TY - JOUR
T1 - Changes in chemical composition of Korean red ginseng (Panax ginseng C.A. Meyer) extract with alcohol extraction
AU - Shin, Kwang Soon
AU - Oh, Sung Hoon
AU - Kim, Tae Young
AU - Yoon, Brian
AU - Park, Sung Sun
AU - Suh, Hyung Joo
PY - 2008
Y1 - 2008
N2 - We extracted red ginseng with various alcohol concentrations and evaluated total carbohydrate, uronic acid, polyphenols compounds and ginsenoside contents, and yields of alcohol extract. The water extraction (0% alcohol extraction) showed a high level of total carbohydrate content. 10% and 20% alcohol extraction showed the highest uronic acid contents (7,978.8 and 7,872.7 μg/mL of extract, respectively). The efficiency order of the red ginseng extract (RGE) preparations in liberating polyphenols was: 0̃50% alcohol= 60% alcohol > 70̃90% alcohol. Solid contents in RGE were decreased with increased alcohol concentration; the same tendency as with the results of total carbohydrate content. Total ginsenoside contents in 20̃50% alcohol extracts showed similar levels (42,962.9̃47,930.8 μg/mL of extract). Water extraction showed the lowest ginsenoside content (14,509.4 μg/mL of extract). The ginsenoside contents at above 60% alcohol were decreased with increased alcohol concentration. Generally, ginsenoside (Rg2, Rg1, Rf, Re, Rd, Rb2, Rc and Rb1) contents were increased with increased alcohol concentrations. However, Rg3 content was decreased with increases in alcohol concentration.
AB - We extracted red ginseng with various alcohol concentrations and evaluated total carbohydrate, uronic acid, polyphenols compounds and ginsenoside contents, and yields of alcohol extract. The water extraction (0% alcohol extraction) showed a high level of total carbohydrate content. 10% and 20% alcohol extraction showed the highest uronic acid contents (7,978.8 and 7,872.7 μg/mL of extract, respectively). The efficiency order of the red ginseng extract (RGE) preparations in liberating polyphenols was: 0̃50% alcohol= 60% alcohol > 70̃90% alcohol. Solid contents in RGE were decreased with increased alcohol concentration; the same tendency as with the results of total carbohydrate content. Total ginsenoside contents in 20̃50% alcohol extracts showed similar levels (42,962.9̃47,930.8 μg/mL of extract). Water extraction showed the lowest ginsenoside content (14,509.4 μg/mL of extract). The ginsenoside contents at above 60% alcohol were decreased with increased alcohol concentration. Generally, ginsenoside (Rg2, Rg1, Rf, Re, Rd, Rb2, Rc and Rb1) contents were increased with increased alcohol concentrations. However, Rg3 content was decreased with increases in alcohol concentration.
KW - Extraction
KW - Ginsenoside
KW - Polyphenols
KW - Red ginseng
KW - Uronic acid
UR - http://www.scopus.com/inward/record.url?scp=84866499597&partnerID=8YFLogxK
U2 - 10.3746/jfn.2008.13.3.212
DO - 10.3746/jfn.2008.13.3.212
M3 - Article
AN - SCOPUS:84866499597
SN - 2287-1098
VL - 13
SP - 212
EP - 218
JO - Preventive Nutrition and Food Science
JF - Preventive Nutrition and Food Science
IS - 3
ER -