Phytochemical content of medicinal mushroom [Ganoderma lucidum]

Ganoderma lucidum is a functional food and a source of physiologically beneficial medicine. The Ganoderma fungi contained polyphenols, flavonoids, carotenoids, tannins, saponins and some of micro-elements [Cu, Zn, Mg, Mn and Se] as excellent antioxidants. Data showed a content of polyphenols and flavonoids fractions by HPLC. Ganoderma has a high content of kaempherol [14.43 micro g/g] then myricetin and quercetin [9.94 and 9.33 micro g/g, respectively]. The content of cinnamic acid and P-cumaric acid [9.82 and 11.53 micro g/g] were higher than cumarin, O-cumarin [8.88 and 8.44 micro g/g], respectively. Ganoderma protein is rich in cystine and methionine [0.85 and 13.53 g/100g protein], respectively compared with its level in casein [0.33 and 2.59 g/100g protein]. The ratio of arginine: lysine was higher than of methionine: glycine which is used as indication of the ability of plant proteins to lower cholesterol level in blood. The composition of Ganoderma mushroom having a relatively high content of unsaturated fatty acids [oleic, linoleic, linolenic, ecosanoic and decosahexanoic acids]. Also, the reducing power Ganoderma extract was higher compared to that for vitamin C

Trials to reduce oil content in potato chips

Different pre-treatments were tried to decrease the oil absorption through decreasing the initial moisture contents of the potato slices. Potato Slices of around 30, 40 and 50% moisture were able to effectively decrease the oil uptake to 20.3, 16.1 and 11.52%, respectively. Beside, drying the potato slices to 60% moisture in combination with dipping in 25% sucrose for 4 seconds was able to decrease oil content of the treated potato chips to 19.2% .Meanwhile, dipping the dried potato slices of 60% moisture in 4% carboxy methyl cellulose for a period of 4 seconds decreased the oil content of the final potato slices to 23.4% but slightly increased the moisture content of the final product to 2.5%. Organoleptic properties revealed that the best treatments were that of initial moisture content ranged between 40-50%. Finally, it could be concluded that blanching process in combination with partially drying of the potato slices were of utmost importance since blanching process usually helps in decreasing the sugar content and hence improving the color through decreasing Millard reaction and could in turn decrease the formation of acrylamide since the latter is one of reaction products. Dehydration of potato slices to a moderate moisture content decreased the oil uptake and shortened the frying time which could improve the color and maintain oil quality for a longer period since the formation of hydroperoxide of the frying media could reach a minimum