Journal
INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES
Volume 41, Issue -, Pages 330-336Publisher
ELSEVIER SCI LTD
DOI: 10.1016/j.ifset.2017.04.008
Keywords
Supercritical fluid extraction; Cholesterol; Ergocalciferol; UV-irradiation; Vitamin D-2
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Funding
- Spanish Ministry of Science and Innovation [AGL2014-56211-R]
- Community of Madrid, Spain [S2013/ABI-2728]
- CNPq (Conseiho Nacional de Desenvolvimento Cientifico e Tecnologico)
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The combination of supercritical fluid extraction followed by UV-irradiation resulted in an interesting strategy to obtain ergosterol- and Vitamin D-2-enriched extracts from Lentinula edodes to design novel functional food. Extractions carried out following a specific experimental design pointed out that extraction yields and ergosterol concentrations were more influenced by pressure than by the extraction temperature although, high temperatures (55-75 degrees C) might induce transformation of ergosta-7,22-dienol and fungisterol into ergosterol. After extraction, the ergosterol-enriched extracts should be dissolved in methanol or ethanol and irradiated (25 degrees C, 4 cm) to partially transform ergosterol into vitamin D-2. Irradiation at 365 nm was less effective than at 254 nm. The fastest transformation was obtained using a UV lamp covering the complete UV spectrum for a maximum of 1 h. However, this lamp also induced vitamin D-4 formation although in lower amounts than vitamin D-2 or lumisterol(2) while with irradiation at 254 nm most of ergosterol was transformed into vitamin D-2.
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