Chemical Compositions and Antioxidant Activity of Extract from a Extruded White Ginseng

손현정,; 류기형,

doi:10.3746/jkfn.2009.38.7.946

Cited by 17 publications

(4 citation statements)

References 5 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Crude fat content significantly decreased from 1.29% to 0.23%, whereas total sugar content significantly increased from 29.70% to 38.39% after extrusion. Similar phenomena were also observed by Son and Ryu [9] in EWG. Han et al [24] also reported that an increase of total sugar content was observed in EWGs when the extrusion temperature increased from 110°C to 120°C.…”

Section: Resultssupporting

confidence: 89%

“…Extrusion, classified as a high-temperature short-time process, is a versatile, low cost, efficient, and widely used industrial technology for the continuous production of expanded product from cereals. Recently, a lot of studies have been conducted to improve the physical and chemical properties of extruded ginseng samples [7–9] . Ha and Ryu [10] reported that acidic polysaccharide content increased by 2–3%; crude saponin and ginsenoside (Rg1 and Rg2) content also increased and ginsenoside Rg3 was detected in extruded red ginseng (ERG) after extrusion cooking.…”

Section: Introductionmentioning

confidence: 99%

See 1 more Smart Citation

Effects of extrusion cooking on physicochemical properties of white and red ginseng (powder)

Gui

Ryu

2014

Journal of Ginseng Research

Self Cite

View full text Add to dashboard Cite

A systematic comparison of the physicochemical properties of white ginseng (WG), extruded white ginseng (EWG), red ginseng (RG), and extruded red ginseng (ERG) was performed. The aim of the present study was to identify the effects of the physicochemical properties of ginseng by extrusion cooking. The highest value of the water absorption index (WAI) was 3.64 g/g obtained from EWG, and the highest value of the water solubility index (WSI) was 45.27% obtained from ERG. The ERG had a better dispersibility compared with other samples. Extrusion cooking led to a significant increase in acidic polysaccharide and total sugar content but resulted in a decrease in crude fat and reducing sugar contents. Enzyme treatment led to a sharp increase in acidic polysaccharide content, especially the cellulose enzyme. Extrusion cooking led to a significant increase in 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging activity and reducing power, and the increases in WG and RG were 13.56% (0.038) and 3.56% (0.026), respectively. The data of this study provide valuable information about the effects of extrusion on quality changes of EWG and ERG.

show abstract

Section: Resultssupporting

confidence: 89%

Section: Introductionmentioning

confidence: 99%

Effects of extrusion cooking on physicochemical properties of white and red ginseng (powder)

Gui

Ryu

2014

Journal of Ginseng Research

Self Cite

View full text Add to dashboard Cite

show abstract

“…Among the acidic polysaccharides of KRG reported so far, it is the active acidic polysaccharide that contains galacturonic acid in its constituent sugars. Thus, indirect quantification, using a colorimetric method and carbazole-sulfuric acid, is generally used for polysaccharide analysis [ 48 , 49 , 50 , 51 , 52 ]. The analysis of AFG, AP, and ginsenosides was performed as previously described [ 53 ].…”

Section: Methodsmentioning

confidence: 99%

Biological Effects of Korean Red Ginseng Polysaccharides in Aged Rat Using Global Proteomic Approach

et al. 2020

View full text Add to dashboard Cite

Much has been written on the physiological benefits of Korean Red Ginseng (KRG). Among its various components, ginsenosides have been widely investigated for their various pharmacological effects. However, polysaccharides are a major KRG component that has not received scrutiny similar to that of ginsenosides. The present study aims to fill that gap in the existing literature and to investigate the possible functions of polysaccharide in KRG. The researchers evaluated proteomic changes in non-saponin fractions with rich polysaccharides (NFP) in KRG. Based on the serum analysis, proteomics analysis of the liver and the spleen was additionally conducted to identify related functions. We validated the suggested functions of NFP with the galactosamine-induced liver injury model and the cyclophosphamide-induced immunosuppression model. Then, we evaluated the antimetastatic potential of NFP in the lungs. Further proteomics analysis of the spleen and liver after ingestion confirmed functions related to immunity, cancer, hepatoprotection, and others. Then, we validated the suggested corresponding functions of the NFP in vivo model. NFP showed immune-enhancing effects, inhibited melanoma cell metastasis in the lung, and decreased liver damage. The results show that using the proteomic approach uncovers the potential effects of polysaccharides in KRG, which include enhancing the immune system and protecting the liver.

show abstract

“…In recent years, some researchers have used twin‐screw extruders to process the ginseng that obviously improved the physical and chemical properties of the ginseng (Son & Ryu, 2009). Rg1, Rg2, and Rg3 were detected in extruded ginseng, and the content of total saponins was significantly increased (Ha et al., 2005).…”

Section: Introductionmentioning

confidence: 99%

Effects of screw configuration on chemical properties and ginsenosides content of extruded ginseng

Zhang

Jin

Ryu

et al. 2020

Food Science & Nutrition

View full text Add to dashboard Cite

Background The purpose of this study was to investigate the effects of screw configuration on chemical properties and ginsenosides content of extruded ginseng and to select the most suitable screw configuration for the processing of ginseng. Method The extrusion conditions were set as follows: moisture content (20%), barrel temperature (140°C), screw speed (200 rpm), and feeding rate (100 g/min). Result The extruded ginseng of screw configuration 6 has the highest DPPH free radical scavenging rate, reducing power and total phenol, which is the most suitable configuration for the development of ginseng extract products. In addition, the extruded ginseng of screw configuration 9 has the highest content of total saponin, and the content of rare ginsenoside Rg3 which is scarcely present in the ginseng raw material powder was significantly increased. This intended that twin‐screw extrusion process enables the mutual conversion between ginsenosides and rare ginsenoside Rg3 had achieved. Conclusion The extrusion process promotes the development and utilization of ginseng and provides theoretical basis for the design and development of screw configuration of twin‐screw extruded ginseng.

show abstract

Chemical Compositions and Antioxidant Activity of Extract from a Extruded White Ginseng

Cited by 17 publications

References 5 publications

Effects of extrusion cooking on physicochemical properties of white and red ginseng (powder)

Effects of extrusion cooking on physicochemical properties of white and red ginseng (powder)

Biological Effects of Korean Red Ginseng Polysaccharides in Aged Rat Using Global Proteomic Approach

Effects of screw configuration on chemical properties and ginsenosides content of extruded ginseng

Contact Info

Product

Resources

About