Abstract:: This study was conducted to investigate changes in composition of ginsenosides and color of processed ginsengs prepared by different steaming-drying times. Processed ginsengs were prepared from white ginseng with skin by 9-time repeated steaming at 96℃ for 3 hours and followed by hot air-drying at 50℃ for 24 hours. As the times of steaming processes increased, lightness (L value) decreased and redness (a value) increased in color of ginseng powders. Crude saponin contents and ginsenosides compositions in pro… Show more
“…Nam et al. [11] reported that the ginsenoside Rb 1 , Rb 2 , Rc, Rd, Re, Rf, and Rg 1 contents decreased, and ginsenoside Rg 3 (S), Rg 3 (R), and Rk 1 contents in ginseng increased with increasing steaming times. Fig.…”
Section: Resultsmentioning
confidence: 99%
“…Research studies on the effects of repeated steaming on ginsenoside composition and physicochemical properties of ginseng [10] , changes in ginsenosides from black ginseng prepared due to steam–dry cycles [11] , pH and temperature on ginsenoside composition in red ginseng water extracts [12] , high-pressure and steaming extraction on ginsenoside Rg 3 and Rh 2 contents [13] , high pressures, temperatures, and extraction solvents on ginsenosides of ginseng [14] , changes in ginsenoside composition by roasting [2] , and gamma irradiation of the conversion of ginsenoside Rb 1 to Rg 3 [15] were previously conducted. Accordingly, the primary factors that affect ginsenoside conversion include temperature, heating time, extraction solvent, and stability of ginsenosides.…”
BackgroundHeat treatments are applied to ginseng products in order to improve physiological activities through the conversion of ginsenosides, which are key bioactive components. During heat treatment, organic acids can affect ginsenoside conversion. Therefore, the influence of organic acids during heat treatment should be considered.MethodsRaw ginseng, crude saponin, and ginsenoside Rb1 standard with different organic acids were treated at 130°C, and the chemical components, including ginsenosides and organic acids, were analyzed.ResultsThe organic acid content in raw ginseng was 5.55%. Organic acids were not detected in crude saponin that was not subjected to heat treatment, whereas organic acids were found in crude saponin subjected to heat treatment. Major ginsenosides (Rb1, Re, and Rg1) in ginseng and crude saponin were converted to minor ginsenosides at 130°C; the ginsenoside Rb1 standard was very stable in the absence of organic acids and was converted into minor ginsenosides in the presence of organic acids at high temperatures.ConclusionThe major factor affecting ginsenoside conversion was organic acids in ginseng. Therefore, the organic acid content as well as ginsenoside content and processing conditions should be considered important factors affecting the quality of ginseng products.
“…Nam et al. [11] reported that the ginsenoside Rb 1 , Rb 2 , Rc, Rd, Re, Rf, and Rg 1 contents decreased, and ginsenoside Rg 3 (S), Rg 3 (R), and Rk 1 contents in ginseng increased with increasing steaming times. Fig.…”
Section: Resultsmentioning
confidence: 99%
“…Research studies on the effects of repeated steaming on ginsenoside composition and physicochemical properties of ginseng [10] , changes in ginsenosides from black ginseng prepared due to steam–dry cycles [11] , pH and temperature on ginsenoside composition in red ginseng water extracts [12] , high-pressure and steaming extraction on ginsenoside Rg 3 and Rh 2 contents [13] , high pressures, temperatures, and extraction solvents on ginsenosides of ginseng [14] , changes in ginsenoside composition by roasting [2] , and gamma irradiation of the conversion of ginsenoside Rb 1 to Rg 3 [15] were previously conducted. Accordingly, the primary factors that affect ginsenoside conversion include temperature, heating time, extraction solvent, and stability of ginsenosides.…”
BackgroundHeat treatments are applied to ginseng products in order to improve physiological activities through the conversion of ginsenosides, which are key bioactive components. During heat treatment, organic acids can affect ginsenoside conversion. Therefore, the influence of organic acids during heat treatment should be considered.MethodsRaw ginseng, crude saponin, and ginsenoside Rb1 standard with different organic acids were treated at 130°C, and the chemical components, including ginsenosides and organic acids, were analyzed.ResultsThe organic acid content in raw ginseng was 5.55%. Organic acids were not detected in crude saponin that was not subjected to heat treatment, whereas organic acids were found in crude saponin subjected to heat treatment. Major ginsenosides (Rb1, Re, and Rg1) in ginseng and crude saponin were converted to minor ginsenosides at 130°C; the ginsenoside Rb1 standard was very stable in the absence of organic acids and was converted into minor ginsenosides in the presence of organic acids at high temperatures.ConclusionThe major factor affecting ginsenoside conversion was organic acids in ginseng. Therefore, the organic acid content as well as ginsenoside content and processing conditions should be considered important factors affecting the quality of ginseng products.
“…Black ginseng is usually developed from fresh or white ginseng steamed several times (usually 9 times) at 96 °C for 3 h, followed by hot air-drying at 50 °C for 24 h [17,18]. While the processing method of “steaming and drying 9 times” has always been used in TCM in the processing of Radix Rehmanniae [19], this method was rarely used for the processing of ginseng in the ancient TCM.…”
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.
“…The reductions in GS-Rd with time is less than was seen for GS-Rb1, Rb2, and Rc. This is because the decomposition of PPDs GS-Rb1, Rb2, and Rc, results in GS-Rg3 via conversion into GS–Rd [ 8 - 10 ].…”
Section: Resultsmentioning
confidence: 99%
“…Nam et al [ 10 ] used six-year-old roots of the fresh ginseng and repeated the treatment of steaming for three hours at 96℃ and drying at 50℃. The method resulted in red ginseng of moisture content below 15% - 20% after drying, therefore the samples may exhibit less or uneven moisture content, that may cause differences in the rate of hydrolysis of GS compared to fresh ginseng, with moisture content of approximately 75% - 80%.…”
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