Scientific journal

59 2020

Journal of Food and Nutrition Research
Summary No. 4 / 2020

Shaikh, E. – Khare, L. – Jain, R. – Dandekar, P.
Design of experimental approach for maximal extraction of vitamin D2 from mushrooms
Journal of Food and Nutrition Research, 59, 2020, No. 4, s. 367-379

Prajakta Dandekar, Department of Pharmaceutical Sciences and Technology, Institute of Chemical Technology, Nathalal Parekh. Marg, Matunga, Mumbai 400019, India. E-mail: pd.jain@ictmumbai.edu.in; Fax: +91 22 3361 1020; Tel: +91 223361 2221

Received 29 February 2020; 1st revised 19 November 2020; accepted 3 December 2020; published online 9 December 2020.

Summary: Vitamin D2 is the standard form of fortification and supplementation of food in most countries because of its good bioavailability and its ability to substitute vitamin D3. In this study, tetrabutylammonium bromide/decanoic acid-based hydrophobic deep eutectic solvent was employed for green extraction of ergosterol from mushrooms. Extraction factors, stirring time, sonication time, solvent volume and solvent ratio were optimized by response surface methodology to attain maximum extraction yield of 3900 mg ergosterol per kilogram dry weight mushrooms. The extract was purified using preparative high performance liquid chromatography (HPLC). The extracted ergosterol was subjected to ultravoilet radiation and maximum ergocalciferol yield of 1290.3 mg·kg-1 dry weight mushroom was obtained. This study also describes a HPLC method for analysing the stability of Vitamin D2 and its validation using the International Council for Harmonisation guidelines. The method was optimized exposing a standard ergocalciferol solution to various stress conditions. The degradation products formed during initial elucidation by HPLC were further analysed by electrospray ionization mass spectrometry.

Keywords: ergocalciferol; vitamin D2; deep eutectic solvent; mushroom; response surface; stability

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