doiSerbia

The influence of extraction parameters on physicochemical properties of special grain brandies with Ganoderma lucidum

Pecić Sonja (University of Belgrade, Faculty of Agriculture, Department for Food Technology and Biochemistry, Belgrade, Serbia + University of Belgrade, Economics Institute, Belgrade, Serbia)
Nikićević Ninoslav (University of Belgrade, Faculty of Agriculture, Department for Food Technology and Biochemistry, Belgrade, Serbia)
Veljović Mile (University of Belgrade, Faculty of Agriculture, Department for Food Technology and Biochemistry, Belgrade, Serbia)
Jardanin Milka (University of Belgrade, Institute of Chemistry, Technology and Metallurgy - Center for Chemistry, Belgrade, Serbia)
Tešević Vele (University of Belgrade, Faculty of Chemistry, Department for Instrumental Methods of Chemical Analysis, Belgrade, Serbia)
Belović Miona (University of Novi Sad, Institute of Food Technology, Novi Sad, Serbia)
Nikšić Miomir (University of Belgrade, Faculty of Agriculture, Department for Food Technology and Biochemistry, Belgrade, Serbia)

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.

Keywords: Ganoderma lucidum, special grain brandy, triterpenoid acids, antioxidant capacity, color

Projekat Ministarstva nauke Republike Srbije, br. 46001 i br. 172053