The influence of extraction parameters on physicochemical properties of special grain brandies with ganoderma lucidum
2016
Аутори
Pecic, SonjaNikićević, Ninoslav
Veljović, Mile
Jadranin, Milka
Tešević, Vele
Belovic, Miona
Nikšić, Miomir
Чланак у часопису (Објављена верзија)
Метаподаци
Приказ свих података о документуАпстракт
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.
Кључне речи:
Ganoderma lucidum / special grain brandy / triterpenoid acids / antioxidant capacity / colorИзвор:
Chemical Industry and Chemical Engineering Quarterly / CICEQ, 2016, 22, 2, 181-189Издавач:
- Assoc Chemical Eng, Belgrade
Финансирање / пројекти:
- Развој и примена нових и традиционалних технологија у производњи конкурентних прехрамбених производа са додатом вредношћу за европско и светско тржиште - Створимо богатство из богатства Србије (RS-MESTD-Integrated and Interdisciplinary Research (IIR or III)-46001)
- Биоактивни природни производи самониклих, гајених и јестивих биљака: одређивање структура и активности (RS-MESTD-Basic Research (BR or ON)-172053)
DOI: 10.2298/CICEQ150426033P
ISSN: 1451-9372
WoS: 000384727700006
Scopus: 2-s2.0-84979747772
Институција/група
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 . .