Journal of Nutrition & Food Sciences
Open Access
ISSN: 2155-9600
ISSN: 2155-9600
Enhancement of biological value of honey by means of applying Ganoderma lucidum extract supported by surveying phenolic content, radical scavenging and antibacterial properties
Iman Mirazloum, Szabolcs Horvath, Alexandra Szabo, Anett Szucs, Erzsebet Nemedi and Attila Kiss
Kaposvár University, Hungary
Szent István University, Hungary
Expedit Nodum Ltd., Hungary
Scientific Tracks Abstracts: J Nutr Food Sci
Background: Acacia honey is one of the most preferred honey types, thus it can be considered as a basic substance of favored functional foodstuffs. Reishi (Ganoderma lucidum) mushroom is a well-known species used as traditional Chinese medicine for centuries. Many of its medicinal and anti-oxidative effects have been proven recently. Methodology & Theoretical Orientation: The most efficient extraction method has been selected. Total phenol content (TPC) and radical scavenging activity (RSA) of each concentrate have been assessed. TPC and RSA of honey supplemented with different concentrations of the extract (0.1, 0.25 and 0.5%) were studied. Different sensory parameters and visual appearance have been considered to establish the final supplementation dosage. Antibacterial effect of the samples was investigated in comparison with the samples supplemented with different concentration of lingzhi mushroom extract. Result & Conclusion: The highest extraction yields were obtained for 50% ethanol (9.1%) and 50% methanol (9%), respectively. The highest TPC content though was recorded in case of extract obtained with 75% Methanol (100 mgGAE/g) and Ethanol (98.06 mgGAE/g) with no significant difference. The highest RSA (16.8% of DPPH) was recorded in the extract obtained for 75% Ethanol. Addition of 0.5% ethanolic extract to honey significantly increased the TPC content (from 72.22 to 282.22 mgGAE/kg honey). Marked increase (42%) was also observed in RSA for fortified honey. Supplementation of honey with 0.5% Ganoderma extract contributed to huge enhancement of antibacterial effect against such harmful bacteria as Salmonella, E. coli and Streptococcus.
Iman Mirmazloum has expertise in medicinal plants, natural product supplementation and novel food products. His main research area is on molecular mechanisms of plant secondary metabolites biosynthesis. He is currently involved in interesting research projects in Kaposvár University, Hungary to develop new functional food products with enhanced health promoting properties.
Email:iman.mirmazloum@ke.hu