Effect of household cooking on the retention of vitamin D2 and 25-hydroxyvitamin D2 in pulse UV-irradiated, air-dried button mushrooms (Agaricus bisporus)

Glenn Cardwell; Janet F. Bornman; Anthony P. James; Alison Daly; Georgios Dabos; Paul Adorno; Jette Jakobsen; Eleanor Dunlop; Lucinda J. Black

doi:10.1016/j.foodchem.2023.136387

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Effect of household cooking on the retention of vitamin D2 and 25-hydroxyvitamin D2 in pulse UV-irradiated, air-dried button mushrooms (Agaricus bisporus)

Journal article

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Peer reviewed

Effect of household cooking on the retention of vitamin D2 and 25-hydroxyvitamin D2 in pulse UV-irradiated, air-dried button mushrooms (Agaricus bisporus)

Glenn Cardwell, Janet F. Bornman, Anthony P. James, Alison Daly, Georgios Dabos, Paul Adorno, Jette Jakobsen, Eleanor Dunlop and Lucinda J. Black

Food chemistry, Vol.424, 136387

2023

DOI: https://doi.org/10.1016/j.foodchem.2023.136387

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Abstract

25-hydroxyvitamin D2

Agaricus bisporus

Air-drying

Cooking

Pulsed ultraviolet radiation

True retention

Vitamin D2

Vitamin D deficiency has widespread global prevalence. Fresh mushrooms exposed to ultraviolet (UV) radiation generate vitamin D2 which remains after drying. It is not clear if vitamin D2 is retained after rehydration and cooking of dried mushrooms. The aim of this study was to determine the true retention of both vitamin D2 and 25-hydroxyvitamin D2 (25(OH)D2) after cooking UV-irradiated, air-dried, then rehydrated button mushrooms (Agaricus bisporus). Mushrooms were exposed to pulsed UV radiation, then air-dried in a convection oven, followed by rehydration in warm water. Samples were cooked in three different ways: frying (5 min), baking (10 min, 200 °C) and boiling (20 min, 90 °C). Compared to rehydrated, uncooked controls, there was a high retention of D vitamers (≥95%) after cooking. Frying and baking resulted in significantly higher vitamin D2 retention compared to boiling (p < 0.0001). UV-irradiated, dried mushrooms are a valuable source of vitamin D2 after rehydration and cooking.

Details

Title: Effect of household cooking on the retention of vitamin D2 and 25-hydroxyvitamin D2 in pulse UV-irradiated, air-dried button mushrooms (Agaricus bisporus)
Authors/Creators: Glenn Cardwell - Curtin University
Janet F. Bornman - Murdoch University, Food Futures Institute
Anthony P. James - Curtin University
Alison Daly - Curtin University
Georgios Dabos - National Measurement Institute
Paul Adorno - National Measurement Institute
Jette Jakobsen - Technical University of Denmark
Eleanor Dunlop - Curtin University
Lucinda J. Black - Deakin University
Publication Details: Food chemistry, Vol.424, 136387
Publisher: Elsevier Ltd
Identifiers: 991005587768307891
Murdoch Affiliation: Food Futures Institute
Language: English
Resource Type: Journal article

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Collaboration types: Domestic collaboration; International collaboration
Citation topics: 1 Clinical & Life Sciences; 1.80 Bone Diseases; 1.80.279 Vitamin D
Web Of Science research areas: Chemistry, Applied; Food Science & Technology; Nutrition & Dietetics
ESI research areas: Agricultural Sciences