볶음 처리에 따른 새싹인삼의 영양성분 및 항산화 활성 변화
Comprehensive changes of nutritional constituents and antioxidant activities of ginseng sprouts according to the roasting process
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This study comprehensively investigated the physicochemical properties, nutritional constituents, and antioxidant activity of ginseng sprouts (GS) according to the roasting process. The fatty acid and mineral contents of GS were almost unchanged, but the free amino acid contents decreased. Moreover, ginsenoside contents decreased during the roasting process, whereas total phenolics and flavonoids, Maillard reaction products, phenolic acid and flavonol contents increased. In particular, the contents of ginsenoside Re, Rb1, and Rd decreased by 41%/18%, 32%/30%, and 13%/23% (above/below ground), respectively, during roasting. In contrast, the values of Rg3, compound K, chlorogenic acid, epigallocatechin, and quercetin increased by 167%/229%, 287%/196%, 190%/231%, 370%/229%, and 250%/387% (above/below ground), respectively. Finally, the antioxidant effects of DPPH and ABTS, the hydroxyl radical scavenging activity and the ferric reducing/antioxidant power of GS increased during the roasting process.
Abstract
This study comprehensively investigated the physicochemical properties, nutritional constituents, and antioxidant activity of ginseng sprouts (GS) according to the roasting process. The fatty acid and mineral contents of GS were almost unchanged, but the free amino acid contents decreased. Moreover, ginsenoside contents decreased during the roasting process, whereas total phenolics and flavonoids, Maillard reaction products, phenolic acid and flavonol contents increased. In particular, the contents of ginsenoside Re, Rb1, and Rd decreased by 41%/18%, 32%/30%, and 13%/23% (above/below ground), respectively, during roasting. In contrast, the values of Rg3, compound K, chlorogenic acid, epigallocatechin, and quercetin increased by 167%/229%, 287%/196%, 190%/231%, 370%/229%, and 250%/387% (above/below ground), respectively. Finally, the antioxidant effects of DPPH and ABTS, the hydroxyl radical scavenging activity and the ferric reducing/antioxidant power of GS increased during the roasting process.
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