Effect of microwave-drying on the quality and antioxidant properties of Ganoderma lucidum fermented sea-buckthorn tea

References

1. Negi, PS, Chauhan, AS, Sadia, GA, Rohinishree, YS, Ramteke, RS. Antioxidant and antibacterial activities of various seabuckthorn (Hippophae rhamnoides L.) seed extracts. Food Chem 2006;92:119–24. https://doi.org/10.1016/j.foodchem.2004.07.009.Suche in Google Scholar

2. Skuridin, GM, Chankina, OV, Legkodymov, AA, Kreimer, VK, Baginskaya, NV, Koutzenogii, KP. Trace element composition of common sea buckthorn (Hippophae rhamnoides L.) tissues. Bull Russ Acad Sci Phys 2013;77:207–10. https://doi.org/10.3103/S1062873813020342.Suche in Google Scholar

3. Šnē, E, Galoburda, R, Segliņa, D. Sea Buckthorn vegetative parts – a good source of bioactive compounds. Proc Latvian Acad Sci 2013;67:101–8. https://doi.org/10.2478/prolas-2013-0016.Suche in Google Scholar

4. Trineeva, OV, Safonova, EF, Sinkevich, AV, Slivkin, AI. Assay of amino acids in medicinal plants by TLC (Using stinging nettle leaves and common Sea Buckthorn fruits as examples). Pharm Chem J 2015:1–6. https://doi.org/10.1007/s11094-015-1278-9.Suche in Google Scholar

5. Bala, M, Gupta, M, Saini, M, Abdin, MZ, Prasad, J. Sea buckthorn leaf extract protects jejunum and bone marrow of (60)cobalt-gamma-irradiated mice by regulating apoptosis and tissue regeneration. Evid-Based Compl Alt Med 2015;2015:1–10. https://doi.org/10.1155/2015/765705.10.1155/2015/765705Suche in Google Scholar PubMed PubMed Central

6. Dogra, R, Tyagi, SP, Kumar, A. Efficacy of Seabuckthorn (Hippophae rhamnoides) oil vis-a-vis other standard drugs for management of gastric ulceration and erosions indogs. Vet Med Int 2013;2013:1–11. https://doi.org/10.1155/2013/176848.10.1155/2013/176848Suche in Google Scholar PubMed PubMed Central

7. Rodhe, Y, Woodhill, T, Thorman, R. The effect of sea buckthorn supplement on oral health, inflammation, and DNA damage in hemodialysis patients: a double-blinded, randomized crossover study. J Ren Nutr 2013;23:172–9. https://doi.org/10.1053/j.jrn.2012.08.006.Suche in Google Scholar PubMed

8. Geetha, S, Ram, MS, Mongia, SS, Singh, V, Ilavazhagan, G, Sawhney, RC. Evaluation of antioxidant activity of leaf extract of Seabuckthorn ( Hippophae rhamnoides L.) on chromium(VI) induced oxidative stress in albino rats. J Ethnopharmacol 2003;87:247–51. https://doi.org/10.1016/S0378-8741(03)00154-5.Suche in Google Scholar

9. Ganju, L, Padwad, Y, Singh, R, Karan, D, Chanda, S, Chopra, MK, et al. Anti-inflammatory activity of seabuckthorn (Hippophae rhamnoides) leaves. Int Immunopharm 2005;5:1675–84. https://doi.org/10.1016/j.intimp.2005.03.017.Suche in Google Scholar PubMed

10. Kallio, H, Baoru, Yang, A, Peippo, P. Effects of different origins and harvesting time on vitamin C, tocopherols, and tocotrienols in sea buckthorn (Hippophaë rhamnoides) berries. J Agric Food Chem 2002;50:6136–42. https://doi.org/10.1637/10549-040913-Reg.1.Suche in Google Scholar PubMed

11. Saggu, S, Divekar, HM, Gupta, V, Sawhney, RC, Banerjee, PK, Kumar, R. Adaptogenic and safety evaluation of seabuckthorn (Hippophae rhamnoides) leaf extract: a dose dependent study. Food Chem Toxicol 2007;45:609–17. https://doi.org/10.1016/j.fct.2006.10.008.Suche in Google Scholar PubMed

12. Floberg, P. Microwave convective drying of plant foods at constant and variable microwave power. Dry Technol 2007;25:1149–53. https://doi.org/10.1080/07373930701438436.Suche in Google Scholar

13. Wang, J, Sheng, KC. Far-infrared and microwave drying of peach. LWT – Food Sci Technol 2006;39:247–55. https://doi.org/10.1016/j.lwt.2005.02.001.Suche in Google Scholar

14. Calínsánchez, Á, Szumny, A, Figiel, A, Jałoszyński, K, Adamski, M, Carbonellbarrachina, ÁA. Effects of vacuum level and microwave power on rosemary volatile composition during vacuum-microwave drying. J Food Eng 2011;103:219–27. https://doi.org/10.1016/j.jfoodeng.2010.10.018.Suche in Google Scholar

15. Gang, C, Wu, MZ, Arun, S, Mujumdar, W. Effect of calcium ion and microwave power on structural and quality changes in drying of apple slices. Dry Technol 2010;28:517–22.https://doi.org/10.1080/07373931003618667.Suche in Google Scholar

16. Zhang, J, Min, Z, Liang, S, Fang, Z. Microwave-vacuum heating parameters for processing savory crisp bighead carp (Hypophthalmichthys nobilis) slices. J Food Eng 2007;79:885–91. https://doi.org/10.1016/j.jfoodeng.2006.03.008.Suche in Google Scholar

17. Lin, C, Qi, C, Zhang, Z, Wan, X. A novel colorimetric determination of free amino acids content in tea infusions with 2,4-dinitrofluorobenzene. J Food Compos Anal 2009;22:137–41. https://doi.org/10.1016/j.jfca.2008.08.007.Suche in Google Scholar

18. Carmen, C, Rafael, GM, Carmen, L. Determination of tea components with antioxidant activity. J Agric Food Chem 2003;51:4427–35.https://doi.org/10.1021/jf0300801.Suche in Google Scholar PubMed

19. Guo, LQ, Lin, JY, Lin, JF. Non-volatile components of several novel species of edible fungi in China. Food Chem 2007;100:643–49. https://doi.org/10.1016/j.foodchem.2005.09.087.Suche in Google Scholar

20. Zhou, GB, Kang, H, Wang, L, Gao, L, Liu, P, Xie, J, et al. Oridonin, a diterpenoid extracted from medicinal herbs, targets AML1-ETO fusion protein and shows potent antitumor activity with low adverse effects on t(8;21) leukemia in vitro and in vivo. Blood 2007;109:3441–50.https://doi.org/10.1182/blood-2006-06-032250.Suche in Google Scholar PubMed PubMed Central

21. Qin, PY, Wang, Q, Shan, F, Hou, ZH, Ren, GX. Nutritional composition and flavonoids content of flour from different buckwheat cultivars. Int J Food Sci Technol 2010;45:951–8. https://doi.org/10.1111/j.1365-2621.2010.02231.x.Suche in Google Scholar

22. Yuan, JP, Wang, JH, Liu, X, Kuang, HC, Huang, XN. Determination of ergosterol in ganoderma spore lipid from the germinating spores of Ganoderma lucidum by high-performance liquid chromatography. J Agric Food Chem 2006;54:6172–6. https://doi.org/10.1021/jf0617059.10.1021/jf0617059Suche in Google Scholar PubMed

23. Nishikimi, M, Appaji, N, Yagi, K. The occurrence of superoxide anion in the reaction of reduced phenazine methosulfate and molecular oxygen. Biochem Bioph Res Co 1972;46:849–54. https://doi.org/10.1016/S0006-291X(72)80218-3.Suche in Google Scholar

24. Hayat, K, Zhang, X, Farooq, U, Abbas, S, Xia, S, Jia, C, et al. Effect of microwave treatment on phenolic content and antioxidant activity of citrus Mandarin pomace. Food Chem 2010;123:423–9. https://doi.org/10.1016/j.foodchem.2010.04.060.Suche in Google Scholar

25. Castiglioni, S, Damiani, E, Astolfi, P, Carloni, P. Influence of steeping conditions (time, temperature, and particle size) on antioxidant properties and sensory attributes of some white and green teas. Int J Food Sci Nutr 2015;66:1–7. https://doi.org/10.3109/09637486.2015.1042842.Suche in Google Scholar PubMed

26. Díaz-Maroto, MC, Palomo, ES, Castro, L, Viñas, GMA, Pérez‐Coello, MS. Changes produced in the aroma compounds and structural integrity of basil (Ocimum basilicum L.) during drying. J Sci Food Agric 2004;84:2070–6. https://doi.org/10.1002/jsfa.1921.Suche in Google Scholar

27. Szumny, A, Figiel, A, Gutiérrez, A. Composition of rosemary essential oil (Rosmarinus officinalis) as affected by drying method. J Food Eng 2010;97:253–60. https://doi.org/10.1016/j.jfoodeng.2009.10.019.Suche in Google Scholar

28. Dahmoune, F, Spigno, G, Moussi, K, Remini, H, Cherbal, A, Madani, K. Pistacialentiscus leaves as a source of phenolic compounds: microwave-assisted extraction optimized and compared with ultrasound-assisted and conventional solvent extraction. Ind Crop Prod 2014;61:31–40. https://doi.org/10.1016/j.indcrop.2014.06.035.Suche in Google Scholar

29. Liu, TX, Tan, MZ. The effect of different drying temperatures on the transformation of polyphenols and volatile aroma components in Pu-erh tea. Mod Food Sci Technol 2015;31:264–71. https://doi.org/10.13982/j.mfst.1673-9078.2015.4.043.Suche in Google Scholar

30. Sarinelli, JM. Optimization of the number of marker for genomic selection in a historical data set of southeastern US winter wheat. Int J Food Sci Technol 2005;40:333–6. https://doi.org/10.1111/j.1365-2621.2005.00952.x.Suche in Google Scholar

31. Mikropoulou, EV, Vougogiannopoulou, K, Kalpoutzakis, E, Sklirou, AD, Skaperda, Z, Houriet, J, et al. Phytochemical composition of the decoctions of Greek edible greens (Chórta) and evaluation of antioxidant and cytotoxic properties. Molecules 2018;23:1541. https://doi.org/10.3390/molecules23071541.Suche in Google Scholar PubMed PubMed Central

32. Rosenfeld, HJ, Aaby, K, Lea, P. Influence of temperature and plant density on sensory quality and volatile terpenoids of carrot (Daucus carota L.) root. J Sci Food Agric 2010;82:1384–90. https://doi.org/10.1002/jsfa.1200.Suche in Google Scholar

33. Musa, Ö, Al-Juhaimi, M, Mohamed, FY, Ahmed, IA, Osman, MA, Gassem, MA. Effect of different microwave power setting on quality of chia seed oil obtained in a cold press. Food Chem 2019;278:190–6.https://doi.org/10.1016/j.foodchem.2018.11.048.Suche in Google Scholar PubMed

34. Wojdyło, A, Figiel, A, Lech, K, Nowicka, P, Oszmiański, J. Effect of convective and vacuum–microwave drying on the bioactive compounds, color, and antioxidant capacity of sour cherries. Food Bioprocess Technol 2014;7:829–41.https://doi.org/10.1007/s11947-013-1130-8.Suche in Google Scholar