DOI QR코드

DOI QR Code

Changes in ginsenoside compositions and antioxidant activities of hydroponic-cultured ginseng roots and leaves with heating temperature

  • Hwang, Cho Rong (Department of Food Science and Technology, Chungbuk National University) ;
  • Lee, Sang Hoon (Department of Food Science and Technology, Chungbuk National University) ;
  • Jang, Gwi Yeong (Department of Food Science and Technology, Chungbuk National University) ;
  • Hwang, In Guk (Department of Agrofood Resources, National Academy of Agricultural Science) ;
  • Kim, Hyun Young (Department of Functional Crop, National Institute of Crop Science) ;
  • Woo, Koan Sik (Department of Functional Crop, National Institute of Crop Science) ;
  • Lee, Junsoo (Department of Food Science and Technology, Chungbuk National University) ;
  • Jeong, Heon Sang (Department of Food Science and Technology, Chungbuk National University)
  • Received : 2013.11.15
  • Accepted : 2014.01.25
  • Published : 2014.07.15

Abstract

Background: This study evaluated changes in ginsenoside compositions and antioxidant activities in hydroponic-cultured ginseng roots (HGR) and leaves (HGL) with heating temperature. Methods: Heat treatment was performed at temperatures of $90^{\circ}C$, $110^{\circ}C$, $130^{\circ}C$, and $150^{\circ}C$ for 2 hours Results: The ginsenoside content varied significantly with heating temperature. The levels of ginsenosides Rg1 and Re in HGR decreased with increasing heating temperature. Ginsenosides F2, F4, Rk3, Rh4, Rg3 (S form), Rg3 (R form), Rk1, and Rg5, which were absent in the raw ginseng, were formed after heat treatment. The levels of ginsenosides Rg1, Re, Rf, and Rb1 in HGL decreased with increasing heating temperature. Conversely, ginsenosides Rk3, Rh4, Rg3 (R form), Rk1, and Rg5 increased with increasing heating temperature. In addition, ginsenoside contents of heated HGL were slightly higher than those of HGR. The highest extraction yield was 14.39% at $130^{\circ}C$, whereas the lowest value was 10.30% at $150^{\circ}C$ After heating, polyphenol contents of HGR and HGL increased from 0.43 mg gallic acid equivalent/g (mg GAE eq/g) and 0.74 mg GAE eq/g to 6.16 mg GAE eq/g and 2.86 mg GAE eq/g, respectively. Conclusion: Antioxidant activities of HGR and HGL, measured by 1,1-diphenyl-2-picrylhydrazyl and 2,2-azino-bis-3-ethylbenzothiazoline-6-sulfonic acid radical scavenging ability, increased with increasing heating temperature. These results may aid in improving the biological activity and quality of ginseng subjected to heat treatments.

Keywords

References

  1. Zhang S, Chen R, Wang C. Experiment study on ultrahigh pressure extraction of ginsenosides. J Food Eng 2007;79:1-5. https://doi.org/10.1016/j.jfoodeng.2005.12.048
  2. Wu J, Zhong J. Production of ginseng and its bioactive components in plant tissue culture: current technological and applied aspects. J Biotechnol 1999;68:89-99. https://doi.org/10.1016/S0168-1656(98)00195-3
  3. Kim SJ, Murthy HN, Hahn EJ, Lee HL, Paek KY. Effect of processing methods on the concentrations of bioactive components of ginseng (Panax ginseng C. A. Meyer) adventitious roots. LWT 2008;41:959-64. https://doi.org/10.1016/j.lwt.2007.06.012
  4. Bangay JR, Balsa-Canto E, Molesy CG, Alonsoy AA. Improving food processing using modern optimization methods. Trends Food Sci Technol 2003;14:131-44. https://doi.org/10.1016/S0924-2244(03)00048-7
  5. Awuah GB, Ramaswamy HS, Economides A. Thermal processing and quality: principles and overview. Chem Eng Process 2007;46:584-602. https://doi.org/10.1016/j.cep.2006.08.004
  6. Ryley J, Kajda P. Vitamins in thermal processing. Food Chem 1994;49:119-29. https://doi.org/10.1016/0308-8146(94)90148-1
  7. Hwang IG, Woo KS, Kim TM, Kim DJ, Yang MH, Jeong HS. Change of physicochemical characteristics of Korean pear (Pyrus pyrifolia Nakai) juice with heat treatment conditions. Korean J Food Sci Technol 2006;38:342-7.
  8. Yang SJ, Woo KS, Yoo JS, Kang TS, Noh YH, Lee JS, Jeong HS. Change of Korean ginseng components with high temperature and pressure treatment. Korean J Food Sci Technol 2006;38:521-5.
  9. Lee YR, Hwang IG, Woo KS, Kim DJ, Hong JT, Jeong HS. Antioxidative activities of the ethyl acetate fraction from heated onion (Allium cepa). Food Sci Biotechnol 2007;16:1041-5.
  10. Kwon OC, Woo KS, Kim TM, Kim DJ, Hong JT, Jeong HS. Physicochemical characteristics of garlic (Allium sativum L.) on the high temperature and pressure treatment. Korean J Food Sci Technol 2006;38:331-6.
  11. Kim HY, Woo KS, Hwang IG, Lee YR, Jeong HS. Effects of heat treatments on the antioxidant activities of fruits and vegetables. Korean J Food Sci Technol 2008;40:166-70.
  12. Kim KY, Shin JK, Lee SW, Yoon SR, Chung HS, Jeong YJ, Chio MS, Lee CM, Moon KD, Kwon JH. Quality and functional properties of red ginseng prepared with different steaming time and drying method. Korean J Food Sci Technol 2007;39:494-9.
  13. Tepe B, Sokmen M, Akpulat HA, Sokmen A. Screening of the antioxidant potentials of six Salvia species from Turkey. Food Chem 2006;95:200-4. https://doi.org/10.1016/j.foodchem.2004.12.031
  14. Re R, Pellegrini N, Proteggente A, Pannala A, Yang M, Rice-Evans C. Antioxidant activity applying an improved ABTS radical cation decolorization assay. Free Radic Bio Med 1999;26:1231-7. https://doi.org/10.1016/S0891-5849(98)00315-3
  15. Kong SH, Chio YM, Kim YH, Kim DJ, Lee JS. Antioxidant activity and antioxidant components in methanolic extract from Geumjong rice. J Korean Soc Food Sci Nutr 2009;38:807-11. https://doi.org/10.3746/jkfn.2009.38.6.807
  16. Kim WY, Kim JM, Han SB, Lee SK, Kim ND, Park MK. Steaming of ginseng at high temperature enhances biological activity. J Nat Prod 2000;63: 1702-4. https://doi.org/10.1021/np990152b
  17. Wang CZ, Aung HH, Ni M, Wu JA, Tong R, Wicks S, He TC, Yuan CS. Red American ginseng: constituents and antiproliferative activities of heat-processed Panax quinquefolius roots. Planta Med 2004;73:669-74.
  18. Park IH, Kim NY, Han SB, Kim JM, Kwon SW, Kim HJ, Park MK, Park JH. Three new dammarane glycosides from heat processed ginseng. Arch Pharm Res 2002;25:428-32. https://doi.org/10.1007/BF02976595
  19. Lee SM, Shon HJ, Chio CS, Hung TM, Min BS, Bae K. Ginsenosides from heat processed ginseng. Chem Pharm Bull 2009;57:92-4. https://doi.org/10.1248/cpb.57.92
  20. Hwang IG, Kim HY, Jeong EM, Woo KS, Jeong JH, Yu KW, Lee JS, Jeong HS. Change in ginsenosides and antioxidant activity of Korean ginseng (Panax ginseng C.A. Meyer) with heating temperature and pressure. Food Sci Biotechnol 2010;19:941-9. https://doi.org/10.1007/s10068-010-0132-9
  21. Woo KS, Hwang IG, Kim HY, Hang KI, Lee JS, Kang TS, Jeong HS. Thermal degradation characteristics and antioxidant activity of fructose solution with heating temperature and time. J Med Food 2011;14:167-72. https://doi.org/10.1089/jmf.2010.1166
  22. Jeong SM, Kim SY, Kim DR, Jo SC, Nam KC, Ahn DU, Lee SC. Effect of heat treatment on the antioxidant activity of extracts from citrus peels. J Agric Food Chem 2004;52:3389-93. https://doi.org/10.1021/jf049899k
  23. Kim YC, Cho CW, Rhee YK, Yoo KM, Rho JH. Antioxidant activity of ginseng extracts prepared by enzyme and heat treatment. J Korean Soc Food Sci Nutr 2007;36:1482-5. https://doi.org/10.3746/jkfn.2007.36.11.1482
  24. Woo KS, Hwang IK, Song DS, Lee YR, Lee JS, Jeong HS. Changes in antioxidant activity of Rehmannia radix Libosch with heat treatment. Food Sci Biotechnol 2008;17:1387-90.
  25. Woo KS, Yoon HS, Lee YR, Lee JS, Kim DJ, Hong JT, Jeong HS. Characteristics and antioxidative activity of volatile compounds in heated garlic (Allium sativum). Food Sci Biotechnol 2007;16:822-7.

Cited by

  1. Chongcao-Shencha Attenuates Liver and Kidney Injury through Attenuating Oxidative Stress and Inflammatory Response in D-Galactose-Treated Mice vol.2016, pp.None, 2014, https://doi.org/10.1155/2016/3878740
  2. Ginsenoside Rg5 Ameliorates Cisplatin-Induced Nephrotoxicity in Mice through Inhibition of Inflammation, Oxidative Stress, and Apoptosis vol.8, pp.9, 2016, https://doi.org/10.3390/nu8090566
  3. High-Performance Liquid Chromatography with Diode Array Detector and Electrospray Ionization Ion Trap Time-of-Flight Tandem Mass Spectrometry to Evaluate Ginseng Roots and Rhizomes from Different Regi vol.21, pp.5, 2014, https://doi.org/10.3390/molecules21050603
  4. 피복물 종류에 따른 더덕의 생육 및 항산화 물질 비교 vol.24, pp.3, 2016, https://doi.org/10.7783/kjmcs.2016.24.3.183
  5. Changes in ginsenoside patterns of red ginseng extracts according to manufacturing and storage conditions vol.26, pp.6, 2017, https://doi.org/10.1007/s10068-017-0149-4
  6. Changes in Ginsenoside Compositions by High Temperature Processing under Various Soaking Conditions vol.23, pp.5, 2017, https://doi.org/10.3136/fstr.23.689
  7. 금 나노입자를 처리한 홍삼의 산화스트레스 완화 및 PC-12 신경세포 보호 vol.49, pp.2, 2014, https://doi.org/10.9721/kjfst.2017.49.2.222
  8. Cell culture system versus adventitious root culture system in Asian and American ginseng: a collation vol.132, pp.2, 2014, https://doi.org/10.1007/s11240-017-1329-x
  9. Determination of the transformation of ginsenosides in Ginseng Radix et Rhizoma during decoction with water using ultra‐fast liquid chromatography coupled with tandem mass spectrometry vol.41, pp.5, 2014, https://doi.org/10.1002/jssc.201701228
  10. 발효산삼배양근농축액의 산화방지 효과 및 과산화수소로 유발된 PC12 세포독성 보호효과 vol.50, pp.4, 2014, https://doi.org/10.9721/kjfst.2018.50.4.383
  11. Bioactive Proteins in Panax notoginseng Roots and Other Panax Species vol.20, pp.3, 2014, https://doi.org/10.2174/1389203719666180612083650
  12. Effects of extrusion conditions on chemical properties of extruded white ginseng root hair vol.99, pp.6, 2014, https://doi.org/10.1002/jsfa.9535
  13. Physicochemical and antioxidant properties of methanol extract from Maca (Lepidium meyenii Walp.) leaves and roots vol.39, pp.suppl1, 2014, https://doi.org/10.1590/fst.03818
  14. Phenolic Compounds and Ginsenosides in Ginseng Shoots and Their Antioxidant and Anti-Inflammatory Capacities in LPS-Induced RAW264.7 Mouse Macrophages vol.20, pp.12, 2014, https://doi.org/10.3390/ijms20122951
  15. The content of triterpene saponins and phenolic compounds in American ginseng hairy root extracts and their antioxidant and cytotoxic properties vol.138, pp.2, 2019, https://doi.org/10.1007/s11240-019-01633-3
  16. Recent Advances in Ginsenosides as Potential Therapeutics Against Breast Cancer vol.19, pp.25, 2014, https://doi.org/10.2174/1568026619666191018100848
  17. Chemical Comparison of White Ginseng before and after Extrusion by UHPLC-Q-Orbitrap-MS/MS and Multivariate Statistical Analysis vol.2020, pp.None, 2014, https://doi.org/10.1155/2020/4764219
  18. Efficacy of Panax ginseng Meyer Herbal Preparation HRG80 in Preventing and Mitigating Stress-Induced Failure of Cognitive Functions in Healthy Subjects: A Pilot, Randomized, Double-Blind, Placebo-Co vol.13, pp.4, 2014, https://doi.org/10.3390/ph13040057
  19. Step-down relative humidity convective air drying strategy to enhance drying kinetics, efficiency, and quality of American ginseng root (Panax quinquefolium) vol.38, pp.7, 2014, https://doi.org/10.1080/07373937.2019.1597373
  20. Effects of immersion in fermented tea liquid and steam treatments on physicochemical properties and ginsenoside profiles of Korean ginseng vol.45, pp.1, 2014, https://doi.org/10.1111/jfpp.15050
  21. Improving the oxidative stability of breadsticks with ginkgo (Ginkgo biloba) and ginseng (Panax ginseng) dried extracts vol.72, pp.3, 2021, https://doi.org/10.3989/gya.0334201