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Abstract.
Lingzhi (Ganoderma lucidum) has high nutritional values with different beneficial effects on human health. The production of fresh Ganoderma lucidum is increasing in recent time but the further processing step is still limited. Fruit boby of Ganoderma luvitcidum has a short shelf-life owing to its high rate of respiration and perishibility. In order to increase the added value of Ganoderma lucidum, a processing of canned white lingzhi (Ganoderma lucidum) in respect of maintaining the total phenolic and antioxidant activity in maximum level was investigated. By examining on different variables of the cooking time, temperature and salt concentration; the highest phenolic and antioxidant activity inside the canned white lingzhi (Ganoderma lucidum) could be achieved by cooking within 4 minutes, at 90°C in the presence of 5 g/L of salt. Canned white lingzhi may be consumed as functional food.
Keywords: Ganoderma lucidum, Lingzhi, cooking, phenolic, antioxidant,
I.INTRODUCTION
Ganoderma species are among those fungi that can thrive under hot and humid conditions. Ganoderma lucidum is among fve species of Ganoderma mushroom collected from different sites in Vietnamese National Parks.1 Ganoderma lucidum, or Lingzhi is a white-rot fungus of division basidiomycetes. It composed of water, carbohydrate, crude fat, crude fibre and crude protein. Triterpenoids, steroids, glycoproteins, phenols and polysaccharides, these components are helpful in maintaining good health and meeting nutritional requirements. G. lucidum has been reported to possess therapeutic effects such as antitumor, anti-oxidant, cholesterol lowering, detoxification, blood pressure lowering, antimicrobial, antiacetylcholinesterase, immune-modulating, blood glucose lowering, anti-allergic effects and physical fitness.2, 3, 4, 5, 6, 7, 8, 9, 10, 11, 12, 13, 14
Artificial cultivation of G. lucidum in polypropylene bags with variety of cheap and readily available substrates such as grass, sawdust, malt extract, and wheat bran was implemented.15, 16, 17, 18 Malt extract medium, temperature range of 25-35°C and acidic pH (5.0) were conducive for the mycelial growth of G. lucidum.19 Salicylic acid (SA) increased the biosynthesis of triterpenoid in G. lucidum fruit bodies by spraying this chemical during the fruiting.20 Commercial G. lucidum products are available in various forms, such as powders, dietary supplements, alcoholic beverage and tea.21 There were few studies mentioned to the processing and preserving of Ganoderma lucidum. An evaluation of alcoholic beverages based on Ganoderma lucidum was conducted.22 Alcohol concentration...