Increases in Ginsenoside Rg3, Compound K, and Antioxidant Activity of Cultivated Wild Panax Ginseng (CWPG) by Puffing

Gwang Su Choi, Jae Sung Shin, Wooki Kim, Moo Yeol Baik

Research output: Contribution to journalArticlepeer-review

Abstract

Cultivated wild Panax ginseng (CWPG) has been reported to have a higher content of ginsenoside than normal Panax ginseng. This study was carried out to increase the antioxidant activity and active ingredients by the puffing process. Therefore, effects of moisture content and pressure conditions on the antioxidant activity and active ingredients of CWPG were investigated. Extraction yield and crude saponin content were decreased at all moisture contents with increasing pressure. HPLC analysis showed that the contents of ginsenoside Rg3 and compound K were increased by puffing when the pressure increased. Antioxidant properties, total phenolic content (TPC) and total flavonoid content (TFC) were increased by puffing. The correlation between color change and antioxidant activity showed the greatest correlation with the decrease of L value. It is expected that the progress of this study will play an important role in the international market of high-value-added food using CWPG.

Original languageEnglish
Article number2936
JournalFoods
Volume11
Issue number19
DOIs
Publication statusPublished - Oct 2022

Keywords

  • acidic polysaccharide
  • antioxidant property
  • cultivated wild Panax ginseng
  • puffing
  • total flavonoid contents (TFC)
  • total phenolic contents (TPC)

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