Korean Journal of Medicinal Crop Science (한국약용작물학회지)

The Korean Society of Medicinal Crop Science (한국약용작물학회)
권호 표지
DOI QR코드

DOI QR Code

Physicochemical Characteristics of a 4-Year-Old Ginseng Based on Steaming Temperatures and Times

증숙 온도와 시간에 따른 4년근 인삼의 이화학적 특성

  • Yu, Jin (Department of Herbal Crop Research, NIHHS, RDA) ;
  • Jang, In Bae (Department of Herbal Crop Research, NIHHS, RDA) ;
  • Moon, Ji Won (Department of Herbal Crop Research, NIHHS, RDA) ;
  • Jang, In Bok (Department of Herbal Crop Research, NIHHS, RDA) ;
  • Lee, Sung Woo (Department of Herbal Crop Research, NIHHS, RDA) ;
  • Suh, Su Jeoung (Department of Herbal Crop Research, NIHHS, RDA)
  • 유진 (농촌진흥청 국립원예특작과학원 인삼특작부) ;
  • 장인배 (농촌진흥청 국립원예특작과학원 인삼특작부) ;
  • 문지원 (농촌진흥청 국립원예특작과학원 인삼특작부) ;
  • 장인복 (농촌진흥청 국립원예특작과학원 인삼특작부) ;
  • 이성우 (농촌진흥청 국립원예특작과학원 인삼특작부) ;
  • 서수정 (농촌진흥청 국립원예특작과학원 인삼특작부)
  • Received : 2019.03.07
  • Accepted : 2019.04.12
  • Published : 2019.04.30
Download PDF
⟨ Previous Next ⟩

Abstract

Background: Depending on the processing method, the raw materials constituents change in various ways. In particular, a heat treatment process, such as steaming, changes the color and aroma of a raw material to increase its palatability and number of physiologically active ingredients. Methods and Results: In the present study, the effects of the steaming temperature and time on the yield, color, proximal composition, and total polyphenol and ginsenoside content of a 4-year-old ginseng root were analyzed. The yield tended to decrease with the increase of steaming time at each temperature and the total ginsenoside content increased with increasing of steaming temperature except at $80^{\circ}C$. Conclusions: These results suggest that steaming at $100^{\circ}C$ for 6 - 9 hours or at $110^{\circ}C$ for 3 - 6 hours is suitable for increasing total polyphenol and ginsenoside content with less yield reduction in a 4-year-old ginseng root.

Keywords

OOJJBO_2019_v27n2_86_f0001.png 이미지

Fig. 1. Total polyphenol contents of 4-year-old ginseng by steaming conditions.

OOJJBO_2019_v27n2_86_f0002.png 이미지

Fig. 2. HPLC chromatograms of ginsenosides.

OOJJBO_2019_v27n2_86_f0003.png 이미지

Fig. 3. Total ginsenoside contents of 4-years-old ginseng by steaming conditions.

Table 1. Manufacturing yield of 4-year-old ginseng by steamingconditions.

OOJJBO_2019_v27n2_86_t0001.png 이미지

Table 2. Hunter’s color value and browning color of 4-year-old ginseng by steaming conditions.

OOJJBO_2019_v27n2_86_t0002.png 이미지

Table 3. Proximate compositions of 4-year-old ginseng by steaming conditions.

OOJJBO_2019_v27n2_86_t0003.png 이미지

Table 4. Changes in ginsenosides compositions of 4-year-old ginseng by steaming conditions. (㎎/g, dry weight)

OOJJBO_2019_v27n2_86_t0004.png 이미지

References

  1. Choi JE, Nam KY, Li X, Kim BY, Cho HS and Hwang KB. (2010). Changes of chemical compositions and ginsenoside contents of different root parts of ginsengs with processing method. Korean Journal of Medicinal Crop Science. 18:118-125.
  2. Ha DC and Rye GH. (2005). Chemical components of red, white and extruded root ginseng. Journal of the Korean Society of Food Science and Nutrition. 34:247-254. https://doi.org/10.3746/jkfn.2005.34.2.247
  3. Hong HD, Kim YC, Rho JH, Kim KT and Lee YC. (2007). Changes on physicochemical properties of Panax ginseng C. A. Meyer during repeated steaming process. Journal of Ginseng Research. 31:222-229. https://doi.org/10.5142/JGR.2007.31.4.222
  4. Im GY, Jang SY and Jeong YJ. (2010). Quality characteristics of Panax ginseng C. A. Meyer with steaming heat and wet grinding conditions. Journal of the Korean Society of Food Science and Nutrition. 39:1005-1010. https://doi.org/10.3746/jkfn.2010.39.7.1005
  5. Jang HL, Park SY and Nam JS. (2018). The effects of heat treatment on the nutritional composition and antioxidant properties of hempseed(Cannabis sativa L). Journal of the Korean Society of Food Science and Nutrition. 47:885-894. https://doi.org/10.3746/jkfn.2018.47.9.885
  6. Jin Y, Kim YJ, Jeon JN, Wang C, Min JW, Jung SY and Yang DC. (2012). Changes of ginsenosides and physiochemical properties in ginseng by new 9 repetitive steaming and drying process. Korean Journal of Plant Resources. 25:473-481. https://doi.org/10.7732/kjpr.2012.25.4.473
  7. Kim CS, Jang DS and Che SY. (2006). Histological characteristics of Korean red ginseng in steaming processes. Korean Journal of Medicinal Crop Science. 14:36-40.
  8. Kim GS, Hyun DY, Kim YO, Lee SE, Kwon H, Cha SW, Park CB and Kim YB. (2010). Investigation of ginsenosides in different parts of Panax ginseng cultured by hydroponics. Korean Journal of Horticultural Science and Technology. 28:216-226.
  9. Kim HJ, Lee JY, You BR, Kim HR, Choi JE, Nam KY Moon BD and Kim MR. (2011). Antioxidant activities of ethanol extracts from black ginseng prepared by steaming-drying cycles. Journal of the Korean Society of Food Science and Nutrition. 40:156-162. https://doi.org/10.3746/jkfn.2011.40.2.156
  10. Kim KY, Shin JK, Lee SW, Yoon SR, Chung HS, Jeong YJ, Choi MS, Lee CM, Moon KD and Kwon JH. (2007). Quality and functional properties of red ginseng prepared with different steaming time and drying methods. Korean Journal of Food Science and Technology. 39:494-499.
  11. Kim SI, Baek NI, Kim DS, Lee YH, Kang KS and Park JD. (1991). Preparation of a 20(R)-Ginsenoside Rh2 and the 20(S) epimer from protopanaxadiol saponins of Panax ginseng C. A. Meyer. Yakhak Hoeji. 35:432-437.
  12. Lee JK, Jeong JH and Lim JK. (2011). Quality characteristics of Topokki Garaedduk added with ginseng powder. Journal of the Korean Society of Food Science and Nutrition. 40:426-434. https://doi.org/10.3746/jkfn.2011.40.3.426
  13. Lee SE, Lee SU, Bang JK, Yu YJ and Seong NS. (2004). Antioxidant activities of leaf, stem and root of Panax ginseng C. A. Meyer. Korean Journal of Medicinal Crop Science. 12:237-242.
  14. Ministry of Agriculture, Food and Rural Affairs(MAFRA). (2018). 2017 ginseng statistics. Ministry of Agriculture, Food and Rural Affairs. Sejong, Korea. p.39.
  15. Nam KY. (2005). The comparative understanding between red ginseng and white ginsengs, processed ginsengs(Panax ginseng C. A. Meyer). Journal of Ginseng Research. 29:1-18. https://doi.org/10.5142/JGR.2005.29.1.001
  16. National Institute of Agricultural Sciences and Technology (NIAST). (2012). Use of agricultural products processing. National Institute of Agricultural Sciences and Technology. Suwon, Korea. p.1017-1019.
  17. Oh MH, Park YS, Lee H, Kim NY, Jang YB, Park JH, Kwak JY, Park YS, Park JD and Pyo MK. (2016). Comparison of physicochemical properties and malonyl ginsenoside contents between white and red ginseng. Korean Journal of Pharmacognosy. 47:84-91.
  18. Park JD, Wee JJ, Kim YS, Kim SK and Park KH. (1996). A comparative biological study of the rhizome and main root from red and white ginsengs. Korean Journal of Ginseng Science 20:256-261.
  19. Rural Development Adminstration(RDA). (2014). Ginseng. Rural Development Adminstration. Eumseong, Korea. p.264.
  20. Song MR, Kim MR, Kim HH, Chu S and Lee KS. (2010). Quality characteristics of ginseng jung kwa obtained by different sugar treatments. Journal of the Korean Society of Food Science and Nutrition. 39:999-1004. https://doi.org/10.3746/jkfn.2010.39.7.999
  21. Woo KS, Ko JY, Kim HY, Lee YH and Jeong HS. (2013). Changes in quality characteristics and chemical components of sweet potatoes cultivated using different methods. Korean Journal of Food Science and Technology. 45:305-311. https://doi.org/10.9721/KJFST.2013.45.3.305
  22. Yoon SR, Lee MH, Park JH, Lee IS, Kwon JH and Lee GD. (2005). Changes in physicochemical compounds with heating treatment of ginseng. Journal of the Korean Society of Food Science and Nutrition. 34:1572-1578. https://doi.org/10.3746/jkfn.2005.34.10.1572
  23. Yu J, Suh SJ, Jang IB, Jang IB, Moon JW, Kwon KB and Lee SW. (2018). Influence of sodium concentrations on growth, physiological disorder symptoms, and bed soil chemical properties of 2-year-old ginseng. Korean Journal of Medicinal Crop Science. 26:240-247. https://doi.org/10.7783/KJMCS.2018.26.3.240
  24. Yun TK, Lee YS, Lee YH and Yun HY. (2001). Cancer chemopreventive compounds of red ginseng produced from Panax ginseng C. A. Meyer. Journal of Ginseng Research. 25:107-111.