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KMID : 1007520100190010151
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Food Science and Biotechnology
2010 Volume.19 No. 1 p.151 ~ p.157
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Monitoring of Roasting-induced Changes in Ginsenoside Composition of Ginseng (Panax ginseng C.A. Meyer)
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Yoon Sung-Ran
Lee Gee-Dong
Kwon Joong-Ho
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Abstract
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Monitoring of Roasting-induced Changes in Ginsenoside Composition of Ginseng (Panax ginseng C.A. Meyer)
1Sung-Ran Yoon, 2Gee-Dong Lee, and 1Joong-Ho Kwon
1Department of Food Science and Technology/Food & Bio-Industry Research Institute, Kyungpook National University, Daegu 702-701, Korea 2Daegu Bio Industry Center, Daegu 704-230, Korea
ABSTRACT
This study was intended to roast freeze-dried ginseng in order to determine the effect of roasting conditions on major ginsenosides by monitoring their changes using response surface methodology. As the roasting temperature and time increased, the contents of ginsenoside Re, Rg1, Rf, Rb1, Rc, Rb2, and Rd tended to decrease but that of ginsenoside Rg3 increased, reaching the maximum content (0.96 mg/g) at 189.99oC and 20.29 min as compared to the initial value (0.01 mg/g). The total ginsenoside content was estimated to be increased from 4.30 to 5.19 mg/g at 140.17oC and 27.51 min. It was found that the roasted ginseng has different ginsenoside compositions from raw ginseng. Therefore, further studies are needed to investigate the functional and biological properties of roasted ginseng as compared to the conventional white and red ginseng.
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KEYWORD
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Panax ginseng, roasting, ginsenoside, central composite design, response surface methodology (RSM)
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