Ganoderma lucidum is one of the five major medicinal mushrooms. In Asian countries, alcoholic beverages with Ganoderma are traditionally produced and sold in local markets as a symbol of healthy products. The aim of this study was to examine the possibility of producing brandy enhanced with this mushroom and to investigate the influence of extraction parameters (time, concentration) on color, total phenolic content, antioxidant capacity, sensory characteristics and the composition and content of triterpenoid acids within the brandy. HPLC-DAD/ESI-ToF-MS analysis was used to identify triterpenoid acids. In brandy samples, 15 triterpenoid acids were determined, with the total content in the range of 2.63-4.06 mg/100 mg. In these samples, the most commonly detected triterpenoid acid was ganoderic acid A. In our study, the total phenolic content of analyzed samples ranged from 34.07 to 118.1 mg/L GAE. The color and sensory characteristics of analyzed brandies were significantly improved in ...comparison with samples without G. lucidum. The obtained samples represent an interesting new product for market worldwide with improved antioxidant capacity.
Keywords:
Ganoderma lucidum / special grain brandy / triterpenoid acids / antioxidant capacity / color
Source:
Chemical Industry and Chemical Engineering Quarterly / CICEQ, 2016, 22, 2, 181-189
TY - JOUR
AU - Pecic, Sonja
AU - Nikićević, Ninoslav
AU - Veljović, Mile
AU - Jadranin, Milka
AU - Tešević, Vele
AU - Belovic, Miona
AU - Nikšić, Miomir
PY - 2016
UR - https://cer.ihtm.bg.ac.rs/handle/123456789/1935
AB - Ganoderma lucidum is one of the five major medicinal mushrooms. In Asian countries, alcoholic beverages with Ganoderma are traditionally produced and sold in local markets as a symbol of healthy products. The aim of this study was to examine the possibility of producing brandy enhanced with this mushroom and to investigate the influence of extraction parameters (time, concentration) on color, total phenolic content, antioxidant capacity, sensory characteristics and the composition and content of triterpenoid acids within the brandy. HPLC-DAD/ESI-ToF-MS analysis was used to identify triterpenoid acids. In brandy samples, 15 triterpenoid acids were determined, with the total content in the range of 2.63-4.06 mg/100 mg. In these samples, the most commonly detected triterpenoid acid was ganoderic acid A. In our study, the total phenolic content of analyzed samples ranged from 34.07 to 118.1 mg/L GAE. The color and sensory characteristics of analyzed brandies were significantly improved in comparison with samples without G. lucidum. The obtained samples represent an interesting new product for market worldwide with improved antioxidant capacity.
PB - Assoc Chemical Eng, Belgrade
T2 - Chemical Industry and Chemical Engineering Quarterly / CICEQ
T1 - The influence of extraction parameters on physicochemical properties of special grain brandies with ganoderma lucidum
VL - 22
IS - 2
SP - 181
EP - 189
DO - 10.2298/CICEQ150426033P
UR - Conv_3598
ER -
@article{
author = "Pecic, Sonja and Nikićević, Ninoslav and Veljović, Mile and Jadranin, Milka and Tešević, Vele and Belovic, Miona and Nikšić, Miomir",
year = "2016",
abstract = "Ganoderma lucidum is one of the five major medicinal mushrooms. In Asian countries, alcoholic beverages with Ganoderma are traditionally produced and sold in local markets as a symbol of healthy products. The aim of this study was to examine the possibility of producing brandy enhanced with this mushroom and to investigate the influence of extraction parameters (time, concentration) on color, total phenolic content, antioxidant capacity, sensory characteristics and the composition and content of triterpenoid acids within the brandy. HPLC-DAD/ESI-ToF-MS analysis was used to identify triterpenoid acids. In brandy samples, 15 triterpenoid acids were determined, with the total content in the range of 2.63-4.06 mg/100 mg. In these samples, the most commonly detected triterpenoid acid was ganoderic acid A. In our study, the total phenolic content of analyzed samples ranged from 34.07 to 118.1 mg/L GAE. The color and sensory characteristics of analyzed brandies were significantly improved in comparison with samples without G. lucidum. The obtained samples represent an interesting new product for market worldwide with improved antioxidant capacity.",
publisher = "Assoc Chemical Eng, Belgrade",
journal = "Chemical Industry and Chemical Engineering Quarterly / CICEQ",
title = "The influence of extraction parameters on physicochemical properties of special grain brandies with ganoderma lucidum",
volume = "22",
number = "2",
pages = "181-189",
doi = "10.2298/CICEQ150426033P",
url = "Conv_3598"
}
Pecic, S., Nikićević, N., Veljović, M., Jadranin, M., Tešević, V., Belovic, M.,& Nikšić, M.. (2016). The influence of extraction parameters on physicochemical properties of special grain brandies with ganoderma lucidum. in Chemical Industry and Chemical Engineering Quarterly / CICEQ
Assoc Chemical Eng, Belgrade., 22(2), 181-189.
https://doi.org/10.2298/CICEQ150426033P
Conv_3598
Pecic S, Nikićević N, Veljović M, Jadranin M, Tešević V, Belovic M, Nikšić M. The influence of extraction parameters on physicochemical properties of special grain brandies with ganoderma lucidum. in Chemical Industry and Chemical Engineering Quarterly / CICEQ. 2016;22(2):181-189.
doi:10.2298/CICEQ150426033P
Conv_3598 .
Pecic, Sonja, Nikićević, Ninoslav, Veljović, Mile, Jadranin, Milka, Tešević, Vele, Belovic, Miona, Nikšić, Miomir, "The influence of extraction parameters on physicochemical properties of special grain brandies with ganoderma lucidum" in Chemical Industry and Chemical Engineering Quarterly / CICEQ, 22, no. 2 (2016):181-189,
https://doi.org/10.2298/CICEQ150426033P .,
Conv_3598 .
