Abstract
The effects of aging process on the ginsenosides and antioxidant activity of ginseng was investigated. Fresh ginseng roots were aged in oven at 70 or 80 °C for 7, 14, 21, or 28 d. Their ginsenosides, phenolics, and antioxidant activity were analyzed. Ginseng aged at 80 °C for 14 d exhibited the highest amounts of total saponins and phenolics. It also showed markedly higher free radical scavenging activity, reducing power, and ferrous ion chelating ability than the other aged ginsengs. The ginsenosides Rb1 , Rb3 , Rg3 , Re, Rg1 , and Rg2 were generated during aging. The Rg2 was the most abundant ginsenoside in aged ginseng, with samples treated at 80 °C for 14 d having the highest amount. These findings provide the first evidence that aging, particularly at 80 °C for 14 d, could increase the bioactive compounds, indicating that this heating process may be useful in enhancing the biological activity of ginseng. PRACTICALAPPLICATION: Ginseng has long been recognized for its various health beneficial effects. The present study showed that aging of ginseng roots at 80 °C for 14 d substantially increased the amount of bioactive compounds ginsenosides and phenolics and enhanced the antioxidant activity. The food industry could use the aging process to improve the functional quality of ginseng.
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