Journal
FOODS
Volume 11, Issue 19, Pages -Publisher
MDPI
DOI: 10.3390/foods11192936
Keywords
cultivated wild Panax ginseng; antioxidant property; acidic polysaccharide; puffing; total phenolic contents (TPC); total flavonoid contents (TFC)
Categories
Ask authors/readers for more resources
This study aimed to increase the antioxidant activity and active ingredients of cultivated wild Panax ginseng (CWPG) by the puffing process. The results showed that increasing pressure can enhance the content of ginsenoside Rg3 and compound K, as well as improve the antioxidant properties, total phenolic content, and total flavonoid content.
Cultivated wild Panax ginseng (CWPG) has been reported to have a higher content of ginsenoside than normal Panax ginseng. This study was carried out to increase the antioxidant activity and active ingredients by the puffing process. Therefore, effects of moisture content and pressure conditions on the antioxidant activity and active ingredients of CWPG were investigated. Extraction yield and crude saponin content were decreased at all moisture contents with increasing pressure. HPLC analysis showed that the contents of ginsenoside Rg3 and compound K were increased by puffing when the pressure increased. Antioxidant properties, total phenolic content (TPC) and total flavonoid content (TFC) were increased by puffing. The correlation between color change and antioxidant activity showed the greatest correlation with the decrease of L value. It is expected that the progress of this study will play an important role in the international market of high-value-added food using CWPG.
Authors
I am an author on this paper
Click your name to claim this paper and add it to your profile.
Reviews
Recommended
No Data Available