Influence of UV-B and culinary treatment on vitamin D2 and agaritine in button mushrooms

Result code in IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60461373%3A22330%2F25%3A43930603" target="_blank" >RIV/60461373:22330/25:43930603 - isvavai.cz</a>

Result on the web

<a href="https://www.sciencedirect.com/science/article/pii/S088915752400913X?via%3Dihub" target="_blank" >https://www.sciencedirect.com/science/article/pii/S088915752400913X?via%3Dihub</a>

DOI - Digital Object Identifier

<a href="http://dx.doi.org/10.1016/j.jfca.2024.106879" target="_blank" >10.1016/j.jfca.2024.106879</a>

Result language

angličtina

Original language name

Influence of UV-B and culinary treatment on vitamin D2 and agaritine in button mushrooms

Original language description

This study investigated the effects of different culinary treatments on the levels of vitamin D2 and agaritine in irradiated white button mushrooms. In addition, the intake of this vitamin via mushroom dishes was evaluated. In fresh irradiated white button mushrooms, the vitamin D2 content was 21.5 ± 2.4 µg/100 g fresh weight, 42 % of which was in the cap skin. The highest losses of vitamin D2 (63 %) were found in samples boiled in acidic water. In contrast, the lowest losses were found in samples boiled in non-acidified water. In the baking and frying experiments, vitamin D2 retention depended more on the cooking time than on the temperature. This resulted in high-heat frying being the second-best treatment for retaining vitamin D2 content in the samples. In the case of agaritine, no effect of UV treatment on its content was observed, and cooking treatment reduced its consumption. At the same time, the formation of toxic degradation products was not observed. The Recommended Daily Intake (RDI) of vitamin D can be achieved by consuming about 75–190 g of cooked, irradiated white button mushrooms, which can thus be an important dietary source of this vitamin. © 2024 Elsevier Inc.

Czech name

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Czech description

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Type

J_imp - Article in a specialist periodical, which is included in the Web of Science database

CEP classification

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OECD FORD branch

40500 - Other agricultural sciences

Project

—

Continuities

S - Specificky vyzkum na vysokych skolach

Publication year

2025

Confidentiality

S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Name of the periodical

JOURNAL OF FOOD COMPOSITION AND ANALYSIS

ISSN

0889-1575

e-ISSN

—

Volume of the periodical

137

Issue of the periodical within the volume

Part a

Country of publishing house

US - UNITED STATES

Number of pages

9

Pages from-to

nestránkováno

UT code for WoS article

001342528700001

EID of the result in the Scopus database

2-s2.0-85206902846