Kim, Sun Ok Park, Chan-Woong Moon, Sangyoung Lee, Hyun A. Kim, Byongki Lee, Dong Un Lee, Jae Ho Park, Jiyong 2024-01-21T00:31:19Z 2024-01-21T00:31:19Z 2021-09-02 2007-10 1226-7708 https://pubs.kist.re.kr/handle/201004/134071 The effects of high-hydrostatic pressure (HHP) on the ginsenoside concentration in Korean red ginseng were investigated. HHP-pretreated Korean red ginseng samples were compared to samples produced by a conventional method. Six-year-old Korean fresh ginseng (Panax ginseng C.A. Meyer) samples were vacuum-packaged in polyethylene film and treated at room temperature for 1 min with HHP (200-600 MPa) and steamed at 98 degrees C for 3 hr. Major ginsenosides of red ginseng, were analyzed by HPLC. HHP-pretreated red ginseng showed a 45% higher level of total major ginsenosides than conventionally prepared red ginseng. The levels of 4 protopanaxadiol-type ginsenosides increased 34-43% and the levels of 5 protopanaxatnol-type ginsenosides increased 45-66%. Scanning electron microscopy and electrical conductivity spectrum analysis showed that HHP pretreatment damaged ginseng plant cells and increased extraction efficiencies of ginsenosides from red ginseng products. English KOREAN SOCIETY FOOD SCIENCE & TECHNOLOGY-KOSFOST IMMOBILIZATION EXTRACTION RECEPTOR SAPONIN IMPACT MODEL RAW Effects of high-hydrostatic pressure on ginsenoside concentrations in Korean red ginseng Article 1 FOOD SCIENCE AND BIOTECHNOLOGY, v.16, no.5, pp.848 - 853 FOOD SCIENCE AND BIOTECHNOLOGY 16 5 848 853 scie scopus kci 000250772600028 2-s2.0-49649091321 Food Science & Technology Food Science & Technology Article IMMOBILIZATION EXTRACTION RECEPTOR SAPONIN IMPACT MODEL RAW Korean red ginseng high hydrostatic pressure (HHP) ginsenoside concentration