Influence of Aging Process on the Bioactive Components and Antioxidant Activity of Ginseng (Panax ginseng L.) |
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| Authors: | Hyun Jung Bae Soo Im Chung Sang Chul Lee Mi Young Kang |
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| Affiliation: | 1. Dept. of Food Science and Nutrition, Kyungpook National Univ, , Daegu, 702–701 Republic of Korea;2. Div. of Plant Biosciences, Kyungpook Natl. Univ, , Daegu, 702–701 Republic of Korea |
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| Abstract: | The effects of aging process on the ginsenosides and antioxidant activity of ginseng was investigated. Fresh ginseng roots were aged in oven at 70 or 80 °C for 7, 14, 21, or 28 d. Their ginsenosides, phenolics, and antioxidant activity were analyzed. Ginseng aged at 80 °C for 14 d exhibited the highest amounts of total saponins and phenolics. It also showed markedly higher free radical scavenging activity, reducing power, and ferrous ion chelating ability than the other aged ginsengs. The ginsenosides Rb1, Rb3, Rg3, Re, Rg1, and Rg2 were generated during aging. The Rg2 was the most abundant ginsenoside in aged ginseng, with samples treated at 80 °C for 14 d having the highest amount. These findings provide the first evidence that aging, particularly at 80 °C for 14 d, could increase the bioactive compounds, indicating that this heating process may be useful in enhancing the biological activity of ginseng. |
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| Keywords: | aging process antioxidant activity ginseng ginsenoside phenolics |
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