{"database":"biostudies-literature","file_versions":[],"scores":null,"additional":{"submitter":["Lazic V"],"funding":["the Ministry of Science, Technological Development and Innovation of the Republic of Serbia","Institute of Chemistry, Technology and Metallurgy-National Institute of the Republic of Serbia and the Ministry of Science, Technological Development and Innovation of the Republic of Serbia","Technological Development and Innovation of the Republic of Serbia","Institute of General and Physical Chemistry and the Ministry of Science, Technological Development and Innovation of the Republic of Serbia"],"pagination":["225"],"full_dataset_link":["https://www.ebi.ac.uk/biostudies/studies/S-EPMC10971126"],"repository":["biostudies-literature"],"omics_type":["Unknown"],"volume":["10(3)"],"pubmed_abstract":["The mushroom industry should implement green extraction technologies; however, there is not enough information on the differences between these techniques expressed as the chemical composition of the resulting extract. In this study, selected types of green extraction techniques (GETs) were used on Chaga (<i>Inonotus obliquus</i>) (Fr.) Pilát from Serbia (IS) and Mongolia (IM) to examine the differences that would enable the composition-based technology choices in the mushroom supplement industry. Subcritical water extraction (SWE), microwave-assisted (MW) extraction, and ultrasonic-assisted extraction (VAE) were used to prepare the extracts. SWE was performed at two different temperatures (120 and 200 °C), while 96% ethanol, 50% ethanol, and water were used for MW and VAE. The yield, the "],"journal":["Journal of fungi (Basel, Switzerland)"],"pubmed_title":["The Effect of Green Extraction Technologies on the Chemical Composition of Medicinal Chaga Mushroom Extracts."],"pmcid":["PMC10971126"],"funding_grant_id":["451-03-65/2024-03/200116","451-03-66/2024-03/200026","451-03-65/2024-03/200116; 451-03-66/2024-03/200051","451-03-66/2024-03/200051"],"pubmed_authors":["Tosti T","Klaus A","Simic S","Kozarski M","Lazic V","Doroski A","Vunduk J"],"additional_accession":[]},"is_claimable":false,"name":"The Effect of Green Extraction Technologies on the Chemical Composition of Medicinal Chaga Mushroom Extracts.","description":"The mushroom industry should implement green extraction technologies; however, there is not enough information on the differences between these techniques expressed as the chemical composition of the resulting extract. In this study, selected types of green extraction techniques (GETs) were used on Chaga (<i>Inonotus obliquus</i>) (Fr.) Pilát from Serbia (IS) and Mongolia (IM) to examine the differences that would enable the composition-based technology choices in the mushroom supplement industry. Subcritical water extraction (SWE), microwave-assisted (MW) extraction, and ultrasonic-assisted extraction (VAE) were used to prepare the extracts. SWE was performed at two different temperatures (120 and 200 °C), while 96% ethanol, 50% ethanol, and water were used for MW and VAE. The yield, the ","dates":{"release":"2024-01-01T00:00:00Z","publication":"2024 Mar","modification":"2026-07-09T11:50:23.143Z","creation":"2025-04-04T23:53:12.13Z"},"accession":"S-EPMC10971126","cross_references":{"pubmed":["38535233"],"doi":["10.3390/jof10030225"]}}