Effect of Ultraviolet Irradiation on Vitamin D in Commonly Consumed Mushrooms in Thailand
Issued Date
2023-10-01
Resource Type
eISSN
23048158
Scopus ID
2-s2.0-85173906190
Journal Title
Foods
Volume
12
Issue
19
Rights Holder(s)
SCOPUS
Bibliographic Citation
Foods Vol.12 No.19 (2023)
Suggested Citation
Judprasong K., Chheng S., Chimkerd C., Jittinandana S., Tangsuphoom N., Sridonpai P. Effect of Ultraviolet Irradiation on Vitamin D in Commonly Consumed Mushrooms in Thailand. Foods Vol.12 No.19 (2023). doi:10.3390/foods12193632 Retrieved from: https://repository.li.mahidol.ac.th/handle/20.500.14594/90654
Title
Effect of Ultraviolet Irradiation on Vitamin D in Commonly Consumed Mushrooms in Thailand
Author's Affiliation
Other Contributor(s)
Abstract
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.
