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Lee K.-S.,Geumsan Ginseng and Medicinal Crop Experiment Station | Kim G.-H.,Geumsan Ginseng and Medicinal Crop Experiment Station | Kim H.-H.,Geumsan Ginseng and Medicinal Crop Experiment Station | Chang Y.-I.,CJ Cheil Jedang Corporation | Lee G.-H.,Daejeon University
Journal of Food Science | Year: 2012

The volatile compounds of Panax ginseng C.A. Meyer analyzed to interpret whether cultivation methods affect volatile compounds. The volatile compounds in Panax ginseng C.A. Meyer cultured with 3 different cultivation methods such as good agricultural practice, organic cultivation method, and general cultivation method were isolated by solid-phase microextraction fiber (polydimethylsiloxane 65 μm) and identified by gas chromatography mass spectrometry. Then, the scattering patterns of volatile compounds compared by principal component analysis. As the results, the 14 volatile compounds were identified from 30 ginseng samples and consisted mainly of sesquiterpene hydrocarbons. The differences among the different cultivation methods of the samples were obvious from the PC1 and PC2 scatter point plot. As the conclusion, the cultivation methods can affect to produce the volatile component of ginseng root. The organic and good agriculture practice cultivation can increase the ginseng characteristic volatile compounds. © 2012 Institute of Food Technologists ®. Source


Kim H.-K.,Chungcheongnam do Agricultural Research and Extension Services | Yang E.-S.,Chungcheongnam do Agricultural Research and Extension Services | Park G.-M.,Sungkyunkwan University | Kim G.-H.,Geumsan Ginseng and Medicinal Crop Experiment Station | And 2 more authors.
Journal of the Korean Society of Food Science and Nutrition | Year: 2011

This study was conducted to investigate the quality characteristics, antioxidant activity, and α-glucoamylase inhibitory activity of Dahyang, a Chungnam Agricultural Research and Extension Service's newly bred cultivar of brown button mushroom. Total phenolic compound contents of Dahyang and the no. 705 mushroom were 189±12 mg% and 168±8 mg%, respectively. The major free sugars in Dahyang were mannitol (3.11%), xylose (0.12%), and trehalose (0.08%). β-Glucan content was 28.34% in Dahyang and 26.55% in the no. 705 mushroom, respectively. Electron donating ability by DPPH in Dahyang and the no. 705 mushroom was 52.14% and 45.27% for the water extract, and 57.81% and 46.93% for the 80% ethanol extract, respectively. α-Glucoamylase inhibitory activity in a 10 mg/mL concentration of water extract were was 33.25% in Dahyang and 29.22% in the no. 705 mushroom, respectively. Source

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