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Effect of White, Red and Black Ginseng on Physicochemical Properties and Ginsenosides

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Abstract

A systematic comparison of the ginsenosides and physicochemical properties of white ginseng (WG), red ginseng (RG) and black ginseng (BG) was performed. The purpose of the present study was to identify the effects of the physicochemical properties by steaming process. During the steaming process, ginsenosides transform into specific ginsenosides by hydrolysis, dehydration and isomerization at C-3, C-6 or C-20. Steaming ginseng led to a significant increase in reducing sugar, acidic polysaccharide and phenolic compounds content. Antioxidative properties were investigated using the DPPH (2,2-diphenyl-1-picrylhydrazyl) radical scavenging activity, compared with BHA (Butylated hydroxyanisole). RG and BG exhibited higher antioxidant activity than WG. The maximum residue level for Benzo(a)pyrene was established to 5 μg/kg in food products. The levels of benzo(a)pyrene in WG and RG were not detected. Benzo(a)pyrene was detected in the BG, the content was 0.17 μg/kg. The scientific achievements of the present study could help consumers to choose different type of ginseng products available on the market.

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Abbreviations

WG:

white ginseng

RG:

red ginseng

BG:

black ginseng

BHA:

butylated hydroxyanisole

DPPH:

2,2-diphenyl-1-picrylhydrazyl

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Acknowledgments

This research was supported by Korea Institute of Planning & Evaluation for Technology in Food, Agriculture, Forestry & Fisheries (KIPET NO: 313038-03-1-SB010) and Next-Generation BioGreen 21 Program (SSAC, grant#: PJ009529032014), Republic of Korea.

Conflict of Interest

The authors declare that they have no conflict of interest.

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Authors and Affiliations

  1. Department of Oriental Medicinal Material & Processing, College of Life Science, Kyung Hee University, Seocheon-dong, Giheung-gu, Yongin-si, Gyeonggi-do, Republic of Korea

    Yan Jin, Yeon-Ju Kim, Ji-Na Jeon, Chao Wang, Jin-Woo Min, Hae-Yong Noh & Deok-Chun Yang

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  1. Yan Jin
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  2. Yeon-Ju Kim
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Correspondence to Yeon-Ju Kim or Deok-Chun Yang.

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Jin, Y., Kim, YJ., Jeon, JN. et al. Effect of White, Red and Black Ginseng on Physicochemical Properties and Ginsenosides. Plant Foods Hum Nutr 70, 141–145 (2015). https://doi.org/10.1007/s11130-015-0470-0

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  • DOI: https://doi.org/10.1007/s11130-015-0470-0

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