A comparison between high hydrostatic pressure extraction and heat extraction of ginsenosides from ginseng (Panax ginseng CA Meyer)

Hyun Sun Lee, Hyun Jung Lee, Hyung Jo Yu, Do Weon Ju, Yoonsook Kim, Chong Tai Kim, Chul Jin Kim, Yong Jin Cho, Namsoo Kim, Sin Yang Choi, Hyung Joo Suh

Research output: Contribution to journalArticle

52 Citations (Scopus)

Abstract

To determine biomaterial components, the components must first be transferred into solution; thus extraction is the first step in biomaterial analysis. High hydrostatic pressure technology was used for ginsenoside extraction from ginseng roots. In the extraction of fresh and red ginseng, high hydrostatic pressure extraction (HHPE) was found to be more effective than heat extraction (HE). RESULTS: In fresh ginseng extraction under HHPE, total ginsenosides (1602.2 μg mL -1) and ginsenoside metabolite (132.6 μg mL -1) levels were slightly higher than those under HE (1259.0 and 78.7 μg mL -1), respectively. In red ginseng, similar results indicated total ginsenoside and ginsenoside metabolite amounts according to the extraction methods. Most volatile compounds by HHPE were higher than by HE treatment. HHPE of red ginseng was conducted under four pressures: 0.1 MPa (1 atm), 30, 50, and 80 MPa. Total sugar, uronic acid, and polyphenol amounts increased until 30 MPa of pressure and then showed decreasing tendencies. Total ginsenoside and ginsenoside metabolite contents linearly increased with increasing pressure, and a maximum was reached at 80 MPa for the metabolites. CONCLUSION: HHPE used for red ginseng processing contributes to enhanced extraction efficiencies of functional materials such as ginsenosides through cell structure modification.

Original languageEnglish
Pages (from-to)1466-1473
Number of pages8
JournalJournal of the Science of Food and Agriculture
Volume91
Issue number8
DOIs
Publication statusPublished - 2011 Jun

Keywords

  • Ginseng
  • Ginsenoside metabolite
  • Heat extraction
  • High hydrostatic pressure extraction

ASJC Scopus subject areas

  • Biotechnology
  • Food Science
  • Agronomy and Crop Science
  • Nutrition and Dietetics

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