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

    2 Citations (Scopus)

    Abstract

    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
    Volume13
    Issue number3
    DOIs
    Publication statusPublished - 2008

    Keywords

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

    ASJC Scopus subject areas

    • Food Science
    • Nutrition and Dietetics

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