Changes in the Contents of Prosapogenin in the Red Ginseng (Panax ginseng) Depending on Steaming Batches

This study compared the contents of ginsenosides depending on steaming conditions of red ginsengs to provide basic information for developing functional foods using red ginsengs. The red ginseng steamed eight times at 98℃ ranked atop the amounts of prosapogenins ever detected in red ginsengs (ginsen...

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Main Authors:	Lee, Sun A, Jo, Hee Kyung, Im, Byung Ok, Kim, Sungun, Whang, Wan Kyun, Ko, Sung Kwon
Format:	Online
Language:	English
Published:	The Korean Society of Ginseng 2012
Online Access:	https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3659570/

id	pubmed-3659570
recordtype	oai_dc
spelling	pubmed-36595702013-05-28 Changes in the Contents of Prosapogenin in the Red Ginseng (Panax ginseng) Depending on Steaming Batches Lee, Sun A Jo, Hee Kyung Im, Byung Ok Kim, Sungun Whang, Wan Kyun Ko, Sung Kwon Articles This study compared the contents of ginsenosides depending on steaming conditions of red ginsengs to provide basic information for developing functional foods using red ginsengs. The red ginseng steamed eight times at 98℃ ranked atop the amounts of prosapogenins ever detected in red ginsengs (ginsenoside Rg2, Rg3, Rg5, Rg6, Rh1, Rh4, Rk1, Rk3, F1, F4, 1.15%) among red ginsengs steamed more than twice. When steamed eight times at 98℃, 2.7 times as much prosapogenins such as ginsenosides Rg2, Rg3, Rg5, Rg6, Rh1, Rh4, Rk1, Rk3, F1, and F4 as those steamed just once at 98℃ was collected. In addition, the red ginsengs steamed eight times at 98℃ contained more amounting ginsenoside Rg3 (0.28%) than that in the red ginseng steamed several times at random. Accordingly, it is recommendable that red ginsengs steamed 8 times, which proved to be the optimal steaming condition, be used rather than those steamed 9 times (black ginsengs), in order to develop red ginseng products of high prosapogenin concentration and high functions. The Korean Society of Ginseng 2012-01 /pmc/articles/PMC3659570/ /pubmed/23717110 http://dx.doi.org/10.5142/jgr.2012.36.1.102 Text en Copyright ©2012, The Korean Society of Ginseng http://creativecommons.org/licenses/by-nc/3.0/ This is an Open Access article distributed under the terms of the Creative Commons Attribution Non-Commercial License (http://creativecommons.org/licenses/by-nc/3.0/) which permits unrestricted non-commercial use, distribution, and reproduction in any medium, provided the original work is properly cited.
repository_type	Open Access Journal
institution_category	Foreign Institution
institution	US National Center for Biotechnology Information
building	NCBI PubMed
collection	Online Access
language	English
format	Online
author	Lee, Sun A Jo, Hee Kyung Im, Byung Ok Kim, Sungun Whang, Wan Kyun Ko, Sung Kwon
spellingShingle	Lee, Sun A Jo, Hee Kyung Im, Byung Ok Kim, Sungun Whang, Wan Kyun Ko, Sung Kwon Changes in the Contents of Prosapogenin in the Red Ginseng (Panax ginseng) Depending on Steaming Batches
author_facet	Lee, Sun A Jo, Hee Kyung Im, Byung Ok Kim, Sungun Whang, Wan Kyun Ko, Sung Kwon
author_sort	Lee, Sun A
title	Changes in the Contents of Prosapogenin in the Red Ginseng (Panax ginseng) Depending on Steaming Batches
title_short	Changes in the Contents of Prosapogenin in the Red Ginseng (Panax ginseng) Depending on Steaming Batches
title_full	Changes in the Contents of Prosapogenin in the Red Ginseng (Panax ginseng) Depending on Steaming Batches
title_fullStr	Changes in the Contents of Prosapogenin in the Red Ginseng (Panax ginseng) Depending on Steaming Batches
title_full_unstemmed	Changes in the Contents of Prosapogenin in the Red Ginseng (Panax ginseng) Depending on Steaming Batches
title_sort	changes in the contents of prosapogenin in the red ginseng (panax ginseng) depending on steaming batches
description	This study compared the contents of ginsenosides depending on steaming conditions of red ginsengs to provide basic information for developing functional foods using red ginsengs. The red ginseng steamed eight times at 98℃ ranked atop the amounts of prosapogenins ever detected in red ginsengs (ginsenoside Rg2, Rg3, Rg5, Rg6, Rh1, Rh4, Rk1, Rk3, F1, F4, 1.15%) among red ginsengs steamed more than twice. When steamed eight times at 98℃, 2.7 times as much prosapogenins such as ginsenosides Rg2, Rg3, Rg5, Rg6, Rh1, Rh4, Rk1, Rk3, F1, and F4 as those steamed just once at 98℃ was collected. In addition, the red ginsengs steamed eight times at 98℃ contained more amounting ginsenoside Rg3 (0.28%) than that in the red ginseng steamed several times at random. Accordingly, it is recommendable that red ginsengs steamed 8 times, which proved to be the optimal steaming condition, be used rather than those steamed 9 times (black ginsengs), in order to develop red ginseng products of high prosapogenin concentration and high functions.
publisher	The Korean Society of Ginseng
publishDate	2012
url	https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3659570/
_version_	1611979635628703744

Changes in the Contents of Prosapogenin in the Red Ginseng (Panax ginseng) Depending on Steaming Batches

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