Physicochemical Characteristics of a 4-Year-Old Ginseng Based on Steaming Temperatures and Times

Abstract

Background: Depending on the processing method, the raw materials constituents change in various ways. In particular, a heat treatment process, such as steaming, changes the color and aroma of a raw material to increase its palatability and number of physiologically active ingredients. Methods and Results: In the present study, the effects of the steaming temperature and time on the yield, color, proximal composition, and total polyphenol and ginsenoside content of a 4-year-old ginseng root were analyzed. The yield tended to decrease with the increase of steaming time at each temperature and the total ginsenoside content increased with increasing of steaming temperature except at 80℃. Conclusions: These results suggest that steaming at 100℃ for 6 -9 hours or at 110℃ for 3 -6 hours is suitable for increasing total polyphenol and ginsenoside content with less yield reduction in a 4-year-old ginseng root.

Antioxidant and Anti-inflammatory Activity of Carrot Extracts Treated by High Temperature and Pressure

“…According to Kwon et al (2006), in heated garlic, the total polyphenol content increased by approxi-mately seven times as the heating temperature increased, which is similar to a study that reported that the total polyphenol content increased as the heating temperature increased in various fruits and vegetables (Kim et al, 2008). The total polyphenol compound is more affected by the heating temperature than the heating time (Yu et al, 2019). This is because heat treatment converts the bound phenol component into a free form to facilitate dissolu-tion, or increase the content of phenolic compounds by decomposing the polymer phenol-ic compound into a low-molecular-weight phenolic compound (Koon et al, 2005).…”