Effects of Puffing on Ginseng Berry
Author Information
Author(s): Lee You-Jeong, Shin Jae-Sung, Oh Seon-Min, Bae Ji-Eun, Ye Sang-Jin, Lee Hyungjae, Kim Wooki, Baik Moo-Yeol
Primary Institution: Department of Food Science and Biotechnology, Institute of Life Science and Resources, Kyung Hee University
Hypothesis
The study investigates how puffing affects the ginsenoside composition, antioxidant activity, and anti-inflammatory activity of ginseng berry.
Conclusion
Puffing positively affects the composition and transformation of ginsenosides and enhances the antioxidant activity of ginseng berries.
Supporting Evidence
- Puffed ginseng berries showed higher total phenolic and flavonoid contents compared to controls.
- Antioxidant activities increased with puffing pressure.
- IL-6 production was inhibited by puffed ginseng berry extracts.
Takeaway
Puffing ginseng berries makes them healthier by changing their ingredients and boosting their ability to fight off bad stuff in our bodies.
Methodology
The study involved puffing ginseng berries at different moisture contents and pressures, followed by analysis of ginsenoside composition, antioxidant activity, and anti-inflammatory effects.
Limitations
The study did not explore the effects of higher concentrations of ginseng berry extracts on anti-inflammatory activity.
Statistical Information
Statistical Significance
p<0.05
Digital Object Identifier (DOI)
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