Determination of Ergosterol Levels in Barley and Malt Varieties in the Czech Republic via HPLC

Warning

This publication doesn't include Faculty of Sports Studies. It includes Faculty of Science. Official publication website can be found on muni.cz.

Authors	JEDLIČKOVÁ L. GADAS D. HAVLOVÁ P. HAVEL J.
Year of publication	2008
Type	Article in Periodical
Magazine / Source	Journal of Agricultural and Food Chemistry
MU Faculty or unit	Faculty of Science
Citation
Field	Analytic chemistry
Keywords	Ergosterol; Malt; Barley; Deoxynivalenol; Gushing; HPLC
Description	In this study ergosterol levels in different varieties of barley and malt produced in the Czech Republic were determined. A modified high performance liquid chromatography (HPLC) method was statistically processed, validated (Effivalidation program) and applied to 124 samples of barley and malt. Ergosterol was isolated by extraction, saponification and the quantification was performed using HPLC with diode array detection (DAD). The content of ergosterol ranged between LOD-36.3 mg/kg in barley and LOD-131.1 mg/kg in malt. Ergosterol is presumably connected with metabolites generated when barley grain is attacked by pathogens and such barley often shows a high overfoaming (gushing) value. However, it was found that the content of ergosterol does not correlate with the degree of beer gushing.
Related projects:	Study of the chemical changes of barley caryopses after an attack by pathogens to monitor and improve the quality of barley and its derived food products