Ultra‐Performance Liquid Chromatographic Determination of L‐Ergothioneine in Commercially Available Classes of Cow Milk. Issue 9 (23rd August 2014)

• Record Type: Journal Article
• Authors: Sotgia, Salvatore; Pisanu, Elisabetta; Cambedda, Debora; Pintus, Gianfranco; Carru, Ciriaco; Zinellu, Angelo
• Is Part Of: Journal of food science. Volume 79:Issue 9(2014)
• Page Start: C1683
• Page End: C1687
• Publication Date: 2014-08-23
• Subjects: Food -- Periodicals; Food -- Research -- Periodicals; Food -- Periodicals; Research -- Periodicals; Levensmiddelen; Voeding; 664
• DOI: 10.1111/1750-3841.12564
• Languages: English
• ISSNs: 0022-1147

Abstract

<abstract abstract-type="main"> <title>Abstract</title> <p>A new efficient and sensitive precolumn hydrophilic interaction ultra‐performance liquid chromatography (HILIC‐UPLC) method was established for the quantitative determination of L‐ergothioneine (ERT) in milk. After derivatization of ERT with 7‐diethylamino‐3‐[4‐(iodoacetamido)phenyl]‐4‐methylcoumarin, chromatographic separation was achieved in a fairly short time, less than 5 min, on a 100 × 2.1 mm Waters Cortecs UPLC HILIC 1.6‐μm column, by using a mixture of 30 mmol/L ammonium acetate/acetonitrile (10:90, v/v) as a mobile phase flowing isocratically at 0.9 mL/min. Limit of detection and the limit of quantification were 0.03 and 0.10 μmol/L, respectively. The method exhibited linearity in a concentration range of 0.16 and 5.08 μmol/L. Mean recovery was 106.66%, whereas intra‐ and interassay precisions were determined to be within 6 RSD%. On average, ERT concentration in different commercially available classes of cow milk was found to be 0.442 ± 0.191 μmol/L, with the highest levels in the ultra‐high temperature milks and low values in the unprocessed and HTST whole milks. In this light, our experiments suggest that ERT could be used as a marker for the heat treatment of milk.</p> </abstract>