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|Title:||Ultraviolet irradiation: The generator of Vitamin D2 in edible mushrooms|
|Source:||Jasinghe, V.J., Perera, C.O. (2006-04). Ultraviolet irradiation: The generator of Vitamin D2 in edible mushrooms. Food Chemistry 95 (4) : 638-643. ScholarBank@NUS Repository. https://doi.org/10.1016/j.foodchem.2005.01.046|
|Abstract:||Fresh Shiitake mushrooms (Lentinula edodes), Oyster mushrooms (Pleurotus ostreatus), Button mushrooms (Agaricus bisporus), and Abalone mushrooms (Pleurotus cystidus) were irradiated with Ultraviolet-A (UV-A; wavelength 315-400 nm), Ultraviolet-B (UV-B; wavelength 290-315 nm), and Ultraviolet-C (UV-C; wavelength 190-290 nm). Irradiation of each side of the mushrooms for 1 h, was found to be the optimum period of irradiation in this conversion. The conversions of ergosterol to vitamin D2 under UV-A, UV-B, and UV-C were shown to be significantly different (p < 0.01). The highest vitamin D2 content (184 ± 5.71 μg/g DM) was observed in Oyster mushrooms irradiated with UV-B at 35°C and around 80% moisture. On the other hand, under the same conditions of irradiation, the lowest vitamin D 2 content (22.9 ± 2.68 μg/g DM) was observed in Button mushrooms. © 2005 Elsevier Ltd. All rights reserved.|
|Source Title:||Food Chemistry|
|Appears in Collections:||Staff Publications|
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