Version 1
: Received: 9 January 2020 / Approved: 10 January 2020 / Online: 10 January 2020 (10:13:27 CET)
How to cite:
Jeong, H.; Park, D.H.; Seo, H.G.; Choi, M.; Cho, Y. Effect of Roasting Time and Cryogenic Milling on the Physicochemical Characteristics of Dried Ginseng Powder. Preprints2020, 2020010097. https://doi.org/10.20944/preprints202001.0097.v1
Jeong, H.; Park, D.H.; Seo, H.G.; Choi, M.; Cho, Y. Effect of Roasting Time and Cryogenic Milling on the Physicochemical Characteristics of Dried Ginseng Powder. Preprints 2020, 2020010097. https://doi.org/10.20944/preprints202001.0097.v1
Jeong, H.; Park, D.H.; Seo, H.G.; Choi, M.; Cho, Y. Effect of Roasting Time and Cryogenic Milling on the Physicochemical Characteristics of Dried Ginseng Powder. Preprints2020, 2020010097. https://doi.org/10.20944/preprints202001.0097.v1
APA Style
Jeong, H., Park, D.H., Seo, H.G., Choi, M., & Cho, Y. (2020). Effect of Roasting Time and Cryogenic Milling on the Physicochemical Characteristics of Dried Ginseng Powder. Preprints. https://doi.org/10.20944/preprints202001.0097.v1
Chicago/Turabian Style
Jeong, H., Mi-Jung Choi and Youngjae Cho. 2020 "Effect of Roasting Time and Cryogenic Milling on the Physicochemical Characteristics of Dried Ginseng Powder" Preprints. https://doi.org/10.20944/preprints202001.0097.v1
Abstract
This study aimed to decrease the particle size of ginseng by roasting and cryogenic milling to increase its water solubility and physiological activity. The samples were roasted for different times (9–21 min) and generated in different sizes (10–50, and > 50 μm). All roasted samples revealed significantly smaller particle sizes than did non-roasted samples based on Sauter mean diameter (D [3,2], p < 0.05). Further, the particle sizes of roasted samples decreased till roasting up to 15 min. In terms of the water solubility index (WSI), antioxidant activity, total polyphenol content (TPC), and total polysaccharides according to particle size, 10-20 μm-sized samples showed the highest values when compared with >50 μm-sized samples. Based on roasting time, WSI values of all samples roasted for up to 15 min were higher than those of the control (not roasted) (p < 0.05). Antioxidant activity and TPC also increased with increasing roasting time. Total polysaccharide content was the highest upon roasting for 15 min except for the 10-20 μm sample. Ginsenoside content of roasted samples >20 μm size was higher than that of the control (not roasted) except after 15 min of roasting. Therefore, roasting and cryogenic milling are effective in producing ginseng root powder.
Keywords
cryogenic milling; ginseng; particle size; physiological activity; roasting; water solubility
Subject
Biology and Life Sciences, Agricultural Science and Agronomy
Copyright:
This is an open access article distributed under the Creative Commons Attribution License which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.
