Journal
LWT-FOOD SCIENCE AND TECHNOLOGY
Volume 110, Issue -, Pages 80-84Publisher
ELSEVIER SCIENCE BV
DOI: 10.1016/j.lwt.2019.04.073
Keywords
Chaga mushroom; Inonotus obliquus; High temperature and pressure extraction; Enzyme extraction; Ultrasound extraction
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Chaga mushroom (Inonotus obliquus) is mainly consumed as an extract. Hot water extraction, which is a traditional method preparing chaga mushroom extract, has limitations requiring a large amount of solvent and long extraction time. The objective of this study was to compare non-traditional methods for extracting bioactive compounds in chaga mushroom with traditional hot water extraction. beta-Glucans and total phenolic compounds were the highest in high temperature and pressure extract. Enzyme extract contained more beta-glucans than hot water extract. Enzyme and ultrasound extracts contained more triterpenoids than the hot water extract.
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