Table 6. Comprehensive changes of phenolic acid and flavonol contents of ginseng sprouts (above and below ground) according to the roasting process

Contents (mg/100 g)	Above ground / Roasting time (min, 150°C)				Below ground / Roasting time (min, 200°C)
Contents (mg/100 g)	0	5	10	15	0	5	10	15
Phenolic acids
Gallic acid	12.26±0.61^e1)	18.90±0.95^c	32.27±1.61^a	33.58±1.68^a	5.80±0.29^f	5.38±0.27^f	15.73±0.79^d	21.14±1.06^b
Protocatechuic acid	23.34±1.17^a	25.77±1.29^a	22.16±1.11^a	24.43±1.22^a	2.28±0.11^d	4.00±0.20^c	5.62±0.28^bc	6.39±0.32^b
Chlorogenic acid	77.89±3.89^cd	87.07±4.35^c	132.56±6.63^b	148.17±7.41^a	25.46±1.27^f	42.79±2.14^e	67.27±3.36^d	58.87±2.94^de
p-Hydrobenzoic acid	15.10±0.76^a	12.46±0.62^b	13.28±0.66^ab	13.78±0.69^ab	6.23±0.31^c	4.38±0.22^e	10.79±0.54^d	5.75±0.29^c
Vanillic acid	ND²⁾	ND	ND	ND	ND	2.80±0.14^a	ND	0.46±0.02^b
p-Coumaric acid	2.11±0.11^d	4.56±0.23^c	6.15±0.31^b	7.54±0.38^a	4.14±0.21^c	2.62±0.13^d	2.24±0.11^d	2.61±0.13^d
Ferulic acid	4.08±0.20^e	9.95±0.50^b	12.85±0.64^a	13.37±0.67^a	5.09±0.25^de	5.51±0.28^d	6.74±0.34^c	9.82±0.49^b
Veratric acid	1.22±0.06^c	1.42±0.07^c	1.58±0.08^c	4.48±0.22^a	3.88±0.19^ab	3.70±0.19^ab	3.42±0.17^b	5.11±0.26^a
Benzoic acid	68.00±3.40^e	104.87±5.24^c	123.93±6.20^b	142.53±7.13^a	76.71±3.84^de	72.50±3.63^e	84.70±4.24^d	96.41±4.82^c
t-Cinnamic acid	1.74±0.09^b	0.34±0.02^d	0.33±0.02^d	0.46±0.02^c	3.42±0.17^a	0.34±0.02^d	0.41±0.02^c	0.41±0.02^c
Total	205.74	265.34	345.11	388.34	133.01	144.02	196.92	206.97
Flavonols
Epigallocatechin	110.17±5.51^f	204.00±10.20^c	397.13±19.86^a	408.14±20.41^a	131.16±6.56^e	161.95±8.10^d	202.31±10.12^c	300.74±15.04^b
Catechin	16.07±0.80^c	34.44±1.72^a	32.75±1.64^a	37.23±1.86^a	19.58±0.98^b	14.01±0.70^d	14.83±0.74^d	18.02±0.90^b
Epicatechin	15.67±0.78^b	21.17±1.06^a	13.87±0.69^c	13.88±0.69^c	9.69±0.48^e	7.45±0.37^g	8.50±0.43^f	11.21±0.56^d
Epigallocatechin gallate	13.22±0.66^e	15.22±0.76^c	10.98±0.55^f	11.71±0.59^f	14.53±0.73^d	15.69±0.78^c	17.16±0.86^b	20.31±1.02^a
Vanillin	ND	ND	ND	ND	ND	ND	ND	ND
Rutin	5.47±0.27^c	3.51±0.18^d	21.50±1.08^a	14.45±0.72^b	0.80±0.04^f	2.22±0.11^e	4.74±0.24^c	5.46±0.27^c
Catechin gallate	9.19±0.46^cd	10.86±0.54^b	12.80±0.64^a	9.63±0.48^c	3.91±0.20^f	5.52±0.28^e	8.56±0.43^d	8.66±0.43^d
Quercetin	123.11±6.16^e	211.12±10.56^c	270.28±13.51^b	307.98±15.40^a	53.44±2.67^f	180.52±9.03^d	194.66±9.73^cd	206.67±10.33^c
Naringin	2.22±0.11^e	4.02±0.20^d	8.99±0.45^a	2.31±0.12^e	3.85±0.19^d	5.34±0.27^c	7.29±0.36^b	8.11±0.41^a
Naringenin	2.16±0.11^d	2.69±0.13^cd	2.85±0.14^c	4.18±0.21^ab	4.17±0.21^ab	3.82±0.19^b	4.35±0.22^a	4.62±0.23^a
Formonoetin	3.15±0.16^bc	2.85±0.14^c	3.17±0.16^bc	3.50±0.18^b	2.46±0.12^d	ND	3.16±0.16^bc	4.49±0.22^a
Total	300.43	509.88	774.32	813.01	243.59	396.52	465.56	588.29

All values are presented as the mean±SD of triplicate determination. All values within a column with different superscript letters represent statistically significant difference from each other at p<0.05 by Duncan’s multiple range test.
ND, not detected.