Analysis of free and esterified ergosterol in tomato products.
J Agric Food Chem
; 48(3): 780-4, 2000 Mar.
Article
en En
| MEDLINE
| ID: mdl-10725149
A new extraction and chromatographic procedure to quantify free and esterified ergosterol in tomato products was devised. The extraction solution was composed of a dichloromethane/methanol mixture in a 2:1 (v/v) ratio. This extraction solvent allowed for higher ergosterol recovery from tomato products (an average of 25% more) compared to hexane, which is frequently employed for ergosterol extraction. Both free and esterified ergosterol were determined by HPLC reverse-phase chromatography employing a Nova-Pak C-18 column (300 x 3.9 mm), filled with 4 mm average particle size and a guard column of the same material. The elution was performed at a flow rate of 1 mL. min(-1) with a linear gradient of solvent A (methanol/water, 80:20, v/v) and solvent B (dichloromethane). The gradient, starting at sample injection, was from 0 to 50% B for 20 min for the free ergosterol analysis and additional 15 min at 50% B to analyze the ergosterol esters. This technique has proven to be more sensitive for ergosterol determination than other reported chromatographic procedures. Moreover, ergosterol esters, extracted from various fungal sources, separated well and were easily quantified.
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Colección:
01-internacional
Base de datos:
MEDLINE
Asunto principal:
Solanum lycopersicum
/
Ergosterol
/
Microbiología de Alimentos
Límite:
Humans
Idioma:
En
Revista:
J Agric Food Chem
Año:
2000
Tipo del documento:
Article
País de afiliación:
Italia
Pais de publicación:
Estados Unidos