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

Kód výsledku v 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>

Výsledek na webu

<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>

Jazyk výsledku

angličtina

Název v původním jazyce

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

Popis výsledku v původním jazyce

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.

Název v anglickém jazyce

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

Popis výsledku anglicky

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.

Druh

J_imp - Článek v periodiku v databázi Web of Science

CEP obor

—

OECD FORD obor

40500 - Other agricultural sciences

Projekt

—

Návaznosti

S - Specificky vyzkum na vysokych skolach

Rok uplatnění

2025

Kód důvěrnosti údajů

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

Název periodika

JOURNAL OF FOOD COMPOSITION AND ANALYSIS

ISSN

0889-1575

e-ISSN

—

Svazek periodika

137

Číslo periodika v rámci svazku

Part a

Stát vydavatele periodika

US - Spojené státy americké

Počet stran výsledku

9

Strana od-do

nestránkováno

Kód UT WoS článku

001342528700001

EID výsledku v databázi Scopus

2-s2.0-85206902846