This study evaluated the quality characteristics and antioxidant activities of cookies after adding black ginseng powder at ratios of 0%, 1%, 3%, 5%, and 7%, and the potential of black ginseng as a functional food. The moisture content increased with an increase in the black ginseng powder content while the pH decreased. The L value d ec reased with increase in the black ginseng powder content while the a and b values increased. The hardness decreased with increase in the black ginseng powder content. Notably, antioxidant activities, such as 2,2-diphenyl-1-picryl-hydrazyl (DPPH), 2-2'-azinobis(3-ethylbenzothiazoline-6-sulfonic acid)diammonium salt (ABTS) radical scavenging showed the highest increases in cookies containing 7% black ginseng powder. The total phenol and flavonoid contents significantly increased according to the amount of black ginseng powder added. These results suggest that black ginseng powder can be applied to cookies to achieve high quality and antioxidant activity.

본 연구는 흑삼과 흑마늘을 이용하여 블랙잼을 제조하면서 물성의 변화를 모니터링 해 보았다. 블랙잼의 배합 조건은 흑삼(X1, 30-54 g), 흑마늘(X2, 75-135 g), 펙틴 4.5 g, 사과페이스트 270 g 및 프 럭토올리고당 360 g이며, 반응 변수로는 탄력성, 응집성, 씹힘성, 깨짐성 및 부착성으로 반응표면분석을 실시하였다. 탄력성, 응집성, 씹힘성, 깨짐성 및 부착성에 대한 회귀식의 R2는 각각 0.8948, 0.9103, 0.9032, 0.9097, 0.8561로 5∼10%의 유의수준에서 유의성이 인정되었다. 블랙잼의 탄력성이 가장 높은 흑삼 및 흑마늘 배합조건과 그 탄력성은 흑삼 함량 54.00 g 및 105.83 g에서 194.39%로 나타났으며, 탄 력성이 가장 낮은 흑삼 및 흑마늘 배합조건과 그 탄력성은 흑삼 함량 31.48 g 및 119.43 g에서 164.11% 로 나타났다. 블랙잼의 응집성이 가장 높은 흑삼 및 흑마늘 배합조건과 그 응집성은 흑삼 함량 48.85 g 및 129.62 g에서 40.96%로 나타났다, 응집성이 가장 낮은 흑삼 및 흑마늘 배합조건과 그 응집성은 흑삼 함량 50.06 g 및 82.77 g에서 32.96%로 나타났다. 블랙잼의 씹힘성이 가장 높은 흑삼 및 흑마늘 배합조건과 그 씹힘성은 흑삼 함량 42.95 g 및 106.83 g에서 43.19 g로 나타났다. 블랙잼의 깨짐성이 가장 높은 흑삼 및 흑마늘 배합조건과 그 깨짐성은 흑삼 함량 32.10 g 및 88.04 g에서 16,874 g로 나타났으며, 깨짐성이 가 장 낮은 흑삼 및 흑마늘 배합조건과 그 깨짐성은 흑삼 함량 50.53 g 및 83.91 g에서 678 g로 나타났다. 블랙잼의 부착성이 가장 높은 흑삼 및 흑마늘 배합조건과 그 부착성은 흑삼 함량 32.91 g 및 124.60 g에 서 14.06 g로 나타났다. 이상의 결과로부터 흑삼과 흑마늘의 배합비와 블랙잼의 물성의 관계를 조사함으 로서 건강기능성 소재를 이용하여 누구나 즐겨 먹을 수 있는 블랙잼을 제조할 수 있을 것으로 여겨진다.

Current study was performed to investigate the effect of morphological properties of black ginseng such as size and shape on the quality of black ginseng. The raw ginsengs were separated based on size (medium, large, and extra-large) and shape (straight ginseng, fibrous root ginseng). Subsequently, the raw ginsengs were steamed at 95℃ for 3 h and dried in the presence of heated air at 50℃ for 30 h. This process was repeated nine times for black ginseng production. The physiochemical properties such as the content of acidic polysaccharides, ginsenosides, and antioxidative activity were evaluated. Although minor difference in physiochemical properties such as acidic polysaccharide content in raw ginseng was observed, no statistical difference in the content of acidic polysaccharides, total phenols, and ginsenosides was observed during final black ginseng production based on size classification. The minor ginsenosides in fibrous root black ginseng, such as Rk3, Rh4, Rg3, Rk1, and Rg5 were higher in content than straight black ginseng. However, no correlation between the shape of ginseng and total phenol content and antioxidative activity was observed. Therefore, present results demonstrate that the difference in ginseng size in same-age and -production area does not affect the quality of black ginseng. Furthermore, difference in ginseng shape does not influence the overall quality of black ginseng. It is hypothesized that this study would be considered as supportive data for the production of high-quality black ginseng.

The aim of this study was to examine the ameliorating effect of black ginseng on the growth of the HepG2 cell transplanted tumor in BALB/c nude mice. 27 male BALB/c nude mice (all six weeks old) were randomly divided into three groups: the control group, the first treatment group (HepG2300RG, using 300 mg/kg red ginseng), and the second treatment group (HepG2300BG, using 300 mg/kg black ginseng). The HepG2300BG in the HePG2 cells showed increased mean survival time than that of red ginseng group. The size and volume of the tumor in the 300BG group showed significant reduction compared to those of the HepG2300RG group (p<0.05). The body weight and liver weight of the HepG2300RG group was not significantly different with control and HepG2300BG group. The serum levels of ALT and AST in the HepG2300RG and HepG2300BG group were significantly lower than those of the control group. In conclusion, these results suggest that the black ginseng may have possible anti-tumor activities.

The goal of this study was to examine the ameliorative effects of black ginseng(BG) in male obese diabetic C57BLKS/ J-db/db mice. Ten-week-old male db/db mice were administrated 300 ㎎/㎏ of F-BG daily for 6 weeks, The db/db mice where corresponded to the normal group and db/db mice which were the diabetic positive group were not provided BG treatment. The supressive effects of treatment were examined on serum lipids levels, which included total cholesterol, triglyceride, LDL-cholesterol and nonesterified fatty acid. Also, weight changes and the relative weight of liver and kidney, organ pathological investigation were measured. The effects of treatment were assessed by comparing the results of the db/db mice that received BG for 6 weeks with that of the diabetic positive group. Significant differences in several biological parameters such as HDL level(p<0.05), TG level(p<0.05) and NEFA level(p<0.05) were observed for the BG group. BG treatment increased the HDL level and decreased the NEFA level, which could ameliorate hyperlipidemia or blood circulation.

본 연구는 흑삼의 항당뇨 효과를 알아보고자 4그룹(정상군, 당뇨 쥐, 당뇨 쥐에게 백삼을 투여한 군, 당뇨 쥐에게 흑삼을 투여한 군)으로 나누어 6주간 실시하였다. 6주 후 식품섭취량, 체중 증가량을 비교하였는데, 식품섭취량, 체중증가량에는 그룹 간에 유의적인 차이가 나타나지 않았으나, OGTT(oral glucose tolerance test)와 IPITT(intraperitoneal insulin tolerance test) 경우는 흑삼 투여군에서 긍정적인 결과를 나타내었다. 또한 혈청 포도당과 인슐린농도에 미친 영향을 비교, 분석한 결과, 흑삼 투여군에서 공복 시 혈당, 혈청 포도당, 인슐린 농도가 유의적으로 감소하였다. 이 결과를 미루어 볼 때 흑삼이 백삼에 비해 당뇨를 치료하는데 더 효과적일 것으로 판단된다.

This study analyzed the maltol quality, composition ratio of fatty acids, and contents of phenolic compounds in white ginseng extracts(four types), red ginseng extracts(five types), Black ginseng extracts(two types), and Chinese ginseng extracts(nine types). By examining patterns in these measurements, we determined the characteristic factors of the extracts and measured the possibility of qualitative analysis. In the analysis of maltol using TLC, white ginseng extracts were not detected while red and Black ginseng extracts were detected, so the possibility of detection was considered as a characteristic factor for qualitative analysis. Regarding the composition of fatty acids, palmitic and linoleic acids were the main fatty acids in theginseng extracts palmitic acid was high in white ginseng extracts while linoleic was low in red ginseng extracts. Regarding the ratio(Pal/Lin) of the two fatty acids, there was a large difference between white ginseng extracts(56.7~64.3%) and red ginseng extracts(32.0~38.5%), and these figures seemed to be characteristic factors for the analysis. For the phenolic compounds, extracts contained maltol, caffeic acid, syringic acid, p-coumaric acid, ferulic acid, and cinnamic acid. White ginseng extracts contained similar percentages of phenolic compounds while red ginseng extracts had high maltol content. According to the measurement results of the percentages of maltol and cinnamic acid, white ginseng extracts showed values below five, whereas red and Black ginseng extracts showed 53~289, which was also a characteristic factor for qualitative analysis. Consequently, we found that we can differentiate between ginseng extracts using characteristic factors that we analyzed in an experiment on white ginseng extracts from China.

Sulgidduk samples containing control, 0.5, 1, 1.5 and 2% Black ginseng extracts and a control were examined for moisture content, color, textural characteristics, and sensory qualities to determine the optimal ratio of Black ginseng extracts in the formulation. The moisture content of sulgidduk added with Black ginseng extracts was 37~40%. Additionally, the lightness decreased and the redness and the yellowness increased as the Black ginseng extracts content increased. Hardness, springiness, gumminess and chewiness increase with the addition of Black ginseng extracts. however, adhesiveness did not differ significantly among the groups. Sulgidduk containing 1% Black ginseng extracts received the highest scores for color, flavor, texture and overall preference. Based on the above results of sensory and texture analyses, sulgidduk containing 1% Black ginseng extracts had the highest quality for commercialization.

The principal objective of this study was to evaluate the quality characteristics of black ginseng jelly prepared with different 5 levels(0, 0.5, 1.0, 1.5, and 2.0%) of black ginseng extract. We assessed the ginsenosides level of white and black ginseng for comparison between white and black ginseng. And we conducted the pH, sugar content, Hunter`s color values, the mechanical characteristics and sensory evaluation of black ginseng jelly samples. The levels of ginsenoside Rg3, Rh1, and Rh2 of black ginseng were higher than those of white ginseng. The more black ginseng extract was increased, the sugar contents of black ginseng jelly were significantly increased(+O.05). We noted that the luminance and Hunter`s b values of jelly samples were decreased according to black ginseng extract was increased, but in Hunter`s a values 0.5% black ginseng jelly was the highest of the all. With regard to the mechanical properties of the black ginseng jelly samples, the score of hardness, gumminess and chewiness were significantly increased. In color, taste and overall quality, the score of jelly with 1.0% black ginseng extract was significantly increased than those of the all.