Antioxidant Activities of Ethanol Extracts from Black Ginseng Prepared by Steaming-Drying Cycles

김효진,; 유보람,; 김혜란,; 최재을,; 남기열,; 문병두,; 김미리,

doi:10.3746/jkfn.2011.40.2.156

Cited by 32 publications

(9 citation statements)

References 10 publications

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“…The best antioxidant activity was obtained with black ginseng roots of P. ginseng [33]. The same result was confirmed by another experiment through improving antioxidant activity according to the increasing number of steaming–drying cycles [143]. Black ginseng improved most of the morphological scores significantly in ethanol-treated embryos associating the significant restoration of the decreased mRNA levels of the antioxidant enzymes; cytosolic glutathione peroxidase (GPx), phospholipid hydroperoxide GPx and selenoprotein P, suggesting that black ginseng exerted this protective effect via the augmentation of antioxidative effect in the embryo [144].…”

Section: Pharmacological Studiesmentioning

confidence: 72%

Black Ginseng and Its Saponins: Preparation, Phytochemistry and Pharmacological Effects

et al. 2019

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Black ginseng is a type of processed ginseng that is prepared from white or red ginseng by steaming and drying several times. This process causes extensive changes in types and amounts of secondary metabolites. The chief secondary metabolites in ginseng are ginsenosides (dammarane-type triterpene saponins), which transform into less polar ginsenosides in black ginseng by steaming. In addition, apparent changes happen to other secondary metabolites such as the increase in the contents of phenolic compounds, reducing sugars and acidic polysaccharides in addition to the decrease in concentrations of free amino acids and total polysaccharides. Furthermore, the presence of some Maillard reaction products like maltol was also engaged. These obvious chemical changes were associated with a noticeable superiority for black ginseng over white and red ginseng in most of the comparative biological studies. This review article is an attempt to illustrate different methods of preparation of black ginseng, major chemical changes of saponins and other constituents after steaming as well as the reported biological activities of black ginseng, its major saponins and other metabolites.

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Section: Pharmacological Studiesmentioning

confidence: 72%

Black Ginseng and Its Saponins: Preparation, Phytochemistry and Pharmacological Effects

et al. 2019

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“…As reported in a study by Kim et al [28] in which antioxidant activity increased during repeated steam-drying during the manufacturing of black ginseng, antioxidant activity increased when ginseng seeds were autoclaved at high temperature rather than low temperature. It was confirmed that the antioxidant activity was higher in ginseng seeds autoclaved at 130℃ for 90 min compared to those treated at 95℃ for 3 h, which is the commercially used condition for manufacturing red ginseng.…”

Section: Resultsmentioning

confidence: 57%

Antioxidant Activities of Ginseng Seeds Treated by Autoclaving

Bae¹,

Kim²,

Cho³

et al. 2012

Journal of Ginseng Research

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Ginseng seeds were treated with different autoclaving temperatures and autoclaving times, and extracted with 80% methanol to measure changes in antioxidant activity. The antioxidant activity of ginseng seeds treated by autoclaving was measured by 1,1-diphenyl-2-picrylhydrazyl radical scavenging activity, 2,2’-aziono-bis(3-ethylbenzthiazoline)-6-sulfonic acid radical scavenging activity, superoxide dismutase SOD-like activity, ferric reducing antioxidant power (FRAP), and total phenolic compound content. As autoclaving temperature and time were increased, the L lightness value decreased and the redness value tended to increase. Total phenolic compound content was about three times higher in ginseng seeds treated with autoclaving at 130℃ than in ginseng seeds that were not treated. DPPH radical scavenging activity and ABTS radical scavenging activity increased as autoclaving temperature and time were increased. In particular, when the concentration was 100 ppm, the ABTS radical scavenging activity was 91.80% in ginseng seeds treated by autoclaving at 130℃, which was the highest antioxidant activity. FRAP and SOD-like antioxidant activity tended to increase significantly as autoclaving temperature and time were increased.

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“…However, in the study by Yang et al, the initial increase or decrease in concentration of GS was unavailable due to the lack of detailed measurements during initial steaming. In another study by Kim et al [ 14 ], factors, inducing concentration changes, were not clarified because of the use of specimens for which drying temperature information was not provided.…”

Section: Resultsmentioning

confidence: 99%

Variations in Ginsenosides of Raw Ginseng According to Heating Temperature and Time

Kim¹,

Kim

Kim³

et al. 2020

J Pharmacopuncture

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Antioxidant Activities of Ethanol Extracts from Black Ginseng Prepared by Steaming-Drying Cycles

Cited by 32 publications

References 10 publications

Black Ginseng and Its Saponins: Preparation, Phytochemistry and Pharmacological Effects

Black Ginseng and Its Saponins: Preparation, Phytochemistry and Pharmacological Effects

Antioxidant Activities of Ginseng Seeds Treated by Autoclaving

Variations in Ginsenosides of Raw Ginseng According to Heating Temperature and Time

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