Vitamin D2 Stability During the Refrigerated Storage of Ultraviolet B-Treated Cultivated Culinary-Medicinal Mushrooms

• Published in: International journal of medicinal mushrooms Vol. 19; no. 3; p. 249
• Main Authors: Slawinska, Aneta, Fornal, Emilia, Radzki, Wojciech, Jablonska-Rys, Ewa, Parfieniuk, Ewa
• Format: Journal Article
• Language: English
• Published: United States 2017
• Subjects: Agaricus - radiation effects; Chromatography, Liquid; Ergocalciferols - analysis; Ergosterol - analysis; Food - radiation effects; Food Analysis; Food Storage; Pleurotus - radiation effects; Refrigeration; Shiitake Mushrooms - radiation effects; Tandem Mass Spectrometry; Temperature; Time Factors; Ultraviolet Rays
• ISSN: 1940-4344
• DOI: 10.1615/IntJMedMushrooms.v19.i3.70

The effects of ultraviolet B (UVB) irradiation on the synthesis of vitamin D2 and its stability during refrigerated storage was determined in fresh cultivated culinary-medicinal mushrooms (Agaricus bisporus, Pleurotus ostreatus, and Lentinus edodes) after harvest. The irradiated mushrooms were stored at 4°C for up to 10 days. The concentrations of vitamin D2 and ergosterol were determined using ultrahigh-performance liquid chromatography/tandem mass spectrometry. The cultivated mushrooms not treated with UVB were devoid of vitamin D2. After UVB irradiation, we obtained mushrooms with a large amount of ergocalciferol. A. bisporus showed the lowest vitamin D2 content (3.55 ± 0.11 μg D2/g dry weight); P. ostreatus contained 58.96 ± 1.15 μg D2/g dry weight, and L. edodes contained 29.46 ± 2.21 μg/g dry weight. During storage at 4°C, the amount of vitamin D2 was gradually decreased in P. ostreatus and L. edodes, whereas in A. bisporus vitamin D2 gradually increased until the sixth day, then decreased. Mushrooms exposed to UVB radiation contain a significant amount of vitamin D2 and are therefore an excellent food source of vitamin D.