Influence of Aging Process on the Bioactive Components and Antioxidant Activity of Ginseng (Panax ginseng L.)

被引：24

作者：

Bae, Hyun Jung ^{[1
]}

Chung, Soo Im ^{[1
]}

Lee, Sang Chul ^{[2
]}

Kang, Mi Young ^{[1
]}

机构：

[1] Kyungpook Natl Univ, Dept Food Sci & Nutr, Taegu 702701, South Korea

[2] Kyungpook Natl Univ, Div Plant Biosci, Taegu 702701, South Korea

来源：

JOURNAL OF FOOD SCIENCE | 2014年 / 79卷 / 10期

关键词：

aging process; antioxidant activity; ginseng; ginsenoside; phenolics; CA MEYER; GINSENOSIDES; RE; PHENOLICS; CAPACITY; FRUITS; WHITE;

D O I：

10.1111/1750-3841.12640

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

The effects of aging process on the ginsenosides and antioxidant activity of ginseng was investigated. Fresh ginseng roots were aged in oven at 70 or 80 degrees C for 7, 14, 21, or 28 d. Their ginsenosides, phenolics, and antioxidant activity were analyzed. Ginseng aged at 80 degrees C for 14 d exhibited the highest amounts of total saponins and phenolics. It also showed markedly higher free radical scavenging activity, reducing power, and ferrous ion chelating ability than the other aged ginsengs. The ginsenosides Rb-1, Rb-3, Rg(3), Re, Rg(1), and Rg(2) were generated during aging. The Rg(2) was the most abundant ginsenoside in aged ginseng, with samples treated at 80 degrees C for 14 d having the highest amount. These findings provide the first evidence that aging, particularly at 80 degrees C for 14 d, could increase the bioactive compounds, indicating that this heating process may be useful in enhancing the biological activity of ginseng.

引用

页码：H2127 / H2131

页数：5

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