Total quality index approach applied to Chaga extracts obtained by green extraction techniques

Abstract

This study aimed to develop a single quality index of Serbian (IS) and Mongolian (IM) Chaga (Inonotus obliquus) extracts obtained by different types of extraction. Microwave-assisted extraction (MW), ultrasonic-assisted extraction (VAE), and supercritical water extraction (SWE) were used to prepare the extracts. Seven quality parameters of a mushroom extract were considered, including the free radical scavenging capability determined by the 1,1-diphenyl-2-picrylhydrazyl (DPPH•) and 2,2'-azino-bis (3- ethylbenzothiazoline-6-sulfonic acid) (ABTS•+) assays, the ability to chelate ferrous ions (Fe2+), as well as the total amount of phenolic compounds, proteins, polysaccharides, and glucans. The mentioned parameters were used to define the total quality index (TQI). Based on TQI scores SWE can be recommended as the most effective type of extraction (favors the yield) of total phenolic compounds (TPC), total extracted proteins (TEP), total polysaccharides (TPS), total glucans (TG), and antioxidant assays. Finally, TQI results for seven quality parameters, derived from six Chaga samples using SWE at 200°C, showed the best overall quality for both the IS and IM extracts.

Keywords

• antioxidant activity
• chaga
• inonotus obliquus
• quality index
• quality parameters