Method development for the determination of free and esterified sterols in button mushrooms (Agaricus bisporus)
Hammann S, Vetter W (2016)
Publication Language: English
Publication Status: Published
Publication Type: Journal article, Original article
Publication year: 2016
Journal
Publisher: American Chemical Society
Book Volume: 64
Pages Range: 3437-3444
Journal Issue: 17
URI: https://www.chemcalc.org/mf_finder/mfFinder_em_new
Abstract
Ergosterol is the major sterol in button mushrooms (Agaricus bisporus) and can occur as free alcohol or esterified with fatty acids (ergosteryl esters). In this study, gas chromatography with mass spectrometry in the selected ion monitoring mode (GC/MS-SIM) was used to determine ergosterol and ergosteryl esters as well as other sterols and steryl esters in button mushrooms. Different quality control measures were established and sample preparation procedures were compared to prevent the formation of artifacts and the degradation of ergosteryl esters. The final method was then used for the determination of ergosterol (443 ± 44 mg/100 g dry matter (d.m.)) and esterified ergosterol (12 ± 6 mg/100 g d.m.) in button mushroom samples (n = 4). While the free sterol fraction was vastly dominated by ergosterol (∼90% of five sterols in total), the steryl ester fraction was more diversified (nine sterols in total, ergosterol ∼55%) and consisted primarily of linoleic acid esters.
Authors with CRIS profile
Simon Hammann
Juniorprofessur für Lebensmittelsicherheit und -qualität (am Henriette Schmidt-Burkhardt Lehrstuhl)
Involved external institutions
Germany (DE)How to cite
APA:
Hammann, S., & Vetter, W. (2016). Method development for the determination of free and esterified sterols in button mushrooms (Agaricus bisporus). Journal of Agricultural and Food Chemistry, 64(17), 3437-3444. https://dx.doi.org/10.1021/acs.jafc.6b00383
MLA:
Hammann, Simon, and Walter Vetter. "Method development for the determination of free and esterified sterols in button mushrooms (Agaricus bisporus)." Journal of Agricultural and Food Chemistry 64.17 (2016): 3437-3444.
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