Comprehensive changes of nutritional constituents and antioxidant activities of ginseng sprouts according to the roasting processopen access
- Kim, S.C.; Kang, Y.M.; Seong, J.A.; Lee, H.Y.; Cho, D.Y.; Joo, O.S.; Lee, J.H.; Cho, K.M.
- Issue Date
- Korean Society of Food Preservation
- Antioxidant activity; Free amino acid; Ginsenoside; Roasting process; Sprout ginseng
- Korean Journal of Food Preservation, v.28, no.1, pp.72 - 87
- Journal Title
- Korean Journal of Food Preservation
- Start Page
- End Page
- This study comprehensively investigated the physicochemical properties, nutritional constituents, and antioxidant activity of ginseng sprouts (GS) according to the roasting process. The fatty acid and mineral contents of GS were almost unchanged, but the free amino acid contents decreased. Moreover, ginsenoside contents decreased during the roasting process, whereas total phenolics and flavonoids, Maillard reaction products, phenolic acid and flavonol contents increased. In particular, the contents of ginsenoside Re, Rb1, and Rd decreased by 41%/18%, 32%/30%, and 13%/23% (above/below ground), respectively, during roasting. In contrast, the values of Rg3, compound K, chlorogenic acid, epigallocatechin, and quercetin increased by 167%/229%, 287%/196%, 190%/231%, 370%/229%, and 250%/387% (above/below ground), respectively. Finally, the antioxidant effects of DPPH and ABTS, the hydroxyl radical scavenging activity and the ferric reducing/antioxidant power of GS increased during the roasting process. ? 2021 The Korean Society of Food Preservation.
- Files in This Item
- There are no files associated with this item.
- Appears in
- 농업생명과학대학 > 식품공학부 > Journal Articles
Items in ScholarWorks are protected by copyright, with all rights reserved, unless otherwise indicated.