• The Research Journal of the Costume Culture
• /
• v.19 no.2
• /
• pp.324-333
• /
• 2011

This study was accomplished for the purpose of developing a textile processing ingredient that is harmless to the human body and environment. The research method consists of dyeing cotton textiles by extracting the dye solution from ginseng. Then, chrominance, after treatment, antibacterial ratio and deodorization ratio of cotton fabrics dyed with ginseng extracts were tested and results were examined. The research procedure involved first extracting the dye solution from the ginseng's by-product (fine roots) and then dyeing was effectuated differently according to the test samples temperature and dyeing time requirements. Brightness in all dye substances was lower in pre-mordanting. Beige color could be extracted from pre-mordanted samples. And dark orange from postmordanted samples. Color-festness was high in all samples. Most of samples show a big antibacterial ratio and deodorization ratio. Through this research it has been discovered that, when applied to textiles, Korea's ginseng extract possessed reproducibility features as a natural dye and a possibility to be used in cutting which plays a crucial role in hygienic processing. In addition, by using ginseng's by-product for dyeing processing as the dye solution, efficient application of resources and occurrences of no water waste damages were demonstrated and thus, proved to be environmentally-friendly. Specifically, through this experiment, it was found that saponin, ginseng's special characteristics, possessed excellent antibacterial odor repelling functions to clothing as well as the capability to prevent skin disease.

• Journal of Environmental Science International
• /
• v.24 no.9
• /
• pp.1233-1237
• /
• 2015

This study was conducted to evaluate the effects of red ginseng marc powder on egg freshness in laying hens during 4 weeks. A total of 60 Hy-line Brown laying hens, 50 week of age, were randomly assigned to 2 groups with diets containing 0% and 2% red ginseng marc powder. There were 3 replications per group with 10 laying hens per pen. Throughout the period of the trial, there were no effects of red ginseng marc powder on egg weight (but not 4 weeks). Haugh Unit (HU) values were observed by showing significant differences between red ginseng marc powder and controls at 0 and 4 weeks, except for HU at 1 through 3 weeks. For egg yolk color, red ginseng marc powder has no difference in comparison with controls at 0, 3 and 4 weeks (but not 1 and 2 weeks). In conclusion, the dietary supplementation with 2% red ginseng marc powder improved HU values throughout the experiment.

• Journal of Ginseng Research
• /
• v.37 no.4
• /
• pp.468-474
• /
• 2013

Ginseng seed oil was prepared using compressed, solvent, and supercritical fluid extraction methods of ginseng seeds, and the extraction yield, color, phenolic compounds, fatty acid contents, and phytosterol contents of the ginseng seed oil were analyzed. Yields were different depending on the roasting pretreatment and extraction method. Among the extraction methods, the yield of ginseng seed oil from supercritical fluid extraction under the conditions of 500 bar and $65^{\circ}C$ was the highest, at 17.48%. Color was not different based on the extraction method, but the b-value increased as the roasting time for compression extraction was increased. The b-values of ginseng seed oil following supercritical fluid extraction were 3.54 to 15.6 and those following compression extraction after roasting treatment at $200^{\circ}C$ for 30 min, were 20.49, which was the highest value. The result of the phenolic compounds composition showed the presence of gentisic acid, vanillic acid, ferulic acid, and cinnamic acid in the ginseng seed oil. No differences were detected in phenolic acid levels in ginseng seed oil extracted by compression extraction or solvent extraction, but vanillic acid tended to decrease as extraction pressure and temperature were increased for seed oil extracted by a supercritical fluid extraction method. The fatty acid composition of ginseng seed oil was not different based on the extraction method, and unsaturated fatty acids were >90% of all fatty acids, among which, oleic acid was the highest at 80%. Phytosterol analysis showed that ${\beta}$-sitosterol and stigmasterol were detected. The phytosterol content of ginseng seed oil following supercritical fluid extraction was 100.4 to 135.5 mg/100 g, and the phytosterol content following compression extraction and solvent extraction was 71.8 to 80.9 mg/100 g.

• Applied Biological Chemistry
• /
• v.38 no.1
• /
• pp.67-71
• /
• 1995

For the quality management of ginseng root extracts and their products, the effective constituents contents, physical properties (pH, turbidity, viscosity, optical density) and color intenties of the extracts from white ginseng roots of different cultivating years. The sugar contents, lightness and yellow intensity of extracts from white ginseng roots increased with increased their cultivating years. The crude ash contents turbidity and optical density of extracts from white ginseng roots decreased with increased their cultivating years. Therefore, the extracts from white ginseng root of 5 or 6 cultivated years showed higher quality than the extracts from ginseng root of 4 cultivated years.

• Proceedings of the Ginseng society Conference
• /
• 2002.10a
• /
• pp.467-476
• /
• 2002

A large number of individual ginseng plants have been selected in the farmer's fields to develop new ginseng varieties with desirable traits since 1970s. Among them, Hwangsukjong with green stem and yellow berry was selected as a ginseng germplasm. The phenotype of Hwangsukjong is quite different from Jakyungjong that has violet stem and red berry and has been cultivated in most of ginseng fields. Therefore, Hwangsukjong was crossed with Jakyungjong to clarify the inheritance of stem color and then the characteristics of $F_1\;and\;F_2$ hybrids were investigated. $F_1$ hybrid plants were similar to Jakyungjong in most of aerial part characters and showed hybrid vigor in fresh weight of root and weight of 100 seeds. In $F_2$ generation, the stem color was segregated in a ratio of 3 violet to 1 green. From this result, it was elucidated that violet color was controlled by single dominant gene. In another experiment, DNA was extracted from parents (Jakyungjong and Hwangsukjong) and $F_1$ hybrid. For each primer evaluated, multiple band profile was produced comprising from one to five major bands plus a varying number of minor bands and amplified bands were detected among most primers. In case of UBC primer number 13, 17, 30, 31, and 43, band patterns of parents and $F_1$ hybrid were very similar, but the others were not. Especially, in {\sharp}1$, {\sharp}4$, and {\sharp}33$, specific band was produced in Hwangsukjong and $F_1$ hybrid while in {\sharp}6$, another specific band was produced in Jakyungjong and $F_1$ hybrid. Therefore, $F_1$ hybrid had all specific bands at these primers. So, these selective markers could be used for identification of characteristics of $F_2$ hybrids

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.39 no.3
• /
• pp.435-442
• /
• 2010

This study was to investigate the quality characteristics of instant rice cake (Baekseolgi) with different concentrations of ginseng powder by molecular press dehydration (MPD) method. Baekseolgi was cooked using microwave oven, which is a useful cooking method because of reduced cooking time, even though it quickly takes moisture from food surface and lowers food quality. The result indicated that moisture content of Baekseolgi without ginseng powder was decreased; however, there was no significant difference in the Baekseolgi with ginseng powder with increased storage time for 24 hrs. The L value was decreased and a color value was increased with increasing concentrations of ginseng powder (p<0.05). There was no significant difference in the color values within the storage time. The hardness, gumminess, and chewiness of Baekseolgi without ginseng powder significantly changed as the storage time increased; in contrast, those of Baekseolgi with ginseng powder did not show such a significant change. The result of sensory evaluation showed that Baekseolgi with ginseng powder has higher scores in terms of color, flavor, taste, and overall acceptability than Baekseolgi without ginseng powder. Results of this study indicate the addition of ginseng powder to Baekseolgi improves moisture content, color value, and texture properties as well as sensory characteristics.

• Journal of Ginseng Research
• /
• v.36 no.3
• /
• pp.314-321
• /
• 2012

The purpose of this study was to determine a standard quality characteristic through the evaluation and statistical analysis of the morphological characteristics of dried ginseng (white ginseng) products. Samples of 4-year-old 30 and 50 piece grade curved ginseng and 5-year-old 25 and 15 piece grade straight ginseng products were collected from a market, with 5 to 10 packs of each product being collected annually over a 5-year period (2006-2010). Morphological characteristics, such as weight, length, diameter, and surface color, were measured and statistically analyzed to present a standard quality characteristic value using $mean{\pm}3SD$, a range that excluded outlier. The 4-year-old curved ginseng samples of 50 and 30 piece grade were 4.80 to 6.12 cm and 5.28 to 7.60 cm long, 0.22 to 1.70 cm and 0.21 to 2.07 cm wide, and weighed 5.28 to 7.40 g and 8.62 to 12.26 g, respectively. The 5-year-old straight ginseng samples of 25 and 15 piece grade were 9.66 to 15.47 cm and 10.66 to 16.80 cm long, 1.32 to 1.94 cm and 1.48 to 2.43 cm wide, and weighed 9.18 to 16.40 g and 15.89 to 24.82 g, respectively. The surface color of the different piece grades in the same type of dried ginseng product was similar, whereas the straight ginseng demonstrated a lower level of brightness, but the relative redness and yellowness were of higher levels, than that of curved ginseng.

• Journal of Ginseng Research
• /
• v.5 no.2
• /
• pp.122-131
• /
• 1981

An aqueous extract s of fresh ginseng roots was heated at loot for 64 hrs. and the changes of color intensity, pH and the amount of free sugars and amino acids during the various intervals of the heating time were investigated. Color intensity and absorbance of the solution at 490nm were increased in proportion to the length of the heating time. Most of brown pigments produced during the treatment were water soluble, and pH 5.1 at initial stage of the solution, was slightly decreased at the final stages of the reaction. Sucrose, glucose and fructose were major free sugars in ginseng roots, and the amounts of sucrose was over 90 % of total free sugars. Sucrose. was largely decreased approximately 50%, by 64 hrs of the treatment, whereas sharp increase in the amount of glucose and fructose was observed during the reaction in the solution. The observed increase in reducing sugars, glucose and fructose was presumed due to hydrolysis of sucrose. Evidently, glucose and fructose were not important factor to control the browning reaction of the solution. Most of free amino acids and peptides except alanine and isoleucine especially arginine, serine and threonine, were sharply decreased up to 40 : 50% of the original concentration within 2 hrs. Accordingly, the content of free amino acids and peptides seems to be extremely important factor to control the browning reaction in ginseng. A free amino acid, presumed to be nor-leucine, was found in fresh ginseng root on the basis of re mention on liquid chromatography. Kinetic analysis of the browning reaction indicated a pseudo second order with respect to amino acid concentration at the initial stage.

• Journal of Ginseng Research
• /
• v.18 no.3
• /
• pp.191-195
• /
• 1994

Among many kinds of constituents of ginseng root, starch was the most noticeable component related to inside white in fresh ginseng. The ash of inside white section was higher in content and greenish gray in color. The water binding capacity and ash content of the starch from inside white fresh ginseng were higher than those of starch from normal fresh ginseng, but amylase content was not significantly different. Ash of inside white fresh ginseng starch contained higher in Ca, Mn and Fe content. Complexes of small granular starch and amino acids were rich in swelling power, and solubility by temperature change were similar between inside white fresh ginseng starch and normal one, but the former was more easily swelled than the latter.

• Journal of Ginseng Research
• /
• v.39 no.4
• /
• pp.371-375
• /
• 2015

Background: The current typical drying methods for red ginseng are sun drying and hot-air drying. The purpose of this study was to investigate drying characteristics of red ginseng by using far-infrared drying. Methods: The far-infrared drying tests on red ginseng were conducted at two drying stages: (1) high temperature for 24 h drying and (2) low temperature drying until the final moisture content was $13{\pm}0.5%$ (wet basis). The high temperature drying stage included three drying chamber temperature conditions of $60^{\circ}C$, $65^{\circ}C$, and $70^{\circ}C$. The low temperature drying stage was conducted at temperatures of $45^{\circ}C$ and $50^{\circ}C$. Drying characteristics were analyzed based on factors such as drying rate, color changes, energy consumption, and saponin content. The results were compared with those of the hot-air and sun drying methods. Results: The results revealed that increases in drying temperature caused a decrease in drying time and energy consumption for far-infrared drying. The saponin content decreased under all drying conditions after drying, the highest value (11.34 mg/g) was observed at drying conditions of $60{\sim}50^{\circ}C$. The sun drying condition showed the lowest color difference value when compared with far-infrared and hot-air drying. Conclusion: The far-infrared drying showed a faster drying rate, higher saponin content, lower color difference value, and a decrease in energy consumption than seen in hot-air drying.