Cordyceps has long been considered as a valuable medicinal herb known to possess numerous biological activities, including anti-microbial, anti-cancer, anti-metastasis and immunomodulatory effects. With its benefits, many studies on optimizing the cultivation and production of C. militaris have been carried out. In addition, extraction methods have also been improved to intense efficiency extract the medicinal substances contained in this rare fungi. In this study, the aim was to optimize the process of C. militaris extraction from fruiting bodies based on 17 experimental data using water extraction method. The factors that affects to the extraction productivity such as: extraction temperature, extraction time and water/fungi ratio were investigated within a certain range. The experiments were arranged according to the Box-Behnken design, and then the results was optimized by Design expert software (version 13). In the optimal condition, the maximum productivity can be up to 32.23% with the extraction temperature is at 98oC, the water/fungi ratio is 18:1 and the extraction time is 4 hours.

Coffee is among the favorite drinks in Vietnam and many other countries. Production and consumption of coffee have released a huge amount of spent coffee ground. This study aimed to determine phenolic acids and fatty acids of spent coffee grounds collected in Ho Chi Minh city and how phenolic acid profile was affected by different environmentally friendly extractants. The results showed that average level of chlorogenic acid in ethanol/water extracts (840.4 779.9 ug/g) was significantly higher compared to water extracts (300.0 ug/g). Furthermore, the average total level of phenolic acids in ethanol/water extracts (1215.3 ug/g dry weight) was greater than that in the water extracts (779.9 ug/g dry weight). This indicated that ethanol/water outperformed water in regard to extraction of phenolic acids in the spent coffee grounds. Oil extracted from the spent coffee grounds was rich in linoleic acid (61 ug/g) and palmitic acid (47 ug/g). The findings of our study showed that the spent coffee grounds originating in Vietnam are a good source of phenolic acids and polyunsaturated fatty acids that could be utilized for food and nutraceutical production.