ArticleMolecules (Basel, Switzerland)2022
Changes in Chemical Compositions and Antioxidant Activities from Fresh to Fermented Red Mountain-Cultivated Ginseng.
Article in Molecules (Basel, Switzerland), 2022. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 12 papers.
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Who cites it
12 citing papers in PubMed, 19 citations in OpenAlex.
- Dynamic Evolution of Volatile Aroma Compounds in Black Ginseng During Nine-Steaming and Nine-Drying Based on HS-GC-IMS and Chemometrics.Foods (Basel, Switzerland) · 2026Article
- Ginseng Biomacromolecules: Integrating Nutrition and Health, a New Direction in Phytomedicine.International journal of molecular sciences · 2026Review
- Changes in Phytochemical Compositions and Biological Activities After Fermentation According to the Harvest Periods of Mountain-Cultivated Ginseng Sprouts.Foods (Basel, Switzerland) · 2026Article
- Antibodies as Tools for Characterization, Isolation and Production Enhancement of Anti-Cancer Drugs and Steroidal Hormones from Ginsenoside and Solasodine Glycoside: A Review.Antibodies (Basel, Switzerland) · 2026Review
- Ginseng and its active compounds in ovarian aging: mechanistic basis and translational prospects.Frontiers in pharmacology · 2026Review
- Microbial Fermentation Affects the Structure-Activity Relationship of Bioactive Compounds in Ginseng and Its Applications in Fermentation Products: A Review.Foods (Basel, Switzerland) · 2025Review
- Application of probiotic bacteria in ginsenoside bioconversion and enhancing its health-promoting benefits: a review.Food science and biotechnology · 2025Review
- Fermented red ginseng extract improves sarcopenia-related muscle atrophy in old mice through regulation of muscle protein metabolism.Food science and biotechnology · 2025Article
- Comprehensive analysis of the flavor volatiles and quality characteristics of ginseng products via GC × GC-TOF-MS, aroma profiles and multivariate statistics.Frontiers in nutrition · 2025Article
- Comparison in Bioactive Compounds and Antioxidant Activity ofFoods (Basel, Switzerland) · 2024Article
- Optimization of Antioxidant Activity of Compounds Generated during Ginseng Extract Fermentation Supplemented withMolecules (Basel, Switzerland) · 2024Article
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Authors and funding
10 authors at 2 institutions in 1 country.
Funding
Abstract
This study investigated changes in nutrients (fatty acids, amino acids, and minerals), ginsenosides, and volatile flavors, and antioxidant activities during food processing of mountain-cultivated ginseng (MCG) with the cocktail lactic acid bacteria. Fatty acid content increased, but the free amino acid content decreased, and minerals were practically unaffected during processing. Total phenolic and flavonoid contents and maillard reaction products increased markedly according to processing stage. The total ginsenosides levels increased from 31.25 mg/g (DMCG) to 32.36 mg/g (red MCG, RMCG) and then decreased (27.27 mg/g, at fermented RMCG) during processing. Particularly, the contents of F2 (0.31 → 1.02 → 2.27 mg/g), Rg3 (0.36 → 0.77 → 1.93 mg/g), and compound K (0.5 → 1.68 → 4.13 mg/g) of ginsenosides and β-panasinsene (17.28 → 22.69 → 31.61%), biocycloelemene (0.11 → 0.84 → 0.92%), δ-cadinene (0.39 → 0.5 → 0.94%), and alloaromadendrene (1.64 → 1.39 → 2.6%) of volatile flavor compounds increased during processing, along with to the antioxidant effects (such as DPPH, ABTS, and hydroxyl radical scavenging activities, and FRAP). This study may provide several choices for the use of ginseng in functional foods and functional cosmetics.
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