Improving the functional benefits of powdered ginger beverage through the incorporation of Ganoderma lucidum

Abstract

Ginger drinks are one of the traditional drinks that are widely available in Asia, especially Indonesia. Ganoderma lucidum mushroom is also commonly used in traditional medicine but has not been widely used in beverage products. This research aims to produce instant powdered beverages with a combination of ginger and G. lucidum with three ratios, i.e., A = ginger extract: G. lucidum extract = 93.8: 6.2 % (w/w); B = ginger extract: G. lucidum extract 87.4:12.6 % (w/w); C = ginger extract: G. lucidum extract 81.2:18.8 % (w/w) by using sucrose as binder and crystallization agent. Product K was made as a control consisting of 100 % ginger. The results of the antioxidant test with DPPH assay showed that product C had the most significant activity of 59.82 % at 200 μg/ml. FTIR test suggests that the extract contains functional groups of flavonoids, phenolic acids, lipids, and terpenoids. GC-MS analysis showed that several essential oil such as α-curcumene, zingiberene, α-farnesene, β-farnesene, zingerone, and nerolidol along with a fatty amide type compound (9Z)-9-Octadecenamide were identified present in ginger-G. lucidum formula. Using LC-HRMS analysis, the phytochemical components of G. lucidum known to have significant antioxidant activity included (+)-[6]-gingerol, ursolic acid, and 18-β-glycyrrhetinic acid. Meanwhile, the XRD analysis test showed the crystallinity of the ginger-G. lucidum product remained the same as the 100 % ginger product. The results of this study indicate that the addition of G. lucidum to the beverage powder significantly increased antioxidant activity, and G. lucidum has the potential to be used as a source of natural antioxidants in food and pharmaceutical products.