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  • Title: Study on vitamin D₂ stability in dried mushrooms during drying and storage.
    Author: Sławińska A, Fornal E, Radzki W, Skrzypczak K, Zalewska-Korona M, Michalak-Majewska M, Parfieniuk E, Stachniuk A.
    Journal: Food Chem; 2016 May 15; 199():203-9. PubMed ID: 26775962.
    Abstract:
    The main objective of this work was to determine the stability of vitamin D2 in dried mushrooms Agaricus bisporus, Pleurotus ostreatus and Lentinula edodes during storage, as well as to examine the possibility of inducing vitamin D2 production in dried mushrooms by UVB irradiation. After 1.5 year storage of dried mushrooms, the level of vitamin D2 in button mushrooms was found to be 6.90 μg/g dw, which is a 48.32% of initial level of vitamin D2. In the case of dried oyster and shiitake mushrooms there was a decrease to the level of 66.90% and 68.40%, respectively. It was determined that dried mushrooms can produce ergocalciferol under UVB irradiation. The highest content of vitamin D2 was observed in A. bisporus. Freeze-dried A. bisporus contained from 42.08 to 119.21 μg/g dw and hot-air dried mushrooms contained from 21.51 to 81.17 μg/g dw vitamin D2.
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