Parameters affecting the extraction of ginsenosides from the adventitious roots of ginseng (Panax ginseng C.A. Meyer)

Kim, Sun-Ja; Murthy, Hosakatte Niranjana; Hahn, Eun-Joo; Lee, Hyung Lae; Paek, Kee-Yoeup

doi:10.1016/j.seppur.2007.06.014

Cited by 94 publications

(51 citation statements)

References 13 publications

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“…These results show that under the conditions tested, 60% ethanol was superior for dissolving the active ingredients of E. purpurea. Ethanol is not toxic, it is easy to be recycled, and is a preferred solvent for the extraction of the bioactive components from plant raw materials including ginseng (Kim et al 2007). …”

Section: Comparison Of Different Solvents For the Extraction Of Caffementioning

confidence: 99%

Efficient extraction of caffeic acid derivatives from adventitious roots of Echinacea purpurea

Wu¹,

Murthy²,

Hahn³

et al. 2008

Czech J. Food Sci.

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Echinacea species are popular herbal medicine and food supplements for enhancing the immune system. This study was conducted with the aim of developing an efficient heat reflux extraction of caffeic acid derivatives from dried adventitious roots of Echinacea purpurea obtained in bioreactor cultures. Water, methanol (20, 40, 60, 80, and 100%), and ethanol (20, 40, 60, 80, and 100%) were used as solvents for the extraction of caffeic acid derivatives. Another parameter used for the optimisation was the solvent temperature during extraction. The treatment of samples with 60% ethanol at 60°C for 2 h proved to be the most suitable procedure. This treatment was also responsible for the higher yields of total phenolics, flavonoids, and polysaccharides.

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Section: Comparison Of Different Solvents For the Extraction Of Caffementioning

confidence: 99%

Efficient extraction of caffeic acid derivatives from adventitious roots of Echinacea purpurea

Wu¹,

Murthy²,

Hahn³

et al. 2008

Czech J. Food Sci.

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“…8) Based on the difference in the aglycone, most are classified into three types: the Rb group (protopanaxadiol including Rb 1 , Rb 2 , Rc, and Rd); Rg group (protopanaxatriols including Rg 1 , Rg 2 , Re, Rf, and Rh 1 ); and Ro group (oleanolic acid). 9) It is usually considered that ginsenosides play a direct role in pharmacologic activities in the human body. 10) However, several researchers reported that intact ginsenosides are only slightly absorbed through digestive tract, and the oral bioavailability of intact ginsenosides in the intestines is extremely low.…”

mentioning

confidence: 99%

Optimization of Ginsenosides Hydrolyzing .BETA.-Glucosidase Production from Aspergillus niger Using Response Surface Methodology

Zhu

Lee

et al. 2008

Biological & Pharmaceutical Bulletin

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To optimize ginsenosides hydrolyzing b b-glucosidase production from Aspergillus niger, response surface methodology was carried out in two stages. The Plackett-Burman design was achieved to screen the important variables that influence b b-glucosidase production. Among 10 variables (wheat bran, soybean powder, CaCl 2 , ginsenosides, KH 2 PO 4 , MgSO 4 , polyethylene glycol (PEG), medium volume, inoculum size, and stirring speed), it was found that wheat bran, KH 2 PO 4 , and stirring speed had significant effect on b b-glucosidase activity due to very low p-values (pϽ0.05). Subsequently, wheat bran, KH 2 PO 4 , and stirring speed were further optimized using central composite design. The optimal b b-glucosidase production was predicted to be 4650.14 U/ml with the combination of factors (wheat bran, 34.51 g/l; KH 2 PO 4 , 1.78 g/l; stirring speed, 161.60 rpm/min). Finally, under optimal fermentation conditions, ginsenoside Rb 1 was converted to Rd and F 2 by A. niger within 10 min. Little compound K was detected at 30 min, and finally F 2 was completely transformed to compound K within 8 h. The putative conversion pathway of Rb 1 by A. niger was Rb 1 , Rd, F 2 , and compound K.

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“…They are very low compared with the value obtained in extracts of ginseng roots determined by Kim et al [15] that ranged from 5 to 8.2 mg GAE / g depending on the method of extraction used, or the value of the extract from the leaves of ginseng by Jung et al [16] the values varying between 932-2333.2 mg GAE/100g, depending on the extracting solvent. This fact shows that the concentration of these extracts is very low in both flavored waters.…”

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confidence: 58%

“…If we compare the total polyphenols content in flavored waters with the values of total polyphenols obtained in their respective sources of added extracts, such as for example Aloe vera 0.23 mg GAE/g dry matter [14], ginseng roots 5-8.2 mg GAE/100g [15] and green tea 659.2 mg GAE/100g fresh matter [16], we can conclude that the concentration of extracts in the waters studied is low. Figure 1.…”

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confidence: 98%

Antioxidant Capacity of Commercial Flavored Waters

Luisa¹,

López-Froilán²,

Casado³

2017

AFSE

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Thirty two samples of flavored water commercialized in Spain were evaluated for their antioxidant capacities by three methods: AOP based in cupric ion reducing antioxidant capacity (CUPRAC), free radical scavenging capacity by N,N-dimethyl-p-phenylenediamine (DMPD), and total polyphenols content performed by Folin-Ciocalteu reagent. Flavored waters are a kind of soft drinks formulated with mineral or bottled water, flavorings (extracts, juices or aromas) and additives which mainly are acidifying agents and sweeteners. The samples were distinguished in three groups in function of the ingredient that provide the flavor. The antioxidant capacity was higher in waters with plant extracts followed by those with aromas and finally by waters with a small amount of juices. In spite of the low antioxidant capacity, regular use of flavored water could contribute substantially to the total of dietary antioxidants. This kind of drinks does not contain alcohol or stimulants and neither typically contain sugar. This represents a certain advantage over traditional soft drinks.

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Parameters affecting the extraction of ginsenosides from the adventitious roots of ginseng (Panax ginseng C.A. Meyer)

Cited by 94 publications

References 13 publications

Efficient extraction of caffeic acid derivatives from adventitious roots of Echinacea purpurea

Efficient extraction of caffeic acid derivatives from adventitious roots of Echinacea purpurea

Optimization of Ginsenosides Hydrolyzing .BETA.-Glucosidase Production from Aspergillus niger Using Response Surface Methodology

Antioxidant Capacity of Commercial Flavored Waters

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