Daegu Bio Industry Center

Dalseo Gu, South Korea

Daegu Bio Industry Center

Dalseo Gu, South Korea
SEARCH FILTERS
Time filter
Source Type

Yoon S.-R.,Kyungpook National University | Lee G.-G.,Daegu Bio Industry Center | Park J.-H.,Keimyung University | Lee I.-S.,Keimyung University | Kwon J.-H.,Kyungpook National University
Journal of Food Science | Year: 2010

The puffing process was evaluated as an alternative to the steaming process for producing a biologically more active ginseng product, like red ginseng, from raw ginseng. A puffing treatment of dried raw ginseng roots induced an overall increase in crude saponin content. As puffing pressure increased, the content of ginsenoside Re, Rg1, Rb1, Rc, and Rb2 decreased, while ginsenoside Rg3 increased significantly as compared to raw ginseng. The content of ginsenoside Rg3 in puffed ginseng at a pressure of 490 kPa was similar to that of red ginseng. Cancer cell lines (HeLa, MCF-7, and HepG2) showed that antiproliferative effects of saponin extract of puffed ginseng increased with an increase in puffing pressure. Ginseng explosively puffed at 490 kPa had similar saponin constituents and antiproliferative effects as those of red ginseng.Practical Application: The puffing process could provide an alternative mean to produce functional ginseng products, along with a reduction in processing time as compared to traditional red ginseng processing by steam. © 2010 Institute of Food Technologists®.


Yoon S.-R.,Kyungpook National University | Lee G.-D.,Daegu Bio Industry Center | Kwon J.-H.,Kyungpook National University
Food Science and Biotechnology | Year: 2010

This study was intended to roast freeze-dried ginseng in order to determine the effect of roasting conditions on major ginsenosides by monitoring their changes using response surface methodology. As the roasting temperature and time increased, the contents of ginsenoside Re, Rg1, Rf, Rb1, Rc, Rb2, and Rd tended to decrease but that of ginsenoside Rg3 increased, reaching the maximum content (0.96 mg/g) at 189.99°C and 20.29 min as compared to the initial value (0.01 mg/g). The total ginsenoside content was estimated to be increased from 4.30 to 5.19 mg/g at 140.17°C and 27.51 min. It was found that the roasted ginseng has different ginsenoside compositions from raw ginseng. Therefore, further studies are needed to investigate the functional and biological properties of roasted ginseng as compared to the conventional white and red ginseng. © KoSFoST and Springer 2010.

Loading Daegu Bio Industry Center collaborators
Loading Daegu Bio Industry Center collaborators