Quality and characteristics of fermented ginseng seed oil based on bacterial strain and extraction method

Abstract

BackgroundIn this study, the fermentation of ginseng seeds was hypothesized to produce useful physiologically-active substances, similar to that observed for fermented ginseng root. Ginseng seed was fermented using Bacillus, Pediococcus, and Lactobacillus strains to extract ginseng seed oil, and the extraction yield, color, and quantity of phenolic compounds, fatty acids, and phytosterol were then analyzed.MethodsThe ginseng seed was fermented inoculating 1% of each strain on sterilized ginseng seeds and incubating the seeds at 30°C for 24 h. Oil was extracted from the fermented ginseng seeds using compression extraction, solvent extraction, and supercritical fluid extraction.Results and ConclusionThe color of the fermented ginseng seed oil did not differ greatly according to the fermentation or extraction method. The highest phenolic compound content recovered with the use of supercritical fluid extraction combined with fermentation using the Bacillus subtilis Korea Food Research Institute (KFRI) 1127 strain. The fatty acid composition did not differ greatly according to fermentation strain and extraction method. The phytosterol content of ginseng seed oil fermented with Bacillus subtilis KFRI 1127 and extracted using the supercritical fluid method was highest at 983.58 mg/100 g. Therefore, our results suggested that the ginseng seed oil fermented with Bacillus subtilis KFRI 1127 and extracted using the supercritical fluid method can yield a higher content of bioactive ingredients, such as phenolics, and phytosterols, without impacting the color or fatty acid composition of the product.

Comprehensive Comparison of Chemical Composition and Antioxidant Activity of Panax ginseng Sprouts by Different Cultivation Systems in a Plant Factory

“…Previously, ten phenolic/or flavonoid profiles (such as salicylic acid, vanillic acid, ascorbic acid, p -coumaric acid, ferulic acid, caffecic acid, gentisic acid, p -hydorxybenzoic acid, maltol, cinnamic acid, protocatechuic acid, syringic acid, and quercetin) were investigated in fresh and/or processed ginseng/or ginseng seed [ 16 , 24 , 28 , 31 ]. Chung et al [ 32 ] reported that Korean ginseng contains p -coumaric acid, which is especially highest in the leaves.…”

Changes in Chemical Compositions and Antioxidant Activities from Fresh to Fermented Red Mountain-Cultivated Ginseng

“…However, the proportion of USFAs with respect to SFAs detected during food processing steps increased. A previous study reported that fermentation strain did not affect total FAs [ 27 ]. Our results slightly differ from previous data in that the total FA content of ginseng seeds and MCGS did not change according to the fermentation process [ 1 , 27 ].…”

Red ginseng (Panax ginseng Meyer) oil: A comprehensive review of extraction technologies, chemical composition, health benefits, molecular mechanisms, and safety

“…These data are in agreement with another study that indicated that phytosterol content in ginseng seed oil obtained by supercritical CO 2 fluid extraction was greater than in that obtained by conventional methods such as solvent extraction and compression extraction [ 26 ]. Fermented ginseng seed oil obtained by supercritical CO 2 fluid extraction also showed significantly higher phenolic compound and phytosterol contents compared with that obtained by compression extraction or solvent extraction [ 35 ]. Therefore, SFE using CO 2 appears to be the optimum extraction method for obtaining RGO.…”

“…The level of unsaturated fatty acids in RGO is comparable to that in Korean fermented ginseng seed oil and in American ginseng ( Panax quinquefolius L.) seed oil. However, the predominant unsaturated fatty acid in RGO is the polyunsaturated linoleic acid, while a monounsaturated fatty acid, oleic acid, is predominant in both Korean and American ginseng seed oils [ 35 , 37 , 38 ]. In addition, RGO contains significant amounts of oleic acid, linolenic acid, and cis -11,14-eicosatyrienoic acid, and also contains other unsaturated fatty acids such as erucic acid, cis -13,16-docosadienoic acid, nervonic acid, cis -11-eicosenoic acid, palmitoleic acid, gamma-linolenic acid, arachidonic acid, and cis -10-heptadecenoic acid [ 27 , 37 ].…”