Comparison of Ginsenoside Components of Various Tissues of New Zealand Forest-Grown Asian Ginseng (Panax Ginseng) and American Ginseng (Panax Quinquefolium L.)

Chen, Wei; Balan, Prabhu; Popovich, David G.

doi:10.3390/biom10030372

Cited by 40 publications

(40 citation statements)

References 22 publications

(30 reference statements)

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“…This might be the reason why ginseng leaf is not widely used. However, the ginseng leaves used in this study were from New Zealand forest grown ginseng, which were grown under pine forest in an open wild environment as our previous reports [27,41,42]. No pesticides were used during the growing stage of ginseng.…”

Section: The Contents Of Ginsenosides During Different Steaming Timesmentioning

confidence: 99%

Changes of Ginsenoside Composition in the Creation of Black Ginseng Leaf

2020

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Ginseng is an increasingly popular ingredient in supplements for healthcare products and traditional medicine. Heat-processed ginsengs, such as red ginseng or black ginseng, are regarded as more valuable for medicinal use when compared to white ginseng due to some unique less polar ginsenosides that are produced during heat-treatment. Although ginseng leaf contains abundant ginsenosides, attention has mostly focused on ginseng root; relatively few publications have focused on ginseng leaf. Raw ginseng leaf was steamed nine times to make black ginseng leaf using a process that is similar to that used to produce black ginseng root. Sixteen ginsenosides were analyzed during each steaming while using high-performance liquid chromatography (HPLC). The contents of ginsenosides Rd and Re decreased and the less polar ginsenosides (F2, Rg3, Rk2, Rk3, Rh3, Rh4, and protopanaxatriol) enriched during steam treatment. After nine cycles of steaming, the contents of the less polar ginsenosides F2, Rg3, and Rk2 increased by 12.9-fold, 8.6-fold, and 2.6-fold, respectively. Further, we found that the polar protopanaxadiol (PPD) -type ginsenosides are more likely to be converted from ginsenoside Rg3 to ginsenosides Rk1 and Rg5 via dehydration from Rg3, and from ginsenoside Rh2 to ginsenosides Rk2 and Rh3 through losing an H2O molecule than to be completely degraded to the aglycones PPD during the heat process. This study suggests that ginseng leaves can be used to produce less polar ginsenosides through heat processes, such as steaming.

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Section: The Contents Of Ginsenosides During Different Steaming Timesmentioning

confidence: 99%

Changes of Ginsenoside Composition in the Creation of Black Ginseng Leaf

2020

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“…The main ingredients of P. quinquefolius L. are saponins, and also contain rich polysaccharides, volatile oils, and polyphenol. [3,4] In the research of polyphenols, it mainly focuses on the study of flavonoids, [5] and for the study on total polyphenols, only Wang Lijun conducts research on the polyphenol content of six saponins obtained by different elution and extraction methods from P. quinquefolium L. [6] The extraction and optimization of total polyphenols from P. quinquefolium L. have not been reported.…”

Section: Introductionmentioning

confidence: 99%

Optimization of Extraction of Polyphenol from Panax Quinquefolius L. Using Central Composite Design/Response Surface Methodology

Zhu

2021

Starch Stärke

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Central composite design and response surface methodology are adopted to explore the extraction process of polyphenols from Panax quinquefolius L., including the extraction time, extraction temperature, ethanol concentration, and the influence of interaction effects, and establish the multiple regression model. The results show that the optimal extraction conditions for polyphenols of P. quinquefolius L. are 61 °C of extraction temperature, 38 min of extraction time, 48% of ethanol concentration and the polyphenol yield is 79.53 ± 0.43 gallic acid equivalent (mg GAE g−1). The actual polyphenols extraction yield of P. quinquefolius L. is close to the predicted value, which is 99.21% of the predicted value. The extraction method is simple, low cost and can be used to extract polyphenols from P. quinquefolium L.

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“…Numerous biologically active components exist in ginseng root, leaf steam and prong. These include ginsenosides ( Figure 1 ), flavonoids, triterpenoids and polysaccharides [ 12 , 13 , 14 ]. A number of studies have shown antioxidant activity of ginseng derived from both Panax quinefolium , or Panax ginseng C.A.…”

Section: Introductionmentioning

confidence: 99%

Ginseng Prong Added to Broiler Diets Reduces Lipid Peroxidation in Refrigerated and Frozen Stored Poultry Meats

2021

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Fatty acid content and lipid oxidation products were compared in chicken breast and leg meats derived from birds fed on animal-fat- and vegetable-oil-based diets, supplemented with ginseng prong powder. The first experiment examined polyunsaturated fatty acid (PUFA) content and the formation of primary and secondary lipid oxidation products in meats stored at refrigeration temperatures (4 °C) for up to 10 days, while the second experiment examined similar changes in the poultry meats when frozen stored at −18 °C, for up to six months. Results showed that initial lipid hydroperoxide concentrations increased in both breast and leg meat within the first week of refrigerated storage and also was ongoing during the first three to four months of frozen storage. A higher (p < 0.05) PUFA content in leg meat, especially in broilers fed a vegetable-oil-blended diet, corresponded to greater tendency for generation of primary lipid oxidation products after refrigerated and frozen storage (p < 0.05). The inclusion of powdered ginseng prong in broiler diets significantly inhibited (p < 0.05) secondary lipid oxidation products (e.g., malonaldehyde [MDA]) formation in both stored leg and breast meat, compared to controls. Significant interactions (p < 0.05) were obtained for storage time and inclusion of ginseng against production of primary and secondary lipid oxidation in broiler breast and leg meats from broilers fed PUFA-containing diets. We conclude that including ginseng prong in broiler growing diets represents a viable strategy to control lipid oxidation in refrigerated/cold-stored meat products.

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Comparison of Ginsenoside Components of Various Tissues of New Zealand Forest-Grown Asian Ginseng (Panax Ginseng) and American Ginseng (Panax Quinquefolium L.)

Cited by 40 publications

References 22 publications

Changes of Ginsenoside Composition in the Creation of Black Ginseng Leaf

Changes of Ginsenoside Composition in the Creation of Black Ginseng Leaf

Optimization of Extraction of Polyphenol from Panax Quinquefolius L. Using Central Composite Design/Response Surface Methodology

Ginseng Prong Added to Broiler Diets Reduces Lipid Peroxidation in Refrigerated and Frozen Stored Poultry Meats

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