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dc.creatorPecic, Sonja
dc.creatorNikićević, Ninoslav
dc.creatorVeljović, Mile
dc.creatorJadranin, Milka
dc.creatorTešević, Vele
dc.creatorBelovic, Miona
dc.creatorNikšić, Miomir
dc.date.accessioned2019-01-30T17:50:03Z
dc.date.available2019-01-30T17:50:03Z
dc.date.issued2016
dc.identifier.issn1451-9372
dc.identifier.urihttp://cer.ihtm.bg.ac.rs/handle/123456789/1935
dc.description.abstractGanoderma 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.en
dc.publisherAssoc Chemical Eng, Belgrade
dc.relationinfo:eu-repo/grantAgreement/MESTD/Integrated and Interdisciplinary Research (IIR or III)/46001/RS//
dc.relationinfo:eu-repo/grantAgreement/MESTD/Basic Research (BR or ON)/172053/RS//
dc.rightsopenAccess
dc.rights.urihttps://creativecommons.org/licenses/by-nc-nd/4.0/
dc.sourceChemical Industry and Chemical Engineering Quarterly / CICEQ
dc.subjectGanoderma lucidumen
dc.subjectspecial grain brandyen
dc.subjecttriterpenoid acidsen
dc.subjectantioxidant capacityen
dc.subjectcoloren
dc.titleThe influence of extraction parameters on physicochemical properties of special grain brandies with ganoderma lucidumen
dc.typearticle
dc.rights.licenseBY-NC-ND
dcterms.abstractНиксиц, Миомир; Тесевиц, Веле; Никицевиц, Нинослав; Пециц, Соња; Беловиц, Миона; Јадранин, Милка; Вељовиц, Миле;
dc.citation.volume22
dc.citation.issue2
dc.citation.spage181
dc.citation.epage189
dc.citation.other22(2): 181-189
dc.citation.rankM23
dc.identifier.doi10.2298/CICEQ150426033P
dc.identifier.rcubConv_3598
dc.identifier.fulltexthttp://cer.ihtm.bg.ac.rs//bitstream/id/8366/1933.pdf
dc.identifier.scopus2-s2.0-84979747772
dc.identifier.wos000384727700006
dc.type.versionpublishedVersion


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