Autor: |
Kunchit Judprasong, Sochannet Chheng, Chanika Chimkerd, Sitima Jittinandana, Nattapol Tangsuphoom, Piyanut Sridonpai |
Jazyk: |
angličtina |
Rok vydání: |
2023 |
Předmět: |
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Zdroj: |
Foods, Vol 12, Iss 19, p 3632 (2023) |
Druh dokumentu: |
article |
ISSN: |
2304-8158 |
DOI: |
10.3390/foods12193632 |
Popis: |
This study examined the effect and stability of ultraviolet B (UV-B) irradiation and subsequent cooking on vitamin D content in commonly consumed mushrooms in Thailand. Eight varieties of mushrooms were exposed to two-sided UV-B lamps for up to 3 h in a patented cabinet, followed by vitamin D content analysis. Thereafter, the four mushroom varieties with the highest vitamin D content were exposed to UV irradiation, cooked, and analyzed for various forms of vitamin D using LC-MS-MS. The results showed that vitamin D2 in all varieties of mushrooms significantly increased (p < 0.05) after UV-B irradiation according to the exposure time. The highest level of vitamin D2 was found in enokitake mushrooms. In addition, 25-OH D2 and vitamin D4 contents increased after UV-B irradiation in enokitake mushrooms. The vitamin D2 true retention in all cooked mushrooms ranged from 53 to 89% and was highest in stir-fried mushrooms. With economic investment, the two-sided UV-B cabinet has the potential to increase the vitamin D content in commercial mushroom production. |
Databáze: |
Directory of Open Access Journals |
Externí odkaz: |
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