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

Abstract

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.

Keywords: Berry; Microwave; Panax ginseng; Rg2; Vinegar.