Comparison of external, internal and chemical quality characteristics of 6-year-old red ginseng produced in punggi area by grade

Abstract

The purpose of this study was to analyze the correlation between the external, internal and chemical quality characteristics of 6-year-old red ginseng produced in punggi area. Red ginseng samples are graded as cheon (1st grade), ji (2nd grade), yang (3rd grade), gi (out of grade) by trained inspectors. External characteristics of red ginseng depend on weight, volume, density, length and color. Internal characteristics were expressed by length and occurrence ratio of inner white and inner cavity. Chemical characteristics were evaluated by crude saponin, ginsenoside (Rg1, Rb1, Rc), total sugar, acidic polysaccharide, and 50% ethanol extracts contents. Overall, this study showed that quality of external and internal characteristics was matched with grade, but chemical quality was not matched.

Increases in Ginsenoside Rg3, Compound K, and Antioxidant Activity of Cultivated Wild Panax Ginseng (CWPG) by Puffing

“…Puffing causes changes not only in the physical properties but also in chemical characteristics of foods. The changes of ginsenoside profile [12][13][14], antioxidant activity [14], and aroma composition [12] in conventional ginsengs were confirmed in previous reports. Gelatinization of starch in cereal grains [15] and chemical alteration of isoflavones in soybeans [16] followed by puffing were also reported.…”