The influence of extraction parameters on physicochemical properties of special grain brandies with Ganoderma lucidum.
| dc.contributor.advisor | ||
| dc.contributor.author | Pecić, Sonja | |
| dc.contributor.author | Nikićević, Ninoslav | |
| dc.contributor.author | Veljović, Mile | |
| dc.contributor.author | Jardanin, Milka | |
| dc.contributor.author | Tešević, Vele | |
| dc.contributor.author | Belović, Miona | |
| dc.contributor.author | Nikšić, Miomir | |
| dc.date.accessioned | 2018-03-23T13:18:52Z | |
| dc.date.available | 2018-03-23T13:18:52Z | |
| dc.date.issued | 2016-04 | |
| dc.description | peer-reviewed | en_US |
| dc.description.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. | en_US |
| dc.description.sponsorship | This work was performed within the framework of the research projects No. 46001 and 172053 supported by the Ministry of Education, Science and Technological Development, Republic of Serbia | en_US |
| dc.identifier.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 | en_US |
| dc.identifier.issn | 1451-9372 | |
| dc.identifier.uri | http://oa.fins.uns.ac.rs/handle/123456789/51 | |
| dc.language.iso | en | en_US |
| dc.publisher | Savez hemijskih inženjera Srbije | en_US |
| dc.relation | info:eu-repo/grantAgreement/MESTD/Basic Research (BR or ON)/172053/RS// | |
| dc.relation | info:eu-repo/grantAgreement/MESTD/Integrated and Interdisciplinary Research (IIR or III)/46001/RS// | |
| dc.relation.ispartofseries | 001;0046 | |
| dc.rights | info:eu-repo/semantics/openAccess | |
| dc.subject | ganoderma lucidum | en_US |
| dc.subject | special grain brandy | en_US |
| dc.subject | triterpenoid acids | en_US |
| dc.subject | antioxidant capacity | en_US |
| dc.subject | color | en_US |
| dc.title | The influence of extraction parameters on physicochemical properties of special grain brandies with Ganoderma lucidum. | en_US |
| dc.title.alternative | - | en_US |
| dc.type | info:eu-repo/semantics/article | en_US |