Change of ginsenoside composition in red ginseng processed with citric acid

Jung Hyun Yi; Min Young Kim; Young Chan Kim; Woo Sik Jeong; Dong Won Bae; Jong Moon Hur; Mira Jun

doi:10.1007/s10068-010-0091-1

Change of ginsenoside composition in red ginseng processed with citric acid

Jung Hyun Yi
, Min Young Kim
, Young Chan Kim
, Woo Sik Jeong
, Dong Won Bae
, Jong Moon Hur
, Mira Jun

School of Food Science & Biotechnology

Dong-A University
Korea Food Research Institute
Gyeongsang National University
Wonkwang University

Research output: Contribution to journal › Article › peer-review

19 Scopus citations

Abstract

The purpose of this research was to investigate the composition of ginsenosides and to identify the chemical structures of ginsenosides generated from red ginseng by citric acid pre-treatment (RGC). The amount and the composition of ginsenosides in red ginseng (RG) and RGC were determined by high performance liquid chromatography (HPLC) analysis. The content of Rg₃, a well-known bioactive ginsenoside in RGC increased significantly (p<0.05) over 2 fold (0.411 mg/g) when compared with RG (0.186 mg/g). Moreover, the structures of 5 novel ginsenosides in RGC were investigated by liquid chromatography/mass spectrometry (LC/MS/MS) analysis. Three peaks were completely fragmentized from their mother ions to aglycones and suggested to be less polar ginsenosides Rk₃/Rh₄, Rk1, and Rg₅. This study suggested that by processing red ginseng with citric acid it is possible to enhance the yield of both ginsenoside Rg₃ and less polar ginsenosides.

Original language	English
Pages (from-to)	647-653
Number of pages	7
Journal	Food Science and Biotechnology
Volume	19
Issue number	3
DOIs	https://doi.org/10.1007/s10068-010-0091-1
State	Published - Jun 2010

Keywords

Citric acid
Ginsenoside
Less polar ginsenoside
Processed ginseng
Red ginseng

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10.1007/s10068-010-0091-1

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title = "Change of ginsenoside composition in red ginseng processed with citric acid",

abstract = "The purpose of this research was to investigate the composition of ginsenosides and to identify the chemical structures of ginsenosides generated from red ginseng by citric acid pre-treatment (RGC). The amount and the composition of ginsenosides in red ginseng (RG) and RGC were determined by high performance liquid chromatography (HPLC) analysis. The content of Rg3, a well-known bioactive ginsenoside in RGC increased significantly (p<0.05) over 2 fold (0.411 mg/g) when compared with RG (0.186 mg/g). Moreover, the structures of 5 novel ginsenosides in RGC were investigated by liquid chromatography/mass spectrometry (LC/MS/MS) analysis. Three peaks were completely fragmentized from their mother ions to aglycones and suggested to be less polar ginsenosides Rk3/Rh4, Rk1, and Rg5. This study suggested that by processing red ginseng with citric acid it is possible to enhance the yield of both ginsenoside Rg3 and less polar ginsenosides.",

keywords = "Citric acid, Ginsenoside, Less polar ginsenoside, Processed ginseng, Red ginseng",

author = "Yi, \{Jung Hyun\} and Kim, \{Min Young\} and Kim, \{Young Chan\} and Jeong, \{Woo Sik\} and Bae, \{Dong Won\} and Hur, \{Jong Moon\} and Mira Jun",

year = "2010",

month = jun,

doi = "10.1007/s10068-010-0091-1",

language = "English",

volume = "19",

pages = "647--653",

journal = "Food Science and Biotechnology",

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TY - JOUR

T1 - Change of ginsenoside composition in red ginseng processed with citric acid

AU - Yi, Jung Hyun

AU - Kim, Min Young

AU - Kim, Young Chan

AU - Jeong, Woo Sik

AU - Bae, Dong Won

AU - Hur, Jong Moon

AU - Jun, Mira

PY - 2010/6

Y1 - 2010/6

N2 - The purpose of this research was to investigate the composition of ginsenosides and to identify the chemical structures of ginsenosides generated from red ginseng by citric acid pre-treatment (RGC). The amount and the composition of ginsenosides in red ginseng (RG) and RGC were determined by high performance liquid chromatography (HPLC) analysis. The content of Rg3, a well-known bioactive ginsenoside in RGC increased significantly (p<0.05) over 2 fold (0.411 mg/g) when compared with RG (0.186 mg/g). Moreover, the structures of 5 novel ginsenosides in RGC were investigated by liquid chromatography/mass spectrometry (LC/MS/MS) analysis. Three peaks were completely fragmentized from their mother ions to aglycones and suggested to be less polar ginsenosides Rk3/Rh4, Rk1, and Rg5. This study suggested that by processing red ginseng with citric acid it is possible to enhance the yield of both ginsenoside Rg3 and less polar ginsenosides.

AB - The purpose of this research was to investigate the composition of ginsenosides and to identify the chemical structures of ginsenosides generated from red ginseng by citric acid pre-treatment (RGC). The amount and the composition of ginsenosides in red ginseng (RG) and RGC were determined by high performance liquid chromatography (HPLC) analysis. The content of Rg3, a well-known bioactive ginsenoside in RGC increased significantly (p<0.05) over 2 fold (0.411 mg/g) when compared with RG (0.186 mg/g). Moreover, the structures of 5 novel ginsenosides in RGC were investigated by liquid chromatography/mass spectrometry (LC/MS/MS) analysis. Three peaks were completely fragmentized from their mother ions to aglycones and suggested to be less polar ginsenosides Rk3/Rh4, Rk1, and Rg5. This study suggested that by processing red ginseng with citric acid it is possible to enhance the yield of both ginsenoside Rg3 and less polar ginsenosides.

KW - Citric acid

KW - Ginsenoside

KW - Less polar ginsenoside

KW - Processed ginseng

KW - Red ginseng

UR - https://www.scopus.com/pages/publications/79957629023

U2 - 10.1007/s10068-010-0091-1

DO - 10.1007/s10068-010-0091-1

M3 - Article

AN - SCOPUS:79957629023

SN - 1226-7708

VL - 19

SP - 647

EP - 653

JO - Food Science and Biotechnology

JF - Food Science and Biotechnology

IS - 3

ER -

Change of ginsenoside composition in red ginseng processed with citric acid

Abstract

Keywords

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