp.277-284
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• 2005

Press ham were manufactured to investigate the effects of ginseng powder on quality characteristics of press ham. Each treatments added pork loin basis with ginseng powder(0, 0.5, 1.0, 1.5 and $2.0\%$) were stored until 28 days at $4^{\circ}C$. The changes in physico-chemical properties, texture and chemical composition of each treatments were measured during 1, 7, 14, 21 and 28 days at $4^{\circ}C$. There was a not significantly difference in chemical composition between control and ginseng treatment groups. pH value of ginseng treatment groups were decreased significantly than those of control(p<0.05). pH of control and ginseng treatments were increased significantly as the storage period passed(p<0.05). Meat color(CIE $L^{\ast},\;b^{\ast}$) of ginseng treatment groups were increased significantly than that of control(p<0.05). Meat color(CIE $a^{\ast}$) of ginseng treatment groups were decreased significantly than those of control(p<0.05). It was not clearly changed by the passage of storage time. There was a not significantly difference in texture between control and ginseng treatment groups. It was not clearly changed by the passage of storage time. Summing up the a forementioned result, press ham manufacturing with ginseng powder was not affected in physico-chemical properties and texture characteristics. Also, it may be assumed that the high quality press ham can be manufactured with saponin accumulation.

• Journal of Ginseng Research
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• v.13 no.2
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• pp.178-182
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• 1989

Red ginseng products manufactured by the Korea Ginseng and Tobacco Corporation were analyzed to determine the crude saponin , total saponin and ginsenoside contentents by gravimetry, spertrometry and HPLC, respectively, to see if effective quality control of the components in the products can be achieved. Medicinal powders, powders, tablets and capsules which were made from ginseng powder showed similarity in saponin content, the ratio of PD to PT saponin, and the ginsenoside content and composition, while extract powder, extract, extract tea, extract pills and tea, which were made of ginseng extract, showed difference in saponin content, ratio of PD to PT saponin, and the content and composition of ginsengside. It is, accordingly, believed that ginseng products which are uniform in contents and saponin composition can be produced by carrying out strict quality control throughout the processes of making raw red ginseng into final products.