Background: In this study, the fermentation of ginseng seeds was hypothesized to produce useful physiologically-active substances, similar to that observed for fermented ginseng root. Ginseng seed was fermented using Bacillus, Pediococcus, and Lactobacillus strains to extract ginseng seed oil, and t...
Background: In this study, the fermentation of ginseng seeds was hypothesized to produce useful physiologically-active substances, similar to that observed for fermented ginseng root. Ginseng seed was fermented using Bacillus, Pediococcus, and Lactobacillus strains to extract ginseng seed oil, and the extraction yield, color, and quantity of phenolic compounds, fatty acids, and phytosterol were then analyzed. Methods: The ginseng seed was fermented inoculating 1% of each strain on sterilized ginseng seeds and incubating the seeds at $30^{\circ}C$ for 24 h. Oil was extracted from the fermented ginseng seeds using compression extraction, solvent extraction, and supercritical fluid extraction. Results and Conclusion: The color of the fermented ginseng seed oil did not differ greatly according to the fermentation or extraction method. The highest phenolic compound content recovered with the use of supercritical fluid extraction combined with fermentation using the Bacillus subtilis Korea Food Research Institute (KFRI) 1127 strain. The fatty acid composition did not differ greatly according to fermentation strain and extraction method. The phytosterol content of ginseng seed oil fermented with Bacillus subtilis KFRI 1127 and extracted using the supercritical fluid method was highest at 983.58 mg/100 g. Therefore, our results suggested that the ginseng seed oil fermented with Bacillus subtilis KFRI 1127 and extracted using the supercritical fluid method can yield a higher content of bioactive ingredients, such as phenolics, and phytosterols, without impacting the color or fatty acid composition of the product.
Background: In this study, the fermentation of ginseng seeds was hypothesized to produce useful physiologically-active substances, similar to that observed for fermented ginseng root. Ginseng seed was fermented using Bacillus, Pediococcus, and Lactobacillus strains to extract ginseng seed oil, and the extraction yield, color, and quantity of phenolic compounds, fatty acids, and phytosterol were then analyzed. Methods: The ginseng seed was fermented inoculating 1% of each strain on sterilized ginseng seeds and incubating the seeds at $30^{\circ}C$ for 24 h. Oil was extracted from the fermented ginseng seeds using compression extraction, solvent extraction, and supercritical fluid extraction. Results and Conclusion: The color of the fermented ginseng seed oil did not differ greatly according to the fermentation or extraction method. The highest phenolic compound content recovered with the use of supercritical fluid extraction combined with fermentation using the Bacillus subtilis Korea Food Research Institute (KFRI) 1127 strain. The fatty acid composition did not differ greatly according to fermentation strain and extraction method. The phytosterol content of ginseng seed oil fermented with Bacillus subtilis KFRI 1127 and extracted using the supercritical fluid method was highest at 983.58 mg/100 g. Therefore, our results suggested that the ginseng seed oil fermented with Bacillus subtilis KFRI 1127 and extracted using the supercritical fluid method can yield a higher content of bioactive ingredients, such as phenolics, and phytosterols, without impacting the color or fatty acid composition of the product.
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문제 정의
The significance of this study is the change of bio-ingredients content in supercritical fluid extract combined with fermented ginseng oil being reported for the first time. As the results, supercritical fluid extraction combined with fermentation by B.
가설 설정
Phenolic acids are divided into benzoic acids and cinnamic acids, which are responsible for the flavor and aroma of fruits and vegetables, and have specific physiological roles [17-20]. In this study, the fermentation of ginseng seeds was hypothesized to produce useful physiologically-active substances, similar to that observed for fermented ginseng root. Ginseng seeds were fermented using Bacillus subtilis, Pediococcus pentosaceus, and Lactobacillus gasseri strains, and the resultant oil quality characteristics, fatty acid contents, phenolic compounds, and phytosterols were analyzed and evaluated.
제안 방법
In this study, the fermentation of ginseng seeds was hypothesized to produce useful physiologically-active substances, similar to that observed for fermented ginseng root. Ginseng seeds were fermented using Bacillus subtilis, Pediococcus pentosaceus, and Lactobacillus gasseri strains, and the resultant oil quality characteristics, fatty acid contents, phenolic compounds, and phytosterols were analyzed and evaluated.
The samples were pretreated for the phytosterol analysis according to the plant sterol test solution preparation method (4.3.38. phytosterol) in the Health Functional Food Code, and phytosterols were analyzed by GC (M600D; Youngling, Seoul, Korea). The standard materials used for analysis were 70% b-sitosterol and 5acholestane.
대상 데이터
The ginseng seeds used in this study were from 4-yr-old ginseng plants grown in 2012 and obtained from the Geumsan Ginseng Market in Chungcheongnam-do (Geumsan, Korea). The ginseng seeds were dried after removing the skin and the endosperm was used for compression extraction and supercritical fluid extraction.
8 mL/min. The sample was detected at 280 nm. Each 2-g sample was dissolved in 10 mL n-hexane, and 20 mL of 80% methanol was added to extract the phenolic compounds.
phytosterol) in the Health Functional Food Code, and phytosterols were analyzed by GC (M600D; Youngling, Seoul, Korea). The standard materials used for analysis were 70% b-sitosterol and 5acholestane. Each standard was dissolved in the internal standard solution (1-5 mg/mL dihydrocholesterol in chloroform) for analysis.
데이터처리
Differences were detected using Duncan’s multiple range tests and one-way analysis of variance.
이론/모형
Fatty acid analysis of the ginseng seed oil was performed by gas chromatography (GC) (Agilent 6890; Agilent Technologies, Santa Clara, CA, USA) according to an Association of Official Analytical Chemists (AOAC) official method [21]. The GC column was an HPFFAP (polyethylene glycol-eterephthalic acid; 25m× 0.
성능/효과
The significance of this study is the change of bio-ingredients content in supercritical fluid extract combined with fermented ginseng oil being reported for the first time. As the results, supercritical fluid extraction combined with fermentation by B. subtilis KFRI 1127 strain led to increase the phenolic compound and phytosterol contents in ginseng oil. Our future study will investigate biological activities of fermented ginseng oil supercritical fluid extract based on the results of this study.
These results were similar with previous results, with phytosterol content being slightly different but the β-sitosterol (including sitostanol) content was >60%, campesterol content was 10-20%, and stigmasterol content was 12-18%, regardless of sample or extraction method.
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