Comprehensive changes of nutritional constituents and antioxidant activities of ginseng sprouts according to the roasting process

This study comprehensively investigated the physicochemical properties, nutritional constituents, and antioxidant activity of ginseng sprouts (GS) according to roasting process. The fatty acid mineral contents GS were almost unchanged, but free amino decreased. Moreover, ginsenoside decreased during process, whereas total phenolics flavonoids, Maillard reaction products, phenolic flavonol increased. In particular, Re, Rb1, Rd by 41%/18%, 32%/30%, 13%/23% (above/below ground), respectively, roasting. contrast, values Rg3, compound K, chlorogenic acid, epigallocatechin, quercetin increased 167%/229%, 287%/196%, 190%/231%, 370%/229%, 250%/387% respectively. Finally, effects DPPH ABTS, hydroxyl radical scavenging ferric reducing/antioxidant power