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KMID : 1134820130420060911
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Journal of the Korean Society of Food Science and Nutrition
2013 Volume.42 No. 6 p.911 ~ p.916
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Chemical Components and Enzyme Activity of Hydroponic-cultured Ginseng Roots and Leaves under Different Heating Temperatures
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Hwang Cho-Rong
Joung Eun-Mi
Lee Sang-Hoon
Hwang In-Guk
Kim Yong-Burm
Jeong Jae-Hyun
Lee Jun-Soo
Jeong Heon-Sang
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Abstract
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This study investigated changes in the chemical components and enzyme activities from hydroponic-cultured ginseng roots (HGR) and leaves (HGL) with various heating temperatures (90, 110, 130, and 150oC) for 2 hours. The UV-absorbance and browning intensity of heated ginseng significantly increased with heating temperature. 5-HMF contents also significantly increased with increasing heating temperature. The free sugars (fructose, glucose, and sucrose) were detected and sucrose content decreased, but fructose and glucose content increased with increasing heating temperature. Malic, citric, lactic, and oxalic acid contents were 817.52, 722.25, 122.06, and 18.43 mg%, respectively, in HGR and 682.84, 338.21, 90.37, and 0 mg%, respectively, in HGL at 150oC. Tyrosinase and ACE inhibitory activities significantly increased with heating temperature. These results show that various components and activities of HGT and HGL significantly increase with heating temperature.
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KEYWORD
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hydroponic-cultured ginseng, heating temperature, chemical component, enzyme inhibitory activity
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