Changes in ginsenosides and antioxidant activity of Korean ginseng (Panax ginseng C.A. Meyer) with Heating Temperature and Pressure
Tóm tắt
This study was carried out to investigate the changes of ginsenoside compositions and antioxidant activity of fresh ginseng induced by thermal processing at different temperatures (25, 100, 121, and 150°C), pressure (0.1, 10, 20, and 30 MPa), and soaking solvents (water and ethanol). The levels of ginsenosides were similar trend with the pressure of 0.1–30 MPa, while there were significantly differences in heated ginseng with heating temperature and soaking solvent. When water and ethanol was used, the ginsenoside compositions significantly changed at 100 and 121°C, respectively, and it was rapidly decreased at 150°C. After heating, the level of 3 ginsenosides (Re, Rf, and Rg1) decreased and that of 5 other ginsenosides [Rb1, Rb2, Rb3, Rc, and Rg2(S)] increased up to 121°C compare to raw ginseng. Ginsenoside F2, F4, Rg2(R), Rk3, Rh4, Rg3(S), Rg3(R), Rk1, and Rg5, which was absent in raw ginseng, was detected in heated ginseng. Especially, ginsenoside Rg3(S), Rg3(R), Rk1, and Rg5 were remarkably produced after thermal processing. After heating, the phenolic compounds (1.43–11.62 mg/g), 50% inhibition concentration (IC50) value (1.48–3.11 mg/g), and ABTS radical scavenging activity (0.66–9.09 mg AA eq/g) of heated ginseng were increased.
Tài liệu tham khảo
Yang SJ, Woo KS, Yoo JS, Kang TS, Noh YH, Lee J, Jeong HS. Change of Korean ginseng components with high temperature and pressure treatment. Korean J. Food Sci. Technol. 38: 521–525 (2006)
Zhang S, Chen R, Wang C. Experiment study on ultrahigh pressure extraction of ginsenosides. J. Food Eng. 79: 1–5 (2007)
Wu J, Zhong J. Production of ginseng and its bioactive components in plant tissue culture: Current technological and applied aspects. J. Biotechnol. 68: 89–99 (1999)
Kim SO, Park CW, Hyun SM, Lee HA, Kim BK, Lee DU, Lee JH, Park JY. Effects of high-hydrostatic pressure on ginsenoside concentrations in Korean red ginseng. Food Sci. Biotechnol. 16: 848–853 (2007)
Hong HD, Kim YC, Rho JH, Kim KT, Lee YC. Changes on physicochemical properties of Panax ginseng C.A. Meyer during repeated steaming process. J. Ginseng Res. 31: 222–229 (2007)
Kim SJ, Murthy HN, Hahn EJ, Lee HL, Paek KY. Effect of processing methods on the concentrations of bioactive components of ginseng (Panax ginseng C.A. Meyer) adventitious roots. LWTFood Sci. Technol. 41: 959–964 (2008)
Yu H, Zhang C, Lu M, Fu Y, Im WT, Lee ST, Jin F. A new ginsenosidase from Aspergillus strain hydrolyzing 20-O-multiglycoside of PPD ginsenoside. Process Biochem. 44: 772–775 (2009)
Kim WY, Kim JM, Han SB, Lee SK, Kim ND, Park MK. Steaming of ginseng at high temperature enhances biological activity. J. Nat. Prod. 63: 1702–1704 (2000)
Kwak YS, Choi KH, Kyung JS, Won JY, Rhee MH, Lee JG, Hwang MS, Lim SC, Park CK, Song KB, Han GH. Effects high temperature heating on the physicochemical properties of Korean red ginseng (Panax ginseng C.A. Meyer) water extract. J. Ginseng Res. 32: 120–126 (2008)
Kim CS, Choi KJ, Kim SC, Ko SY, Sung HS, Lee YG. Controls of the hydrolysis of ginseng saponins by neutralization of organic acids in red ginseng extract preparations. J. Ginseng Res. 22: 205–210 (1998)
Lee YJ, Kim HY, Kang KS, Lee JG, Yokozawa T, Park JH. The chemical and hydroxyl radical scavenging activity changes of ginsenoside-Rb1 by heat processing. Bioorg. Med. Chem. Lett. 18: 4515–4520 (2008)
Zhao X, Gao L, Wang J, Bi H, Gao J, Du X, Zhou Y, Tai G. A novel ginsenoside Rb1-hydrolyzing β-D-glucosidase from Cladosporium fulvum. Process Biochem. 44: 612–618 (2009)
Cheng LQ, Na JR, Bang MH, Kim MK, Yang DC. Conversion of major ginsenoside Rb1 to 20(S)-ginsenoside Rg3 by Microbacterium sp. GS514. Phytochemistry 69: 218–224 (2008)
Choi Y, Lee SM, Chun J, Lee HB, Lee J. Influence of heat treatment on the antioxidant activities and polyphenolic compounds of shiitake (Lentinus edodes) mushroom. Food Chem. 99: 381–387 (2006)
Dewanto V, Wu X, Adom KK, Liu RH. Thermal processing enhances the nutritional value of tomatoes by increasing total antioxidant activity. J. Agr. Food Chem. 50: 3010–3014 (2002)
Woo KS, Jang KI, Kim KY, Lee HB, Jeong HS. Antioxidative activity of heat treated licorice (Glycyrrhiza uralensis Fisch) extracts. Korean J. Food Sci. Technol. 38: 355–360 (2006)
Kwon OC, Woo KS, Kim TM, Kim DJ, Hong JT, Jeong HS. Physicochemical characteristics of garlic (Allium sativum L.) on the high temperature and pressure treatment. Korean J. Food Sci. Technol. 38: 331–336 (2006)
Hwang IG, Woo KS, Kim TM, Kim DJ, Yang MH, Jeong HS. Change of physicochemical characteristics of Korean pear (Pyrus pyrifolia Nakai) juice with heat treatment conditions. Korean J. Food Sci. Technol. 38: 342–347 (2006)
Kim YC, Hong HD, Rho JH, Cho CW, Rhee YK, Yim JH. Change of phenolic acid contents and radical scavenging activities of ginseng according to steaming times. J. Ginseng Res. 4: 230–236 (2007)
Yang SJ, Woo KS, Yoo JS, Kang TS, Noh YH, Lee JS, Jeong HS. Change of Korean ginseng components with high temperature and pressure treatment. Korean J. Food Sci. Technol. 38: 521–525 (2006)
Tepe B, Sokmen M, Akpulat HA, Sokmen A. Screening of the antioxidant potentials of six Salvia species from Turkey. Food Chem. 95: 200–204 (2006)
Re R, Pellegrini N, Proteggente A, Pannala A, Yang M, Rice-Evans C. Antioxidant activity applying an improved ABTS radical cation decolorization assay. Free Radical Bio. Med. 26: 1231–1237 (1999)
Wang CZ, Aung HH, Ni M, Wu JA, Tong R, Wicks S, He TC, Yuan CS. Red American ginseng: Constituents and antiproliferative activities of heat-processed Panax quinquefolius roots. Planta Med. 73: 669–674 (2007)
Park IH, Kim NY, Han SB, Kim JM, Kwon SW, Kim HJ, Park MK, Park JH. Three new dammarane glycosides from heat processed ginseng. Arch. Pharm. Res. 25: 428–432 (2002)
Yun TK, Lee YS, Lee YH, Kim SI, Yun HY. Anticarcinogenic effect of Panax ginseng C.A. Meyer and identification of active compounds. J. Korean Med. Sci. 16: 6–18 (2001)
Ko H, Kim YJ, Park JS, Park JH, Yang HO. Autophagy inhibition enhances apoptosis induced by ginsenoside Rk1 in hepatocellular carcinoma cells. Biosci. Biotech. Bioch. 73: 2183–2189 (2009)
Kim YJ, Kwon HC, Ko H, Park JH, Kim HY, Yoo JH, Yang HO. Anti-tumor activity of the ginsenoside Rk1 in human hepatocellular carcinoma cells through inhibition of telomerase activity and induction of apoptosis. Biol. Pharm. Bull. 31: 826–830 (2008)
Kim HS, Lee EH, Ko SR, Choi KJ, Park JH, Im DS. Effects of ginsenosides Rg3 and Rh2 on the proliferation of prostate cancer cells. Arch. Pharm. Res. 27: 429–435 (2004)
Lee SM, Shon HJ, Choi CS, Hung TM, Min BS, Bae K. Ginsenosides from heat processed ginseng. Chem. Pharm. Bull. 57: 92–94 (2009)
Wang Y, You J, Yu Y, Qu C, Zhang H. Analysis of ginsenosides in Panax ginseng in high pressure microwave-assisted extraction. Food Chem. 110: 161–167 (2008)
Jeong SM, Kim SY, Kim DR, Jo SC, Nam KC, Ahn DU, Lee SC. Effect of heat treatment on the antioxidant activity of extracts from citrus peels. J. Agr. Food Chem. 52: 3389–3393 (2004)
Manzocco L, Calligaris S, Mastrocola D, Nicoli MC, Lerici CR. Review of non-enzymatic browning and antioxidant capacity in processed foods. Trends Food Sci. Tech. 11: 340–346 (2001)