Optimization of the Manufacturing Process for Black Ginseng

Ban, Young Ju; Yang, Byung Wook; Baik, Moo-Yeol; Hahm, Young Tae; Kim, Byung Yong

doi:10.3839/jksabc.2010.012

Cited by 17 publications

(14 citation statements)

References 5 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…It has been found that ginsenosides content could be improved as compared to raw ginseng (without processing) by food processing technology, such as activation of bioactive components by thermal processing or acid impregnation (Ban et al, 2010;Kim et al, 2010;Kim et al, 2011). It predicted to improve the content of ginsenosides and obtain a significant difference for developing the valid values of processing ginseng products.…”

Section: Id Of Productmentioning

confidence: 94%

“…It plays an important role in human diet as bioactive compounds and has been studied functions for anti-cancer, antivirus and antioxidant activities (Varshney, Anis, & Aref, 2013;Zhang & Zhou, 2013). In addition, saponin is commonly used as an indicator for judging the quality of functional ginseng products (Ban, Yang, Baik, Hahm, & Kim, 2010). Several recent researches showed that total saponin could be enhanced through food processing technology (Chung et al, 2012;Oh, Kim, Lee, Lee, & Jang, 2010).…”

Section: Introductionmentioning

confidence: 98%

“…Red ginseng (obtained through a process of steaming and drying from white ginseng) and black ginseng (nine times steaming-nine times drying) are the typical examples for ginseng processing. These processing techniques can create or enhance the physiological ingredients of ginseng by a series of processing methods (Ban et al, 2010). Some typical ginseng foods, such as ginseng candy, ginseng wine, ginseng tea, ginseng chicken soup, ginseng beverage, ginseng cracker, and ginseng jam, are currently being marked in China, Korea and Japan.…”

Section: Introductionmentioning

confidence: 99%

See 2 more Smart Citations

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

View full text Add to dashboard Cite

Section: Id Of Productmentioning

confidence: 94%

Section: Introductionmentioning

confidence: 98%

Section: Introductionmentioning

confidence: 99%

See 1 more Smart Citation

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

View full text Add to dashboard Cite

“…In the current study, however, benzo(a)pyrene was not detectable in either RGE or BGE (data not shown). Nevertheless, others have reported that the benzo(a)pyrene content in black ginseng could be varied depending on the steaming time and temperature [ 29 , 30 ]. Thus, further investigations are needed to standardize the optimal conditions for the production of functional ginsenoside-enhanced black ginseng, without generation of carcinogenic benzo(a)pyrene.…”

Section: Discussionmentioning

confidence: 99%

Black Ginseng Extract Counteracts Streptozotocin-Induced Diabetes in Mice

et al. 2016

View full text Add to dashboard Cite

Black ginseng, a new type of processed ginseng that has a unique ginsenoside profile, has been shown to display potent pharmacological activities in in vitro and in vivo models. Although red ginseng is considered beneficial for the prevention of diabetes, the relationship between black ginseng and diabetes is unknown. Therefore, this study was designed to evaluate the anti-diabetic potential of black ginseng extract (BGE) in streptozotocin (STZ)-induced insulin-deficient diabetic mice, in comparison with red ginseng extract (RGE). HPLC analyses showed that BGE has a different ginsenoside composition to RGE; BGE contains Rg5 and compound k as the major ginsenosides. BGE at 200 mg/kg reduced hyperglycemia, increased the insulin/glucose ratio and improved islet architecture and β-cell function in STZ-treated mice. The inhibition of β-cell apoptosis by BGE was associated with suppression of the cytokine—induced nuclear factor–κB—mediated signaling pathway in the pancreas. Moreover, these anti-diabetic effects of BGE were more potent than those of RGE. Collectively, our data indicate that BGE, in part by suppressing cytokine—induced apoptotic signaling, protects β-cells from oxidative injury and counteracts diabetes in mice.

show abstract

“…Ginsenosides are known as functional constituents of P. ginseng, and the types and content of ginsenosides vary depending on the processing of raw ginseng. There are four processed P. ginseng products, namely white ginseng (WG) produced by dehydrating raw ginseng in sunlight, tae-geuk ginseng (TG) produced by boiling raw ginseng in 80-95 • C hot water for 20−25 min followed by drying, red ginseng (RG) produced by steaming at 95−100 • C for 2−3 h followed by dehydration, and black ginseng (BG) produced by steaming at 95−100 • C for 2−3 h followed by drying for nine cycles [2][3][4][5]. A previous study on ginsenosides of processed ginseng products was conducted using UPLC-QTOF/MS-based metabolomics.…”

Section: Introductionmentioning

confidence: 99%

A Comparative Study on Processed Panax ginseng Products Using HR-MAS NMR-Based Metabolomics

et al. 2020

View full text Add to dashboard Cite

Panax ginseng is processed to diversify efficacy. Four processed ginsengs containing white ginseng (WG), tae-geuk ginseng (TG), red ginseng (RG), and black ginseng (BG) were analyzed using nuclear magnetic resonance (NMR) spectroscopy for screening overall primary metabolites. There were significant differences in the sugar content among these four processed ginseng products. WG had a high sucrose content, TG had a high maltose content, and BG had high fructose and glucose content. In the multivariate analyses of NMR spectra, the PCA score plot showed significant discrimination between the four processed ginsengs. For effective clustering, orthogonal partial least squares discriminant analyses (OPLS-DA) with a 1:1 comparison were conducted and all OPLS models were validated using the permutation test, the root mean square error of estimation (RMSEE), and the root mean square error of prediction (RMSEP). All OPLS-DA score plots showed clear separations of processed ginseng products, and sugars such as sucrose and fructose mainly contributed to these separations.

show abstract

Optimization of the Manufacturing Process for Black Ginseng

Cited by 17 publications

References 5 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

Black Ginseng Extract Counteracts Streptozotocin-Induced Diabetes in Mice

A Comparative Study on Processed Panax ginseng Products Using HR-MAS NMR-Based Metabolomics

Contact Info

Product

Resources

About