β-Glucan Contents and Antioxidant Capacities of Water and Ethanol Extracts from Ganoderma lucidum Depending on pH Value

pH 조건에 따른 영지버섯(Ganoderma lucidum)의 물 및 에탄올 추출물의 β-Glucan 함량과 항산화능

  • Kim, Joo-Young (School of Food Science and Biotechnology, Kyungpook National University) ;
  • Lee, Sang-Han (School of Food Science and Biotechnology, Kyungpook National University) ;
  • Chung, Shin-Kyo (School of Food Science and Biotechnology, Kyungpook National University)
  • Received : 2016.09.21
  • Accepted : 2017.01.04
  • Published : 2017.01.31


Fruiting bodies of Ganoderma lucidum cultivated in Korea were reflux extracted at $90^{\circ}C$ using water and ethanol under different pH conditions. ${\beta}-Glucan$ contents, extraction yield, and antioxidant capacities of extracts were investigated. Antioxidant activities of water and ethanol extracts were measured by DPPH radical scavenging test and the FRAP method, along with their total phenolic contents and total flavonoid contents. Extraction time for the experiment was determined to be 6 h, and ${\beta}-glucan$ contents were the highest. Overall, ${\beta}-glucan$ contents of extracts increased with higher pH values, except those of 90% ethanol extracts (P<0.05). The yields and ${\beta}-glucan$ contents of ethanol extracts were lower than those of water extracts, and highest in water extract at pH 10 ($8.53{\pm}0.17%$, $6.20{\pm}0.12g/100g$, respectively). Ethanol extracts of fruiting bodies of G. lucidum showed stronger antioxidant capacities than water extracts (P<0.05). Especially, total phenolic contents of 30% ethanol extract at pH 10 was highest (35.06 GAE mg/g). Total phenolic contents of water and ethanol extracts showed good correlations with DPPH radical scavenging activities (r=0.969).


Supported by : 농림축산식품부


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