TY  - JOUR
AU  - Veljović, Sonja
AU  - Veljović, Mile
AU  - Despotović, Saša
AU  - Ivković, Bojana
AU  - Leskošek-Čukalović, Ida
AU  - Nikšić, Miomir
AU  - Nikićević, Ninoslav
PY  - 2014
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/3613
AB  - In the Far East countries medicinal fungi Ganoderma lucidum has been traditionally used as an important supplement to different alcoholic beverages, because of its bitter taste and medical effects. In this paper, it was investigated the effect of extraction parameters, extraction time and concentration of fungi Ganoderma lucidum, on the phenolic compounds content as well as antioxidant characteristics of special grape brandies. For determination of samples antioxidant capacity FRAP (Ferric ion Reducing Antioxidant Power), DPPH (2,2-diphenyl-1-picrylhydrazyl) and TEAC (Trolox Equivalent Antioxidant Capacity) methods were used. In this paper we used three different concentration of fungus in the amount of 1, 2.5 and 4% and extraction was carried out for three different time periods: 7, 21 and 60 days. The addition of fungi increased the content of phenolic compounds and antioxidant capacity of all samples. With increasing the concentration of added fungi the phenolic compounds content were higher, but the extraction time must be prolonged in order to complete extraction of phenolic compounds. The highest content of total polyphenols had a sample with 4 % of G. lucidum extracted for 60 days (141.17 mg/L GAE). Antioxidant capacity for a given sample determined by DPPH, FRAP and TEAC methods were 0.492 mM TE, 1.580 FRAP units and 3.987 mM TE, respectively.
AB  - U zemljama dalekog Istoka medicinska gljiva Ganodrema lucidum se tradicionalno koristi kao važan dodatak raznim alkoholnim pićima zbog svog gorkog ukusa i lekovitog dejstva. U radu smo ispitivali efekat ektrakcionih parametara, vreme ekstrakcije i koncentracije gljive Ganoderma lucidum, na sadržaj fenolnih jedinjenja i antioksidativne karakteristike specijalnih lozovih rakija (lozovača). Za određivanje antioksidativne aktivnosti uzoraka korišćene su metode FRAP (Ferric ion Reducing Antioxidant Power), DPPH (1,1-difenil-2-pikrilhidrazil) i TEAC (Trolox Equivalent Antioxidant Capacity). U radu su korišćene koncentracije gljive od 1, 2.5 i 4 %, koje su estrahovane u različitim vremenskim periodima od 7, 21 i 60 dana. Dodatkom gljive kod svih uzoraka sadržaj fenolnih jedinjenja i antioksidativni kapacitet su se povećavali. Sa povećanjem koncentracije dodate gljive povećava se sadržaj fenolnih jedinjenja, ali vreme ekstrakcije se mora prolongirati, da bi ekstrakcija fenolnih jedinjenja bila kompletna. Najveći sadržaj ukupnih fenolnih jedinjenja imao je uzorak sa 4% G.lucidum ekstrahovane tokom 60 dana (141.17 mg/L GAE), a antioksidativni kapacitet za dati uzorak određivan DPPH, FRAP i TEAC metodoma iznosio je 0.492 mM TE, 1.580 FRAP jedinica i 3.987 mM TE, respektivno.
PB  - Društvo za ishranu Srbije, Beograd
T2  - Hrana i ishrana
T1  - The effect of Ganoderma lucidum fruit body on antioxidant capacity of grape brandies
T1  - Uticaj plodonosnog tela gljive Ganoderma lucidum na antioksidativni kapacitet lozovih rakija
EP  - 47
IS  - 2
SP  - 43
VL  - 55
DO  - 10.5937/HraIsh1402043V
ER  - 

@article{
author = "Veljović, Sonja and Veljović, Mile and Despotović, Saša and Ivković, Bojana and Leskošek-Čukalović, Ida and Nikšić, Miomir and Nikićević, Ninoslav",
year = "2014",
abstract = "In the Far East countries medicinal fungi Ganoderma lucidum has been traditionally used as an important supplement to different alcoholic beverages, because of its bitter taste and medical effects. In this paper, it was investigated the effect of extraction parameters, extraction time and concentration of fungi Ganoderma lucidum, on the phenolic compounds content as well as antioxidant characteristics of special grape brandies. For determination of samples antioxidant capacity FRAP (Ferric ion Reducing Antioxidant Power), DPPH (2,2-diphenyl-1-picrylhydrazyl) and TEAC (Trolox Equivalent Antioxidant Capacity) methods were used. In this paper we used three different concentration of fungus in the amount of 1, 2.5 and 4% and extraction was carried out for three different time periods: 7, 21 and 60 days. The addition of fungi increased the content of phenolic compounds and antioxidant capacity of all samples. With increasing the concentration of added fungi the phenolic compounds content were higher, but the extraction time must be prolonged in order to complete extraction of phenolic compounds. The highest content of total polyphenols had a sample with 4 % of G. lucidum extracted for 60 days (141.17 mg/L GAE). Antioxidant capacity for a given sample determined by DPPH, FRAP and TEAC methods were 0.492 mM TE, 1.580 FRAP units and 3.987 mM TE, respectively., U zemljama dalekog Istoka medicinska gljiva Ganodrema lucidum se tradicionalno koristi kao važan dodatak raznim alkoholnim pićima zbog svog gorkog ukusa i lekovitog dejstva. U radu smo ispitivali efekat ektrakcionih parametara, vreme ekstrakcije i koncentracije gljive Ganoderma lucidum, na sadržaj fenolnih jedinjenja i antioksidativne karakteristike specijalnih lozovih rakija (lozovača). Za određivanje antioksidativne aktivnosti uzoraka korišćene su metode FRAP (Ferric ion Reducing Antioxidant Power), DPPH (1,1-difenil-2-pikrilhidrazil) i TEAC (Trolox Equivalent Antioxidant Capacity). U radu su korišćene koncentracije gljive od 1, 2.5 i 4 %, koje su estrahovane u različitim vremenskim periodima od 7, 21 i 60 dana. Dodatkom gljive kod svih uzoraka sadržaj fenolnih jedinjenja i antioksidativni kapacitet su se povećavali. Sa povećanjem koncentracije dodate gljive povećava se sadržaj fenolnih jedinjenja, ali vreme ekstrakcije se mora prolongirati, da bi ekstrakcija fenolnih jedinjenja bila kompletna. Najveći sadržaj ukupnih fenolnih jedinjenja imao je uzorak sa 4% G.lucidum ekstrahovane tokom 60 dana (141.17 mg/L GAE), a antioksidativni kapacitet za dati uzorak određivan DPPH, FRAP i TEAC metodoma iznosio je 0.492 mM TE, 1.580 FRAP jedinica i 3.987 mM TE, respektivno.",
publisher = "Društvo za ishranu Srbije, Beograd",
journal = "Hrana i ishrana",
title = "The effect of Ganoderma lucidum fruit body on antioxidant capacity of grape brandies, Uticaj plodonosnog tela gljive Ganoderma lucidum na antioksidativni kapacitet lozovih rakija",
pages = "47-43",
number = "2",
volume = "55",
doi = "10.5937/HraIsh1402043V"
}

Veljović, S., Veljović, M., Despotović, S., Ivković, B., Leskošek-Čukalović, I., Nikšić, M.,& Nikićević, N.. (2014). The effect of Ganoderma lucidum fruit body on antioxidant capacity of grape brandies. in Hrana i ishrana
Društvo za ishranu Srbije, Beograd., 55(2), 43-47.
https://doi.org/10.5937/HraIsh1402043V

Veljović S, Veljović M, Despotović S, Ivković B, Leskošek-Čukalović I, Nikšić M, Nikićević N. The effect of Ganoderma lucidum fruit body on antioxidant capacity of grape brandies. in Hrana i ishrana. 2014;55(2):43-47.
doi:10.5937/HraIsh1402043V .

Veljović, Sonja, Veljović, Mile, Despotović, Saša, Ivković, Bojana, Leskošek-Čukalović, Ida, Nikšić, Miomir, Nikićević, Ninoslav, "The effect of Ganoderma lucidum fruit body on antioxidant capacity of grape brandies" in Hrana i ishrana, 55, no. 2 (2014):43-47,
https://doi.org/10.5937/HraIsh1402043V . .