. 2017 Mar 19;41(3):428–433. doi: 10.1016/j.jgr.2017.03.003

Table 2.

Hunter color values of ginseng seed oil based on extraction conditions

Extraction conditions		L	a	b	ΔE
Compress extraction	Control¹⁾	39.80 ± 0.05^d²⁾	0.51 ± 0.05^a	2.41 ± 0.03^b	58.04 ± 0.05^a
	Bacillus subtilis KFRI 1124	40.97 ± 0.07^c	0.13 ± 0.04^b	2.51 ± 0.00^a	56.87 ± 0.07^b
	Bacillus subtilis KFRI 1127	41.96 ± 0.05^b	−0.19 ± 0.02^c	2.26 ± 0.01^c	55.87 ± 0.05^c
	Pediococcus pentosaceus LY 011	42.69 ± 0.02^a	−0.47 ± 0.01^e	1.57 ± 0.01^e	55.14 ± 0.02^d
	Lactobacillus gasseri KCTC 3162	42.63 ± 0.01^a	−0.28 ± 0.03^d	1.79 ± 0.02^d	55.20 ± 0.01^d
Solvent extraction (n-hexane)	Control	40.92 ± 0.05^d	−0.50 ± 0.02^a	2.99 ± 0.01^d	56.92 ± 0.05^a
	Bacillus subtilis KFRI 1124	42.30 ± 0.03^a	−0.73 ± 0.04^c	3.93 ± 0.01^b	55.56 ± 0.03^d
	Bacillus subtilis KFRI 1127	42.18 ± 0.09^b	−0.85 ± 0.02^d	4.34 ± 0.04^a	55.70 ± 0.09^c
	Pediococcus pentosaceus LY 011	41.86 ± 0.05^c	−0.56 ± 0.04^b	2.56 ± 0.02^e	55.97 ± 0.05^b
	Lactobacillus gasseri KCTC 3162	42.27 ± 0.10^ab	−0.70 ± 0.03^c	3.39 ± 0.04^c	55.58 ± 0.10^d
Supercritical fluid extraction (15 MPa, 65°C)	Control	42.25 ± 0.14^a	−0.13 ± 0.08^a	1.86 ± 0.04^e	55.58 ± 0.14^d
	Bacillus subtilis KFRI 1124	40.91 ± 0.12^c	−0.13 ± 0.03^a	3.91 ± 0.09^a	56.95 ± 0.12^b
	Bacillus subtilis KFRI 1127	41.52 ± 0.27^b	−0.12 ± 0.04^a	2.42 ± 0.10^d	56.31 ± 0.26^c
	Pediococcus pentosaceus LY 011	42.13 ± 0.01^a	−0.17 ± 0.10^a	3.73 ± 0.04^c	55.73 ± 0.01^d
	Lactobacillus gasseri KCTC 3162	40.55 ± 0.07^d	−0.12 ± 0.02^a	3.82 ± 0.01^b	57.31 ± 0.07^a

a, redness; b, yellowness; KCTC, Korean Collection for Type Cultures; KFRI, Korea Food Research Institute; L, lightness

¹⁾

Ginseng seed oil was not fermented

²⁾

All values are mean ± standard deviation of triplicate determinations. Means with the same letter in each column are not significantly different at p < 0.05 by Duncan’s multiple range tests