Determination of Qualitative and Quantitative Composition of Phenolic Compounds in Chaga (Inonotus obliquus (Ach. ex Pers.) Pilát) Samples

Chaga is an edible mushroom that primarily grows on birch trees in northers countries. Due to the phytochemical composition chaga has been used for centuries in medical field [1]. Some of the most important biologically active compounds are polyphenols. They have a wide range of pharmacological effects for humans’ health: anti-aging, anti-inflammatory, antioxidant and antiproliferative agents [2]. The aim of this research was to compare phytochemical composition of polyphenols of different chaga samples. I. obliquus powder was bought from two different producers. The extracts were prepared using 1 g of raw chaga powder and 70% ethanol, followed by ultrasonication for 20 min. The resulting extracts were filtered through cotton wool with a help of a vacuum pump into 10 ml volumetric flasks. If necessary, the volume was adjusted to the mark with 70% ethanol. Prior to UHPLC-MS/MS analysis, the extracts were further filtered through a 0.22 μm membrane filter. Statistical analysis was performed using “MS Excel 2023” (“Microsoft”, Redmond, USA). Both samples contained phenolic compounds: caffeic acid, chlorogenic acid, protocatechuic acid (3,4-dihydroxybenzoic acid), isoquercitrin and ferulic acid. Higher caffeic acid amount (13.370.001 µg/g) was found is a sample Number 1 and the lower caffeic acid content (8.460.43 µg/g) was found in sample Number 2. Higher content (36.070.31 µg/g) of protocatechuic acid was found also in sample Number 1. Sample Number 2 showed lower amount (17.490.29 µg/g) of protocatechuic acid. Higher content (2.910.61 µg/g) of chlorogenic acid was ascertained in a sample Number 2. Sample Number 1 had lower chlorogenic acid amount (0.920.05 µg/g). Also sample Number 2 showed higher content of isoquercitrin (0.630.14 µg/g). Lower amount (0.400.002 µg/g) of isoquercitrin was ascertained in a sample Number 1. Sample Number 2 showed higher ferulic acid content (0.140.081 µg/g) than sample Number 1 (0.070.03 µg/g). In conclusion, our results indicate that the content of phenolic compounds, including caffeic acid, protocatechuic acid, chlorogenic acid, isoquercitrin and ferulic acid, varies significantly between two different producers.