Article ID | Journal | Published Year | Pages | File Type |
---|---|---|---|---|
10130467 | LWT - Food Science and Technology | 2018 | 18 Pages |
Abstract
Hercynine, the main biosynthetic precursor and oxidative metabolite of ergothioneine, was measured by an LC-ESI-MS/MS method in tea, coffee, beer, and wine samples. Results showed that hercynine was detectable and measurable in all beverage. Among teas, the higher concentration was in the black variety (170.45â¯Â±â¯7.84â¯ng/mg of dry weight) followed by the white (130.63â¯Â±â¯8.79â¯ng/mg of dry weight) and green ones (71.62â¯Â±â¯6.13 and 47.43â¯Â±â¯7.66â¯ng/mg of dry weight). Compared to teas, coffees had less amount of hercynine with more homogeneous levels that appear unlinked to the kind of mixture (100% Arabica 12.92â¯Â±â¯1.01â¯ng/mg of dry weight, 50/50 Arabica/Robusta 10.52â¯Â±â¯0.38â¯ng/mg of dry weight, and decaffeinated 8.59â¯Â±â¯0.75â¯ng/mg of dry weight). Overall, the red wines had the highest values of hercynine compared to the whites (379.57â¯Â±â¯238.15 vs. 575.51â¯Â±â¯62.60â¯nmol/L). In the latter, hercynine concentrations showed a trend toward an increase with increasing pH values. Hercynine concentrations in the beers were similar to the levels in wines, and there was no difference between traditional and gluten-free sample (679.24â¯Â±â¯0.92 vs. 570.58â¯Â±â¯0.88â¯nmol/L). These data highlight the potential of hercynine as a possible marker of antioxidant activity of ergothioneine in beverages and food.
Keywords
Related Topics
Life Sciences
Agricultural and Biological Sciences
Food Science
Authors
Salvatore Sotgia, Angelo Zinellu, Mauro Forteschi, Panagiotis Paliogiannis, Gerard A. Pinna, Arduino A. Mangoni, Ciriaco Carru,