Sterols in fresh and preserved button mushroom (Agaricus bisporus) products

IF 3 3区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY

European Food Research and Technology Pub Date : 2025-01-17 DOI:10.1007/s00217-025-04659-4

Katrin Sommer, Walter Vetter

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Abstract

Mushrooms are highly valued but also very perishable foods. As a consequence, various types of preserved mushroom products are available in retail stores. Common preservation techniques include pickling in brine and drying. Such processes might cause a partial transformation of unstable products like ergosterol, which is the most relevant sterol in mushrooms. In this study, gas chromatography with mass spectrometry (GC/MS) was used to examine the levels of ergosterol and other, lower abundant sterols in dried and pickled button mushrooms (Agaricus bisporus) from German retail. Multivariate analysis of the free sterol fraction was used to verify significantly lower ergosterol contents in the preserved products (pickled: 280 ± 30 mg/100 g dry weight, dried: 190 ± 20 mg/100 g dry weight) compared to fresh button mushrooms (610 ± 20 mg/100 g dry weight). In addition, the contribution of ergosterol to the total sterol content in dried button mushroom samples (84 ± 1%) was comparable to fresh samples (87 ± 1%) but significantly lower in the pickled products (78 ± 1%). Storage experiments with pure ergosterol standards in solution indicated a full degradation of ergosterol and the formation of seven transformation products at room temperature storage within 9 days.

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新鲜和保存的双孢蘑菇（Agaricus bisporus）产品中的固醇

蘑菇价值很高，但也很容易腐烂。因此，在零售商店里可以买到各种各样的香菇制品。常见的保存方法包括在盐水中腌制和干燥。这样的过程可能会导致麦角甾醇等不稳定产物的部分转化，麦角甾醇是蘑菇中最相关的甾醇。本研究采用气相色谱-质谱联用技术（GC/MS）检测了德国零售的双孢蘑菇（Agaricus bisporus）中麦角甾醇和其他含量较低的甾醇的含量。通过对游离甾醇部分的多变量分析，证实了与新鲜冬菇（610±20 mg/100 g干重）相比，冬菇腌制产品（腌制：280±30 mg/100 g干重，干燥：190±20 mg/100 g干重）中的麦角甾醇含量显著降低。此外，麦角甾醇对鲜菇总甾醇含量的贡献（84±1%）与鲜菇（87±1%）相当，但在腌制产品中显著低于鲜菇（78±1%）。纯麦角甾醇标准品在溶液中的贮藏实验表明，室温贮藏9天内麦角甾醇完全降解，形成7种转化产物。

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来源期刊

European Food Research and Technology 工程技术-食品科技

CiteScore

6.60

自引率

3.00%

发文量

232

审稿时长

2.0 months

期刊介绍： The journal European Food Research and Technology publishes state-of-the-art research papers and review articles on fundamental and applied food research. The journal''s mission is the fast publication of high quality papers on front-line research, newest techniques and on developing trends in the following sections: -chemistry and biochemistry- technology and molecular biotechnology- nutritional chemistry and toxicology- analytical and sensory methodologies- food physics. Out of the scope of the journal are: - contributions which are not of international interest or do not have a substantial impact on food sciences, - submissions which comprise merely data collections, based on the use of routine analytical or bacteriological methods, - contributions reporting biological or functional effects without profound chemical and/or physical structure characterization of the compound(s) under research.