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KMID : 0665220160290030438
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Korean Journal of Food and Nutrition
2016 Volume.29 No. 3 p.438 ~ p.447
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Effect of High Temperature and High Pressure on Physicochemical Properties and Antioxidant Activity of Korean Red Ginseng
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Kim Eun-Young
Jin Yan
Kim Kyung-Tack
Lim Tae-Gyu
Jang Mi
Cho Chang-Won
Rhee Young-Kyoung
Hong Hee-Do
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Abstract
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This study was conducted in order to investigate the physiochemical properties and antioxidative activity of red ginseng manufactured using the high temperature high pressure (HTHP) process, which is faster and simpler than the conventional process. According to increasing the steaming temperature, pressure and time, the content of minor non-polar ginsenosides, such as Rg3, Rk3, Rh4, Rk1 and Rg5 gradually increased. Also, the contents of acidic polysaccharide, total phenolic compounds and maltol gradually increased. Based on the results of the physiochemical properties and appearance quality, the optimum conditions of HTHP process were estimated as 140℃, 3 kg/cm2 in 20 min. The total phenolic compounds and maltol contents of the HTHP process red ginseng (1.0% and 2.49 mg%, respectively) were higher than those of conventional red ginseng (0.23% and 0.60 mg%, respectively). In addition, the antioxidative activity was investigated using DPPH (2,2-diphenyl-1-picrylhydrazyl) and ABTS (2,2'-aziono-bis(3-ethylbenzthiazoline-6-sulfonic acid)) radical scavenging activity. DPPH and ABTS radical scavenging activities of HTHP process red ginseng increased by 3.4 and 3.6 folds, respectively, compared with conventional red ginseng. In addition, total phenolic compounds and maltol contents, as well as the antioxidant activity of the HTHP process red ginseng were similar to black ginseng. The present results suggest that the HTHP process is available for the development of value-added red ginseng products.
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KEYWORD
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red ginseng , steaming process , physicochemical properties , antioxidative activity
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