Physiochemical Characteristics according to the Roasting Conditions and Grinding Grade for the Development of Drip Type Red Ginseng

Seong, Bong Jae; Kim, Sun Ick; Jee, Moo Geun; Kim, Soo Dong; Kwon, Reum; Kim, Hyun Ho; Hwang, Yun Gu; Lee, Ka Soon

doi:10.3746/jkfn.2018.47.3.309

Cited by 4 publications

(9 citation statements)

References 11 publications

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“…Seong et al (2018) reported a result consistent with findings of this study and showed an increasing tendency of antioxidant activity as the roasting time increased [41]. However, no significant difference was observed with roasting for 20 and 30 min at 170°C (p > 0.05) [41]. Thus, these results were observed in a narrow range of roasting time in this study.…”

Section: Antioxidant Activitysupporting

confidence: 90%

“…According to the roasting pretreatment, roasted samples with over 20 μm size had higher contents than the control except for the samples roasted for 15 min. Seong et al (2018) reported that the ginsenoside contents of ginseng samples roasted for 20-30 min at 170°C were higher than those in the control (not roasted) [41]. The ginseng samples with 10-30 μm size revealed the highest ginsenoside contents in case of roasting for 18 min.…”

Section: Ginsenoside Contentmentioning

confidence: 97%

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Effect of Roasting Time and Cryogenic Milling on the Physicochemical Characteristics of Dried Ginseng Powder

Jeong

Park

Seo

et al. 2020

Preprint

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This study aimed to decrease the particle size of ginseng by roasting and cryogenic milling to increase its water solubility and physiological activity. The samples were roasted for different times (9–21 min) and generated in different sizes (10–50, and > 50 μm). All roasted samples revealed significantly smaller particle sizes than did non-roasted samples based on Sauter mean diameter (D [3,2], p < 0.05). Further, the particle sizes of roasted samples decreased till roasting up to 15 min. In terms of the water solubility index (WSI), antioxidant activity, total polyphenol content (TPC), and total polysaccharides according to particle size, 10-20 μm-sized samples showed the highest values when compared with >50 μm-sized samples. Based on roasting time, WSI values of all samples roasted for up to 15 min were higher than those of the control (not roasted) (p < 0.05). Antioxidant activity and TPC also increased with increasing roasting time. Total polysaccharide content was the highest upon roasting for 15 min except for the 10-20 μm sample. Ginsenoside content of roasted samples >20 μm size was higher than that of the control (not roasted) except after 15 min of roasting. Therefore, roasting and cryogenic milling are effective in producing ginseng root powder.

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Section: Antioxidant Activitysupporting

confidence: 90%

Section: Ginsenoside Contentmentioning

confidence: 97%

Effect of Roasting Time and Cryogenic Milling on the Physicochemical Characteristics of Dried Ginseng Powder

Jeong

Park

Seo

et al. 2020

Preprint

View full text Add to dashboard Cite

show abstract

“…Seong et al (2018) reported a result consistent with findings of this study and showed an increasing tendency of antioxidant activity as the roasting time increased [40]. However, no significant difference was observed with roasting for 20 and 30 min at 170 • C (p > 0.05) [40]. Thus, these results were observed in a narrow range of roasting time in this study.…”

Section: Antioxidant Activitysupporting

confidence: 90%

“…This can also be explained by the fact that the treatment changes phenolic acids to a free form, which is easier to release from the food matrix owing to cell disruption [43]. These results were similar to those of a previous study showing that the TPC values of corn kernels increased as the roasting time (10,20,30,40, and 50 min) increased at 180 °C [44]. Figure 5.…”

Section: Tpcsupporting

confidence: 87%

“…According to the roasting pretreatment, roasted samples with over 20 µm size had higher contents than the control, except for the samples roasted for 15 min. Seong et al (2018) reported that the ginsenoside contents of ginseng samples roasted for 20-30 min at 170 • C were higher than those in the control (not roasted) [40]. The ginseng samples with 10-30 µm size revealed the highest ginsenoside contents in the case of roasting for 18 min.…”

Section: Ginsenoside Contentmentioning

confidence: 98%

See 1 more Smart Citation

Effect of Roasting Time and Cryogenic Milling on the Physicochemical Characteristics of Dried Ginseng Powder

Jeong

Park

Seo

et al. 2020

Foods

View full text Add to dashboard Cite

This study aimed to evaluate the effect of reduced particle size of ginseng by roasting and cryogenic milling on increasing its water solubility and physiological activity. The samples were roasted for different times (9–21 min) and generated in different sizes (10–50, and >50 μm). All roasted samples revealed significantly smaller particle sizes than did non-roasted samples, based on Sauter mean diameter (D [3,2], p < 0.05). Furthermore, the particle sizes of roasted samples decreased until roasting up to 15 min. In terms of the water solubility index (WSI), antioxidant activity, total polyphenol content (TPC), and total polysaccharides according to particle size, 10–20 μm-sized samples showed the highest values when compared with >50 μm-sized samples. Based on roasting time, WSI values of all samples roasted for up to 15 min were higher than those of the control (not roasted) (p < 0.05). Antioxidant activity and TPC also increased with increasing roasting time. Total polysaccharide content was the highest upon roasting for 15 min, except for the 10–20 μm sample. Ginsenoside content of roasted samples >20 μm size was higher than that of the control (not roasted) except after 15 min of roasting. Therefore, roasting and cryogenic milling are effective in producing ginseng root powder.

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Physicochemical Properties of Dried Ginseng Powder Manufactured using Different Roasting Pretreatments and Cryogenic Milling conditions

Jeong¹,

Park²,

Seo³

et al. 2020

Preprint

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This study was aimed at investigating the effects of roasting and cryogenic milling on particle size, water solubility, and amount of bioactive components in ginseng root. Samples were pulverized by cryogenic milling, and one treatment condition was selected for each size range (10-50 μm, and >50 μm). The selected samples were roasted at different temperatures (160-200 °C) followed by cryogenic milling. Powdered samples were analyzed for their physicochemical characteristics. Results revealed that roasted samples exhibited significantly smaller particle size than controls (not roasted, p<0.05), and the particle size of roasted samples decreased with increase in roasting temperature until flocculation occurred around 180-190 °C. With decrease in particle size of ginseng; water solubility index, antioxidant activity, total polyphenol content, and total polysaccharide content were observed to increase. Ginseng samples showed an increasing trend in antioxidant activity with decreasing particle size (p>0.05) with significantly higher values for all roasted samples compared to the controls (p<0.05). Non-polar ginsenosides such as Rg2(S), Rg2(R), Rg3(S), Rg3(R), and Rh1(S) showed an increase in temperature-dependent manner. This study revealed that roasting at certain temperature range with cryogenic milling has positive effects on ginseng by reducing its particle size, and increasing water solubility and bioactive components.

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Physiochemical Characteristics according to the Roasting Conditions and Grinding Grade for the Development of Drip Type Red Ginseng

Cited by 4 publications

References 11 publications

Effect of Roasting Time and Cryogenic Milling on the Physicochemical Characteristics of Dried Ginseng Powder

Effect of Roasting Time and Cryogenic Milling on the Physicochemical Characteristics of Dried Ginseng Powder

Effect of Roasting Time and Cryogenic Milling on the Physicochemical Characteristics of Dried Ginseng Powder

Physicochemical Properties of Dried Ginseng Powder Manufactured using Different Roasting Pretreatments and Cryogenic Milling conditions

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