Changes in Chemical Compositions and Antioxidant Activities from Fresh to Fermented Red Mountain-Cultivated Ginseng
Hee Yul Lee,
Jin Hwan Lee,
Eui-Cheol Shin,
Du Yong Cho,
Jea Gack Jung,
Min Ju Kim,
Jong Bin Jeong,
Dawon Kang,
Sang Soo Kang,
Kye Man Cho
Affiliations
Hee Yul Lee
Department of GreenBio Science and Agri-Food Bio Convergence Institute, Gyeongsang National University, Jinju 52725, Korea
Jin Hwan Lee
Department of Life Resource Industry, Dong-A University, 37, Nakdong-daero 550 beon-gil, Saha-gu, Busan 49315, Korea
Eui-Cheol Shin
Department of GreenBio Science and Agri-Food Bio Convergence Institute, Gyeongsang National University, Jinju 52725, Korea
Du Yong Cho
Department of GreenBio Science and Agri-Food Bio Convergence Institute, Gyeongsang National University, Jinju 52725, Korea
Jea Gack Jung
Department of GreenBio Science and Agri-Food Bio Convergence Institute, Gyeongsang National University, Jinju 52725, Korea
Min Ju Kim
Department of GreenBio Science and Agri-Food Bio Convergence Institute, Gyeongsang National University, Jinju 52725, Korea
Jong Bin Jeong
Department of GreenBio Science and Agri-Food Bio Convergence Institute, Gyeongsang National University, Jinju 52725, Korea
Dawon Kang
Department of Physiology and Convergence Medical Science, Institute of Health Sciences, College of Medicine, Gyeongsang National University, Jinju 52727, Korea
Sang Soo Kang
Department of Anatomy and Convergence Medical Science, Institute of Health Sciences, College of Medicine, Gyeongsang National University, Jinju 52727, Korea
Kye Man Cho
Department of GreenBio Science and Agri-Food Bio Convergence Institute, Gyeongsang National University, Jinju 52725, Korea
This study investigated changes in nutrients (fatty acids, amino acids, and minerals), ginsenosides, and volatile flavors, and antioxidant activities during food processing of mountain-cultivated ginseng (MCG) with the cocktail lactic acid bacteria. Fatty acid content increased, but the free amino acid content decreased, and minerals were practically unaffected during processing. Total phenolic and flavonoid contents and maillard reaction products increased markedly according to processing stage. The total ginsenosides levels increased from 31.25 mg/g (DMCG) to 32.36 mg/g (red MCG, RMCG) and then decreased (27.27 mg/g, at fermented RMCG) during processing. Particularly, the contents of F2 (0.31 → 1.02 → 2.27 mg/g), Rg3 (0.36 → 0.77 → 1.93 mg/g), and compound K (0.5 → 1.68 → 4.13 mg/g) of ginsenosides and β-panasinsene (17.28 → 22.69 → 31.61%), biocycloelemene (0.11 → 0.84 → 0.92%), δ-cadinene (0.39 → 0.5 → 0.94%), and alloaromadendrene (1.64 → 1.39 → 2.6%) of volatile flavor compounds increased during processing, along with to the antioxidant effects (such as DPPH, ABTS, and hydroxyl radical scavenging activities, and FRAP). This study may provide several choices for the use of ginseng in functional foods and functional cosmetics.
