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Changes in ginsenoside composition of ginseng berry extracts after a microwave and vinegar process
- Authors
- Kim, Shin-Jung; Kim, Ju-Duck; Ko, Sung-Kwon
- Issue Date
- Jul-2013
- Publisher
- KOREAN SOC GINSENG
- Keywords
- Panax ginseng; Berry; Microwave; Vinegar; Rg2
- Citation
- JOURNAL OF GINSENG RESEARCH, v.37, no.3, pp 269 - 272
- Pages
- 4
- Journal Title
- JOURNAL OF GINSENG RESEARCH
- Volume
- 37
- Number
- 3
- Start Page
- 269
- End Page
- 272
- ISSN
- 1226-8453
2093-4947
- Abstract
- MGB-20 findings show that the ginseng berry extracts that had been processed with microwave and vinegar for 20 min peaked in the level of ginsenoside Rg2 (2.28%) and Rh1 (1.28%). MGB-1 peaked in the level of ginsenoside Rg3 (1.13%) in the ginseng berry extract processed with microwave and vinegar for 1 min.
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