Assessment of Nutritional Value, Phenolic Composition, and Antibacterial Activity of Panax Ginseng Extract and Its Influence on the Physical Characteristics of Bread

The study analyzed Panax ginseng root aqueous extract's comprehensive characterization and its potential use as a functional additive in bread formulations using advanced analytical techniques like GC-MS.Qualitative screening confirmed the presence of a spectrum of vital phytochemicals including flavonoids, alkaloids, saponins, glycosides, and steroids were (++). Quantitative HPLC analysis further elucidated the concentration of key phenolic compounds such as caffeic acid (12 ppm), ferulic acid (10 ppm), gallic acid (9 ppm), rutin (7 ppm), catechin (6 ppm), and syringic acid (4 ppm), all recognized for their significant antioxidant and health-promoting roles. The nutritional assessment revealed P. ginseng to be a nutrient-dense ingredient, abundant in carbohydrates (18g/100g), dietary fibers (3g/100g), proteins (2.0g/100g), and essential vitamins and minerals (e.g., Potassium 704mg/100g, Phosphorus 131mg/100g). Furthermore, the aqueous extract demonstrated considerable antibacterial efficacy, with inhibition zones ranging from 7.1 mm (Koucria rosia) to 10.4 mm (Staphylococcus aureus), showing relative effectiveness from 44.7% to 67.1% compared to control antibiotics. The strategic incorporation of P. ginseng powder into bread had a discernible impact on its physical attributes: moisture content decreased from 11.504% (control) to 9.440% (15% powder), ash content increased from 1.51% to 2.11%, oil absorption capacity (OAC) rose from 21% to 22.98%, and water absorption capacity (WAC) enhanced from 53.1% to 58.6% with increasing P. ginseng inclusion. Collectively, these findings underscore the substantial promise of Panax ginseng as a potent functional ingredient, paving the way for the development of enriched and healthier food options that offer both nutritional enhancement and potential health benefits to consumers.