The influence of extraction parameters on physicochemical properties of special grain brandies with Ganoderma lucidum.
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Date
2016-04
Authors
Pecić, Sonja
Nikićević, Ninoslav
Veljović, Mile
Jardanin, Milka
Tešević, Vele
Belović, Miona 
Nikšić, Miomir
Journal Title
Journal ISSN
Volume Title
Publisher
Savez hemijskih inženjera Srbije
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 mush-room and to investigate the influence of extraction parameters (time, concen-tration) on color, total phenolic content, antioxidant capacity, sensory charac-teristics 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 com-monly 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 imp-roved antioxidant capacity.
Description
peer-reviewed
Keywords
ganoderma lucidum, special grain brandy, triterpenoid acids, antioxidant capacity, color
Citation
Pecić, S., Nikićević, N., Veljović, M., Jardanin, M., Tešević, V., Belović, M., Nikšić, M. (2016) The influence of extraction parameters on physicochemical properties of special grain brandies with Ganoderma lucidum. Chemical Industry and Chemical Engineering Quarterly, 22, 181−189. DOI: 10.2298/CICEQ150426033P