지원사업
학술연구/단체지원/교육 등 연구자 활동을 지속하도록 DBpia가 지원하고 있어요.
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연구자들이 자신의 연구와 전문성을 널리 알리고, 새로운 협력의 기회를 만들 수 있는 네트워킹 공간이에요.
논문 기본 정보
- 자료유형
- 학술저널
- 저자정보
- 발행연도
- 2014.7
- 수록면
- 180 - 186 (7page)
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초록· 키워드
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Background: This study evaluated changes in ginsenoside compositions and antioxidant activities in hydroponic-cultured ginseng roots (HGR) and leaves (HGL) with heating temperature.
Methods: Heat treatment was performed at temperatures of 90℃, 110℃, 130℃, and 150℃ for 2 hours.
Results: The ginsenoside content varied significantly with heating temperature. The levels of ginsenosides Rg1 and Re in HGR decreased with increasing heating temperature. Ginsenosides F2, F4, Rk3, Rh4, Rg3 (S form), Rg3 (R form), Rk1, and Rg5, which were absent in the raw ginseng, were formed after heat treatment. The levels of ginsenosides Rg1, Re, Rf, and Rb1 in HGL decreased with increasing heating temperature. Conversely, ginsenosides Rk3, Rh4, Rg3 (R form), Rk1, and Rg5 increased with increasing heating temperature. In addition, ginsenoside contents of heated HGL were slightly higher than those of HGR. The highest extraction yield was 14.39% at 130C, whereas the lowest value was 10.30% at 150℃. After heating, polyphenol contents of HGR and HGL increased from 0.43 mg gallic acid equivalent/g (mg GAE eq/g) and 0.74 mg GAE eq/g to 6.16 mg GAE eq/g and 2.86 mg GAE eq/g, respectively.
Conclusion: Antioxidant activities of HGR and HGL, measured by 1,1-diphenyl-2-picrylhydrazyl and 2,2- azino-bis-3-ethylbenzothiazoline-6-sulfonic acid radical scavenging ability, increased with increasing heating temperature. These results may aid in improving the biological activity and quality of ginseng subjected to heat treatments.
Methods: Heat treatment was performed at temperatures of 90℃, 110℃, 130℃, and 150℃ for 2 hours.
Results: The ginsenoside content varied significantly with heating temperature. The levels of ginsenosides Rg1 and Re in HGR decreased with increasing heating temperature. Ginsenosides F2, F4, Rk3, Rh4, Rg3 (S form), Rg3 (R form), Rk1, and Rg5, which were absent in the raw ginseng, were formed after heat treatment. The levels of ginsenosides Rg1, Re, Rf, and Rb1 in HGL decreased with increasing heating temperature. Conversely, ginsenosides Rk3, Rh4, Rg3 (R form), Rk1, and Rg5 increased with increasing heating temperature. In addition, ginsenoside contents of heated HGL were slightly higher than those of HGR. The highest extraction yield was 14.39% at 130C, whereas the lowest value was 10.30% at 150℃. After heating, polyphenol contents of HGR and HGL increased from 0.43 mg gallic acid equivalent/g (mg GAE eq/g) and 0.74 mg GAE eq/g to 6.16 mg GAE eq/g and 2.86 mg GAE eq/g, respectively.
Conclusion: Antioxidant activities of HGR and HGL, measured by 1,1-diphenyl-2-picrylhydrazyl and 2,2- azino-bis-3-ethylbenzothiazoline-6-sulfonic acid radical scavenging ability, increased with increasing heating temperature. These results may aid in improving the biological activity and quality of ginseng subjected to heat treatments.
목차
abstract
1. Introduction
2. Materials and methods
3. Results and discussion
References
참고문헌 (25)
참고문헌 신청
1. [학술지(정기간행물)] - Zhang S / 2007 / Experiment study on ultrahigh pressure extraction of ginsenosides / J Food Eng 79 : 1 ~ 5
2. [학술지(정기간행물)] - Wu J / 1999 / Production of ginseng and its bioactive components in plant tissue culture: current technological and applied aspects / J Biotechnol 68 : 89 ~ 99
3. [학술지(정기간행물)] - Kim SJ / 2008 / Effect of processing methods on the concentrations of bioactive components of ginseng (Panax ginseng C. A. Meyer) adventitious roots / LWT 41 : 959 ~ 964
4. [학술지(정기간행물)] - Bangay JR / 2003 / Improving food processing usingmodern optimization methods / Trends Food Sci Technol 14 : 131 ~ 144
5. [학술지(정기간행물)] - Awuah GB / 2007 / Thermal processing and quality: principles and overview / Chem Eng Process 46 : 584 ~ 602
2. [학술지(정기간행물)] - Wu J / 1999 / Production of ginseng and its bioactive components in plant tissue culture: current technological and applied aspects / J Biotechnol 68 : 89 ~ 99
3. [학술지(정기간행물)] - Kim SJ / 2008 / Effect of processing methods on the concentrations of bioactive components of ginseng (Panax ginseng C. A. Meyer) adventitious roots / LWT 41 : 959 ~ 964
4. [학술지(정기간행물)] - Bangay JR / 2003 / Improving food processing usingmodern optimization methods / Trends Food Sci Technol 14 : 131 ~ 144
5. [학술지(정기간행물)] - Awuah GB / 2007 / Thermal processing and quality: principles and overview / Chem Eng Process 46 : 584 ~ 602
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UCI(KEPA) : I410-ECN-0101-2018-524-001597313