Ginsenosides and amino acids in flavored ginseng chips as affected byfood formulation and processing technology

LWT

Volumn 62, Issue 1, 2015, Pages 517-524

  Chen, Jiali ^a   Du, Bin ^b   Cai, Weixi ^a   Xu, Baojun ^a  

^a BNU HKBU UNITED INTERNATIONAL COLLEGE   (China)

^b HEBEI NORMAL UNIVERSITY OF SCIENCE AND TECHNOLOGY   (China)

Author keywords

Amino acids; Ginsenosides; Ready to eat flavored ginseng chips; Saponin

Indexed keywords

AMINO ACIDS; INDUSTRIAL RESEARCH; SUGAR (SUCROSE); TEXTURES;

BIOACTIVE COMPONENTS; FREE AMINO ACIDS; GINSENOSIDES; OPTIMAL PROCESSING; PROCESSING TECHNOLOGIES; READY-TO-EAT; SAPONIN; SUCROSE SOLUTION;

THERMAL PROCESSING (FOODS);

PANAX GINSENG;

EID: 84924216102     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2014.10.047     Document Type: Article

References (31)

1. Ban Y.J., Yang B.W., Baik M.Y., Hahm Y.T., Kim B.Y. Optimization of the manufacturing process for black ginseng. Journal of the Korean Society for Applied Biological Chemistry 2010, 53(1):71-77.
2. Cho E.J., Piao X.L., Jang M.H., Baek S.H., Kim H.Y., Kang K.S., et al. The effect of steaming on the free amino acid contents and antioxidant activity of Panax ginseng. Food Chemistry 2008, 107(2):876-882.
3. Chung I.M., Kim J.W., Seguin P., Jun Y.M., Kim S.H. Ginsenosides and phenolics in fresh and processed Korean ginseng (Panax ginseng C. A. Meyer): effects of cultivation location, year, and storage period. Food Chemistry 2012, 130(1):73-83.
4. 1 in an Alzheimer mouse model. BBA-Molecular Basis of Disease 2012, 1822(2):286-292.
5. 2, an anticancer nutrient from ginseng, in rats and dogs. Food and Chemical Toxicology 2009, 47(9):2257-2268.
6. Han S., Kim J., Jung B., Han S., Nam J., Kwon Y., et al. Effects of ginsenoside on pacemaker potentials of cultured interstitial cells of cajal clusters from the small intestine of mice. Molecules & Cells 2012, 33(3):243-249.
7. 3 against transient focal cerebral ischemia in rats. Neuroscience Letters 2012, 526(2):106-111.
8. 2 by heat processing. Biological & Pharmaceutical Bulletin 2007, 30(4):724-728.
9. Kim M.H., Hong H.D., Kim Y.C., Rhee Y.K., Kim K.T., Rho J. Ginsenoside changes in red ginseng manufactured by acid impregnation treatment. Journal of Ginseng Research 2010, 34(2):93-97.
10. 3 inhibits phenylephrine-induced vascular contraction through induction of nitric oxide synthase. British Journal of Pharmacology 2003, 140(4):661-670.
11. Kim M.H., Lee Y.C., Choi S.Y., Cho C.W., Rho J.H., Lee K.W. The changes of ginsenoside patterns in red ginseng processed by organic acid impregnation pretreatment. Journal of Ginseng Research 2011, 35(4):497-503.
12. 12 myotubes through an AMPK-dependent mechanism. Journal of Ethnopharmacology 2010, 127(3):771-776.
13. Lee S.I., Kwon H.J., Lee Y.M., Lee J.H., Hong S.P. Simultaneous analysis method for polar and non-polar ginsenosides in red ginseng by reversed-phase HPLC-PAD. Journal of Pharmaceutical and Biomedical Analysis 2012, 60:80-85.
14. Lee M.R., Yun B.S., Sung C.K. Comparative study of white and steamed black Panax ginseng, P. quinquefolium, and P.notoginseng on cholinesterase inhibitory and antioxidative activity. Journal of Ginseng Research 2012, 36(1):93-101.
15. 12 cells. Journal of Ethnopharmacology 2007, 111(3):458-463.
16. 2. Pharmaceutical Biology 2013, 51(8):1077-1080.
17. 1 on spinal cord neurons invitro. Experimental Neurology 2002, 173(2):224-234.
18. 3 from black ginseng. Phytochemistry 2010, 71(13):1514-1520.
19. Mogil J.S., Shin Y.H., McCleskey E.W., Kim S.C., Nah S.Y. Ginsenoside Rf, a trace component of ginseng root, produces antinociception in mice. Brain Research 1998, 792(2):218-228.
20. Oh C.H., Kim G.N., Lee S.H., Lee J.S., Jang H.D. Effects of heat processing time on total phenolic content and antioxidant capacity of ginseng jung kwa. Journal of Ginseng Research 2010, 34(3):198-204.
21. 3. American Journal of Chinese Medicine 2009, 37(4):759-770.
22. Shi Y., Sun C.J., Zheng B., Li Y., Wang Y. Simultaneous determination of nine ginsenosides in functional foods by high performance liquid chromatography with diode array detector detection. Food Chemistry 2010, 123(4):1322-1327.
23. Sun S., Qi L.W., Du G.J., Mehendale S.R., Wang C.Z., Yuan C.S. Red notoginseng: higher ginsenoside content and stronger anticancer potential than Asian and American ginseng. Food Chemistry 2011, 125(4):1299-1305.
24. Varshney A., Anis M., Aref I.M. Control of bioregulants on plant resurgence invitro from mature seeds of Egyptian myrobalan tree (Balanites aegyptiaca del.) -a plant affluent in saponins. International Journal of Pharmaceutical Sciences Review & Research 2013, 22(1):23-28.
25. 3 inhibits angiotensin II-induced vascular smooth muscle cells proliferation. Basic & Clinical Pharmacology & Toxicology 2010, 107(2):685-689.
26. Xiao H.W., Law C.L., Sun D.W., Gao Z.J. Color change kinetics of American ginseng (Panax quinquefolium) slices during air impingement drying. Drying Technology 2014, 32(4):418-427.
27. Xu B.J., Chang S.K.C. Phytochemical profiles and health-promoting effects of cool-season food legumes as influenced by thermal processing. Journal of Agricultural & Food Chemistry 2009, 57(22):10718-10731.
28. Yang B., Ruan C.C., Liu Z., Sun G.Z. Pre-column derivatization -determination amino acid of tussah pupa by reversed phase high performance liquid chromatography. Food Science 2010, 31:213-216. (in Chinese).
29. 2+ influx. Cellular and Molecular Neurobiology 2012, 32(1):121-128.
30. Zhang Y.C., Pi Z.F., Liu C.M., Song F.R., Liu Z.Q., Liu S.Y. Analysis of low - polar ginsenosides in steamed Panax ginseng at high -temperature by HPLC -ESI -MS/MS. Chemical Research in Chinese Universities 2012, 28(10):31-36.
31. Zhang H.M., Zhou Q.C. Tyrosinase inhibitory effects and antioxidative activities of saponin from Xanthoceras sorbifolia nutshell. PLoS ONE 2013, 8(8):1-6.