Intraconversion of Polar Ginsenosides, Their Transformation into Less-Polar Ginsenosides, and Ginsenoside Acetylation in Ginseng Flowers upon Baking and Steaming

Abstract

Heating is a traditional method used in ginseng root processing, however, there aren’t reports on differences resulting from baking and steaming. Moreover, ginseng flowers, with 5.06 times more total saponins than ginseng root, are not fully taken advantage of for their ginsenosides. Transformation mechanisms of ginsenosides in ginseng flowers upon baking and steaming were thus explored. HPLC using authentic standards of 20 ginsenosides and UPLC-QTOF-MS/MS were used to quantify and identify ginsenosides, respectively, in ginseng flowers baked or steamed at different temperatures and durations. Results show that baking and steaming caused a 3.2-fold increase in ginsenoside species existed in unheated ginseng flowers (20/64 ginsenosides) and transformation of a certain amount of polar ginsenosides into numerous less polar ginsenosides. Among the 20 ginsenosides with standards, polar ginsenosides were abundant in ginseng flowers baked or steamed at lower temperatures, whereas less polar ginsenosides occurred and were enriched at higher temperatures. Furthermore, the two types of heating treatments could generate mostly similar ginsenosides, but steaming was much efficient than baking in transforming polar- into less polar ginsenosides, with steaming at 120 °C being comparably equivalent to baking at 150 °C. Moreover, both the two heating methods triggered ginsenoside acetylation and thus caused formation of 16 acetylginsenosides. Finally, a new transformation mechanism concerning acetyl-ginsenosides formation was proposed.

Phenolic Compounds and Ginsenosides in Ginseng Shoots and Their Antioxidant and Anti-Inflammatory Capacities in LPS-Induced RAW264.7 Mouse Macrophages

“…When considering the herb ginseng, most previous studies focused on its root, despite its stems, leaves, flowers, and berries are also good sources of ginsenosides [17,18,19], and qualitative and quantitative analyses showing that ginsenosides vary greatly among parts of the ginseng plant [20]. Reports have also shown that ginsenosides, polyphenols, and the antioxidant activity of hydroponic-cultured ginseng roots changed simultaneously with increased heating temperature, and that the antioxidant activity of hydroponic-cultured ginseng leaf was greater than that of the root [21].…”

Qualitative and quantitative analysis of saponins in the flower bud of Panax ginseng (Ginseng Flos) by UFLC‐Triple TOF‐MS/MS and UFLC‐QTRAP‐MS/MS

“…. Fifty‐one saponins were identified in GF by comparison of MS data and retention behavior found in the literature and are shown in Table . Twenty‐one compounds (Notoginsenoside R 1 , R 2 , and ginsenoside Re, Rg 1 , Rb 1 , Rf, 20(S)‐Rg 2 , 20(R)‐Rg 2 , 20(R)‐Rh 1 , Rc, Ro, Rb 3 , Rb 2 , F 1 , Rk 3 , Rd, F 4 , F 2 , 20(S)‐Rg 3 , 20(R)‐Rg 3 , and Chikusetsusaponin IVa) were also characterized by the assistance of their standards.…”

“…2,4 Recently, more attention has been paid to the flower bud of Panax ginseng (Ginseng Flos, GF) and it is deemed to be a worthy food with medicinal potential. It was reported that ginsenosides are the major bioactive constituents in GF 5 and the content of total ginsenoside in GF is approximately five times that of GRR. 6 The ginsenosides in GF have abundant bioactivities, 7 such as antileukemia, 6 gastro-protective, 8 radical scavenging, 9 anti-tumor, 3 immunity-enhancing, 10 anti-fatigue, and anti-aging effects.…”

“…Most research has focused on the separation of saponins or the quantitative analysis of saponins with high contents in GF, while comprehensive and systematic research of saponins and quantitative studies of functional ginsenosides is scanty. Few analytical methods, such as high‐performance liquid chromatography (HPLC) and rapid resolution liquid chromatography coupled with quadrupole‐time‐of‐flight mass spectrometry (RRLC‐Q‐TOF‐MS), have been developed to determine saponins in GF. However, compared with HPLC, the ultra‐fast liquid chromatography coupled with triple quadrupole‐linear ion trap tandem mass spectrometry (UFLC‐QTRAP‐MS/MS) method is more efficient for the analysis of TCM because it can solve the co‐outflow of complex components, which has superiorities of high sensitivity, good separation efficiency, and high peak capacity.…”

Changes of Ginsenoside Composition in the Creation of Black Ginseng Leaf

“…Fresh ginseng easily decomposes, because of the high water content (approximately 70-80%), and might coexist with soil microorganisms [13], thus it is rarely used. For long-term storage and improved pharmacological effects, fresh ginseng is usually processed before application and usage, mainly through heat-involved processes, such as steaming [14], toasting [15], baking [16], and fermentation [17]. The common commercially processed ginseng products are white ginseng (WG), red ginseng (RG), and black ginseng (BG).…”