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Oxidative stability of extracts from red ginseng and puffed red ginseng in bulk oil or oil-in-water emulsion matrix.
J Ginseng Res. 2018 Jul; 42(3):320-326.JG

Abstract

Background

Explosive puffing can induce changes in the chemical, nutritional, and sensory quality of red ginseng. The antioxidant properties of ethanolic extracts of red ginseng and puffed red ginseng were determined in bulk oil and oil-in-water (O/W) emulsions.

Methods

Bulk oils were heated at 60°C and 100°C and O/W emulsions were treated under riboflavin photosensitization. In vitro antioxidant assays, including 2,2-diphenyl-1-picrylhudrazyl, 2,2'-azinobis-3-ethyl-benzothiazoline-6-sulfonic acid, ferric reducing antioxidant power, total phenolic content, and total flavonoid content, were also performed.

Results

The total ginsenoside contents of ethanolic extract from red ginseng and puffed red ginseng were 42.33 mg/g and 49.22 mg/g, respectively. All results from above in vitro antioxidant assays revealed that extracts of puffed red ginseng had significantly higher antioxidant capacities than those of red ginseng (p < 0.05). Generally, extracts of puffed red and red ginseng had high antioxidant properties in riboflavin photosensitized O/W emulsions. However, in bulk oil systems, extracts of puffed red and red ginseng inhibited or accelerated rates of lipid oxidation, depending on treatment temperature and the type of assay used.

Conclusion

Although ethanolic extracts of puffed red ginseng showed stronger antioxidant capacities than those of red ginseng when in vitro assays were used, more pro-oxidant properties were observed in bulk oils and O/W emulsions.

Authors+Show Affiliations

Department of Food Nutrition, Chungkang College of Cultural Industries, Icheon, Republic of Korea.Department of Food Science and Biotechnology, Sungkyunkwan University, Suwon, Republic of Korea.Department of Food and Nutrition, Kangwon National University, Samcheok, Republic of Korea.GreenBio Co. Ltd., Icheon, Republic of Korea.Department of Agricultural Biotechnology, Seoul University, Seoul, Republic of Korea.Department of Food Science and Biotechnology, Sungkyunkwan University, Suwon, Republic of Korea.

Pub Type(s)

Journal Article

Language

eng

PubMed ID

29983613

Citation

Lee, Sang-Jun, et al. "Oxidative Stability of Extracts From Red Ginseng and Puffed Red Ginseng in Bulk Oil or Oil-in-water Emulsion Matrix." Journal of Ginseng Research, vol. 42, no. 3, 2018, pp. 320-326.
Lee SJ, Oh S, Kim MJ, et al. Oxidative stability of extracts from red ginseng and puffed red ginseng in bulk oil or oil-in-water emulsion matrix. J Ginseng Res. 2018;42(3):320-326.
Lee, S. J., Oh, S., Kim, M. J., Sim, G. S., Moon, T. W., & Lee, J. (2018). Oxidative stability of extracts from red ginseng and puffed red ginseng in bulk oil or oil-in-water emulsion matrix. Journal of Ginseng Research, 42(3), 320-326. https://doi.org/10.1016/j.jgr.2017.04.002
Lee SJ, et al. Oxidative Stability of Extracts From Red Ginseng and Puffed Red Ginseng in Bulk Oil or Oil-in-water Emulsion Matrix. J Ginseng Res. 2018;42(3):320-326. PubMed PMID: 29983613.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Oxidative stability of extracts from red ginseng and puffed red ginseng in bulk oil or oil-in-water emulsion matrix. AU - Lee,Sang-Jun, AU - Oh,Sumi, AU - Kim,Mi-Ja, AU - Sim,Gun-Sub, AU - Moon,Tae Wha, AU - Lee,JaeHwan, Y1 - 2017/04/12/ PY - 2016/12/23/received PY - 2017/03/29/revised PY - 2017/04/07/accepted PY - 2018/7/10/entrez PY - 2018/7/10/pubmed PY - 2018/7/10/medline KW - antioxidant property KW - bulk oil KW - in vitro assay KW - oil-in-water emulsion KW - puffed red ginseng SP - 320 EP - 326 JF - Journal of ginseng research JO - J Ginseng Res VL - 42 IS - 3 N2 - Background: Explosive puffing can induce changes in the chemical, nutritional, and sensory quality of red ginseng. The antioxidant properties of ethanolic extracts of red ginseng and puffed red ginseng were determined in bulk oil and oil-in-water (O/W) emulsions. Methods: Bulk oils were heated at 60°C and 100°C and O/W emulsions were treated under riboflavin photosensitization. In vitro antioxidant assays, including 2,2-diphenyl-1-picrylhudrazyl, 2,2'-azinobis-3-ethyl-benzothiazoline-6-sulfonic acid, ferric reducing antioxidant power, total phenolic content, and total flavonoid content, were also performed. Results: The total ginsenoside contents of ethanolic extract from red ginseng and puffed red ginseng were 42.33 mg/g and 49.22 mg/g, respectively. All results from above in vitro antioxidant assays revealed that extracts of puffed red ginseng had significantly higher antioxidant capacities than those of red ginseng (p < 0.05). Generally, extracts of puffed red and red ginseng had high antioxidant properties in riboflavin photosensitized O/W emulsions. However, in bulk oil systems, extracts of puffed red and red ginseng inhibited or accelerated rates of lipid oxidation, depending on treatment temperature and the type of assay used. Conclusion: Although ethanolic extracts of puffed red ginseng showed stronger antioxidant capacities than those of red ginseng when in vitro assays were used, more pro-oxidant properties were observed in bulk oils and O/W emulsions. SN - 1226-8453 UR - https://www.unboundmedicine.com/medline/citation/29983613/Oxidative_stability_of_extracts_from_red_ginseng_and_puffed_red_ginseng_in_bulk_oil_or_oil_in_water_emulsion_matrix_ L2 - https://linkinghub.elsevier.com/retrieve/pii/S1226-8453(16)30320-7 DB - PRIME DP - Unbound Medicine ER -
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