Ginsenosides and phenolics in fresh and processed Korean ginseng (Panax ginseng C.A. Meyer): Effects of cultivation location, year, and storage period

Chung, Ill‐Min; Kim, Jae-Woo; Séguin, Philippe; Jun, Yoon-mi; Kim, Seung Hyun

doi:10.1016/j.foodchem.2011.06.056

Cited by 58 publications

(53 citation statements)

References 24 publications

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“…It is well known that ginseng contains many bioactive compounds, including saponins, alkaloids, polysaccharides, free amino acids and (poly) phenolics (Chung, Kim, Seguin, Jun, & Kim, 2012).…”

Section: Introductionmentioning

confidence: 99%

Ginsenosides and amino acids in flavored ginseng chips as affected by food formulation and processing technology

Chen¹,

Du²,

Cai³

et al. 2015

LWT - Food Science and Technology

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Section: Introductionmentioning

confidence: 99%

Ginsenosides and amino acids in flavored ginseng chips as affected by food formulation and processing technology

Chen¹,

Du²,

Cai³

et al. 2015

LWT - Food Science and Technology

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“…The suspension was then centrifuged (3000 rpm, 20 min) and the supernatant was decompressed and concentrated to a final density of 1.10 g/mL determined by a hydrometer (Hangzhou Hongda Instrument CO., Ltd., China). Meanwhile, by a colorimetric method, the content of total ginsenosides in the extracts was detected to be 0.82% using ginsenoside Re as the standard (Chung et al, 2012).…”

Section: Preparation and Quality Control Of Gsmentioning

confidence: 99%

Protective effects of ginseng total saponins against hepatic ischemia/reperfusion injury in experimental obstructive jaundice rats

Chen

Zhou

et al. 2013

Pharmaceutical Biology

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Context: Ginseng, the root of Panax ginseng C.A. Meyer (Araliaceae), is one of the most extensively used herbs for stroke and chronic debilitating conditions in East Asian countries. Ginsenosides (GS) are the main bioactive compounds for ginseng's efficacy, but the mechanisms have not been fully clarified. Objective: To investigate hepatoprotective effects of GS against ischemia/reperfusion (IR) injury in the experimental obstructive jaundice rats. Materials and methods: GS was fed to cholestatic rats with IR injury daily for 6 d at a dose of 1.10 g/kg. Levels of alanine aminotransferase (ALT), aspartate aminotransferase (AST), superoxide dismutase (SOD) and malondialdehyde (MDA) were determined by colorimetric method. Apoptosis was measured quantitatively by the terminal transferase UTP nick end-labeling method. Protein expression of Bax and Bcl-2 was detected by immunohistochemistry. Results and discussion: After intervention of GS to cholestatic rats with IR injury, the levels of activating blood flow were significantly improved, and the levels of serum ALT were decreased 1.7-times, AST decreased 1.3-times, but SOD activities were increased 1.1-times compared with those of the model rats. It could also reverse histopathological changes and inhibit IR-induced apoptosis of hepatic tissues via decrease of Bax/Bcl-2 ratio (from 2.87 AE 0.57 to 1.65 AE 0.29). Oral administration of GS in a dosage of 26.4 g/kg did not lead to toxic effects in rats. Conclusion: GS attenuated the IR injury in the presence of cholestasis and could be considered for the clinical treatment of cholestasis.

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“…(20) More studies also demonstrated that the contents of ginseng components increase with the number of growing years. (24) The correlation between ginsenoside content and age of ginseng was also investigated in order to inspect and verify the usability of ginseng materials, as shown in Fig. 2.…”

Section: Relationship Between Ginsenoside Content and Growing Yearsmentioning

confidence: 99%

Determination of Ginseng with Different Ages Using a Taste-Sensing System

2013

Sensors and Materials

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In the medicinal herb market, adulteration of ginseng at different ages is commonly observed, which harms the health of consumers. Changes in the taste properties of ginseng at different ages were investigated using an intelligent taste-sensing system with artificial lipid-based membrane sensors and an ultraviolet spectrophotometer. It was found that the ginsenoside content increased linearly with increasing age, with the determination coefficient (R 2 ) reaching 0.951. Results from the taste-sensing system provided rich information for the tested ginseng samples. The radar curve of taste value indicated that ginseng samples of different ages showed various taste characteristics and some certain tendencies. A linear correlation was established between ginseng age and the taste values of sourness, saltiness, and umami, with the determination coefficients (R 2 ) being 0.941, 0.943, and 0.974 respectively. Taste data were analyzed using principal component analysis (PCA) and discriminant function analysis (DFA). A difference was obtained among groups with the first two PCs reaching 92.25%. While in DFA a significant difference was observed with the first two function scores reaching 99.4%. From the viewpoint of sensor response, the responses of the umami sensor AAE, saltiness sensor CTO, and sourness sensor CAO increased over the first 30 s, while those of the bitterness sensor COO and astringency sensor AE1 decreased and remained at maximum in the negative value continuously, which provided additional information for the determination of ginseng samples at different ages. On the basis of integrated and special taste information, the ginseng growing year might be identified from the taste evaluation angles. A flow chart for further research on the taste features was suggested. This study intimated possible indexes for determining adulteration of ginseng at different ages by using an intelligent taste-sensing system.

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Ginsenosides and phenolics in fresh and processed Korean ginseng (Panax ginseng C.A. Meyer): Effects of cultivation location, year, and storage period

Cited by 58 publications

References 24 publications

Ginsenosides and amino acids in flavored ginseng chips as affected by food formulation and processing technology

Ginsenosides and amino acids in flavored ginseng chips as affected by food formulation and processing technology

Protective effects of ginseng total saponins against hepatic ischemia/reperfusion injury in experimental obstructive jaundice rats

Determination of Ginseng with Different Ages Using a Taste-Sensing System

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