Phenolic compounds and antioxidant properties of high hydrostatic pressure and conventionally treated ginseng (Panax ginseng) products
Main Article Content
Keywords
ginseng products, processing, bioactive compounds, maltol, biological properties
Abstract
High hydrostatic pressure (HHP) is an attractive method for food preservation due to resulting improvements in the quality characteristics of foods, in addition to microbial inactivation. This study aimed at improving the nutraceutical potential of red ginseng (Panax ginseng C.A. Meyer). HHP treatment of 600 MPa for 1 min at room temperature in conjunction with conventional steaming and drying processes during red ginseng manufacture significantly (P<0.05) increased the total phenolic compounds (from 1.13 to 1.37 mg maltol equivalent/g of red ginseng), particularly maltol (4.38 to 12.61 mg/100 g of red ginseng). Comparison of HHP-red ginseng with conventional red ginseng and white ginseng showed that HHP-red ginseng had a stronger ability to scavenge 1,1-diphenyl-2-picrylhydrazyl, hydroxyl, and nitric oxide radicals. The ferrous ion chelating and superoxide dismutase activities of HHP-red ginseng were also improved. HHP-red ginseng exhibited a stronger inhibition of rat liver microsomal lipid peroxidation than normal red ginseng. The application of HHP in red ginseng processing is a promising technique to enhance availability of phenolic compounds and nutraceutical characteristics.
References
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Nice, D.J., Robinson, D.S. and Holden, M.A., 1995. Characterisation of a heat-stable antioxidant co-purified with the superoxide dismutase activity from dried peas. Food Chemistry 52: 393-397.
Plaa, G.L. and Witschi, H., 1976. Chemicals, drugs and lipid peroxidation. Annual Reviews of Pharmacology and Toxicology 16: 125-141.
Qin, Z., Guo, X., Lin, Y., Chen, J., Liao, X., Hu, X. and Wu, J., 2013. Effects of high hydrostatic pressure on physicochemical and functional properties of walnut (Juglans regia L.) protein isolate.Journal of the Science of Food and Agriculture 93: 1105-1111.
Ryoji, K., Hiromich, B., Osamu, T., Yuhichiro, S. and Tohru, F., 1983. Saponins of red ginseng. Chemical & Pharmaceutical Bulletin 31: 2120-2125.
Seog, H.M., Jung, C.H., Kim, Y.S. and Park, H.S., 2005. Phenolic acids and antioxidant activities of wild ginseng (Panax ginseng C.A. Meyer) leaves. Food Science and Biotechnology 14: 371-374.
Shin, J.G., Park, J.W., Pyo, J.K., Kim, M.S. and Chung, M.H., 1990. Protective effects of a ginseng component, maltol (2-methyl-3-hydroxy-4-pyrone) against tissue damages induced by oxygen radicals. Korean Journal of Ginseng Science 14: 187-190.
Suzuki, Y., Choi, K.J., Uchida, K., Ko, S.R., Sohn, H.J. and Park, J.D., 2004. Arginyl-fructosyl-glucose and arginyl-fructose, compounds related to browning reaction in the model system of steaming and heat-drying processes for preparation of red ginseng. Journal of Ginseng Research 28: 143-148.
Takaku, T., Kameda, K., Matsuura, Y., Sekiya, K. and Okuda, H., 1990. Studies on insulin-like substances in Korean red ginseng. Planta Medica 56: 27-30.
Tasikas, D., 2007. Analysis of nitrite and nitrate in biological fluids by assays based on the Griess reaction: appraisal of the Griess reaction in the L-arginine/nitric oxide area of research. Journal of Chromatography B, Analytical Technologies in the Biomedical and Life Sciences 851: 51-70.
Vargas-Ortiz, M.A., Cruz-Medina, J.D., Monteros, J.J.E.D., Oliart-Ros, R.M., Rebolledo-Martinez, A., Ramírez, J.A. and Garcia, H.S., 2013. Effect of high hydrostatic pressure on the physiology of Manila mango. Plant Foods for Human Nutrition 68: 137-144.
Virag, L., Szabo, E., Gergely, P. and Szabo, C., 2003. Peroxynitrite-induced cytotoxicity: mechanism and opportunities for intervention. Toxicology Letters 140: 113-124.
Yang, Y., Wang, J., Xu, C., Pan, H. and Zhang, Z., 2006. Maltol inhibits apoptosis of human neuroblastoma cells induced by hydrogen peroxide. Journal of Biochemistry and Molecular Biology 39: 145-149.
Yun, T.K., Yun, Y.S. and Han, I.W., 1983. Anticarcinogenic effect of long-term oral administration of red ginseng on newborn mice exposed to various chemical carcinogens. Cancer Detection and Prevention 6: 515-525.
Cherrat, L., Espina, L., Bakkali, M., García-Gonzalo, D., Pagán, R. and Laglaoui, A., 2013. Chemical composition and antioxidant properties of Laurus nobilis L. and Myrtus communis L. essential oils from Morocco and evaluation of their antimicrobial activity acting alone or in combined processes for food preservation. Journal of the Science of Food and Agriculture 94: 1197-1204.
Cho, J.Y., Kim, A.R., Yoo, E.S., Baik, K.U. and Park, M.H., 2002. Ginsenosides from Panax ginseng differentially regulate lymphocyte proliferation. Planta Medica68: 497-500.
Fitzenberger, E., Deusing, D.J., Wittkop, A., Kler, A., Kriesl, E., Bonnländer, B. and Wenzel, U., 2014. Effects of plant extracts on the reversal of glucose-induced impairment of stress-resistance in Caenorhabditis elegans. Plant Foods for Human Nutrition 69: 78-84.
Ghafoor, K., AL-Juhaimi, F. and Choi, Y.H., 2012a. Supercritical fluid extraction of phenolic compounds and antioxidants from grape (Vitis labrusca B.) seeds. Plant Foods for Human Nutrition 67: 407-414.
Ghafoor, K., Kim, S.O., Lee, D.U., Seong, K. and Park, J., 2012b. Effects of high hydrostatic pressure on structure and colour of red ginseng (Panax ginseng). Journal of Science of Food and Agriculture92: 2975-2982.
Han, B.H., Park, M.H. and Han, Y.N., 1985. Studies on the antioxidant components of Korean Ginseng v. the mechanism of antioxidant activity of maltol and phenolic acid. Korean Biochemical Journal 18: 337-340.
Hwang, E.Y., Kong, T.H., Lee, Y.C., Kim, Y.C., Yoo, K.M., Jo, Y.O. and Choi, S.Y., 2006. Comparison of phenolic compounds contents between white and red ginseng and their inhibitory effect on melanin biosynthesis. Journal of Ginseng Research30: 82-87.
Jung, C.H., Seog, H.M., Choi, I.W., Park, M.W. and Cho, H.Y., 2006. Antioxidant properties of various solvent extracts from, wild ginseng leaves. Food Science and Technology 39: 266-274.
Jung, K.H., Hong, H.D., Cho, C.W., Lee, M.Y., Choi, U.K. and Kim, Y.C., 2012. Phenolic acid composition and antioxidative activity of red ginseng prepared by high temperature and high pressure process. Korean Journal of Food and Nutrition 25: 827-832.
Jung, M.Y., Jeon, B.S. and Bock, J.Y., 2002. Free, esterified, and insoluble-bound phenolic acids in white and red Korean ginsengs (Panax ginseng C.A. Meyer). Food Chemistry 79: 105-111.
Kang, K.S., Kim, H.Y., Pyo, J.S. and Yokozawa, T., 2006a. Increase in the free radical scavenging activity of ginseng by heat-processing. Biological and Pharmaceutical Bulletin 29: 750-754.
Kang, K.S., Yokozawa, T., Kim, H.Y. and Park, J.H., 2006b. Study on the nitric oxide scavenging effects of ginseng and its compounds. Journal of Agricultural and Food Chemistry 54: 2558-2562.
Kim, H.K., Lee, K.H., Lee, S.L., Kim, B.Y., Hahm, Y.T., Cho, H.Y. and Lee, J.Y., 2012. Effect of high hydrostatic pressure on immunomodulatory activity of cloudy apple juice. Food Science and Biotechnology 21: 175-181.
Kim, S.O., Park, C.W., Moon, S., Lee, H.A., Kim, B.K., Lee, D.U., Lee, J.H. and Park, J.Y., 2007. Effects of High-hydrostatic pressure on ginsenoside concentrations in Korean red ginseng. Food Science and Biotechnology 16: 848-853.
Lee, E.Y. and Park, J., 2002. Pressure inactivation kinetics of microbial transglutaminase from Streptoverticillium mobaraense. Journal of Food Science 67: 1103-1107.
Lee, J.W., Sohn, H.O. and Do, J.H., 2000. Function of the water soluble browning reaction products isolated from Korean red ginseng 2. linoleic acid, ox-brain autoxidant and Fe2+ ADP/NADP system. Journal of Ginseng Research 24: 35-40.
Leja, M, Kami?ska, I., Kramer, M., Maksylewicz-Kaul, A., Kammerer, D., Carle, R. and Baranski, R., 2013. The content of phenolic compounds and radical scavenging activity varies with carrot origin and root color. Plant Foods for Human Nutrition 68: 163-170.
Li, X.G., 1992. Studies on the transforming mechanism of amino acid components in ginseng in the course of ginseng processing. Journal of Ginseng Research 16: 64-67.
Lim, H.G., Namkung, K.C. and Yoon, J.Y., 2004a. Theoretical understanding of Fenton chemistry. Journal of the Korean Industrial and Engineering Chemistry 16: 9-14.
Lim, J.D., Yu, C.Y., Kim, M.J., Yun, S.J., Lee, S.J., Kim, N.Y. and Chung, I.M., 2004b. Comparison of SOD activity and phenolic compound contents in various Korean medical plants. Korean Journal of Medicinal Crop Science 12: 191-202.
N’Dri, D., Mazzeo, T., Zaupa, M., Ferracane, R., Fogliano, V. and Pellegrini, N., 2013. Effect of cooking on the total antioxidant capacity and phenolic profile of some whole-meal African cereals. Journal of the Science of Food and Agriculture 93: 29-36.
Nice, D.J., Robinson, D.S. and Holden, M.A., 1995. Characterisation of a heat-stable antioxidant co-purified with the superoxide dismutase activity from dried peas. Food Chemistry 52: 393-397.
Plaa, G.L. and Witschi, H., 1976. Chemicals, drugs and lipid peroxidation. Annual Reviews of Pharmacology and Toxicology 16: 125-141.
Qin, Z., Guo, X., Lin, Y., Chen, J., Liao, X., Hu, X. and Wu, J., 2013. Effects of high hydrostatic pressure on physicochemical and functional properties of walnut (Juglans regia L.) protein isolate.Journal of the Science of Food and Agriculture 93: 1105-1111.
Ryoji, K., Hiromich, B., Osamu, T., Yuhichiro, S. and Tohru, F., 1983. Saponins of red ginseng. Chemical & Pharmaceutical Bulletin 31: 2120-2125.
Seog, H.M., Jung, C.H., Kim, Y.S. and Park, H.S., 2005. Phenolic acids and antioxidant activities of wild ginseng (Panax ginseng C.A. Meyer) leaves. Food Science and Biotechnology 14: 371-374.
Shin, J.G., Park, J.W., Pyo, J.K., Kim, M.S. and Chung, M.H., 1990. Protective effects of a ginseng component, maltol (2-methyl-3-hydroxy-4-pyrone) against tissue damages induced by oxygen radicals. Korean Journal of Ginseng Science 14: 187-190.
Suzuki, Y., Choi, K.J., Uchida, K., Ko, S.R., Sohn, H.J. and Park, J.D., 2004. Arginyl-fructosyl-glucose and arginyl-fructose, compounds related to browning reaction in the model system of steaming and heat-drying processes for preparation of red ginseng. Journal of Ginseng Research 28: 143-148.
Takaku, T., Kameda, K., Matsuura, Y., Sekiya, K. and Okuda, H., 1990. Studies on insulin-like substances in Korean red ginseng. Planta Medica 56: 27-30.
Tasikas, D., 2007. Analysis of nitrite and nitrate in biological fluids by assays based on the Griess reaction: appraisal of the Griess reaction in the L-arginine/nitric oxide area of research. Journal of Chromatography B, Analytical Technologies in the Biomedical and Life Sciences 851: 51-70.
Vargas-Ortiz, M.A., Cruz-Medina, J.D., Monteros, J.J.E.D., Oliart-Ros, R.M., Rebolledo-Martinez, A., Ramírez, J.A. and Garcia, H.S., 2013. Effect of high hydrostatic pressure on the physiology of Manila mango. Plant Foods for Human Nutrition 68: 137-144.
Virag, L., Szabo, E., Gergely, P. and Szabo, C., 2003. Peroxynitrite-induced cytotoxicity: mechanism and opportunities for intervention. Toxicology Letters 140: 113-124.
Yang, Y., Wang, J., Xu, C., Pan, H. and Zhang, Z., 2006. Maltol inhibits apoptosis of human neuroblastoma cells induced by hydrogen peroxide. Journal of Biochemistry and Molecular Biology 39: 145-149.
Yun, T.K., Yun, Y.S. and Han, I.W., 1983. Anticarcinogenic effect of long-term oral administration of red ginseng on newborn mice exposed to various chemical carcinogens. Cancer Detection and Prevention 6: 515-525.
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Nov 12, 2014
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