Journal of Microbiology and Biotechnology
The Korean Society for Microbiology and Biotechnology publishes the Journal of Microbiology and Biotechnology.

2019 ; Vol.29-2: 222~229

AuthorJi-Hye Shin, Young Joon Park, Wooki Kim, Dae-Ok Kim, Byung-Yong Kim, Hyungjae Lee, Moo-Yeol Baik
Place of dutyDepartment of Food Science and Biotechnology, Institute of Life Science and Resources, Kyung Hee University, Yongin 17104, Republic of Korea
TitleChange of Ginsenoside Profiles in Processed Ginseng by Drying, Steaming, and Puffing
PublicationInfo J. Microbiol. Biotechnol.2019 ; Vol.29-2
AbstractKorean ginseng (Panax ginseng Meyer) was processed by drying, steaming, or puffing, and the effects of these processes on the ginsenoside profile were investigated. The main root of 4-year-old raw Korean ginseng was dried to produce white ginseng. Steaming, followed by drying, was employed to produce red or black ginseng. In addition, these three varieties of processed ginseng were puffed using a rotational puffing gun. Puffed ginseng showed significantly higher extraction yields of ginsenosides (49.87–58.60 g solid extract/100 g of sample) and crude saponin content (59.40–63.87 mg saponin/g of dried ginseng) than nonpuffed ginseng, respectively. Moreover, puffing effectively transformed the major ginsenosides (Rb1, Rb2, Rc, Rd, Re, and Rg1) of ginseng into minor ones (F2, Rg3, Rk1, and Rg5), comparable to the steaming process effect on the levels of the transformed ginsenosides. However, steaming takes much longer (4 to 36 days) than puffing (less than 30 min) for ginsenoside transformation. Consequently, puffing may be an effective and economical technique for enhancing the extraction yield and levels of minor ginsenosides responsible for the major biological activities of ginseng.
Full-Text
Key_wordGinsenoside profile, Panax ginseng Meyer, drying, steaming, puffing
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