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 language | English |
|---|---|
| Article number | 2936 |
| Journal | Foods |
| Volume | 11 |
| Issue number | 19 |
| DOIs | |
| Publication status | Published - Oct 2022 |
Bibliographical note
Publisher Copyright:© 2022 by the authors.
Keywords
- acidic polysaccharide
- antioxidant property
- cultivated wild Panax ginseng
- puffing
- total flavonoid contents (TFC)
- total phenolic contents (TPC)
Fingerprint
Dive into the research topics of 'Increases in Ginsenoside Rg3, Compound K, and Antioxidant Activity of Cultivated Wild Panax Ginseng (CWPG) by Puffing'. Together they form a unique fingerprint.Cite this
- APA
- Author
- BIBTEX
- Harvard
- Standard
- RIS
- Vancouver