Effect of white, red and black ginseng on physicochemical properties and ginsenosides

Plant Foods for Human Nutrition
Yan JinDeok-Chun Yang

Abstract

A systematic comparison of the ginsenosides and physicochemical properties of white ginseng (WG), red ginseng (RG) and black ginseng (BG) was performed. The purpose of the present study was to identify the effects of the physicochemical properties by steaming process. During the steaming process, ginsenosides transform into specific ginsenosides by hydrolysis, dehydration and isomerization at C-3, C-6 or C-20. Steaming ginseng led to a significant increase in reducing sugar, acidic polysaccharide and phenolic compounds content. Antioxidative properties were investigated using the DPPH (2,2-diphenyl-1-picrylhydrazyl) radical scavenging activity, compared with BHA (Butylated hydroxyanisole). RG and BG exhibited higher antioxidant activity than WG. The maximum residue level for Benzo(a)pyrene was established to 5 μg/kg in food products. The levels of benzo(a)pyrene in WG and RG were not detected. Benzo(a)pyrene was detected in the BG, the content was 0.17 μg/kg. The scientific achievements of the present study could help consumers to choose different type of ginseng products available on the market.

References

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Citations

Apr 22, 2017·Molecules : a Journal of Synthetic Chemistry and Natural Product Chemistry·Jun-Nan HuYing-Ping Wang
May 5, 2017·Molecules : a Journal of Synthetic Chemistry and Natural Product Chemistry·Xin-Fang XuXiang-Ri Li
May 17, 2019·Molecules : a Journal of Synthetic Chemistry and Natural Product Chemistry·Ahmed M MetwalyDou Deqiang
Aug 21, 2019·Molecules : a Journal of Synthetic Chemistry and Natural Product Chemistry·Si-Wen ZhengYing-Ping Wang
May 10, 2018·Frontiers in Pharmacology·Spencer DunawayAna L Kadekaro
Jun 24, 2020·Molecules : a Journal of Synthetic Chemistry and Natural Product Chemistry·Wei ChenDavid G Popovich
Sep 30, 2020·Molecules : a Journal of Synthetic Chemistry and Natural Product Chemistry·Xiang Min PiaoYing Ping Wang
May 10, 2019·Frontiers in Neuroscience·Lei LiuSylvain Doré
Dec 18, 2020·Food & Function·Mingkun GuoMingxing Wang
Dec 9, 2016·The Journal of Nutritional Biochemistry·Longyun ZhangHongwei Si
Mar 3, 2021·Biomedical Chromatography : BMC·Chao MaChanghong Wang
May 25, 2021·Journal of Ginseng Research·Jong-Pyo KangDeok-Chun Yang

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