Advanced SearchSearch Tips
Physicochemical and Sensory Characteristics of Hot Water Extracts of Codonopsis lanceolata Root Skin and Flesh with Different Heat Treatments
facebook(new window)  Pirnt(new window) E-mail(new window) Excel Download
 Title & Authors
Physicochemical and Sensory Characteristics of Hot Water Extracts of Codonopsis lanceolata Root Skin and Flesh with Different Heat Treatments
Ahn, Susie; Kim, Jaecheol; Cho, Hyunnho; Park, Sun Young; Hwang, Keum Taek;
  PDF(new window)
In this study, the physicochemical and sensory characteristics of hot water extracts of Codonopsis lanceolata root skin (RS) and root flesh (RF) subjected to different heat treatments were analyzed to determine whether C. lanceolata RS can be used as a tea material. C. lanceolata RS and RF were roasted, hot-air dried (HDS and HDF, respectively), or steamed and hot-air dried (SHDS and SHDF, respectively). The heat-treated samples were extracted with hot water () for 90 min. The hot water extracts of RS and RF had lower L-values and higher b-values than the other samples. The RS extracts had significantly higher polyphenol content and DPPH radical scavenging activities than RF samples. In the sensory evaluation, the color acceptability of the teas made from CS, HDS, and SHDS were found to be significantly different from those of the teas made from their respective flesh samples. The results suggest that the hot water extract of the C. lanceolata RS can be utilized as a tea material.
Codonopsis lanceolata;hot water extract;heat treatment;radical scavenging activity;sensory evaluation;
 Cited by
Antioxidant Properties of Hot Water Extract of Lycopus lucidus Trucz Tubers, The Korean Journal of Community Living Science, 2017, 28, 1, 103  crossref(new windwow)
Kim CH, Chung MH. Pharmacognostical studies on Codonopsis lanceolata. Kor. J. Pharmacogn. 6: 43-47 (1975)

Hong WS, Lee JS, Ko SY, Choi YS. A study on the perception of Codonopsis lanceolata dishes and the development of Codonopsis lanceolata dishes. Korean J. Food Cook. Sci. 22: 181-192 (2006)

Byeon SE, Choi WS, Hong EK, Lee J, Rhee MH, Park HJ, Cho JY. Inhibitory effect of saponin fraction from Codonopsis lanceolata on immune cell-mediated inflammatory responses. Arch. Pharm. Res. 32: 813-822 (2009) crossref(new window)

Han EG, Sung IS, Moon HG, Cho SY. Effect of Codonopsis lanceolata water extract on the levels of lipid in rats fed high fat diet. J. Korean Soc. Food Sci. Nutr. 27: 940-944 (1998)

Choi HK, Won EK, Jang YP, Choung SY. Antiobesity effect of Codonopsis lanceolata in high-calorie/high-fat-diet-induced obese rats. Evid-based Compl. Alt. 2013: 210297 (2013)

Lee JS, Kim KJ, Kim YH, Kim DB, Shin GH, Cho JH, Kim BK, Lee BY, Lee OH. Codonopsis lanceolata extract prevents diet-induced obesity in C57BL/6 mice. Nutrients 6: 4663-4677 (2014) crossref(new window)

Jung LS, Yoon WB, Park SJ, Park DS, Ahn JH. Evaluation of physicochemical properties and biological activities of steamed and fermented Deodeok (Codonopsis lanceolata). Korean J. Food Sci. Technol. 44: 135-139 (2012) crossref(new window)

Jeon SM, Kim SY, Kim IH, Go JS, Kim HR, Jeong JY, Lee HY, Park DS. Antioxidant activities of processed deoduck (Codonopsis lanceolata) extracts. J. Korean Soc. Food Sci. Nutr. 42: 924-932 (2013) crossref(new window)

Ichikawa M, Ohta S, Komoto N, Ushijima M, Kodera Y, Hayama M, Shirota O, Sekita S, Kuroyanagi M. Simultaneous determination of seven saponins in the roots of Codonopsis lanceolata by liquid chromatography-mass spectrometry. J. Nat. Med. 63: 52-57 (2009) crossref(new window)

Kim NY, Chae HS, Lee IS, Kim DS, Seo KT, Park SJ. Analysis of chemical composition and antioxidant activity of Codonopsis lanceolata skin. J. Korean Soc. Food Sci. Nutr. 39: 1627-1633 (2010) crossref(new window)

Kang YH. Phenolic compounds and antioxidant activity in cell wall materials from deodeok (Codonopsis lanceolata). Korean J. Food Sci. Technol. 41: 345-349 (2009)

Won HT, Oh HS. Antioxidative activity and lipid composition from different part and supplement of Codonopsis lanceolata in rat. J. Korean Soc. Food Sci. Nutr. 36: 1128-1133 (2007) crossref(new window)

Yoon SR, Lee MH, Park JH, Lee IS, Kwon JH. Lee GD. Changes in physicochemical compounds with heating treatment of ginseng. J. Korean Soc. Food Sci. Nutr. 34: 1572-1578 (2005) crossref(new window)

Park MH, Sohn HJ, Jeon BS, Kim NM, Park CK, Kim AK, Kim KC. Studies on flavor components and organoleptic properties in roasted red ginseng marc. J. Ginseng Res. 23: 211-216 (1999)

Hwang CR, Oh SH, Kim HY, Lee SH, Hwang IG, Shin YS, Lee JS, Jeong HS. Chemical composition and antioxidant activity of deoduk (Codonopsis lanceolata) and doragi (Platycodon grandiflorum) according to temperature. J. Korean Soc. Food Sci. Nutr. 40: 798-803 (2011) crossref(new window)

Lee JY, Kim BK, Park HJ. Antioxidant activities and quality characteristics of fermented Codonopsis lanceolata tea according to heating processes. Korean J. Food Nutr. 26: 693-699 (2013) crossref(new window)

Kim KT, Hong HD, Kim SS. Quality characteristics of ginseng treated by hot air drying after being dried using super-heated steam. J. Ginseng Res. 33: 361-366 (2009) crossref(new window)

Jin TY, Quan WR, Wang MH. Changes of physicochemical and sensory characteristics in the Codonopsis lanceolata saengsik, uncooked food by different drying methods. Korean J. Food Sci. Technol. 40: 721-725 (2008)

Park JD. Recent studies on the chemical constituents of Korean ginseng (Panax ginseng C.A. Meyer). J. Ginseng Res. 20: 389-415 (1996)

Song CH, Seo YC, Choi WY, Lee CG, Kim DU, Chung JY, Chung HC, Park DS, Ma CJ, Lee HY. Enhancement of antioxidative activity of Codonopsis lanceolata by stepwise steaming process. Korean J. Medicinal Crop Sci. 20: 238-244 (2012) crossref(new window)

Nelson N. A photometric adaptation of the Somogyi method for the determination of glucose. J. Biol. Chem. 153: 375-380 (1944)

Shibata S, Tanaka O, Ando T, Sado M, Tsushima S, Ohsawa T. Chemical studies on oriental plant drugs. XIV. protopanaxadiol, a genuine sapogenin of ginseng saponins. Chem. Pharm. Bull. 14: 595-600 (1966) crossref(new window)

Kwon JH, Belanger JMR, Pare JRJ. Yaylayan VA. Application of the microwave-assisted process (MAP™) to the fast extraction of ginseng saponins. Food Res. Int. 36: 491-498 (2003) crossref(new window)

Singleton VL, Orthofer R, Lamuela-Raventos RM. Analysis of total phenols and other oxidation substrates and antioxidants by means of Folin-Ciocalteu reagent. Method Enzymol. 299: 152-178 (1999) crossref(new window)

Brand-Williams W, Cuvelier ME, Berset C. Use of a free radical method to evaluate antioxidant activity. LWT-Food Sci. Technol. 28: 25-30 (1995) crossref(new window)

Re R, Pellegrini N, Proteggente A, Pannala A, Yang M, Rice-Evans C. Antioxidant activity applying an improved ABTS radical cation decolorization assay. Free Radical Bio. Med. 26: 1231-1237 (1999) crossref(new window)

Lee SJ, Bang WS, Hong JY, Kwon OJ, Shin SR, Yoon KY. Antioxidant and antimicrobial activities of black doraji (Platycodon grandiflorum). Korean J. Food Preserv. 20: 510-517 (2013) crossref(new window)

Kwon YR, Youn KS. Physicochemical of burdock (Arctium lappa L) tea depending on steaming and roasting treatment. Korean J. Food Preserv. 21: 646-651 (2014) crossref(new window)

Jin TY, Wang MH. Quality characteristics of Codonopsis lanceolata tea manufactured with sugar. J. Korean Soc. Food Sci. Nutr. 42: 753-758 (2013) crossref(new window)

Lee KS, Kim GH, Kim HH, Seong BJ, Lee HC, Lee YG. Physicochemical characteristics on main and fine root of ginseng dried by various temperature with far-infrared drier. Korean J. Medicinal Crop Sci. 16: 211-217 (2008)