Table 3.
Phenolic compound contents of fermented ginseng seed oil based on extraction conditions
| Phenolic compound (μg/100g) | Maltol | Vanillic acid + caffeic acid | ρ-Coumaric acid | Ferulic acid | trans-Cinnamic acid | |
|---|---|---|---|---|---|---|
| Compress extraction | Control1) | ND2) | ND | ND | ND | 7.0 ± 0.7 |
| Bacillus subtilis KFRI 1124 | ND | ND | 2.0 ± 2.5 | ND | 6.1 ± 2.1 | |
| Bacillus subtilis KFRI 1127 | ND | ND | 2.0 ± 1.4 | ND | 7.2 ± 2.5 | |
| Pediococcus pentosaceus LY 011 | 7.2 ± 1.2 | ND | 77.8 ± 4.9 | ND | 14.1 ± 0.7 | |
| Lactobacillus gasseri KCTC 3162 | 5.4 ± 0.9 | ND | 27.9 ± 7.1 | 4.5 ± 2.5 | 9.2 ± 2.8 | |
| Solvent extraction (n-hexane) |
Control | ND | ND | ND | ND | 0.9 ± 0.7 |
| Bacillus subtilis KFRI 1124 | ND | ND | 2.5 ± 1.8 | ND | 1.0 ± 0.7 | |
| Bacillus subtilis KFRI 1127 | ND | ND | 1.8 ± 1.4 | ND | 1.3 ± 0.2 | |
| Pediococcus pentosaceus LY 011 | ND | ND | 4.2 ± 3.5 | ND | 1.3 ± 0.1 | |
| Lactobacillus gasseri KCTC 3162 | ND | ND | 2.2 ± 2.8 | ND | 1.2 ± 0.6 | |
| Supercritical fluid extraction (15 MPa, 65°C) |
Control | 5.2 ± 1.7 | 6.2 ± 1.8 | ND | ND | 11.8 ± 4.2 |
| Bacillus subtilis KFRI 1124 | 5.7 ± 2.4 | 6.6 ± 1.2 | 21.9 ± 10.6 | ND | 5.6 ± 2.1 | |
| Bacillus subtilis KFRI 1127 | 22.8 ± 3.8 | 26.7 ± 5.5 | 224.9 ± 3.5 | ND | 28.7 ± 2.8 | |
| Pediococcus pentosaceus LY 011 | 11.7 ± 0.7 | 12.5 ± 3.5 | 9.4 ± 5.7 | ND | 18.2 ± 4.9 | |
| Lactobacillus gasseri KCTC 3162 | 22.7 ± 2.0 | 41.1 ± 1.5 | 131.1 ± 4.1 | ND | 23.6 ± 2.8 | |
KCTC, Korean Collection for Type Cultures; KFRI, Korea Food Research Institute; ND, not detected
1)
Ginseng seed oil was not fermented
2)
Not detected