Comparison of mineral compositions between ginseng and ginseng-alcoholic beverages.
In this study, the composition of minerals was analyzed in ginseng, ginseng-Yakju, and ginseng-Soju. Ginseng-Yakju was fermented using sliced or powdered ginseng (0.2%, w/v) and steamed rice, while ginseng-Soju was prepared by extracting ginseng with 15 times the volume of Soju (35% ethanol, v/v) for 5 years. Regardless of the different forms of ginseng (sliced or powdered), the normal Yakju, Yakju fermented with slices of ginseng (Yakju-SG), and Yakju fermented with powdered ginseng (Yakju-PG) had similar soluble solid concentration, pH, ethanol concentration, and acidity. However, ginseng-Yakju and ginseng-Soju differed significantly with respect to all physicochemical characteristics tested (p < 0.01). Mineral content was found in the following order: K > P > Ca > Mg > Si > Se in ginseng, P > K > Mg > Ca > Si > Se in ginseng-Yakju, and K > P > Mg > Ca > Si > Se in ginseng-Soju. According to the mineral content determined by the recovery yield, it is not appropriate to consume ginsengYakju and ginseng-Soju for effective intake of minerals from ginseng. Therefore, further studies on improving the bioavailability of ginseng-derived minerals are required.