Kim Jang-Hwan, Shin Jae-Sung, Kim Wooki, Lee Hyungjae, Baik Moo-Yeol
Department of Food Science and Biotechnology, Institute of Life Science and Resources, Kyung Hee University, Yongin 17104, Republic of Korea.
Department of Food Engineering, Dankook University, Cheonan 31116, Republic of Korea.
Foods. 2023 May 28;12(11):2174. doi: 10.3390/foods12112174.
The purpose of this study was to investigate the effects of puffing, acid, and high hydrostatic pressure (HHP) treatments on the ginsenoside profile and antioxidant capacity of mountain-cultivated (MCPG) before and after treatments. Puffing and HHP treatments decreased extraction yield and increased crude saponin content. The combination of puffing and HHP treatment showed significantly higher crude saponin content than each single treatment. Puffing treatment showed the highest ginsenoside conversion compared with HHP and acid treatments. Significant ginsenoside conversion was not observed in HHP treatment but was in acid treatment. When the puffing and acid treatments were combined, Rg3 and compound K content (1.31 mg and 10.25 mg) was significantly higher than that of the control (0.13 mg and 0.16 mg) and acid treatment (0.27 mg and 0.76 mg). No synergistic effect was observed between acid and HHP treatments. In the case of functional properties, the puffing treatment showed a significant increase in TFC (29.6%), TPC (1072%), and DPPH radical scavenging capacity (2132.9%) compared to the control, while acid and HHP combined treatments did not significantly increase; therefore, the synergistic effects of HHP/puffing and acid/puffing treatments were observed in crude saponin content and ginsenoside conversion, respectively. Consequently, puffing combined with acid or HHP treatments may provide new ways to produce high-value-added MCPG with a higher content of Rg3 and compound K or crude saponin compared to untreated MCPG.
本研究旨在探究膨化、酸处理和高静水压(HHP)处理对山地栽培人参(MCPG)处理前后人参皂苷谱及抗氧化能力的影响。膨化和HHP处理降低了提取率,提高了粗皂苷含量。膨化和HHP联合处理的粗皂苷含量显著高于各单一处理。与HHP和酸处理相比,膨化处理的人参皂苷转化率最高。HHP处理未观察到显著的人参皂苷转化,但酸处理有。当膨化和酸处理联合时,Rg3和化合物K的含量(1.31毫克和10.25毫克)显著高于对照(0.13毫克和0.16毫克)和酸处理(0.27毫克和0.76毫克)。酸和HHP处理之间未观察到协同效应。在功能特性方面,与对照相比,膨化处理的总黄酮含量(TFC)显著增加(29.6%)、总酚含量(TPC)显著增加(1072%)和DPPH自由基清除能力显著增加(2132.9%),而酸和HHP联合处理未显著增加;因此,分别在粗皂苷含量和人参皂苷转化方面观察到了HHP/膨化和酸/膨化处理的协同效应。因此,与未处理的MCPG相比,膨化与酸或HHP处理相结合可能为生产具有更高Rg3和化合物K含量或粗皂苷的高附加值MCPG提供新途径。