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Портал Begell Электронная Бибилиотека e-Книги Журналы Справочники и Сборники статей Коллекции
International Journal of Medicinal Mushrooms
Импакт фактор: 1.211 5-летний Импакт фактор: 1.394 SJR: 0.433 SNIP: 0.661 CiteScore™: 1.38

ISSN Печать: 1521-9437
ISSN Онлайн: 1940-4344

Выпуски:
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International Journal of Medicinal Mushrooms

DOI: 10.1615/IntJMedMushr.v8.i3.30
pages 215-222

Identification and Quantification of Ergothioneine in Cultivated Mushrooms by Liquid Chromatography-Mass Spectroscopy

N. Joy Dubost
Borland Laboratory, Department of Food Science, The Pennsylvania State University, University Park, PA 16802
Robert B. Beelman
Department of Food Science, 116D Borland Laboratory, College of Agricultural Sciences, The Pennsylvania State University, University Park, Pennsylvania, 16802-4507, USA
Devin Peterson
Borland Laboratory, Department of Food Science, The Pennsylvania State University, University Park, PA 16802
Daniel J. Royse
Borland Laboratory, Departments of Food Science and Plant Pathology, College of Agricultural Sciences, The Pennsylvania State University, University Park, PA 16802-4507, USA

Краткое описание

L-ergothioneine is a naturally occurring antioxidant that is available from dietary sources. There is a lack of an adequate assay applicable to identify and quantify this antioxidant in plant material. Thus, the objective was to identify and quantify the ergothioneine content of mushrooms including Agaricus bisporus (white and brown strains), Lentinus edodes, Pleurotus ostreatus, P. eryngii, and Grifola frondosa by an analytical method utilizing a high-performance liquid chromatography and liquid chromatography-mass spectroscopy. Freeze dried mushroom powder was analyzed with two C18 columns in tandem utilizing an isocratic mobile phase consisting of an aqueous sodium phosphate buffer with 3% acetonitrile and 0.1% triethylamine. Ergothioneine was identified by matching the retention time and mass spectra of the authentic compound with the mushroom samples, while quantification was completed via absorbance at 254 nm. The ergothioneine content of the mushrooms ranged from 0.4−2.0 mg/g (dry wt). The white Agaricus bisporus contained the least ergothioneine and portabellas (brown) contained the highest within the varieties of A. bisporus. The specialty mushrooms tested (Lentinus edodes, Pleurotus ostreatus, P. eryngii, Grifola frondosa) all contained a statistically significant greater amount of ergothioneine compared to the A. bisporus; however, no significant difference was found between these specialty mushrooms.