Influence of culinary treatment on the vitamin D2 content in UV-B-treated mushrooms

Kód výsledku v IS VaVaI

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Výsledek na webu

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DOI - Digital Object Identifier

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Jazyk výsledku

angličtina

Název v původním jazyce

Influence of culinary treatment on the vitamin D2 content in UV-B-treated mushrooms

Popis výsledku v původním jazyce

Introduction: Vitamin D deficiency is one of the most discussed nutritional issues today. Therefore, various ways are being explored to increase the dietary intake of this vitamin. One of them is UV-treated mushrooms. Unfortunately, culinary treatment of these mushrooms can result in a significant loss of the vitamin D2 produced. Method: To determine the distribution of vitamin D2 in UV-B irradiated mushrooms were mushrooms divided into caps, peels, stems and gills. To examine the effect of culinary treatments on vitamin D2 content were whole irradiated mushrooms sliced and afterwards boiled, baked, fried or dried. After sample analysis, the vitamin D2 content was determined and amount of cooked mushrooms needed to fulfil the recommended daily intake (RDI) was calculated. Results: It was found that peeling reduced vitamin D2 content by 42% and culinary treatment by 9–63%. The greatest loss of this vitamin occurred in mushrooms boiled in water with reduced pH and in mushrooms fried at low temperatures. In baking and frying, the loss of vitamin D2 was more dependent on cooking time than on temperature. The best culinary treatments for preserving vitamin D2 were boiling unpeeled mushrooms in unacidified water or frying for shorter time at higher temperature, even better when using the frying oil used. The vitamin D RDI is obtained by consuming about 75–190 g of cooked mushrooms. Conclusion: The RDI of vitamin D can be met by consuming one portion of cooked irradiated mushrooms, which can thus be an important dietary source of this vitamin.

Název v anglickém jazyce

Influence of culinary treatment on the vitamin D2 content in UV-B-treated mushrooms

Popis výsledku anglicky

Introduction: Vitamin D deficiency is one of the most discussed nutritional issues today. Therefore, various ways are being explored to increase the dietary intake of this vitamin. One of them is UV-treated mushrooms. Unfortunately, culinary treatment of these mushrooms can result in a significant loss of the vitamin D2 produced. Method: To determine the distribution of vitamin D2 in UV-B irradiated mushrooms were mushrooms divided into caps, peels, stems and gills. To examine the effect of culinary treatments on vitamin D2 content were whole irradiated mushrooms sliced and afterwards boiled, baked, fried or dried. After sample analysis, the vitamin D2 content was determined and amount of cooked mushrooms needed to fulfil the recommended daily intake (RDI) was calculated. Results: It was found that peeling reduced vitamin D2 content by 42% and culinary treatment by 9–63%. The greatest loss of this vitamin occurred in mushrooms boiled in water with reduced pH and in mushrooms fried at low temperatures. In baking and frying, the loss of vitamin D2 was more dependent on cooking time than on temperature. The best culinary treatments for preserving vitamin D2 were boiling unpeeled mushrooms in unacidified water or frying for shorter time at higher temperature, even better when using the frying oil used. The vitamin D RDI is obtained by consuming about 75–190 g of cooked mushrooms. Conclusion: The RDI of vitamin D can be met by consuming one portion of cooked irradiated mushrooms, which can thus be an important dietary source of this vitamin.

Druh

O - Ostatní výsledky

CEP obor

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OECD FORD obor

40401 - Agricultural biotechnology and food biotechnology

Projekt

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Návaznosti

S - Specificky vyzkum na vysokych skolach

Rok uplatnění

2023

Kód důvěrnosti údajů

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