• The Korean Journal of Food And Nutrition
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• v.35 no.1
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• pp.34-42
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• 2022

This study evaluated the quality characteristics and antioxidant activities of cookies after adding black ginseng powder at ratios of 0%, 1%, 3%, 5%, and 7%, and the potential of black ginseng as a functional food. The moisture content increased with an increase in the black ginseng powder content while the pH decreased. The L value decreased with increase in the black ginseng powder content while the a and b values increased. The hardness decreased with increase in the black ginseng powder content. Notably, antioxidant activities, such as 2,2-diphenyl-1-picryl-hydrazyl (DPPH), 2-2'-azinobis(3-ethylbenzothiazoline-6-sulfonic acid)diammonium salt (ABTS) radical scavenging showed the highest increases in cookies containing 7% black ginseng powder. The total phenol and flavonoid contents significantly increased according to the amount of black ginseng powder added. These results suggest that black ginseng powder can be applied to cookies to achieve high quality and antioxidant activity.

• Korean Journal of Environmental Agriculture
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• v.40 no.2
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• pp.118-126
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• 2021

BACKGROUND: It is very important to monitor the residual characteristics of pesticides in pre-harvest fresh ginseng to ensure consumer safety. METHODS AND RESULTS: Forty-eight fresh ginseng samples were collected from 8 ginseng-growing fields 10 days before harvest and pesticide residues in fresh ginseng with and without rhizome (head of ginseng) and rhizome were analyzed for 320 pesticides by using GC-MS/MS and LC-MS/MS. As a result of the pesticide residue analysis, the number of pesticides detected from the fresh ginseng with rhizome, that without rhizome and rhizome were 26, 25, and 40, respectively, indicating that high number of pesticides found in rhizome, compared with the other parts. Pyraclostrobin was detected with the highest frequency in all samples, reaching to 21.2% in fresh ginseng with rhizome, 16.8% in that without rhizome, and 14.8% in rhizome. CONCLUSION: The residue levels of pesticides detected did not exceed their maximum residue limits, in spite of residual data in fresh ginseng before harvest. The amounts of the estimated daily intakes of all the detected pesticides were found to be from 0.018 to 1.818% of their acceptable daily intakes, indicating that concentrations of pesticides detected from fresh ginseng with and without rhizome collected before harvest do not pose the immediate health risks.

• Proceedings of the Ginseng society Conference
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• 1980.09a
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• pp.217-222
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• 1980

By means of numerous examples the practical possibility is demonstrated, which HPLC offers at the quality control of Ginseng-preparations. The method is not only suitable for quali-quantitative evaluation of finished products, but also for in-process controls at production of Ginseng specialities. From the examination of various German products which are on the European market, it results, that the contents of Ginsenosides fluctuate strongly. The mechanisms are shown, which could cause destruction of the Ginsenosides at the processing of Ginseng roots. The guiding principles for the production of standardized Ginseng preparations are defined.

• The Korean Journal of Food And Nutrition
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• v.12 no.5
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• pp.523-528
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• 1999

The influence of ginseng on the paste or gelatinization properties by amylograph and mixing properties by farinograph of wheat flour and on quality properties color cooking quality textural and sensory properties and reducing microbial population of LL(Long Life) noodles was studied. The contents of ginseng used were from 5% to 10% based on flour weight. The viscosity property of wheat flour with ginseng was increased the initial pasting temperature but the amylograph peak viscosity were decreased in vice versa. The farinograph absorption stability and breakdown were increased by ginseng. The whiteness of Ll nodles manufactured with ginseng was lower than that of control The shear extrusion force and hardness of LL noodles manufactured with ginseng were shown much higher value than those of control. At cooking quality examination of LL noodles manufactured with ginseng weight of cooked LL noodles was decreased but volum was appeared in ice versa,. Extraction amounts of LL noodles manufactured with ginseng during cooking were much smaller than those of control Total count of microorganism of Ll noodles manufactured with ginseng were decreased during storage at 3$0^{\circ}C$ Sensory properties of cooked LL noodles which was manufactured with ginseng showed quite acceptable. Based on the cooking and sensory evaluation test addition of 7.0% ginseng to wheat flour may be suitable for processing LL noodles.

• Journal of Practical Agriculture & Fisheries Research
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• v.8 no.1
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• pp.73-96
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• 2006

Today, producers of ginseng spray prohibited fertilizers or use excessive amount of fertilizers whereas distributers either claim that they are selling domestic ginseng when in fact they are selling imported ginseng, cheat on the age or weight of ginseng, or mix domestic and imported ginseng. In terms of quality in comparison with foreign ginseng, 90% of the people surveyed responded that domestic ginseng is more efficacious. When asked whether they would purchase foreign ginseng products when they become available in the market, only one of the respondents responded that he or she would purchase foreign ginseng whereas 50 respondents or 81% of the total surveyed responded that they wouldn't purchase foreign ginseng. About half of the respondents answered that when Chinese red ginseng, ginseng, or wild ginseng products cultivated with harmful fertilizers become available in the market, they would either reconsider purchasing ginseng products or stop purchasing ginseng products all together. In order to develop the ginseng industry 20 respondents (25%) chose the establishment of the standards, 33 respondents (42%) chose marking the place of origin, 15 respondents (19%) quality improvement, 7 respondents (9%) research on the efficacy, and 4 respondents (5%) said improvement on the storage methods as the important factors of the ginseng industry. Considering the fact that 77% of the respondents selected either the standardization or marking of the place of origin, the consumers seem to be demanding reliability in the distribution of ginseng products. Therefore, those people who work in the industry such as the producers, distributors and others should have a sense of mission to develop ginseng, which is a gift from God, and do their best to produce and distribute ginseng products.

• Korean Journal of Medicinal Crop Science
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• v.18 no.3
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• pp.135-142
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• 2010

Low quality fresh ginseng was fermented by Pheliuus linteus mycelium at $22^{\circ}C$ for 30 days, then extracted by water solvent at $100^{\circ}C$ for 180 min. On human normal cell lines (HEK293), cytotoxicity was about 10% lower in adding extracts of the fermentation ginseng than that from low quality ginseng. The fermented extracts also inhibited the growth of several human cancer cells. Among them, respectively, digestive organs related cancer cells, such as human stomach adenocarcnioma and human epithelial adenocarcinoma were most effectively inhibited up to 85% and 90%, respectively. Then, selectivities were in the ranges of 3 to 5, compared to 2 to 3 from low quality fresh ginseng. Generally, fermented ginseng extract showed higher anticancer activities as well as higher DPPH radical sacavening activity, possibly due to high contents of total phenolic components as 6.96 mg/g. It was very interesting that the fermented ginseng contained very higher contents of ginsenoside-Rc+$Rb_2$, compared to others in low quality fresh ginseng because of partition digestion of mycelium growth. The results can tell that low quality fresh ginseng can be utilized by the fermentation with Pheliuus linteus mycelium.

• Journal of Ginseng Research
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• v.45 no.6
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• pp.676-682
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• 2021

Background: Red ginseng has been found to improve ocular perfusion and dry eye syndrome in glaucomatous eyes; however, its effects on visual function and vision-related quality of life have not been investigated. This study sought to evaluate the effects of red ginseng on visual function and vision-related quality of life in glaucoma patients using contrast sensitivity and a questionnaire. Methods: Participants were randomly assigned to two groups in this prospective, randomized, double-blind study: in one group, red ginseng was taken first, followed by a placebo, and in the other, placebo was taken first, followed by red ginseng. We measured and compared changes in contrast sensitivity and vision-related quality of life between the two groups. Contrast sensitivity was measured using OPTEC® 6500P, and vision-related quality of life was evaluated using the 25-item National Eye Institute Visual Function Questionnaire. One-way and two-way repeated measure analyses of variance were used for the comparison. Relationships between respective changes in dry eye syndrome and contrast sensitivity were also analyzed. Results: Daytime contrast sensitivity and ocular pain improved after the administration of red ginseng. Nighttime contrast sensitivity was improved in early or moderate glaucoma. Improved contrast sensitivity was not associated with improvement in dry eye syndrome. Conclusion: Red ginseng could improve contrast sensitivity and ocular pain in patients with glaucoma. The mechanism underlying improvement in contrast sensitivity appears to be associated with enhanced retinal perfusion or retinal ganglion cell function, but not dry eye syndrome.

• Journal of Environmental Science International
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• v.26 no.7
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• pp.869-874
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• 2017

This study was conducted to investigate the effects of dietary supplementation of various types of fermented red ginseng marc with red koji to laying hens on eggshell and egg yolk quality characteristics. A total of 240 Hy-line Brown laying hens (40 wk of age) were randomly allotted to 24 pens (6 replicates per treatment and 10 laying hens per replicate). Experimental diets consisted of 4 treatments containing basal diet (control), 1% fermented red ginseng marc powder with red koji, 1% fermented red ginseng marc pelleted with red koji and 1% fermented red ginseng marc coated with red koji. During the 8-wk feeding trial, there were no significant differences in eggshell strength, eggshell thickness and eggshell color among the treatments, except for eggshell strength at 4 and 8 wk and eggshell thickness at 0 wk. In addition, no differences in egg yolk color and egg yolk index were found for all treatments throughout the 8-wk feeding period, except for egg yolk color at 0 wk. Thus, using various types of fermented red ginseng marc with red koji to laying hens did not improve eggshell and egg yolk quality characteristics.

• Korean Journal of Agricultural Science
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• v.33 no.2
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• pp.129-140
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• 2006

There are need to develop of merchandise of value added fresh ginseng because of high consciousness level of consumer and enlarge of markets for high quality products. The fresh ginseng after harvest was distributed to farmer partually but in general, it was to market by consigner or wholsaler directly after harvest. There were a high difference on storage period of fresh ginseng in different harvesting seasons. The reduction of value of commodities of fresh ginseng for storage period was caused by decomposition and tender of tissue. The storage temperature was under the freezing point and the packing method was sealing tightly by plastic film. As the quality of fresh ginseng was defined by naked eye, it was difficult to sort the quality of ginseng directly harvest.

• Korean journal of food and cookery science
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• v.30 no.6
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• pp.679-686
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• 2014

This study was carried out to evaluate the quality characteristics of cookies added with various concentrations (0, 1, 3 and 5%) of ginseng leaf powder. The pH of the cookies significantly decreased with increased ginseng leaf powder concentrations (p<0.05), but the density of cookies showed no significant differences. Spread factor, loss rate, and leaving rate of cookies decreased according to the amount of added ginseng leaf powder. The lightness and yellowness of cookies decreased as the concentration of the ginseng leaf powder increased whereas no significant difference in the redness was found with increased ginseng leaf concentration. In the texture analysis, the hardness of the cookies increased according to the concentration of ginseng leaf. DPPH free radical scavenging activity of the cookies significantly increased with increased ginseng leaf concentration (p<0.05). In the sensory evaluation, sensory scores for color, taste and overall acceptability were highest in the 3% ginseng leaf cookies. Thus, our results suggested that the optimum amount of ginseng leaf powder to add to cookies was 3%.