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Comparison of mineral compositions between ginseng and ginseng-alcoholic beverages
Lee, J-.H1, Kang, S.A2, Sohn, E-.H3, Jang, K-.H4.
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 ginsengYakju
and ginseng-Soju for effective intake of minerals from ginseng. Therefore, further studies
on improving the bioavailability of ginseng-derived minerals are required.
Affiliation:
- Kongju National University, Korea, South
- Hoseo University, Korea, South
- Kangwon National University, Korea, South
- Kangwon National University, Korea, South
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Indexation |
Indexed by |
MyJurnal (2018) |
H-Index
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8 |
Immediacy Index
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0.000 |
Rank |
28/30,Q4(Sciences ) 28/30,Q4(Sciences ) 14/17,Q4(Medical & Health Sciences )
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Indexed by |
Scopus (SCImago Journal Rankings 2016) |
Impact Factor
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- |
Rank |
Q3 (Food Science) |
Additional Information |
0.335 (SJR) |
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