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Phytochemical profiles and antioxidant capacities of white and red ginseng as affected by marinating media (vinegar, yellow wine, and Chinese liquor)
Author(s) -
Zhang X. C.,
Xu B. J.
Publication year - 2018
Publication title -
journal of food processing and preservation
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.511
H-Index - 48
eISSN - 1745-4549
pISSN - 0145-8892
DOI - 10.1111/jfpp.13331
Subject(s) - steeping , ginseng , dpph , food science , chemistry , wine , saponin , abts , phytochemical , mouthfeel , flavonoid , traditional medicine , antioxidant , raw material , biochemistry , organic chemistry , medicine , alternative medicine , pathology
Marinating ginseng is popular practice at home and being applied to industrial manufacturing in China. However, knowledge on the effects of steeping media on antioxidant capacity of ginseng is limited. Hair root, sliced, powdered, ultrafine ground white and red ginseng were marinated with 3.5° and 9° vinegar, yellow wine, and 53° Chinese liquor. Total phenolic content (TPC), total flavonoid content (TFC), DPPH free radical scavenging capacity (DPPH), ferric reducing antioxidant power (FRAP), ABTS free radical scavenging capacity, and total saponin content (TSC) of the steeped liquid were measured with colorimetric methods. Among four marinating media, Chinese liquor is the most favorable medium since most of the indicators showed obvious higher values. It was noticed that TFC and TSC of white ginseng hair root steeped liquid by Chinese liquor were extremely higher than others. The results indicate that Chinese liquor is the most desirable medium for ginseng steeping. Practical applications Presented information will guide consumers to choose ginseng materials and steeping methods to obtain desired health benefit components. The study will also help food manufacturers and alcoholic beverage industry to understand how steeping medium affect the bioactive food components.