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Abstract：
This study was the first to document the fluctuations of nutritional constituents, antioxidant capacities, and physicochemical characteristics during the aging processes of red ginseng sprouts (RGS) and black ginseng sprouts (BGS) from dried ginseng sprouts (DGS). Total ginsenoside levels differed with 54.72 (DGS) → 57.15 (RGS) and 6.98 (BGS) mg/g, specifically, ginsenoside F2 and Rd2 in RGS remarkably increased with 1.97 → 5.88 and 2.41 → 5.49 mg/g, respectively. Phenolics increased dramatically as 297.02 → 1770.01 (6.0-fold); 1834.94 (6.2-fold) μg/g in DGS → RGS; BGS with abundance contents of benzoic acid (>15.3-fold), chlorogenic acid (>9.5-fold), and catechin (>4.2-fold), whereas amino acids markedly decreased (3686.81 → 1505.00; 364.64 mg/100 g), with arginine showing a significant decrease. Moreover, beneficial factors (total phenolic content: TPC; total flavonoid content: TFC; maillard reaction products: MRP) displayed increase tendencies (approximately 2.0-fold) with BGS > RGS > DGS, and antioxidant patterns significantly increased with potential capacities as follows: ABTS (48.3: DGS → 65.8: RGS; 70.2 %: BGS) > DPPH (18.5 → 44.6; 59.2 %) > hydroxyl (23.2 → 35.4; 39.9 %) > FRAP (0.6 → 1.8; 1.8 %) at 500 μg/mL. In particular, DNA protection exhibited excellent rates of 100 %, in the order of BGS (25 μg/mL) > RGS (50 μg/mL) > DGS (500 μg/mL). These findings suggest that processed ginseng sprouts can be excellent agents for natural antioxidants.
摘要：
这项研究是第一个记录营养成分波动的研究，抗氧化能力，和来自干人参芽（DGS）的红人参芽（RGS）和黑人参芽（BGS）老化过程中的理化特性。人参皂苷总水平差异为54.72(DGS)→57.15(RGS)和6.98(BGS)mg/g,具体来说,人参皂苷F2和Rd2在RGS中显著增加，分别为1.97→5.88和2.41→5.49mg/g，分别。酚类物质急剧增加，为297.02→1770.01（6.0倍）；DGS→RGS中的1834.94（6.2倍）μg/g；苯甲酸含量丰富的BGS（>15.3倍），绿原酸（>9.5倍），和儿茶素（>4.2倍），而氨基酸显着减少（3686.81→1505.00;364.64mg/100g），精氨酸显着下降。此外，有益因素（总酚含量：TPC；总黄酮含量：TFC；美拉德反应产物：MRP）显示出BGS>RGS>DGS的增加趋势（约2.0倍），抗氧化剂模式显着增加，潜在容量如下：ABTS（48.3：DGS→65.8：RGS；70.2％：BGS）>DPPH（18.5→44.6；59.2％）>羟基（23.2→35.4；39.9％）>FRAP（0.6→1.8；1.8％）在500μg/mL时。特别是,DNA保护表现出100%的优良率，其顺序为BGS(25μg/mL)>RGS(50μg/mL)>DGS(500μg/mL)。这些发现表明，加工过的人参芽可以成为天然抗氧化剂的绝佳制剂。
