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

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

Food Chem. 2023 Oct 30:424:136387. doi: 10.1016/j.foodchem.2023.136387. Epub 2023 May 16.

Authors

Glenn Cardwell¹, Janet F Bornman², Anthony P James³, Alison Daly⁴, Georgios Dabos⁵, Paul Adorno⁶, Jette Jakobsen⁷, Eleanor Dunlop⁸, Lucinda J Black⁹

Affiliations

¹ Curtin School of Population Health, Curtin University, Kent Street, Bentley, WA 6102, Australia. Electronic address: glenn.cardwell@postgrad.curtin.edu.au.
² Food Futures Institute, Murdoch University, 90 South Street, Murdoch, WA 6150, Australia. Electronic address: Janet.Bornman@murdoch.edu.au.
³ Curtin School of Population Health, Curtin University, Kent Street, Bentley, WA 6102, Australia. Electronic address: T.P.James@curtin.edu.au.
⁴ Curtin School of Population Health, Curtin University, Kent Street, Bentley, WA 6102, Australia. Electronic address: Alison.Daly@curtin.edu.au.
⁵ National Measurement Institute, 1/153 Bertie Street, Port Melbourne, VIC 3207, Australia. Electronic address: Georgios.Dabos@measurement.gov.au.
⁶ National Measurement Institute, 1/153 Bertie Street, Port Melbourne, VIC 3207, Australia. Electronic address: Paul.Adorno@measurement.gov.au.
⁷ National Food Institute, Technical University of Denmark, 2800 Kongens, Lyngby, Denmark. Electronic address: jeja@food.dtu.dk.
⁸ Curtin School of Population Health, Curtin University, Kent Street, Bentley, WA 6102, Australia. Electronic address: eleanor.dunlop@curtin.edu.au.
⁹ Curtin School of Population Health, Curtin University, Kent Street, Bentley, WA 6102, Australia; Institute for Physical Activity and Nutrition (IPAN), School of Exercise and Nutrition Sciences, Deakin University, 221 Burwood Highway, Burwood, VIC 3125, Australia. Electronic address: lucinda.black@deakin.edu.au.

PMID: 37224637
DOI: 10.1016/j.foodchem.2023.136387

Abstract

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.

Keywords: 25-hydroxyvitamin D(2); 25-hydroxyvitamin D(2)/25-hydroxyergocalciferol (PubChem CID: 5710148).; Agaricus bisporus; Air-drying; Cooking; Pulsed ultraviolet radiation; True retention; Vitamin D(2); Vitamin D(2)/ergocalciferol (PubChem CID: 5280793).

MeSH terms

Agaricus*
Calcifediol
Cooking
Ergocalciferols* / analysis
Ultraviolet Rays
Vitamin D

Substances

25-hydroxyvitamin D
Ergocalciferols
Vitamin D
Calcifediol

Supplementary concepts

Agaricus bisporus