High-Performance Liquid Chromatography Determination of Free Sugars and Mannitol in Mushrooms Using Corona Charged Aerosol Detection

Abstract

Refractive index detector is usually used in the analysis of sugars in mushrooms, which is characterized by poor sensitivity, reproducibility, and susceptibility to interference from co-eluting sample components. In the current study, identification and determination of free sugars in mushroom samples by high-performance liquid chromatography coupled to corona charged aerosol detector (HPLC-CAD) were presented for the first time. The best chromatographic separation was performed on a Shodex Asahipak NH2P-50 4E 5 μm and mobile phase composed of 75% acetonitrile and 25% water with flow rate was 1 mL/min. The developed method offers good linearity in concentration range 0.001–0.01 or 0.01–0.2 mg/mL for tested compounds with R2 > 0.99. Limit of detection (LOD) for analytes was in the range of 7.1–120.2 ng on column. HPLC-CAD method showed very good reproducibility (RSD < 5.1%). Fructose, mannitol, and glucose were detected in all examined mushroom samples. For white Agaricus bisporus, mannitol was the most abundant sugar (7.575 mg/g dw), whereas trehalose for Pleurotus ostreatus (3.426 mg/g dw). The developed method was successfully applied for quantification of free sugars and mannitol in mushrooms. The optimized method proved to be sensitive, reproducible, and accurate.

Application of Response Surface Methodology for Optimization of Mushroom Saccharification using Crude Enzymatic Extract from Solid-State Fermentation of Pineapple Peels by Aspergillus niger KWM

“…The glucose yield of 1.582mg/mL reported in the present study is within the range of glucose content of Pleurotus species previously reported [34,35]. The hydrolysis of mushroom biomass was attributed to the ability of the crude extract to display adequate balance between the activities of β-glucosidase, FPase, and cellobiohydrolase which are key in mushroom cell-wall degradation [36][37].…”

Application of Crude Enzymatic Extract In Mushroom Processing To Recover High Value Products

“…The reported glucose yield (1.639 ±0.04 mg mL −1 ) in the present study is above glucose yields obtained from Pleurotus species previously reported (Sławińska et al 2020, Zhou et al 2912). This could have resulted from the e cient hydrolysis of mushroom biomass and the presence of adequate balance between different enzymes in the crude extract.…”

The Challenge of Measuring Sweet Taste in Food Ingredients and Products for Regulatory Compliance: A Scientific Opinion

“…Most state-of-the-art methods use well-accepted analytical instruments to selectively determine a single carbohydrate or multiple carbohydrates (i.e., sugar profile methods that generally include two or more of the most common mono- and disaccharides—glucose, fructose, galactose, lactose, sucrose, and maltose) in ingredients and finished (food) products. Specifically, chromatographic methods like high-performance anion-exchange chromatography with pulsed amperometric (HPAEC–PAD; 37 , 38 ) or mass spectrometric detection (HPAEC–MS; 39 ), and HPLC with tandem mass spectrometric (HPLC–MS/MS; 40 ), evaporative light-scattering (HPLC–ELS; 41 ), refractive index (HPLC–RI; 42 ), or charged aerosol detection (HPLC–CAD; 43 , 44 ) have been used. These techniques continue to be developed and optimized to extend their applicability to various complex food matrixes while providing good accuracy and precision, high sensitivity and resolution, and required LOD and LOQ.…”