2019 ; Vol.29-2: 222~229
|Author||Ji-Hye Shin, Young Joon Park, Wooki Kim, Dae-Ok Kim, Byung-Yong Kim, Hyungjae Lee, Moo-Yeol Baik|
|Place of duty||Department of Food Science and Biotechnology, Institute of Life Science and Resources, Kyung Hee University, Yongin 17104, Republic of Korea|
|Title||Change of Ginsenoside Profiles in Processed Ginseng by Drying, Steaming, and Puffing|
J. Microbiol. Biotechnol.2019 ;
|Abstract||Korean 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.|
|Key_word||Ginsenoside profile, Panax ginseng Meyer, drying, steaming, puffing|
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