Preventive Nutrition and Food Science

The Korean Society of Food Science and Nutrition (한국식품영양과학회)
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Investigation of Phenolic, Flavonoid, and Vitamin Contents in Different Parts of Korean Ginseng (Panax ginseng C.A. Meyer)

  • Kim, Ji-Sang (Department of Food, Nutrition and Biotechnology, Kyungnam University)
  • Received : 2016.06.01
  • Accepted : 2016.06.21
  • Published : 2016.09.30
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Abstract

This study investigated the phenolic, flavonoid, and vitamin constituents in the main root, root hair, and leaf of ginseng. The total individual phenolic and flavonoid contents were the highest in the leaf, followed by the main root and root hair. Ferulic acid and m-coumaric acid were found to be the major phenolics in the main root and root hair, while p-coumaric acid and m-coumaric acid were the major phenolics in the leaf. Catechin was the major flavonoid component in the main root and root hair, while catechin and kaempferol were the major flavonoid components in the leaf. Pantothenic acid was detected in the highest quantity in the non-leaf parts of ginseng, followed by thiamine and cobalamin. Linolenic acid and menadione were the major components in all parts of ginseng.

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References

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