Effects of high-hydrostatic pressure on ginsenoside concentrations in Korean red ginseng

Authors
Kim, Sun OkPark, Chan-WoongMoon, SangyoungLee, Hyun A.Kim, ByongkiLee, Dong UnLee, Jae HoPark, Jiyong
Issue Date
2007-10
Publisher
KOREAN SOCIETY FOOD SCIENCE & TECHNOLOGY-KOSFOST
Citation
FOOD SCIENCE AND BIOTECHNOLOGY, v.16, no.5, pp.848 - 853
Abstract
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.
Keywords
IMMOBILIZATION; EXTRACTION; RECEPTOR; SAPONIN; IMPACT; MODEL; RAW; IMMOBILIZATION; EXTRACTION; RECEPTOR; SAPONIN; IMPACT; MODEL; RAW; Korean red ginseng; high hydrostatic pressure (HHP); ginsenoside concentration
ISSN
1226-7708
URI
https://pubs.kist.re.kr/handle/201004/134071
Appears in Collections:
KIST Article > 2007
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