Characteristics of Black Ginseng (<i>Panax ginseng</i> C.A. Mayer) Production Using Ginseng Stored at Low Temperature after Harvest
Ginseng processing often involves multiple drying and heat treatments. Ginseng is typically processed within one week of harvesting or is stored at low temperatures to prevent spoilage. Black ginseng (BG) is manufactured by repeating the heat treatment and drying process of ginseng several times. We...
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MDPI AG
2021-02-01
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| Series: | Metabolites |
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| Online Access: | https://www.mdpi.com/2218-1989/11/2/98 |
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| author | Hyo Bin Oh Ji Won Lee Da Eun Lee Soo Chang Na Da Eun Jeong Dae Il Hwang Young Soo Kim Chung Berm Park |
| author_facet | Hyo Bin Oh Ji Won Lee Da Eun Lee Soo Chang Na Da Eun Jeong Dae Il Hwang Young Soo Kim Chung Berm Park |
| author_sort | Hyo Bin Oh |
| collection | DOAJ |
| description | Ginseng processing often involves multiple drying and heat treatments. Ginseng is typically processed within one week of harvesting or is stored at low temperatures to prevent spoilage. Black ginseng (BG) is manufactured by repeating the heat treatment and drying process of ginseng several times. We compared the suitability of low-temperature stored ginseng (SG) and harvested ginseng (HG) as the components for black ginseng production. SG and HG were processed into black ginseng and the appearance change, free sugar content, and benzo[<i>a</i>]pyrene (BAP) content were observed. Appearance observations showed the SG to be suitable in terms of quality when heat-treated at a temperature of 95 ℃ or higher. The BAP content of the SG increased significantly as the steaming process was repeated. A maximum BAP concentration of 5.31 ± 1.12 μg/kg was measured in SG steamed from 2 to 5 times, making it unsuitable for processing into BG. SG and HG showed similar trends in the content of sucrose, fructose, and glucose during steaming. This study aimed to facilitate the proper choice of base material to improve the safety of black ginseng by limiting BAP production during processing. |
| first_indexed | 2024-03-09T04:48:44Z |
| format | Article |
| id | doaj.art-41d3905ed4eb4f5e8ec5d2357ffbf73a |
| institution | Directory Open Access Journal |
| issn | 2218-1989 |
| language | English |
| last_indexed | 2024-03-09T04:48:44Z |
| publishDate | 2021-02-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Metabolites |
| spelling | doaj.art-41d3905ed4eb4f5e8ec5d2357ffbf73a2023-12-03T13:12:04ZengMDPI AGMetabolites2218-19892021-02-011129810.3390/metabo11020098Characteristics of Black Ginseng (<i>Panax ginseng</i> C.A. Mayer) Production Using Ginseng Stored at Low Temperature after HarvestHyo Bin Oh0Ji Won Lee1Da Eun Lee2Soo Chang Na3Da Eun Jeong4Dae Il Hwang5Young Soo Kim6Chung Berm Park7Institute of Jinan Red Ginseng, Jinan-gun 55442, KoreaInstitute of Jinan Red Ginseng, Jinan-gun 55442, KoreaInstitute of Jinan Red Ginseng, Jinan-gun 55442, KoreaInstitute of Jinan Red Ginseng, Jinan-gun 55442, KoreaInstitute of Jinan Red Ginseng, Jinan-gun 55442, KoreaInstitute of Jinan Red Ginseng, Jinan-gun 55442, KoreaDepartment of Food Science and Technology, Jeonbuk National University, Jeonju 54896, KoreaInstitute of Jinan Red Ginseng, Jinan-gun 55442, KoreaGinseng processing often involves multiple drying and heat treatments. Ginseng is typically processed within one week of harvesting or is stored at low temperatures to prevent spoilage. Black ginseng (BG) is manufactured by repeating the heat treatment and drying process of ginseng several times. We compared the suitability of low-temperature stored ginseng (SG) and harvested ginseng (HG) as the components for black ginseng production. SG and HG were processed into black ginseng and the appearance change, free sugar content, and benzo[<i>a</i>]pyrene (BAP) content were observed. Appearance observations showed the SG to be suitable in terms of quality when heat-treated at a temperature of 95 ℃ or higher. The BAP content of the SG increased significantly as the steaming process was repeated. A maximum BAP concentration of 5.31 ± 1.12 μg/kg was measured in SG steamed from 2 to 5 times, making it unsuitable for processing into BG. SG and HG showed similar trends in the content of sucrose, fructose, and glucose during steaming. This study aimed to facilitate the proper choice of base material to improve the safety of black ginseng by limiting BAP production during processing.https://www.mdpi.com/2218-1989/11/2/98benzo[a]pyreneblack ginsengfree sugarginsengmanufacturingprocessed ginseng |
| spellingShingle | Hyo Bin Oh Ji Won Lee Da Eun Lee Soo Chang Na Da Eun Jeong Dae Il Hwang Young Soo Kim Chung Berm Park Characteristics of Black Ginseng (<i>Panax ginseng</i> C.A. Mayer) Production Using Ginseng Stored at Low Temperature after Harvest Metabolites benzo[a]pyrene black ginseng free sugar ginseng manufacturing processed ginseng |
| title | Characteristics of Black Ginseng (<i>Panax ginseng</i> C.A. Mayer) Production Using Ginseng Stored at Low Temperature after Harvest |
| title_full | Characteristics of Black Ginseng (<i>Panax ginseng</i> C.A. Mayer) Production Using Ginseng Stored at Low Temperature after Harvest |
| title_fullStr | Characteristics of Black Ginseng (<i>Panax ginseng</i> C.A. Mayer) Production Using Ginseng Stored at Low Temperature after Harvest |
| title_full_unstemmed | Characteristics of Black Ginseng (<i>Panax ginseng</i> C.A. Mayer) Production Using Ginseng Stored at Low Temperature after Harvest |
| title_short | Characteristics of Black Ginseng (<i>Panax ginseng</i> C.A. Mayer) Production Using Ginseng Stored at Low Temperature after Harvest |
| title_sort | characteristics of black ginseng i panax ginseng i c a mayer production using ginseng stored at low temperature after harvest |
| topic | benzo[a]pyrene black ginseng free sugar ginseng manufacturing processed ginseng |
| url | https://www.mdpi.com/2218-1989/11/2/98 |
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