Ultra High Pressure Extraction (UHPE) of Ginsenosides from Korean Panax ginseng Powder
To elucidate the potential of ultra high pressure (UHP) processing on ginseng, effect of UHP on extraction yield, crude saponin content, and ginsenoside contents of ginseng powder was investigated. Ginseng slurries (70, 80, and 90% moisture content) were put into a retortable pouch then hermetically...
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| Published in | Food science and biotechnology Vol. 19; no. 3; pp. 743 - 748 |
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| Main Authors | , , , , , |
| Format | Journal Article |
| Language | English |
| Published |
Heidelberg
The Korean Society of Food Science and Technology
01.06.2010
한국식품과학회 |
| Subjects | |
| Online Access | Get full text |
| ISSN | 1226-7708 2092-6456 |
| DOI | 10.1007/s10068-010-0104-0 |
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| Summary: | To elucidate the potential of ultra high pressure (UHP) processing on ginseng, effect of UHP on extraction yield, crude saponin content, and ginsenoside contents of ginseng powder was investigated. Ginseng slurries (70, 80, and 90% moisture content) were put into a retortable pouch then hermetically sealed. These mixtures were pressurized at room temperature up to 600 MPa for 5-15 min. UHP ginseng showed relatively higher extraction yield (312.2-387.1 mg) and amounts of crude saponins (19.3-32.6 mg/g ginseng) than control ginseng (189.9 and 17.5 mg/g ginseng, respectively). Correlation coefficient between extraction yield and crude saponin content was relatively low (R²=0.2908). In high performance liquid chromatography (HPLC) analysis, amounts of measured total ginsenosides (Rb1, Rb2, Rc, Rd, Re, and Rg1) increased with UHP processing but pressure level and pressing time did not proportionally influence the ginsenosides content. This work shows a potential of UHP processing on extraction of ginseng powder and provides basic information on UHP extraction of ginseng powder. |
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| Bibliography: | 2011001828 Q01 ObjectType-Article-1 SourceType-Scholarly Journals-1 ObjectType-Feature-2 content type line 23 G704-000139.2010.19.3.036 |
| ISSN: | 1226-7708 2092-6456 |
| DOI: | 10.1007/s10068-010-0104-0 |