Effects of non-traditional extraction methods on extracting bioactive compounds from chaga mushroom (Inonotus obliquus) compared with hot water extraction

Abstract

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. β-Glucans and total phenolic compounds were the highest in high temperature and pressure extract. Enzyme extract contained more β-glucans than hot water extract. Enzyme and ultrasound extracts contained more triterpenoids than the hot water extract.