Effects of Ganoderma lucidum extract on the antioxidant status of pork patties during storage and gastro-intestinal digestion

Abstract

This study proposed determining the effects of Ganoderma lucidum hydroalcoholic extract (GHE at 0.5 and 1%) incorporation, storage, and gastro-intestinal digestion (GID) on the antioxidant status of raw/cooked pork patties. GHE was subjected to qualitative and quantitative metabolites assays and antioxidant assays. Raw/cooked pork samples were subjected to pH, color, lipid oxidation, metabolite content, and antioxidant assays during storage time (2 °C for nine days); before and after GID, cooked samples were subjected to metabolite and antioxidant assays. Results demonstrated (p < 0.05) that GHE presented metabolites and antioxidant activity. GHE incorporation in raw/cooked samples increased storage stability, regarding pH, color, and lipid oxidation values. Also, GHE incorporation in digested cooked meat samples increased phenolic components and antioxidant values. GHE is a promising ingredient for increasing the antioxidant status of meat products