| Abstract [eng] |
Chaga mushroom (Inonotus obliquus), common stinkhorn (Phallus impudicus) and tea mushroom (Kombucha) have been valued mushrooms since ancient times for their nutritional value and medicinal properties. These mushrooms have antioxidant, antibacterial, immunomodulatory, and anti-cancer properties. For their nutritional value, these mushrooms are highly valued because they contain carbohydrates, proteins, minerals, fats, and vitamins, such as vitamins B, K, A, C, E and ergosterol, which can be easily converted into vitamin D2. They are also rich in bioactive compounds (organic acids, phenolic compounds, sterols). The extraction of these active compounds by various biorefining methods can be widely applied in various industrial fields to create value-added products. This project involves determining the chemical parameters of three mushroom species: chaga (Inonotus obliquus), common stinkhorn (Phallus impudicus), and mushroom tea (Kombucha). The extracts obtained from these mushrooms were subjected to two extraction methods: supercritical carbon dioxide extraction (SCE-CO2) and pressurized liquid extraction (PLE) with increasing polarity. Furthermore, the biological properties of the extracts were evaluated. The antioxidant properties were determined using the DPPH, FRAP, and Folin-Ciocalteu methods, while the antibacterial activity was assessed using the agar diffusion method against Escherichia coli and Bacillus subtilis bacterial species. Additionally, the ergosterol contentration of the extracts obtained through the ETPS method was determined using Efficient Liquid Chromatography (ELC). Finally, a hardware scheme was designed for the production of the extract with the best biological properties. |
