Change of Korean Ginseng Components with High Temperature and Pressure Treatment
2006
Yang, S.J. (Chung Buk Institute of Health and Environment Research, Cheongju, Republic of Korea) | Woo, K.S. (Chungbuk National University, Cheongju, Republic of Korea) | Yoo, J.S. (Chungbuk National University, Cheongju, Republic of Korea) | Kang, T.S. (Chungbuk Provincial University of Science and Technology, Okcheon, Republic of Korea) | Noh, Y.H. (Konyang University, Nonsan, Republic of Korea) | Lee, J.S. (Chungbuk National University, Cheongju, Republic of Korea) | Jeong, H.S. (Chungbuk National University, Cheongju, Republic of Korea), E-mail: [email protected]
Korean ginseng was heat treated at various temperatures (110, 120, 130, 140 and 150℃) and times (1, 2, 3, 4, and 5 hr). The heat treated ginseng extract was analyzed for the total polyphenol content, total flavonoid content, DPPH free-radical scavenging, 5-HMF and ginsenoside. The total phenolics and flavonoid content increased with increasing treatment temperature and time. The highest total phenolics content was 29.46 mg/g (d.b) in 150℃ for 1 hr (control: 2.68 mg/g).
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