Quality Characteristics of Fresh Ginseng Junkwa SAFETY from Sugar : Republic of KOREA

Song Chung-rak,Kim Hyun-ah,Kim Yong-sik J-INSTITUTE 2016 International Journal of Crisis & Safety Vol.1 No.2

People living this modern world where not only changes in the food culture but also many other factors that have harmful effects on their health find the means to prevent the various habit diseases and adult diseases from the food products they encounter all the time. The junkwa traditional food in Korea, and how it is difficult to manufacture. So very high calorie. In this study, using the rice cooker is to simplify the method of junkwa made with fresh ginseng. The following is the summary of the study. This study examined low calorie sweeteners (xylitol, oligosaccharide, stevioside, erythritol) instead of sugar for fresh ginseng junkwa to satisfy customers health needs. After adding sugar, xylitol, oligosaccharide, stevio-side and erythritol to fresh ginseng junkwa. The fresh ginseng(Gangwha, 4 yrd old) chosen to make junkwa adding xylitol, oligosaccharide, stevioside, erythritol were 2cm in width and 15 cm in length that were fairly straight in shape. Fresh ginseng was cut into pieces of 7 mm thickness and 500 g of the cut ginseng were par-boiled in 1L of boiling water in a pot(stainless, diameter : 20 cm, height : 15 cm). The fresh ginseng was then drained off of water on a mesh strainer and the 500 g of water that was boiled with fresh ginseng and 500 g of sugar were put together in an electronic rice cooker and were stirred to melt the sugar. When the sugar was totally dissolved into water, the 500 g of previously boiled fresh ginseng pieces were put into boiled liquid and was boiled down together for 205 minutes, and then was drained off the liquid on the mesh strainer and was examined for the experiment. Fresh ginseng junkwa added with xylitol, oligosaccharide, stevioside, erythritol were also produced through the same procedure. The fresh junkwa produced were put into experimentation under the room temperature of 24℃ for 12 days. The moisture level of junkwa made with fresh ginseng at different sweeteners were the lowest in the added with oligosaccharide. The chewiness and L-values were same to the lowest in the added with oligosaccharide. The difference in sweet taste showed that the fresh ginseng junkwa with oligosaccharide met the requirement of all storage periods. Therefore, oligosaccharide was a good ingredient for fresh ginseng junkwa.

수삼의 계절별 연근별 성분 변화

강성호,안범균,황유진,양병육,고성권 한국생약학회 2019 생약학회지 Vol.50 No.4

The purpose of this study was to examine the changes in seasonal bioactive components of 4 and 6 years old fresh ginseng (Panax ginseng) and to provide basic information on the development of functional food using fresh ginseng. Seasonal changes were investigated by ginseng saponin analysis using HPLC method and acidic polysaccharides by carbazole sulfuric acid method. Total saponins showed the highest content of fresh ginseng collected in May, followed by March, July, and September. Fresh ginseng collected in May showed 2.5 times (4 years old) - 3.0 times (6 years old) higher than fresh ginseng collected in September. Acidic polysaccharides showed high content of fresh ginseng collected in March and September, and low content of fresh ginseng collected in May and July. From these results, the fresh ginseng collected in May can develop high concentrations of saponin. On the other hand, fresh ginseng collected in March and September is thought to be able to develop high concentration products of acidic polysaccharides.

Original Article: Food Science/Microbiology : Evaluation of Residual Pesticides in Fresh Ginseng Collected in Seoul

( Tae Rang Kim ),( Ki Hwan Park ),( Mi Ra Jang ),( Young Hee Choi ),( Eun Hee Kim ),( Chae Man Choi ),( Sung Kyu Park ),( In Sil Yu ),( In Sook Hwang ),( Ki Young Han ),( Moo Sang Kim ),( Jung Hun Kim 한국응용생명화학회 2013 Journal of Applied Biological Chemistry (J. Appl. Vol.56 No.1

This study was performed to analyze 48 kinds of pesticide residues using gas chromatography (GC)/nitrogen phosphorous detector, GC/micro electron capture detector, GC/mass selective detector, and high performance liquid chromatograph/diode array detector in 186 fresh ginseng samples collected in the Seoul area from 2010 to 2011. Fresh ginseng dietary intakes were estimated using the data from the 2009 Korea National Health and Nutrition examination survey. Residual pesticides were detected in 79 samples (42.5%) with eight different fungicides. Only 20 samples (10.8%) exceeded the maximum residue limits (MRLs) for pesticides registered by the Korea Food & Drug Administration. Among them, tolclofos-methyl residues (10.2%) exceeded the MRL for fresh ginseng in 18 ginseng seedlings and one of the two-year old fresh ginseng plants, and the residual level in just one ginseng seedling violated the MRL for pyrimethanil. The results showed that residual pesticides levels in marketable fresh ginseng around Seoul were relatively safe. The percent acceptable daily intake (%ADI) was calculated using pesticide residues in fresh ginseng and dietary intakes of fresh ginseng. The risk caused by pesticide residues in fresh ginseng was very low.

Studies in the Extension of Shelf-life on Fresh Ginseng

Kim, Eun-Jeong,Kim, Gun-Hee 덕성여자대학교 식물자원연구소 2005 植物資源硏究誌 Vol.4 No.-

In recent years, there are growing interest and demand for fresh ginseng from consumers. But ginseng roots are usually dried because they contain about 75%moisture and are prone the deterioration within a week after harvest. Therefore postharvest storage of fresh ginseng roots has been a major concern of ginseng growers for many years. Controlled atmosphere storage was widely used for keeping quality of fresh ginseng. And Packaging modified the atmosphere inside the package interacting with produce respiration, which can help extending freshness of fresh ginseng. A lot of study was proceeded for a guidance maintenance of fresh ginseng besides this, but only a low temperature storage and packing are used in a part. This is because they didn't consider a physiological characteristic of fresh ginseng. Therefore, after establishing a physiological characteristic of fresh ginseng, a studies for extending shlife-life of fresh ginseng must proceed.

Market Segmentation Based on Attributes for the Purchase of Fresh Ginseng

Dongmin Lee,Seul Gi Yu,Jaeseok Jeong,Junghoon Moon,Gu Hyun Jung 한국농식품정보과학회 2012 Agribusiness and Information Management Vol.4 No.2

This study aims to subdivide consumers by attributes determined mainly by consumers of fresh ginseng. It is to compare and analyze the characteristics by cluster, and to deduce the implications on distribution and marketing. For this study, a survey was conducted targeting 250 consumers of fresh ginseng. The factors were deduced through performing the exploratory factor analysis on the results of the survey, and the consumers of fresh ginseng were classified through cluster analysis. As a result of the study, the attributes considered for the purchase of fresh ginseng were condensed to the three factors: physical characteristic factor, safety factor, and cultivation indication information factor. With these as the standard, the consumers of fresh ginseng were subdivided into the three clusters: safety-oriented consumption type, label-centered consumption type, and high involvement consumption type. It was found that there were differences in demographic characteristics and attributes considered for purchase of fresh ginseng by cluster analysis. This study suggests the implications for revitalization of the fresh ginseng industry by subdividing consumers of fresh ginseng and suggesting the characteristics by cluster.

Market Segmentation Based on Attributes for the Purchase of Fresh Ginseng

Lee, Dongmin,Yu, Seul Gi,Jeong, Jaeseok,Moon, Junghoon,Jung, Gu Hyun Korean Society of Food and Agricultural Informatio 2012 Agribusiness and Information Management Vol.4 No.2

This study aims to subdivide consumers by attributes determined mainly by consumers of fresh ginseng. It is to compare and analyze the characteristics by cluster, and to deduce the implications on distribution and marketing. For this study, a survey was conducted targeting 250 consumers of fresh ginseng. The factors were deduced through performing the exploratory factor analysis on the results of the survey, and the consumers of fresh ginseng were classified through cluster analysis. As a result of the study, the attributes considered for the purchase of fresh ginseng were condensed to the three factors: physical characteristic factor, safety factor, and cultivation indication information factor. With these as the standard, the consumers of fresh ginseng were subdivided into the three clusters: safety-oriented consumption type, label-centered consumption type, and high involvement consumption type. It was found that there were differences in demographic characteristics and attributes considered for purchase of fresh ginseng by cluster analysis. This study suggests the implications for revitalization of the fresh ginseng industry by subdividing consumers of fresh ginseng and suggesting the characteristics by cluster.

Aqueous Chlorine Dioxide Treatment Improves the Shelf Life of Panax ginseng C.A. Meyer

송경빈,천호현 한국식품영양과학회 2007 Preventive Nutrition and Food Science Vol.12 No.4

Effect of aqueous chlorine dioxide (ClO2) treatment on the quality change of fresh ginseng during storage was examined. Fresh ginseng samples were treated with 0, 50, and 100 ppm of ClO2 solution, respectively, and stored at 4oC. Microbiological data of the fresh ginseng after ClO2 treatment revealed that the populations of total aerobic bacteria, and yeast and mold were significantly reduced with the increase of ClO2 concentration. In particular, the populations of total aerobic bacteria, and yeast and mold in the fresh ginseng decreased by 2.1 and 1.2 log CFU/g at 100 ppm ClO2 treatment, respectively. Aqueous ClO2 treatment improved the color of the fresh ginseng during storage, but there was no significant difference in weight loss during storage among treatments. Sensory evaluation results represented that the qualities of the fresh ginseng treated with aqueous ClO2 during storage were better than those of the control. These results clearly indicate that aqueous ClO2 treatment could be useful in decreasing the microbial growth and extending the shelf life of fresh ginseng.

A549 human lung cancer cell과 Sarcoma-180 복강암에 대한 수삼(水蔘) 증류약침(蒸溜藥鍼)의 항암효과(抗癌效果)

장해영,권기록,박희수,Jang, Hae-Young,Kwon, Ki-Rok,Park, Hee-Soo 대한약침학회 2004 Journal of pharmacopuncture Vol.7 No.3

Objectives ; This study was to investigate the anti-cancer effects of herbal acupuncture with distilled fresh ginseng. The herbal acupuncture was injected to Chung-wan($C.V_{12}$) and Wisu($BL_{21}$) of mice that were subjected to Sarcoma-180 adbominal cancer cell and A549 human epithelial lung cancer cells in vitro. Methods : Anti-cancer effects of distilled fresh ginseng herbal acupuncture were tested by measruing Cox, Bcl-2, and Bax by using RT-PCR in A549 human epithelial lung cancer cells in vitro. And four weeks old Balb/c line male mice weighing around $20\;{\pm}\;3g$ were used to measure survival rate and anti-cancer effect to outputs of interleukin-2 and interleukin-4 using flow cytometry, possibility of mRNA menifestation using RT-PCR, and Cox mRNA. The results are as follows. Results : 1. In measuring mRNA menifestation in Cox, Bcl-2, and Bax by using RT-PCR in A549 human epithelial lung cancer cells in vitro, the result showed that fresh ginseng decreased Cox-2 which is directly involved in Inflammation process. 2. Survival rate was measured in an anti-cancer effect experiment against Sarcoma-180 abdorminal cancer. Median survival time of controlled group was 27 days, of experiment group I was 21 days, and of experiment group II was 27 days. Therefore, experiment group I showed -22.2% increase in survival rate and experiment group II showed no difference compare to controlled group. 3. There was no difference between condition group and controlled and experiment group in measuring outputs of interleukin-2 and interleukin 4 by using flow cytometry 4. In measuring outputs of interleukin-2 by using ELISA, there was no significant difference between condition group and controlled group and there was decrease in experiment group II compared to conditioned and controlled group. 5. In measuring cytokine mRNA menifestation by using RT-PCR, experiment group I showed increase of mRNA menifestation in interleukin-2,4 and $interferon-{\gamma}$ and experiment group II showed no significant difference in $interferon-{\gamma}$. Conclusion : According to the results, fresh ginseng herbal-acupuncture took a little effects in cancer. In using distilled fresh ginseng herbal acupuncture has effect on Cox-2 decrease. However, the difference in concentration of fresh ginseng showed no effect on killing cancer cell. It is assumed that inaccurate concentration of herbal acupuncture and fresh ginseng component could be the reason for this result. Therefore, future consideration will be studies on herbal acupuncture concentration.

Aqueous Chlorine Dioxide Treatment Improves the Shelf Life of Panax ginseng C.A. Meyer

Ho Hyun Chun,Kyung Bin Song 한국식품영양과학회 2007 Preventive Nutrition and Food Science Vol.12 No.4

Effect of aqueous chlorine dioxide (ClO₂) treatment on the quality change of fresh ginseng during storage was examined. Fresh ginseng samples were treated with 0, 50, and 100 ppm of ClO₂ solution, respectively, and stored at 4℃. Microbiological data of the fresh ginseng after ClO₂ treatment revealed that the populations of total aerobic bacteria, and yeast and mold were significantly reduced with the increase of ClO₂ concentration. In particular, the populations of total aerobic bacteria, and yeast and mold in the fresh ginseng decreased by 2.1 and 1.2 log CFU/g at 100 ppm ClO₂ treatment, respectively. Aqueous ClO₂ treatment improved the color of the fresh ginseng during storage, but there was no significant difference in weight loss during storage among treatments. Sensory evaluation results represented that the qualities of the fresh ginseng treated with aqueous ClO₂ during storage were better than those of the control. These results clearly indicate that aqueous ClO₂ treatment could be useful in decreasing the microbial growth and extending the shelf life of fresh ginseng.

Aqueous Chlorine Dioxide Treatment Improves the Shelf Life of Panax ginseng C.A. Meyer

Chun, Ho-Hyun,Song, Kyung-Bin The Korean Society of Food Science and Nutrition 2007 Preventive Nutrition and Food Science Vol.12 No.4

Effect of aqueous chlorine dioxide $(ClO_2)$ treatment on the quality change of fresh ginseng during storage was examined. Fresh ginseng samples were treated with 0, 50, and 100 ppm of $ClO_2$ solution, respectively, and stored at $4^{\circ}C$. Microbiological data of the fresh ginseng after $ClO_2$ treatment revealed that the populations of total aerobic bacteria, and yeast and mold were significantly reduced with the increase of $ClO_2$ concentration. In particular, the populations of total aerobic bacteria, and yeast and mold in the fresh ginseng decreased by 2.1 and 1.2 log CFU/g at 100 ppm $ClO_2$ treatment, respectively. Aqueous $ClO_2$ treatment improved the color of the fresh ginseng during storage, but there was no significant difference in weight loss during storage among treatments. Sensory evaluation results represented that the qualities of the fresh ginseng treated with aqueous $ClO_2$ during storage were better than those of the control. These results clearly indicate that aqueous $ClO_2$ treatment could be useful in decreasing the microbial growth and extending the shelf life of fresh ginseng.