فهرست نشریات علمی دسترسی آزاد ایران

Reishi mushroom (Ganoderma lucidum) is widely consumed for its health benefits, mainly due to the presence of polysaccharides and triterpenoids. Among these, triterpenoids—especially ganoderic acids—are more easily extracted, which has led to the development of ready-to-drink Reishi infusions as a convenient option. However, there are currently no established standards regulating their safety or bioactive content. This study aimed to evaluate the standardization of commercial Reishi infusion products in Iran, focusing on ganoderic acid A as a key marker, along with important physicochemical and microbiological quality measures. Ganoderic acid A was chosen because of its abundance, pharmacological importance, and frequent use in assessing the quality of Reishi-based products. Nine Reishi infusion products from Iran and China were tested. Ganoderic acid A levels were measured using reverse-phase high-performance liquid chromatography (RP-HPLC), while moisture, ash, heavy metals, pesticide residues, and microbial contamination were checked with standard methods and analyzed statistically using one-way ANOVA (p < 0.05). Pure Reishi powder samples showed lower microbial counts compared to blends with green tea or peppermint, suggesting possible secondary contamination from added botanicals. Heavy metals and pesticide residues were found in all samples, but at levels below quantification limits. Ganoderic acid A concentrations ranged from 2.1 to 3.5 mg/g in pure Reishi infusions and 1.6 to 2.5 mg/g in blended samples, indicating variations in Reishi content. These levels align with previously reported values for Ganoderma lucidum products. Overall, the results help fill the gap in regulatory and scientific standards for evaluating the quality of Reishi infusions and could guide the development of national and international guidelines for mushroom-based functional beverages.