Effect of drying methods on extracted triterpene compounds for Ling-Zhi (Ganoderma lucidum) | |
| Author | Chutiwan Tochai |
| Call Number | AIT Thesis no.FB-08-02 |
| Subject(s) | Ganoderma lucidum--Drying Mushrooms--Drying |
| Note | A thesis submitted in partial fulfillment of the requirements for the degree of Master of Science in Food Engineering and Bioprocess Technology, School of Environment, Resources and Development |
| Publisher | Asian Institute of Technology |
| Series Statement | Thesis ; no. FB-08-02 |
| Abstract | The aim of this work was to study the effect of different hot air drying temperatures (50, 60, and 70 °C) and microwave power of microwave-vacuum drying (335, 455 and 535W) on surface color and tea color. Results showed that the time required for complete drying using microwave-vacuum drying reduced by more than 6 times as compared to hot air drying. The effect of drying temperatures using hot air drying and the effect of microwave levels of microwave-vacuum drying showed that increasing air temperatures and the addition of power levels leads to lower drying time with increasing the drying rate. Drying model was developed to describe the drying kinetic of dried Ling-Zhi and the empirical Page's model was obtained the suitable model for both drying methods. After drying, the brightness and yellowness of dried Ling-Zhi slices was increased while the redness was decreased compared with the fresh one. Surface color of microwave-vacuum dried sample both sliced and ground form presented lighter and more yellow as compared to hot air dried sample. Results of sensory analysis showed that the tea color of microwave-vacuum dried sample in sliced form was favorable whereas ground form obtained in hot air dried sample. The effect of air temperature and microwave power had little influence on the color of finished products. Microwave extractor, the sample solution was subjected to heat using microwave, was developed with the optimal conditions of extraction times of 5 min and 95% ethanol as solvent for consequent extraction. A colorimetric method was used to determine yield of triterpenoid saponins in Ling-Zhi extracts. Compared with Soxtec extraction, microwave¬assisted extraction (MAE) gave significantly higher extraction yield and yield of triterpenoid saponins with shorten extraction times. The highest contents of triterpenoid saponins (7.06 ± 0.17 mglg RM) using MAE was obtained in microwave-vacuum dried Ling-Zhi at 455W which significantly higher than of hot air dried Ling-Zhi at 60 °C (5.67 ± 0.50 mg/g RM). Uncracked and cracked spores of Ling-Zhi were extracted and quantified the content of ganoderic acid A using HPLC. The analytical results indicated that the content of ganoderic acid A in cracked spores (249.9 ± 3.4 ug/g RM) was 3 times higher than in uncracked spores (62.5 ± 1.3 ug/g RM). This is due to uncracked spores contain the hard cell of chitin that the bioactive substances can not expose through the shells without the process of cracking |
| Year | 2008 |
| Corresponding Series Added Entry | Asian Institute of Technology. Thesis ; no. FB-08-02 |
| Type | Thesis |
| School | School of Environment, Resources, and Development (SERD) |
| Department | Department of Food, Agriculture and Natural Resources (Former title: Department of Food Agriculture, and BioResources (DFAB)) |
| Academic Program/FoS | Food Engineering and Bioprocess Technology (FB) |
| Chairperson(s) | Athapol Noomhorm; |
| Examination Committee(s) | Rakshit, Sudip Kumar;Jayasuriya, Hemantha P.; |
| Scholarship Donor(s) | Ministry of Agriculture and Cooperatives (MOAC), Thailand - RTG Fellowship; |
| Degree | Thesis (M.Sc.) - Asian Institute of Technology, 2008 |