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Comparison of Pretreatment Methods for Extraction of Selected Components from Ganoderma lucidum  

Chung, Hun-Sik (Food and Rio-Industry Institute, Kyungpook National University)
Youn, Kwang-Sup (Department of Food Science and Technology, Catholic University of Daegu)
Publication Information
Food Science and Preservation / v.12, no.2, 2005 , pp. 130-134 More about this Journal
Abstract
This study was conducted to investigate the effects of pretreatment and extraction methods on the water extraction yields of sugar, protein and phenolic compounds, and the antioxidative activity of extract from Ganoderma lucidum. The herb was ground, sifted, and treated for 10 min with microwave (2,450 MHz) and ultrasound (20 kHz), and then extracted by boiling underatmospheric pressure and pressured boiling. Particle size $(0.8\~2.4\;mm)$, extraction time (2 hr) and solvent/solid ratio (20:1) were selected as optimal conditions for extraction.. Microwave and ultrasound treatment increased the extraction yields of total sugar, protein and phenolic compounds and the radical scavenging activity of extract. In comparison with microwave treatment and ultrasound treatment, microwave treatment was more effective than that of ultrasound treatment. The yields of all three compounds and the radical scavenging activity of extract were higher in pressured boiling extraction than in boiling underatmospheric pressure. The results showed that microwave radiation and sonication prior to extraction, and pressured extraction could be utilized for improving the extraction efficiency of G. lucidum.
Keywords
Ganoderma lucidum; microwave; ultrasound; extraction;
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