The Influence of Extraction Parameters on Physicochemical Properties of Special Grain Brandies with Ganoderma Lucidum
2016
Autori
Pecić, SonjaNikićević, Ninoslav
Veljović, Mile S.
Jadranin, Milka
Tešević, Vele
Belović, Miona
Nikšić, Miomir
Članak u časopisu (Objavljena verzija)
Metapodaci
Prikaz svih podataka o dokumentuApstrakt
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.
Ključne reči:
Ganoderma lucidum / special grain brandy / triterpenoid acids / antioxidant capacity / colorIzvor:
Chemical Industry and Chemical Engineering Quarterly / CICEQ, 2016, 22, 2, 181-189Izdavač:
- Assoc Chemical Eng, Belgrade
Finansiranje / projekti:
- Razvoj i primena novih i tradicionalnih tehnologija u proizvodnji konkurentnih prehrambenih proizvoda sa dodatom vrednošću za evropsko i svetsko tržište - Stvorimo bogatstvo iz bogatstva Srbije (RS-MESTD-Integrated and Interdisciplinary Research (IIR or III)-46001)
- Bioaktivni prirodni proizvodi samoniklih, gajenih i jestivih biljaka: određivanje struktura i aktivnosti (RS-MESTD-Basic Research (BR or ON)-172053)
DOI: 10.2298/CICEQ150426033P
ISSN: 1451-9372
WoS: 000384727700006
Scopus: 2-s2.0-84979747772
Kolekcije
Institucija/grupa
Hemijski fakultet / Faculty of ChemistryTY - JOUR AU - Pecić, Sonja AU - Nikićević, Ninoslav AU - Veljović, Mile S. AU - Jadranin, Milka AU - Tešević, Vele AU - Belović, Miona AU - Nikšić, Miomir PY - 2016 UR - https://cherry.chem.bg.ac.rs/handle/123456789/2322 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 = "Pecić, Sonja and Nikićević, Ninoslav and Veljović, Mile S. and Jadranin, Milka and Tešević, Vele and Belović, 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" }
Pecić, S., Nikićević, N., Veljović, M. S., Jadranin, M., Tešević, V., Belović, 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
Pecić S, Nikićević N, Veljović MS, Jadranin M, Tešević V, Belović 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 .
Pecić, Sonja, Nikićević, Ninoslav, Veljović, Mile S., Jadranin, Milka, Tešević, Vele, Belović, 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 . .