Development of sensitive and selective UPLC-MS/MS method for the quantification of vitamin D2 (ergocalciferol) and its demonstration in Agaricus bisporus

Mushroom irradiation has been considered a sustainable process to generate high amounts of vitamin D2 due to the role of this vitamin for human health and of the global concerns regarding its deficient or inadequate intake. Mushrooms are also receiving increasing interest due to their nutritional and medicinal properties. However, there is still a knowledge gap regarding the effect of UV irradiation on mushroom bioactive compounds. In this study, two of the most cultivated mushroom species worldwide, Agaricus bisporus and Pleurotus ostreatus, were irradiated with UV-B, and the effect of processing was investigated on the contents of vitamin D2 as well as on antioxidant and antiglycation activities. UV irradiation increased vitamin D2 up to 57 µg/g d.w, which is an adequate level for the fortification of a number of target foods. UV irradiation decreased the antioxidant activity when measured by the Folin–Ciocalteu reagent, the 2,2-diphenyl-1-(2,4,6 trinitrophenyl) hydrazyl radical assay and the ferric ion-reducing antioxidant power assay, but did not decrease the mushroom’s ability to inhibit glycation of a target protein. These results open up a new area of investigation aimed at selecting mushroom species with high nutraceutical benefits for irradiation in order to maintain their potential properties to inhibit oxidative and glycation processes responsible for human diseases.

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Dose–Response Effect of Sunlight on Vitamin D2 Production in Agaricus bisporus Mushrooms

Journal of Agricultural and Food Chemistry ◽

10.1021/acs.jafc.5b02945 ◽

2015 ◽

Vol 63 (37) ◽

pp. 8156-8161 ◽

Cited By ~ 12

Author(s):

Paul Urbain ◽

Jette Jakobsen

Keyword(s):

Dose Response ◽

Agaricus Bisporus ◽

Vitamin D2 ◽

Response Effect ◽

Dose Response Effect

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Amplification of Vitamin D2 in the White Button Mushroom (Agaricus bisporus) by UV-B Irradiation and Jet-Milling for Its Potential Use as a Functional Ingredient

Foods ◽

10.3390/foods9111713 ◽

2020 ◽

Vol 9 (11) ◽

pp. 1713

Author(s):

Tae-Yeong Heo ◽

Ye-Na Kim ◽

Il Bum Park ◽

Dong-Un Lee

Keyword(s):

Agaricus Bisporus ◽

Descriptive Analysis ◽

Vitamin D2 ◽

Hydration Properties ◽

Functional Ingredient ◽

Freeze Dried ◽

Button Mushrooms ◽

Jet Milling ◽

White Button Mushrooms ◽

Potential Use

The objective of this study was to amplify vitamin D2 in white button mushrooms using ultraviolet (UV-B) irradiation and to prepare a vitamin D2-fortified superfine mushroom powder through jet milling. Mushrooms irradiated with UV-B for 30 min had a vitamin D2 concentration of 8.19 μg/g, an amount about 400 times greater than that of the control (0.02 μg/g). The vitamin D2-fortified mushrooms were then freeze-dried and conventionally ground or jet-milled to obtain coarse (Dv50 = 231 μm), fine (Dv50 = 106.3 μm), and superfine (Dv50 = 7.1 μm) powders. The vitamin D2 content was retained during the preparation of the powders. The physical characteristics were evaluated by scanning electron microscopy and hydration properties. The superfine powder of vitamin D2-amplified mushrooms was suitable for use as a functional ingredient because its roughness was significantly reduced, and it had a neutral aroma and taste as determined by descriptive analysis.

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