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Effects of Die Temperature and Repeated Extrusion on Chemical Components and Antioxidant Properties of Extruded White Ginseng

사출구 온도와 반복 압출성형이 백삼압출성형물의 화학적 조성 및 항산화 활성에 미치는 영향

  • Choi, Kwan-Hyung (Dept. of Food Science and Technology, Kongju National University) ;
  • Gui, Ying (Dept. of Food Science and Technology, Kongju National University) ;
  • Ryu, Gi-Hyung (Dept. of Food Science and Technology, Kongju National University)
  • 최관형 (공주대학교 식품공학과) ;
  • 계영 (공주대학교 식품공학과) ;
  • 류기형 (공주대학교 식품공학과)
  • Received : 2013.09.26
  • Accepted : 2013.10.31
  • Published : 2014.02.28

Abstract

This study investigated the effects of die temperature and repeated extrusion on the chemical components and antioxidant properties of extruded white ginseng (EWG). Die temperature was adjusted to 100, 120, and followed by repeated extrusion under the same conditions with corresponding samples. Secondary extruded white ginseng (SEWG) at a die temperature of $120^{\circ}C$ had the highest acidic polysaccharide content of all extrudates. Increasing die temperature and repeated extrusion both increased crude saponin content of the extrudate. Ginsenoside Rh1 was detected in the EWG ($140^{\circ}C$) and SEWGs, whereas ginsenosides Rg3s and Rg3r were only detected in SEWG ($140^{\circ}C$). The highest total phenolic content, DPPH radical scavenging activity, and reducing power obtained from SEWG ($140^{\circ}C$) were $8.55{\pm}0.03$ mg/g, $72.05{\pm}0.63%$, and $0.80{\pm}0.004$, respectively. In conclusion, repeated extrusion increases antioxidant activity and crude saponin contents for the development of improved ginseng products.

Acknowledgement

Supported by : 한국연구재단

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