Optimizing the production of vitamin D in white button mushrooms (Agaricus bisporus) using ultraviolet radiation and measurement of its stability

Abstract

This study was conducted to determine the most efficient method to produce vitamin D in mushrooms using UV radiation. For this purpose, mushrooms were irradiated with UV-B and UV-C lamps from their caps, stems, both caps and stems (oblique), and sliced surface at doses of 12.5 kJ m −2 and 3.6 kJ m −2 , respectively. Then, they were treated by UV-B at 27 °C, 35 °C, and 43 °C. In the next steps, samples were placed in 30 cm and 50 cm distances from the UV source. Afterward, they were irradiated from 15 to 120 min at an intensity of 3.5 W m −2 . In the stability tests, samples were stored at 25 °C, frozen, refrigerated and were cooked and their vitamin D2 content was re-analyzed using HPLC. All experiments were repeated three times. In the sliced group treated with UV-B, vitamin D2 content 14.43 μg gr −1 was significantly higher than other groups. The internal temperature of 27 °C was found as optimum temperature with the production of 3.81 μg gr −1 vitamin D. It was revealed that increasing the distance from the UV source had a significant effect on vitamin D production. After 90 min of exposure, the highest amount of vitamin D2 was produced. Data showed that the vitamin D2 content remained almost stable after one day at 25 °C and during the cooking but it decreased about 50% after 7 days of cold storage. The optimal method observed in this study incorporates the use of UV-B lamps, incensement of radiation area in mushrooms and distance reduction from the UV source within 30 cm the internal temperature of 27 °C should be considered as well in the experiment.

Development of a two-dimensional liquid chromatography-tandem mass-spectrometry method for the determination of vitamin D2 in mushrooms

“…As for the other samples (Lentinula edodes, brown and white button mushrooms), there were no information about the UV irradiation nor about the sunlight exposure and the growing conditions. Therefore, the present results cannot be compared with the published values of 0.005 µg/g DM [24] or even 0.004 µg/g DM in untreated mushrooms [13]. The studies mentioned above applied HPLCUV methods to measure vitamin D concentrations [11,13,21,22].…”

“…Previous studies reported that there is a large variance in the content of vitamin D2 in the same types of mushrooms similarly produced [11][12][13]. Salemi et al described a vitamin D2 concentration of 0.004 µg/g DM in Agaricus bisporus, while Urbain et al determined 0.1 µg/g DM in the same species [14].…”

Postharvest Ultraviolet Radiation in Fruit and Vegetables: Applications and Factors Modulating Its Efficacy on Bioactive Compounds and Microbial Growth

“…Mushrooms are rich in ergosterol, a precursor to vitamin D2, which can be converted to vitamin D2 under proper UV exposure. The eliciting capacity of UVA, UVB, and UVC has been tested in different types of edible mushrooms, increases ranging between 25 and 8000% reported [ 122 ]. The UVB zone of radiation shows the greatest inductive effect, with other important factors being the radiation dose applied, the product’s water content, and the degree of processing [ 123 ].…”

Vitamin D Incorporation in Foods: Formulation Strategies, Stability, and Bioaccessibility as Affected by the Food Matrix

“…The half-life of vitamin D 2 at a w 0.33, calculated on the basis of the activation energy provided by this latter study, was 175 d at 25 °C, which is the same as that found for vitamin D 3 in whole wheat flour under the same temperature and a w conditions [ 68 ]. Conversely, in fresh irradiated mushrooms, vitamin D 2′ s half-life was approximately 7 d at both 4 °C and −14 °C [ 73 ]; hence, storage at −20 °C is necessary to preserve vitamin D 2 in fresh mushroom [ 74 ].…”