Work

Accumulation of Maillard reaction products and safety assessment of dried ginseng during long-term storage

Year: 2025

Type: article

Abstract: Background: Maillard reaction byproducts, such as Amadori compounds, 5-hydroxymethylfurfural (5-HMF), α-dicarbonyl compounds (α-DCs), and advanced glycation end products (AGEs), pose potential health risks. However, the extent to which these byproducts form and accumulate in dried ginseng over long storage periods is not well understood.Background: We examined the accumulation of these products in dried ginseng over a 5-year period under room temperature (RT) and ice warehouse (IW) conditions. Results: α-DCs were the most abundant Maillard reaction byproduct in dried ginseng. Over the storage period, the levels of Amadori compounds, α-DCs, 5-HMF, and AGEs progressively increased under RT and IW conditions, with significant variations in their increase rates. The most pronounced increase was seen in α-DCs. In addition, the concentration of 5-HMF consistently increased over the 5-year period. In comparison, the amounts of AGEs in ginseng were minimal relative to other products.Conclusion: These observations indicate that low temperatures can effectively decelerate the formation of Amadori compounds, α-DCs, 5-HMF, and AGEs while maintaining the integrity of ginsenosides. Owing to the absence of risk assessments for these products, we compared our findings with the typical daily intake of Maillard reaction products from other food sources and concluded that the levels of these products in dried ginseng over the 5-year period are within acceptable limits.

Source: Journal of Agriculture and Food Research

DOI: 10.1016/j.jafr.2025.101913