The influence of extraction parameters on physicochemical properties of special grain brandies with ganoderma lucidum

2016
Authors
Pecic, SonjaNikićević, Ninoslav

Veljović, Mile
Jadranin, Milka

Tešević, Vele

Belovic, Miona
Nikšić, Miomir

Article (Published version)
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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 / colorSource:
Chemical Industry and Chemical Engineering Quarterly / CICEQ, 2016, 22, 2, 181-189Publisher:
- Assoc Chemical Eng, Belgrade
Funding / projects:
- Develooment and utilization of novel and traditional technologies in production of competitive food products with added valued for national and global market - CREATING WEALTH FROM THE WEALTH OF SERBIA (RS-46001)
- Natural products of wild, cultivated and edible plants: structure and bioactivity determination (RS-172053)
DOI: 10.2298/CICEQ150426033P
ISSN: 1451-9372
WoS: 000384727700006
Scopus: 2-s2.0-84979747772
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IHTMTY - 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 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" }
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
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 .
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 . .