Vitamin D and Sterol Composition of 10 Types of Mushrooms from Retail Suppliers in the United States
Autor: | Ronald L. Horst, Mary Jo Feeney, David B. Haytowitz, Bart Minor, William Craig Byrdwell, David M. Ruggio, Katherine M. Phillips, Ryan R. Simon |
---|---|
Rok vydání: | 2011 |
Předmět: |
biology
Campesterol General Chemistry Brassicasterol biology.organism_classification United States Sterol Fungisterol Sterols chemistry.chemical_compound Ergocalciferol chemistry Ergocalciferols medicine Food science Agaricales General Agricultural and Biological Sciences Chanterelle Agaricus bisporus Cantharellus medicine.drug |
Zdroj: | Journal of Agricultural and Food Chemistry. 59:7841-7853 |
ISSN: | 1520-5118 0021-8561 |
Popis: | Vitamin D(2) (ergocalciferol) and sterols were analyzed in mushrooms sampled nationwide in the United States to update the USDA Nutrient Database for Standard Reference. Vitamin D(2) was assayed using HPLC with [(3)H]-vitamin D(3) internal standard and sterols by GC-FID mass spectrometric (MS) confirmation. Vitamin D(2) was low (0.1-0.3 μg/100 g) in Agaricus bisporus (white button, crimini, portabella) and enoki, moderate in shiitake and oyster (0.4-0.7 μg/100 g), and high in morel, chanterelle, maitake (5.2-28.1 μg/100 g) and UV-treated portabella (3.4-20.9 μg/100 g), with significant variability among composites for some types. Ergosterol (mg/100 g) was highest in maitake and shiitake (79.2, 84.9) and lowest in morel and enoki (26.3, 35.5); the range was |
Databáze: | OpenAIRE |
Externí odkaz: |