• Asia-pacific Journal of Multimedia Services Convergent with Art, Humanities, and Sociology
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• v.7 no.11
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• pp.1-15
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• 2017

Understanding muslim consumers' needs and behaviour is an essential process for strategic product development in the Halal food market. For our study on Indonesian consumers of Halal food, we conduct a survey of 200 Muslims residing in Indonesia on awareness of ginseng (G) and red ginseng (RG) products, eating experience, like or dislike reasons, cognitive level on the efficacy of G and RG products, purchase behaviors, satisfaction and repurchase intention through a web-based questionnaire methodology. This study reveals that 58 % and 51% of the participants indicate an awareness of G and RG products. In particular, awareness amongst medium- and high-income male consumers in their 20s and 30s is relatively high. This group of participants is also more likely to consume eat G and RG products for health promotion, refreshment, and disease prevention, and positively evaluated product efficacy. They are also aware of the efficacy claims of these products with regard to enhancement of immunity, fatigue, and stamina. While Indonesian Muslim consumers express satisfaction with the health claims, packaging specifications, and design of the products, they are dissatisfied with product types, price, taste, and aroma. The results also found that participants would recommend G and RG products to acquaintances, and are willing to purchase them in the future. Therefore, the segmentation of Halal-certified G and RG products for Muslim consumers and analysis on their product needs could be advantageous for strategic product development.

• Biomolecules & Therapeutics
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• v.3 no.4
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• pp.301-303
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• 1995

Crude ginseng saponin fraction reduced the production of thromboxane $A_2$in the lipopolysaccharide-stimulated macrophages. Several kinds of crude saponins showed variant potency that might be caused by the compositional difference of ginseng saponins. From the metabolic labeling experimental data, this reduction of thromboxane $A_2$formation, at least in part, resulted from the reduction of protein synthesis of inducible isozyme of cyclooxygenase(COX-2). This activity may be resulted from the fact that ginseng saponins have steroidal moiety in their structures.

• 한국약용작물학회:학술대회논문집
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• 2011.04a
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• pp.442-443
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• 2011

• Food Science and Industry
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• v.40 no.2
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• pp.30-45
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• 2007

• Journal of Ginseng Research
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• v.37 no.4
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• pp.475-482
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• 2013

The main active components of Panax ginseng are ginsenosides. Ginsenoside Rb1 and Rg1 are accepted as marker substances for quality control worldwide. The analytical methods currently used to detect these two compounds unfairly penalize steamed and dried (red) P. ginseng preparations, because it has a lower content of those ginsenosides than white ginseng. To manufacture red ginseng products from fresh ginseng, the ginseng roots are exposed to high temperatures for many hours. This heating process converts the naturally occurring ginsenoside Rb1 and Rg1 into artifact ginsenosides such as ginsenoside Rg3, Rg5, Rh1, and Rh2, among others. This study highlights the absurdity of the current analytical practice by investigating the time-dependent changes in the crude saponin and the major natural and artifact ginsenosides contents during simmering. The results lead us to recommend (20S)- and (20R)-ginsenoside Rg3 as new reference materials to complement the current P. ginseng preparation reference materials ginsenoside Rb1 and Rg1. An attempt has also been made to establish validated qualitative and quantitative analytical procedures for these four compounds that meet International Conference of Harmonization (ICH) guidelines for specificity, linearity, range, accuracy, precision, detection limit, quantitation limit, robustness and system suitability. Based on these results, we suggest a validated analytical procedure which conforms to ICH guidelines and equally values the contents of ginsenosides in white and red ginseng preparations.

• Journal of the Korean Society of Food Science and Nutrition
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• v.14 no.4
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• pp.387-390
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• 1985

The effect of extracting conditions on the content of inorganic compounds of red ginseng extract was studied with respect to the change in ethanolic concentration ranges of $0{\sim}90%$ and temperature of $70{\sim}100^{\circ}C$ during $1{\sim}5$ times of extraction. Each extraction time was taken 8 hours at given temperature. Little effect of temperature on inorganic compounds was observed, while higher ethanol concentrations, particularly higher than 70%, were resulted a significant decreased in their contents. The yield of inorganic compounds in water was shown 80% over after 3rd extraction, while content of crude ash was observed similar tendency and their contents were significant increased in water than in 70% ethanolic concentration. In the process of extraction with water, 1.55% of the potassium content was the highest value, and the smallest was 11ppm of the copper. But in the extraction ratio to raw mateirls, the highest ratio was 91.4% of the calcium, and smallest was 30.4.% of the magnesium.

• Korean Journal of Food Science and Technology
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• v.11 no.4
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• pp.273-277
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• 1979

Free sugars in various ginseng products, Korean and Russian Acanthopanaxes were analyzed by gas liquid chromatography. Ginseng products included Korean red ginseng, white ginseng with skin produced in Korea, Canada, and America, and extracts of red and white ginseng. ${\alpha}-\;and\;{\beta}-fructoses,\;{\alpha}-\;and\;{\beta}-glucoses$, galactose, sucrose, and ${\alpha}-\;and\;{\beta}-maltoses$ were identified in Korean and American white ginsengs with skin, and in Korean red ginseng. However ${\alpha}-\;and\;{\beta}-maltoses$ were not detected in Canadian white ginseng with skin. Total amount of sugars identified in white ginseng with skin was higher than that in red ginseng. ${\alpha}-\;and\;{\beta}-fructoses,\;{\alpha}-\;and\;{\beta}-glucoses$, galactose, sucrose and ${\alpha}-\;and\;{\beta}-maltoses$ were identified in red and white ginseng extracts. Fructose was a major sugar in red ginseng extract while it was sucrose in white ginseng extract. ${\alpha}-\;and\;{\beta}-glucoses$, galactose, sucrose and ${\alpha}-\;and\;{\beta}-maltoses$ were identified in Russian Acanthopanax, and their patterns were similar to that of ginseng, while ${\beta}-fructose,\;{\alpha}-\;and\;{\beta}-glucoses$ and sucrose were identified in Korean Acantopanax and total amount of sugars was only one third of that in Russian Acanthopanax.

• Food Industry And Nutrition
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• v.8 no.2
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• pp.1-9
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• 2003

• Korean Journal of Food Science and Technology
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• v.13 no.2
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• pp.107-113
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• 1981

Free sugars were isolated from ginseng root and its products and analyzed by using high performance liquid chromatogrphy. To isolate free sugars from aqueous sample solution fat-soluble components, crude saponin and protein were removed from the solution by extracting with benzene, water-saturated butanol and 80% ethanol, respectively. Free sugars found from both ginseng root and its products were fructose, glucose, sucrose and maltose, and the only sugar detected from red ginseng root and its products was rhamnose. Major sugar detected from fresh ginseng and white ginseng roots was sucrose, while sucrose and maltose were major sugars of red ginseng root.

• Applied Biological Chemistry
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• v.24 no.3
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• pp.161-166
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• 1981

Products of ginseng browning reaction were investigated to determine the nature of their antioxidant activity using a model system, White Ginseng and Red Ginseng extracts. In the simulated ginseng model system, the brown color was intensified with an increase in the length of reaction time and the antioxidant activity initially increased in proportion the length of reaction time for up to 17 hrs and then leveled off thereafter. Pararell results were obtained manufacturing of Red Ginseng, Comparison of the antioxidant activity of the inner and outer solutions after dialysis of browning solution showed that the outer solution had a stronger antioxidant activity than the inner one. For further analyses, browning reaction products were fractionated into three peaks on Amberlite CG-120 type I ionexchange resin and designated as fractions I, II and III in order of elution. Partial characterization of the fractions revealed that floe most intense brown fraction (Fraction II) had the strongest antioxidant activity and also exhibited reducing power for Somogyi-Nelson reagents and ninhydrin positive reaction. Both the browning reaction products and Red Ginseng extracts were found to possess potent reactivity with ${\alpha}$,${\alpha}'$-diphenyl-${\beta}$-picrylhydrazyl, whereas White Ginseng extracts showed negligible reactivity.