RT info:eu-repo/semantics/article
T1 Storage temperature and UV-irradiation influence on the ergosterol content in edible mushrooms
A1 Villares, Ana
A1 Mateo-Vivaracho, Laura
A1 García-Lafuente, Ana
A1 Guillamón, Eva
K1 Ergosterol
K1 Ergosteryl ester
K1 Mushroom
K1 Fungi
K1 HPLC
AB Ergosterol (5,7,22-ergostatrien-3β-ol) and ergosteryl derivatives from different genera of edible mushrooms were separated and quantified by an isocratic reversed-phase high performance liquid chromatography (HPLC) method. The technique allowed a rapid separation of free ergosterol and two ergosteryl derivatives occurring in mushrooms. The ergosterol content varied considerably depending on the fungus. Thus, the species Agaricus bisporus and Hygrophorus marzuolus presented high quantities of ergosterol (6.4–6.8 mg/g, dry matter) followed by Pleurotus ostreatus, Calocybe gambosa, Lentinus edodes, and Boletus edulis (3.3–4.0 mg/g). In contrast, other species, such as Cantharellus cibarius, Lactarius deliciosus and Craterellus cornucopioides, contained significantly lower ergosterol amounts (0.2–0.4 mg/g). Two ergosteryl derivatives were found in mushrooms and also the content depended on the fungus. The stability of ergosterol, in terms of the formation of ergosterol peroxide, was evaluated under different storage temperatures and UV radiation. The lower the temperature (−20 °C) and the radiation time (10 min), the lower ergosterol oxidation was observed.
PB Elsevier
SN 0308-8146
YR 2014
FD 2014
LK https://uvadoc.uva.es/handle/10324/83137
UL https://uvadoc.uva.es/handle/10324/83137
LA eng
NO Food Chemistry Volume 147, 15 March 2014, Pages 252-256
DS UVaDOC
RD 27-feb-2026