Bitterness reduction and enzymatic transformation of ginsenosides from korean red ginseng (panax ginseng) extract

Bong Gwan Kim, Sin Yang Choi, Hyung Joo Suh, Hyun Jin Park

Research output: Contribution to journalArticlepeer-review

10 Citations (Scopus)


In the paper, we studied the bitterness reduction and the changes in ginsenoside contents of ginseng extract by using commercial amylases and viscozyme, PC-0 (non-enzymatic treatment), PC-1 (spezyme prime treatment) and PC-2 (spezyme prime, optidex and viscozyme treatment). The PC-2 treatment resulted in high levels of total sugar (236.21mg/mL), uronic acid (9,039.40μg/mL), polyphenols (608.57μg/mL) and solid contents (15.66%). Total ginsenosides contents following PC-2, PC-1 and PC-0 treatments of red ginseng were 31,850.6, 21,075.7 and 15,958.1μg/mL, respectively. The ginsenoside Rh 2 was only found after PC-2 treatment of red ginseng. The Rb 2 and Rc contents following PC-2-treatment of red ginseng were 999.91 and 2,543.76μg/mL, respectively. The contents of the ginsenosides Rb 1 and Road decreased from 5,699.38 and 1,889.72μg/mL (in PC-0) to 3,176.43 and 1,597.12μg/mL (in PC-2), respectively, and that of Rg 3 increased from 511.0μg/mL (in PC-0) to 2,346.5μg/mL (in PC-2). The bitterness value of PC-2-treated red ginseng decreased from 5.80 (PC-0) to 3.40 (PC-2). Optidex and viscozyme treatment increased total sugar, uronic acid, polyphenol and solid contents and reduced the bitterness of red ginseng extract. In particular, Rb 2 and Rc were transformed into Rg3 or Rh2 and Rb 1 was transformed into Rg 3 following the optidex and viscozyme treatment.

Original languageEnglish
Pages (from-to)1267-1282
Number of pages16
JournalJournal of Food Biochemistry
Issue number4
Publication statusPublished - 2011 Aug

ASJC Scopus subject areas

  • Food Science
  • Biophysics
  • Pharmacology
  • Cell Biology


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