Effects of High Temperature Heating on the Some Physicochemical Properties of Korean Red Ginseng (Panax ginseng C.A. Meyer) Water Extract

곽이성,; 최금희,; 경종수,; 원준연,; 이만휘,; 이재곤,; 황미선,; 김석창,; 박채규,; 송경빈,; 한경호,

doi:10.5142/jgr.2008.32.2.120

Cited by 15 publications

(1 citation statement)

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“…또한 하수오의 항산화 활성 등과 같은 여러 효능 외에도 chrysophanol, rhein, physcion 및 emodin과 이들 화합물의 배 당체 형태인 2,3,5,4'-tetrahydroxystilbene-2-0-α-glucoside 등의 화합물로부터 기인하여 생성되는 효과는 콜레스테롤 감소 [2], 혈 당강하작용 [2], 멜라닌 생성 억제에 의한 미백 개선효과 [7], 산 화 스트레스 개선효과 [8], 식중독 미생물(황색포도상구균) 저해 효과 [9] [16]. 또한 유산 발효의 경우 유 산균이 생성하는 대사산물에 의해 유리아미노산, 유기산 등 다 양한 물질을 생성하여 발효물의 pH 감소 및 산도 증가에 영향 을 주는 것으로 판단된다 [17].…”

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Comprehensive comparison of the primary and secondary metabolites and antioxidant activity of Polygoni multiflori Radix by processing methods

Lee

Hwang²,

Hwa

et al. 2022

JABC

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This study investigated the changes in the physiochemical property, phytochemical content, nutritional content and antioxidant activity of Polygoni multiflori Radix by steam, aging, and fermentation. After processing Polygoni multiflori Radix (PMR), pH slightly decreased, while acidity increased (pH 5.70 →4.78, acidity 0.23→0.29%). The reducing sugar content increased after aging and fermentation from 1.19 mg/g (PMR) to 1.40 (fermented PMR, FPMR), 1.30 (red PMR, RPMR), 1.53 (fermented red PMR, FRPMR), 1.99 (black PMR, BPMR), and 2.33 mg/g (fermented black PMR, FBPMR). Total phenolic content was highest in PMR (6.05 mg/g) and total flavonoids and maillard product were increased after aging and fermentation of PMR, and were the highest in BPMR (1.60 mg/g) and FBPMR (2.76 O.D.), respectively. The major phytochemical was 2,3,5,4ʹtetrahydroxystilbene-2-0-α-glucoside, which were highest in PMR (64.9 mg/g) with 46.47 mg/g at FPMR, 33.94 mg/g at RPMR, 48.76 mg/g at FRPMR, 36.68 mg/g at BPMR and 34.35 mg/g at FBPMR. The main fatty acids and free amino acids were detected as palmitic acid (C16:0) and proline, respectively. Generally, 2,2diphenyl-1-picrylhydrazyl and 2,2'-azino-bis (3-ethylbenzothiazoline-6-sulfonic acid) diammonium salt radical scavenging activities and FRAP reducing powers were shown high in PMR (39.06%, 98.32%, and 2.61 O.D. in extracts concentration 1.0 mg/ mL), then were decreased after aging and fermentation.

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