{"id":646,"date":"2017-05-30T21:28:03","date_gmt":"2017-05-31T02:28:03","guid":{"rendered":"http:\/\/www.bocsci.com\/blog\/?p=646"},"modified":"2017-05-30T21:28:03","modified_gmt":"2017-05-31T02:28:03","slug":"effect-of-white-red-and-black-ginseng-on-physicochemical-properties-and-ginsenosides","status":"publish","type":"post","link":"https:\/\/www.bocsci.com\/blog\/effect-of-white-red-and-black-ginseng-on-physicochemical-properties-and-ginsenosides\/","title":{"rendered":"Effect of White, Red and Black Ginseng on Physicochemical Properties and Ginsenosides"},"content":{"rendered":"

A systematic comparison of the ginsenosides<\/a> and\u00a0physicochemical properties of white ginseng (WG), red ginseng (RG) and black ginseng (BG) was performed. The purpose of the present study was to identify the effects of the\u00a0physicochemical properties by steaming process. During the\u00a0steaming process, ginsenosides transform into specific\u00a0ginsenosides by hydrolysis, dehydration and isomerization at\u00a0C-3, C-6 or C-20. Steaming ginseng led to a significant increase in reducing sugar, acidic polysaccharide and phenolic\u00a0compounds content. Antioxidative properties were investigated using the DPPH (2,2-diphenyl-1-picrylhydrazyl) radical\u00a0scavenging activity, compared with BHA (Butylated\u00a0hydroxyanisole). RG and BG exhibited higher antioxidant\u00a0activity than WG. The maximum residue level for\u00a0Benzo(a)pyrene was established to 5 \u03bcg\/kg in food products.\u00a0The levels of benzo(a)pyrene in WG and RG were not detected. Benzo(a)pyrene was detected in the BG, the content was\u00a00.17 \u03bcg\/kg. The scientific achievements of the present study\u00a0could help consumers to choose different type of ginseng\u00a0products available on the market.<\/p>\n

Ginseng (Panax ginseng Meyer) has been used as an important medicinal plant in the orient for a long time. It exerts\u00a0many activities such as DNA protective, antioxidant.and antiinflammatory. Ginseng has been identified to contain many bioactive ingredients, such as ginsenosides, phenolic compounds, acid polysaccharides and proteins. There\u00a0are three preparations of ginsengs, including white ginseng\u00a0(WG), red ginseng (RG) and black ginseng (BG). WG is\u00a0manufactured by dehydration of fresh ginseng using sunlight,\u00a0and RG is produced by steaming fresh ginseng at 95\u2013100 \u00b0C\u00a0for a reasonable time. BG is developed from WG by ninetime\u00a0repetitive steaming at 95\u2013100 \u00b0C for 3 h.<\/p>\n

In recent decades, many studies have reported that the\u00a0steaming process increased the pharmacological activities\u00a0and bioactive components, compared with non-steamed ginseng. Steamed ginseng contains some specific ginsenosides\u00a0(20(S)-, 20(R)-Rg3, Rk3, Rh4, Rk1, Rg5, etc.) which are absent from WG, and exhibits more potent activities on human\u00a0cancer cells. BG possesses more potent biological activity than RG, such as anti-inflammatory, anti-cancer, anti-stress,\u00a0and free radical scavenging pharmacological effects.\u00a0Hwang et al.\u00a0reported that the content of phenolic compounds and the antioxidant activity increase by increased temperature. Therefore, the analysis of ginsenosides and physicochemical properties in WG, RG and BG is significant to promote the understanding relevant factors responsible for special\u00a0pharmacological effects of steaming ginseng.<\/p>\n

Benzo(a)pyrene, a major carcinogen in grilled and broiled\u00a0foods, cigarette smoke, and byproduct of many industrial\u00a0processes, is used for risk assessment of the carcinogenicity\u00a0based on the level of benzo(a)pyrene in food.\u00a0The present study is the purpose of increasing specific\u00a0ginsenosides and bioactive components by steaming process.\u00a0Therefore, we evaluates a comprehensive summary of the\u00a0changes of ginsenosides and physicochemical properties in\u00a0WG, RG and BG.<\/p>\n

The author\u00a0investigated the effects of steaming on the physicochemical\u00a0properties of white and red ginseng. During the steaming process, ginsenosides<\/a> were transform into specific ginsenosides by\u00a0hydrolysis, dehydration and isomerization at C-3, C-6 or C-20.\u00a0Steaming ginseng led to a significant increase in the bioactive\u00a0components, such as reducing sugars, acidic polysaccharides\u00a0and phenolic compounds. RG and BG exhibited higher antioxidant activity than WG and standard BHA. Benzo(a)pyrene\u00a0which a known potent carcinogenic were detected in BG\u00a0(0.17 \u03bcg\/kg) and were not detected in WG and RG.<\/p>\n

 <\/p>\n

Reference:<\/h4>\n

Jin, Yan, et al. “Effect of white, red and black ginseng on physicochemical properties and ginsenosides.”\u00a0Plant Foods for Human Nutrition<\/i><\/em>\u00a070.2 (2015): 141-145.<\/p>\n","protected":false},"excerpt":{"rendered":"

A systematic comparison of the ginsenosides and\u00a0physicochemical properties of white ginseng (WG), red ginseng (RG) and black ginseng (BG) was performed. The purpose of the present study was to identify […]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":[],"categories":[181],"tags":[429],"_links":{"self":[{"href":"https:\/\/www.bocsci.com\/blog\/wp-json\/wp\/v2\/posts\/646"}],"collection":[{"href":"https:\/\/www.bocsci.com\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.bocsci.com\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.bocsci.com\/blog\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.bocsci.com\/blog\/wp-json\/wp\/v2\/comments?post=646"}],"version-history":[{"count":1,"href":"https:\/\/www.bocsci.com\/blog\/wp-json\/wp\/v2\/posts\/646\/revisions"}],"predecessor-version":[{"id":647,"href":"https:\/\/www.bocsci.com\/blog\/wp-json\/wp\/v2\/posts\/646\/revisions\/647"}],"wp:attachment":[{"href":"https:\/\/www.bocsci.com\/blog\/wp-json\/wp\/v2\/media?parent=646"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.bocsci.com\/blog\/wp-json\/wp\/v2\/categories?post=646"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.bocsci.com\/blog\/wp-json\/wp\/v2\/tags?post=646"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}