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Effect of High Temperature and High Pressure on Physicochemical Properties and Antioxidant Activity of Korean Red Ginseng

고온고압 처리가 홍삼의 이화학적 특성 및 항산화 효과에 미치는 영향

  • Kim, Eunyoung (Traditional Food Research Center, Korea Food Research Institute) ;
  • Jin, Yan (Traditional Food Research Center, Korea Food Research Institute) ;
  • Kim, Kyung-Tack (Traditional Food Research Center, Korea Food Research Institute) ;
  • Lim, Tae-Gyu (Traditional Food Research Center, Korea Food Research Institute) ;
  • Jang, Mi (Traditional Food Research Center, Korea Food Research Institute) ;
  • Cho, Chang-Won (Traditional Food Research Center, Korea Food Research Institute) ;
  • Rhee, Young Kyoung (Traditional Food Research Center, Korea Food Research Institute) ;
  • Hong, Hee-Do (Traditional Food Research Center, Korea Food Research Institute)
  • 김은영 (한국식품연구원 전통식품연구센터) ;
  • 김염 (한국식품연구원 전통식품연구센터) ;
  • 김경탁 (한국식품연구원 전통식품연구센터) ;
  • 임태규 (한국식품연구원 전통식품연구센터) ;
  • 장미 (한국식품연구원 전통식품연구센터) ;
  • 조장원 (한국식품연구원 전통식품연구센터) ;
  • 이영경 (한국식품연구원 전통식품연구센터) ;
  • 홍희도 (한국식품연구원 전통식품연구센터)
  • Received : 2016.04.21
  • Accepted : 2016.06.23
  • Published : 2016.06.30

Abstract

This study was conducted in order to investigate the physiochemical properties and antioxidative activity of red ginseng manufactured using the high temperature high pressure (HTHP) process, which is faster and simpler than the conventional process. According to increasing the steaming temperature, pressure and time, the content of minor non-polar ginsenosides, such as Rg3, Rk3, Rh4, Rk1 and Rg5 gradually increased. Also, the contents of acidic polysaccharide, total phenolic compounds and maltol gradually increased. Based on the results of the physiochemical properties and appearance quality, the optimum conditions of HTHP process were estimated as $140^{\circ}C$, $3kg/cm^2$ in 20 min. The total phenolic compounds and maltol contents of the HTHP process red ginseng (1.0% and 2.49 mg%, respectively) were higher than those of conventional red ginseng (0.23% and 0.60 mg%, respectively). In addition, the antioxidative activity was investigated using DPPH (2,2-diphenyl-1-picrylhydrazyl) and ABTS (2,2'-aziono-bis(3-ethylbenzthiazoline-6-sulfonic acid)) radical scavenging activity. DPPH and ABTS radical scavenging activities of HTHP process red ginseng increased by 3.4 and 3.6 folds, respectively, compared with conventional red ginseng. In addition, total phenolic compounds and maltol contents, as well as the antioxidant activity of the HTHP process red ginseng were similar to black ginseng. The present results suggest that the HTHP process is available for the development of value-added red ginseng products.

Acknowledgement

Grant : 식품 품질관리

Supported by : 한국식품연구원

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