Food Science and Preservation (한국식품저장유통학회지)

The Korean Society of Food Preservation (한국식품저장유통학회)
권호 표지

Monitoring of Roasting Conditions for the Functional Properties of Lateral Root of Red Ginseng

홍삼의 기능적 특성에 대한 볶음 조건 모니터링

  • Jeon, Eun-Ju (Department of Food Science and Technology, Kyungpook National University) ;
  • Kim, Kyo-Yeon (Department of Food Science and Technology, Kyungpook National University) ;
  • Lee, Jeog-Eun (Department of Food Science and Technology, Kyungpook National University) ;
  • Waje, Catherine (Department of Food Science and Technology, Kyungpook National University) ;
  • Kwon, Joong-Ho (Department of Food Science and Technology, Kyungpook National University)
  • Published : 2008.06.30
Download PDF
⟨ Previous Next ⟩

Abstract

This study investigated the functional properties of lateral roots of red ginseng following roasting treatment The ten different conditions, based on the central composite design for roasting parameters, were pre-established according to roasting temperature($140{\sim}240^{\circ}C$) and time($5{\sim}25\;min$). The functional characteristics were monitored using response surface methodology, whereby polynomial equations and correlation coefficients were investigated between roasting conditions. The functional properties of the samples were affected more by roasting time than temperature. The optimal roasting condition ranges for maximizing the functional qualities of lateral roots of red ginseng were predicted to be a roasting temperature of $194.5-210.9^{\circ}C$, and a roasting time of 13.8-20.0 min.

반응표면분석법을 이용하여 홍삼 지근의 볶음 온도와 시간에 따른 추출물의 기능성 성분을 모니터링하고 최적 볶음조건을 예측하였다. 그 결과 가용성 고형분, 총 페놀함량 및 항산화성은 볶음 온도와 시간이 증가함에 따라 그 값이 증가하는 경향을 나타내었으며, 산성다당체 함량은 볶음시간보다 볶음온도에 더 크게 영향을 받는 것으로 나타났다. 이로써 홍삼 지근의 기능성 관련 성분을 고려한 최적 볶음조건은 볶음온도 $194.5{\sim}210.9^{\circ}C$와 볶음시간 $13.8{\sim}20.0$분으로 예측되었다.

Keywords

References

  1. Park, C.K., Kwak, Y.S., Hwang, M.S., Kim, S.C. and Do, J.H. (2007) Trends and prospect of ginseng products in market health functional food. Food Sci. Ind., 40, 30-45
  2. Jeong, C.S., Hyun, J.E. and Kim, Y.S. (2002) Anti- oxidative effect of ginsenoside Rb1 on the HCl.ethanol-induced gastric tissue in rats. Korean J. Pharmacogn., 33, 252-256
  3. Wang, B.X., Cui, J.C., Liu, A.J. and Wu, S.K. (1983) Studies on the anti-fatigue effect of the saponins of stems and leaves of Panax ginseng (SSLG). J. Tradit. Chin. Med., 3, 89-94
  4. Saito, H., Yoshida, Y. and Tagaki, K. (1974) Effects of Panax ginseng root on exhaustive exercise in mice. Jpn. J. Pharmacol., 24, 119-126 https://doi.org/10.1254/jjp.24.119
  5. Matsuda, H., Samukawa, K. and Kubo, M. (1974) Anti-inflammatory activity of ginsenoside. Ro. Planta Medica, 56, 19-23
  6. Suh, C.S. and Chun, J.K. (1981) Relationships among the roasting conditions, colors and extractable solid content of roasted barley. Korean J. Food Sci. Technol., 13, 334-339
  7. Park, M.H., Kim, K.C. and Kim, J.S. (1993) Changes in the physicochemical properties of ginseng by roasting. Korean J. Ginseng Sci., 17, 228-231
  8. Gontard, N., Guilbert, S. and Cuq, J.L. (1992) Edible wheat gluten films: Influence of the main process variables on film properties using response surface methodology. J. Food Sci., 57, 190-196 https://doi.org/10.1111/j.1365-2621.1992.tb05453.x
  9. Lee, G.D., Lee, J.E. and Kwon, J.H. (2000) Application of response surface methodology in food industry. Food and Industry, 33, 33-45
  10. Wanasundara, P.K.J.P.D. and F, Shahidi. (1996) Optimization of haxameta-phosphate-assisted extraction of flaxseed proteins using response surface methodology. J. Food Sci., 61, 604-607 https://doi.org/10.1111/j.1365-2621.1996.tb13168.x
  11. Kwon, J.H., Belanger, J.M.R. and Pare, J.R.J. (2003) Optimization of microwave assisted extraction (MAP) for ginseng components by response surface methodology. J. Agric. Food Chem., 51, 1807-1810 https://doi.org/10.1021/jf026068a
  12. Amerine, M.A. and Ough, C.S. (1980) Method for analysis of Musts and Wine. Wiely & Sons, New York, p.176-180
  13. Blois, M.S. (1958) Antioxidant determinations by the use of a stable free radical. Nature, 181, 1199-1203 https://doi.org/10.1038/1811199a0
  14. Kato, H., Lee, I.E., Chuyen, N.V., Kim, S.B. and Hayase, F. (1987) Inhibition of nitrosamine formation by nondialyzable melanoidens. Agric. Biol. Chem., 51, 1333-1338 https://doi.org/10.1271/bbb1961.51.1333
  15. Do, J.H., Lee, H.O., Lee, S.K. and Jang, J.K. (1993) Colorimetic determination of acidic polysaccharide of red ginseng on lipolitic action of toxohormone-L form panax ginseng, its extraction condition and stability. Korean J Ginseng Sci., 17, 139-144
  16. Kwon, J.H., Belanger, J.M.R., Pare, J.R.J. and Varoujan, A.Y. (2003) Application of the microwave-assisted process to the fast extraction of ginseng saponins. Food Res. Int., 36, 49-498 https://doi.org/10.1016/S0963-9969(02)00107-2
  17. Shibata, S., Tanaka, T., Ando, T., Sado, M., Tsushima, S. and Ohsawa, T. (1966) Chemical studies on oriental plant drugs (XIV). Protopanaxadiol, a genuine sapogenin of ginseng saponins. Chem. Pharm. Bull., 14, 595-600 https://doi.org/10.1248/cpb.14.595
  18. Lee, C.R., Whang, W.K., Shin, C.G., Lee, H.S., Han, S.T., Im, B.O. and Ko, S.K. (2004) Comparison of composition and contents in fresh ginseng roots cultivated in Korea, Japan and China at various ages. Korean J. Food Sci. Technol., 36, 847-850
  19. Cary, NC. (1998) SAS : SAS/STAT : User's Guide Version 6, 4th ed., SAS institute Inc., Vol. 2, 37, 1457-1478
  20. Kim, K.Y. (2006) Quality and functional properties of red ginseng prepared with different cultivation year-roots of fresh ginseng produced in Poonggi region. Master's thesis, Kyungpook National University, Daegu, Korea
  21. Park, M.H., Kim, C.K. and Kim, J.S.(1993) Changes in the physicochemical properties of ginseng by roasting. Korean J. Ginseng Sci., 17, 228-231
  22. Mok, C.K., Song, K.T., Lee, S.K., Na, T.J., Park, J.H., Kwon, Y.A. and Lee, S.J. (2001) Optimization of roasting process as pre-treatment for extraction of Omija (Schizandra Chinensis Baillon). Korean J. Food Sci. Technol., 33, 333-337
  23. Yoon, S.R., Lee, M.H., Park, J.H., Lee, I.S., Kwon, J.H. and Lee, G.D. (2005) Changes in physicochemical compounds with heating treatment of ginseng. J. Korean Soc. Food Sci. Nutr., 34, 1572-1578 https://doi.org/10.3746/jkfn.2005.34.10.1572
  24. Kim, K.T., Kim, J.O., Lee, G.D and, Kwon, J.H. (2005) Antioxidative and nitrite scavenging activities of Polygonatum odoratum root extracts with different steaming and roasting conditions. Korean J. Food Preserv., 12, 166-172
  25. Hong, M.J., Lee, G.D., Kim, H.G, and Kwon, J.H. (1998) Changes in functional and sensoryproperties of Chicory roots induced by roasting processes. Korean J. Food Sci. Technol, 30, 413-418
  26. Nam, K.Y., Ko, S.R. and Choi, K.J. (1998) Relationship of saponin and non-saponin for the quality of ginseng. J. Ginseng Res., 22, 274-283