Comparison of mineral compositions between ginseng and ginseng-alcoholic beverages

Lee J. H., . and Kang S. A., . and Sohn E. H., . and Jang K. H., . Comparison of mineral compositions between ginseng and ginseng-alcoholic beverages. pp. 682-687. ISSN 2231-7546

In this study the composition of minerals was analyzed in ginseng ginseng-Yakju and ginseng-Soju. Ginseng-Yakju was fermented using sliced or powdered ginseng (0.2 w/v) and steamed rice while ginseng-Soju was prepared by extracting ginseng with 15 times the volume of Soju (35 ethanol v/v) for 5 years. Regardless of the different forms of ginseng (sliced or powdered) the normal Yakju Yakju fermented with slices of ginseng (Yakju-SG) and Yakju fermented with powdered ginseng (Yakju-PG) had similar soluble solid concentration pH ethanol concentration and acidity. However ginseng-Yakju and ginseng-Soju differed significantly with respect to all physicochemical characteristics tested (p 0.01). Mineral content was found in the following order: K P Ca Mg Si Se in ginseng P K Mg Ca Si Se in ginseng-Yakju and K P Mg Ca Si Se in ginseng-Soju. According to the mineral content determined by the recovery yield it is not appropriate to consume ginseng-Yakju and ginseng-Soju for effective intake of minerals from ginseng. Therefore further studies on improving the bioavailability of ginseng-derived minerals are required.

Full text available from: Official URL: http://www.ifrj.upm.edu.my/23%20(02)%202016/(31).p...

Abstract

In this study the composition of minerals was analyzed in ginseng ginseng-Yakju and ginseng-Soju. Ginseng-Yakju was fermented using sliced or powdered ginseng (0.2 w/v) and steamed rice while ginseng-Soju was prepared by extracting ginseng with 15 times the volume of Soju (35 ethanol v/v) for 5 years. Regardless of the different forms of ginseng (sliced or powdered) the normal Yakju Yakju fermented with slices of ginseng (Yakju-SG) and Yakju fermented with powdered ginseng (Yakju-PG) had similar soluble solid concentration pH ethanol concentration and acidity. However ginseng-Yakju and ginseng-Soju differed significantly with respect to all physicochemical characteristics tested (p 0.01). Mineral content was found in the following order: K P Ca Mg Si Se in ginseng P K Mg Ca Si Se in ginseng-Yakju and K P Mg Ca Si Se in ginseng-Soju. According to the mineral content determined by the recovery yield it is not appropriate to consume ginseng-Yakju and ginseng-Soju for effective intake of minerals from ginseng. Therefore further studies on improving the bioavailability of ginseng-derived minerals are required.

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Item Type:	Article
AGROVOC Term:	Ginseng
AGROVOC Term:	Panax ginseng
AGROVOC Term:	Fermented products
AGROVOC Term:	Extraction
AGROVOC Term:	Physicochemical properties
AGROVOC Term:	Mineral content
AGROVOC Term:	Alcoholic beverages
AGROVOC Term:	Republic of Korea
Depositing User:	Ms. Suzila Mohamad Kasim
Last Modified:	24 Apr 2025 06:27
URI:	http://webagris.upm.edu.my/id/eprint/22597

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