Changes in ginsenoside composition of ginseng berry extracts after a microwave and vinegar process

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 fo...

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Detalles Bibliográficos
Autores principales: Kim, Shin-Jung, Kim, Ju-Duck, Ko, Sung-Kwon
Formato: Online Artículo Texto
Lenguaje:English
Publicado: The Korean Society of Ginseng 2013
Materias:
Note
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3818952/
https://www.ncbi.nlm.nih.gov/pubmed/24198651
http://dx.doi.org/10.5142/jgr.2013.37.269
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author Kim, Shin-Jung
Kim, Ju-Duck
Ko, Sung-Kwon
author_facet Kim, Shin-Jung
Kim, Ju-Duck
Ko, Sung-Kwon
author_sort Kim, Shin-Jung
collection PubMed
description 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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spelling pubmed-38189522013-11-06 Changes in ginsenoside composition of ginseng berry extracts after a microwave and vinegar process Kim, Shin-Jung Kim, Ju-Duck Ko, Sung-Kwon J Ginseng Res Note 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. The Korean Society of Ginseng 2013-07 /pmc/articles/PMC3818952/ /pubmed/24198651 http://dx.doi.org/10.5142/jgr.2013.37.269 Text en Copyright ©2013, The Korean Society of Ginseng http://creativecommons.org/licenses/by-nc/3.0/ This is an Open Access article distributed under the terms of the Creative Commons Attribution Non-Commercial License (http://creativecommons.org/licenses/by-nc/3.0/) which permits unrestricted non-commercial use, distribution, and reproduction in any medium, provided the original work is properly cited.
spellingShingle Note
Kim, Shin-Jung
Kim, Ju-Duck
Ko, Sung-Kwon
Changes in ginsenoside composition of ginseng berry extracts after a microwave and vinegar process
title Changes in ginsenoside composition of ginseng berry extracts after a microwave and vinegar process
title_full Changes in ginsenoside composition of ginseng berry extracts after a microwave and vinegar process
title_fullStr Changes in ginsenoside composition of ginseng berry extracts after a microwave and vinegar process
title_full_unstemmed Changes in ginsenoside composition of ginseng berry extracts after a microwave and vinegar process
title_short Changes in ginsenoside composition of ginseng berry extracts after a microwave and vinegar process
title_sort changes in ginsenoside composition of ginseng berry extracts after a microwave and vinegar process
topic Note
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3818952/
https://www.ncbi.nlm.nih.gov/pubmed/24198651
http://dx.doi.org/10.5142/jgr.2013.37.269
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