Comprehensive changes of nutritional constituents and antioxidant activities of ginseng sprouts according to the roasting process

Abstract

This study comprehensively investigated the physicochemical properties, nutritional constituents, and antioxidant activity of ginseng sprouts (GS) according to the roasting process. The fatty acid and mineral contents of GS were almost unchanged, but the free amino acid contents decreased. Moreover, ginsenoside contents decreased during the roasting process, whereas total phenolics and flavonoids, Maillard reaction products, phenolic acid and flavonol contents increased. In particular, the contents of ginsenoside Re, Rb1, and Rd decreased by 41%/18%, 32%/30%, and 13%/23% (above/below ground), respectively, during roasting. In contrast, the values of Rg3, compound K, chlorogenic acid, epigallocatechin, and quercetin increased by 167%/229%, 287%/196%, 190%/231%, 370%/229%, and 250%/387% (above/below ground), respectively. Finally, the antioxidant effects of DPPH and ABTS, the hydroxyl radical scavenging activity and the ferric reducing/antioxidant power of GS increased during the roasting process. Key words：sprout ginseng, roasting process, free amino acid, ginsenoside, antioxidant activity

Comparison of Growth Patterns and Metabolite Composition of Different Ginseng Cultivars (Yunpoong and K-1) Grown in a Vertical Farm

“…Kim et al [29] reported that the total phenolic and flavonoid contents of the shoot of ginseng sprouts were higher than those of the root; our results were similar to those of previous studies. The potential antioxidant activity was positively correlated with total phenolic and flavonoid contents [29,33,41,42]. However, our study showed different results depending on the growth period and cultivars.…”

“…Phytochemicals such as phenolic acids and flavonoids are widely present in various plants and are known as representative antioxidants derived from natural products [39,40]. Kim et al [29] reported that the total phenolic and flavonoid contents of the shoot of ginseng sprouts were higher than those of the root; our results were similar to those of previous studies. The potential antioxidant activity was positively correlated with total phenolic and flavonoid contents [29,33,41,42].…”

“…For total phenolic contents, a slightly modified Folin-Denis method [29] was used. The ginseng extract (0.5 mL) was added to a 2 mL microcentrifuge tube, and 0.5 mL of 25% Na 2 CO 3 solution was added.…”

“…For total flavonoid contents, the method of Kim et al [29] was used. Briefly, 0.5 mL of the ginseng extract was placed in a 2 mL microcentrifuge tube containing 1.0 mL of diethylene glycol (Sigma-Aldrich Co., Ltd., St. Louis, MO, USA), followed by the addition of 0.01 mL of 1N NaOH.…”

Antioxidant, Anti-Inflammatory and Antithrombotic Effects of Ginsenoside Compound K Enriched Extract Derived from Ginseng Sprouts

“…However, most studies have been conducted on the intact compounds contained in ginseng sprouts and their efficacies, and little information is available on the processing of ginseng sprouts or efficacies of the processed products. Kim et al [10] reported that ginsenoside content decreased whereas total phenolic and flavonoid content increased during the roasting process of ginseng sprouts. Hwang et al [11] investigated the improved antioxidant, anti-inflammatory, and anti-adipogenic properties of hydroponic ginseng fermented by Leuconostoc mesenteroides.…”