Please use this identifier to cite or link to this item: https://doi.org/10.1016/j.foodchem.2005.01.046
Title: Ultraviolet irradiation: The generator of Vitamin D2 in edible mushrooms
Authors: Jasinghe, V.J.
Perera, C.O. 
Keywords: Ergosterol
Lentinula edodes
Mushrooms
UV irradiation
Vitamin D2
Issue Date: Apr-2006
Citation: 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
URI: http://scholarbank.nus.edu.sg/handle/10635/95375
ISSN: 03088146
DOI: 10.1016/j.foodchem.2005.01.046
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