Proceedings of the Ginseng society Conference (고려인삼학회:학술대회논문집)

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  • Pages.99-107
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  • 1988
The Korean Society of Ginseng (고려인삼학회)
권호 표지

Quality Stability and Antioxidant Activity of Red Ginseng Stored for Long Periods

장기저장 홍삼의 품질안정성과 항산화효과

  • Choi K.J. (Korea Ginseng and Tobacco Research Institute) ;
  • Lee K.S. (Korea Ginseng and Tobacco Research Institute) ;
  • Ko S.R. (Korea Ginseng and Tobacco Research Institute) ;
  • Jang J.G. (Korea Ginseng and Tobacco Research Institute) ;
  • Park J.D. (Korea Ginseng and Tobacco Research Institute) ;
  • Kim M.W (Korea Ginseng and Tobacco Research Institute) ;
  • Sung H.S (Korea Ginseng and Tobacco Research Institute)
  • Published : 1988.08.01

Abstract

Samples of red ginseng. which had been manufactured and packaged by the Korea Monopoly Corporation. were stored at ambient temperatures $(12-28^{\circ}C)$ and humidities $(55-68\%)$ for one to nine years to examine their overall quality stability and. in particular. antioxidant activity. The approximate compositions. contents of various solvent extracts. and TLC and HPLC patterns of ginsenosides in the samples which are otherwise susceptible to oxidation. were stable as judged by the changes of the TLC and GLC patterns of the lipids and fatty acids. It was also found that polyunsaturated fatty acids such as linoleic (C18: 2) and linolenic acid (C18: 3) present in the samples had been very stable during the long storage periods. The intensity of the brown color of the red ginseng samples increased significantly with storage time. The pH of the aqueous extracts of the samples also increased slightly during storage. The coloration changes seem to indicate that extensive browning reactions had occurred during storage. The reducing powers of aqueous and ethanol extracts and antioxidant activity of ethyl acetate extracts also increased with storage time. The increase in reducing powers and antioxidant activity appeared to be directly attributable to the increased amounts of non-enzymatic browning reaction products formed progressively during the long storage periods. Therefore. it seems that those antioxidative compounds. which will be progressively formed in red ginseng through non-enzymatic browning reactions during the manufacturing process and long-term storage. will not only contribute to their overall quality stability but also have some significant relationship with their antiaging pharmacological effects.

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