Changes in chemical composition of Korean red ginseng (Panax ginseng C.A. Meyer) extract with alcohol extraction

Kwang Soon Shin, Sung Hoon Oh, Tae Young Kim, Brian Yoon, Sung Sun Park, Hyung Joo Suh

Research output: Contribution to journalArticlepeer-review

1 Citation (Scopus)


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.

Original languageEnglish
Pages (from-to)212-218
Number of pages7
JournalJournal of Food Science and Nutrition
Issue number3
Publication statusPublished - 2008


  • Extraction
  • Ginsenoside
  • Polyphenols
  • Red ginseng
  • Uronic acid

ASJC Scopus subject areas

  • Food Science
  • Nutrition and Dietetics


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