KMITL

Permanent URI for this communityhttps://dspace.kmitl.ac.th/handle/123456789/1

Browse

Settings

Author: search.filters.author.Vijitrotai, N.Has files: No

Search Results

Now showing 1 - 2 of 2
  • Loading...
    Thumbnail Image
    Some of the metrics are blocked by your 
    consent settings
    Item type:Publication,
    Quantification of total beta-glucan, ganoderic acid A and antioxidant activity of Ganoderma lucidum (Lingzhi) powder
    (2025-02-01)
    Vijitrotai, P.
    ;
    Vijitrotai, N.
    ;
    Puttongsiri, T.
    This study aimed to investigate the polysaccharide, triterpene and antioxidant properties of Ganoderma lucidum powder obtained through commercial extraction and spray drying from various species of G. lucidum. The different species of G. lucidum, MG2 and G2, were used in these studies. The dried mushroom was ground and stored in an airtight black polythene bag at room temperature until use. Commercial water extraction (100°C in 76 min) and spray drying (inlet temperature 140°C and outlet temperature 80℃) were used to produce lingzhi powder. Ganoderma lucidum MG2 and G2 were extracted and then spray-dried with and without maltodextrin to make lingzhi powder. It was found that the species and presence of maltodextrin influence the antioxidant activity of G. lucidum (lingzhi powder). From the analysis of G. lucidum MG2 and G2 powder after spray drying, it was found that G. lucidum MG2 had the highest total amount of antioxidants by the ferric-reducing antioxidant power (FRAP) and trolox equivalent antioxidant capacity (TEAC) methods, with G. lucidum powder from MG2 found to be greater than G2. The 2,2-azino-bis-3-ethylbenzothiazoline-6-sulphonic acid (ABTS) revealed that G. lucidum G2 had better antioxidation properties. The 1,1-diphenyl-2-picrylhydrazyl (DPPH) method showed that extracts from G. lucidum G2, followed by G. lucidum MG2 offered antioxidant activity. A high-performance liquid chromatographic (HPLC) analysis of β-glucan from Ganoderma to differentiate the various species of the genus Ganoderma. Results show that the highest β-glucan content ranged from 9.9149 to 38.8291 mg/100 mg. It was found of ganoderic acid A varying from 0.8502 to 0.9241 mg/100 mg was found to contribute to local medicinal mushroom habitats and significantly contributed to the accumulation of bioactive compounds or nutraceutical products, such as β-glucan content.
  • Loading...
    Thumbnail Image
    Some of the metrics are blocked by your 
    consent settings
    Item type:Publication,
    Proximate analysis, mineral and germanium of Ganoderma lucidum or Lingzhi powder by spray dry affecting in different strains and their maltodextrin
    (2023-01-01)
    Vijitrotai, P.
    ;
    Vijitrotai, N.
    ;
    Puttongsiri, T.
    Ganoderma lucidum or Lingzhi powder has been used for food and beverage ingredients for nutrition and health promoting. The G. lucidum in difference strains of MG2 and G2 were investigated to be good quality powder. The dried lingzhi was ground and stored in an air tight black polythene bag at room temperature until used. Commercial water extraction (100C in 76 min) and spray drying (inlet temperature 140C and outlet temperature 80C) were operated to produce lingzhi powder from. G. lucidum MG2 and G2 extracts, and then spray drying with and without maltodextrin to make lingzhi powder. It was found that strains of lingzhi and maltodextrin affected to proximate constituent mineral and germanium of lingzhi powder. From the analysis of G. lucidum MG2 and G2 powder through spray drying found that the nutritional value as a good source of energy carbohydrate, protein and minerals. Results showed that germanium from G. lucidum powder from starin MG2 higher than strain G2.