Quality Characteristics of Panax ginseng C. A. Meyer with Steaming Heat and Wet Grinding Conditions

Im, Ga-Young; Jang, Se-Young; Jeong, Yong-Jin

doi:10.3746/jkfn.2010.39.7.1005

Cited by 10 publications

(5 citation statements)

References 11 publications

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“…As the roasting time increased, a decreasing pattern of particle sizes was observed up to 15 min. Im et al (2010) also showed that the initial particle size (177.2 µm) was decreased with increasing milling times (10,20,30, and 40 min), which finally decreased to 92.2 µm after 40 min of grinding [27]. However, when all roasted treatments were roasted for over 18 min, particle size was found to be increased again in this study.…”

Section: Particle Sizesupporting

confidence: 52%

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

Jeong

Park

Seo

et al. 2020

Foods

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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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Section: Particle Sizesupporting

confidence: 52%

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

show abstract

“…As the roasting time increased, a decreasing pattern of particle sizes was observed up to 15 min. Im et al (2010) also showed that the initial particle size (177.2 μm) was decreased with increasing milling times (10,20,30, and 40 min), which finally decreased to 92.2 μm after 40 min of grinding [27]. However, when the all roasted treatments were roasted for over 18 min, the particle size was found to be increased again in this study.…”

Section: Particle Sizesupporting

confidence: 47%

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

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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“…고려인삼(Panax ginseng C. A. Meyer)은 오가과 (Araliaceae)에 속하는 다년생 초본으로 한국의 대표적인 약 용식물이다. 인삼의 주요 약리성분은 인삼 사포닌(ginsenoside)과 비사포닌계의 페놀성 성분, 폴리아세틸렌, 알칼 로이드, 산성펩티드 및 항산화성 방향족화합물 등이 보고되 어 있다 (1). 인삼 사포닌은 triterpenoid 배당체로 비당부의 구조적 특징에 따라 20(S)-protopanaxadiol(PPD)계, 20(S)protopanaxatriol(PPT)계 및 oleanolic acid로 구분되며 비당 부분인 PPD와 PPT의 일정부분에 glucose, xylose, arabinose 및 rhamnose와 같은 당류가 에테르 결합을 하고 있다 (2).…”

Section: 서 론unclassified

Quality Characteristics of 4 Year-old Ginseng by Enzymatic Hydrolysis Conditions

Im¹,

Ma²,

Kim³

et al. 2011

Journal of the Korean Society of Food Science and Nutrition

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This study investigated quality characteristics of 4 year-old ginseng by enzymatic hydrolysis conditions to increase utilization. Ginseng was ground after steaming and was each treated with hydrolase A, B, C and D. When quality characteristics by the enzymes were examined, no significant difference was observed with pH of 5.5～5.6 and the sugar content of 4.0～4.33. The crude saponin content was the highest in ginseng treated with D, followed by B, C and A. The crude saponin, the reducing sugar and the total sugar contents increased until 0.3% (w/w) concentration in enzyme D with no significant difference by its concentration. Although active ingredients increased with time passage of hydrolysis, no significant change was found after three hours and the crude saponin content was the highest when ginseng was treated at 60 o C. From these results, optimum conditions for 4 year-old ginseng were 60 o C for 3 hours with 0.3% (w/w) enzyme D, and under these conditions the reducing sugar, the total sugar and the crude saponin contents recorded 18.11, 36.21 and 4.23 mg/g, respectively. Therefore, enzymatic hydrolysis was found to be effective in increasing active ingredients of 4 year-old ginseng with various usages expected.

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Quality Characteristics of Panax ginseng C. A. Meyer with Steaming Heat and Wet Grinding Conditions

Cited by 10 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

Quality Characteristics of 4 Year-old Ginseng by Enzymatic Hydrolysis Conditions

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