Phenolic compounds and antioxidant properties of high hydrostatic pressure and conventionally treated ginseng (Panax ginseng) products

D. Lee, K. Ghafoor, S. Moon, S. H. Kim, S. Kim, H. Chun, J. Park

Research output: Contribution to journalArticle

6 Citations (Scopus)

Abstract

High hydrostatic pressure (HHP) is an attractive method for food preservation due to resulting improvements in the quality characteristics of foods, in addition to microbial inactivation. This study aimed at improving the nutraceutical potential of red ginseng (Panax ginseng C.A. Meyer). HHP treatment of 600 MPa for 1 min at room temperature in conjunction with conventional steaming and drying processes during red ginseng manufacture significantly (P<0.05) increased the total phenolic compounds (from 1.13 to 1.37 mg maltol equivalent/g of red ginseng), particularly maltol (4.38 to 12.61 mg/100 g of red ginseng). Comparison of HHP-red ginseng with conventional red ginseng and white ginseng showed that HHP-red ginseng had a stronger ability to scavenge 1,1-diphenyl-2-picrylhydrazyl, hydroxyl, and nitric oxide radicals. The ferrous ion chelating and superoxide dismutase activities of HHP-red ginseng were also improved. HHP-red ginseng exhibited a stronger inhibition of rat liver microsomal lipid peroxidation than normal red ginseng. The application of HHP in red ginseng processing is a promising technique to enhance availability of phenolic compounds and nutraceutical characteristics.

Original languageEnglish
Pages (from-to)493-500
Number of pages8
JournalQuality Assurance and Safety of Crops and Foods
Volume7
Issue number4
DOIs
Publication statusPublished - 2015 Jan 1

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Panax ginseng
Panax
Hydrostatic Pressure
phenolic compounds
Antioxidants
antioxidants
maltol
Dietary Supplements
functional foods
Food Preservation
Microbial Viability
steaming
Food Quality
high pressure treatment
Quality Improvement
food preservation
nitric oxide
Hydroxyl Radical
Lipid Peroxidation
Superoxide Dismutase

All Science Journal Classification (ASJC) codes

  • Food Science
  • Agronomy and Crop Science

Cite this

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abstract = "High hydrostatic pressure (HHP) is an attractive method for food preservation due to resulting improvements in the quality characteristics of foods, in addition to microbial inactivation. This study aimed at improving the nutraceutical potential of red ginseng (Panax ginseng C.A. Meyer). HHP treatment of 600 MPa for 1 min at room temperature in conjunction with conventional steaming and drying processes during red ginseng manufacture significantly (P<0.05) increased the total phenolic compounds (from 1.13 to 1.37 mg maltol equivalent/g of red ginseng), particularly maltol (4.38 to 12.61 mg/100 g of red ginseng). Comparison of HHP-red ginseng with conventional red ginseng and white ginseng showed that HHP-red ginseng had a stronger ability to scavenge 1,1-diphenyl-2-picrylhydrazyl, hydroxyl, and nitric oxide radicals. The ferrous ion chelating and superoxide dismutase activities of HHP-red ginseng were also improved. HHP-red ginseng exhibited a stronger inhibition of rat liver microsomal lipid peroxidation than normal red ginseng. The application of HHP in red ginseng processing is a promising technique to enhance availability of phenolic compounds and nutraceutical characteristics.",
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Phenolic compounds and antioxidant properties of high hydrostatic pressure and conventionally treated ginseng (Panax ginseng) products. / Lee, D.; Ghafoor, K.; Moon, S.; Kim, S. H.; Kim, S.; Chun, H.; Park, J.

In: Quality Assurance and Safety of Crops and Foods, Vol. 7, No. 4, 01.01.2015, p. 493-500.

Research output: Contribution to journalArticle

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