Vitamin D Content in Commonly Consumed Mushrooms in Thailand and Its True Retention after Household Cooking
Author:
Sridonpai Piyanut1ORCID, Suthipibul Philipda1, Boonyingsathit Konpong1, Chimkerd Chanika2, Jittinandana Sitima1ORCID, Judprasong Kunchit1ORCID
Affiliation:
1. Institute of Nutrition, Mahidol University, Salaya, Phutthamonthon, Nakhon Pathom 73170, Thailand 2. Center of Analysis for Product Quality, Natural Products Division, Faculty of Pharmacy, Mahidol University, Sri-Ayuthaya Road, Rajathevi, Bangkok 10400, Thailand
Abstract
This study investigated the vitamin D level of nine species of cultivated mushrooms and three species of wild mushrooms commonly consumed in Thailand and the effect of cooking on their vitamin D content. Cultivated mushrooms were obtained from three wholesale markets, while wild mushrooms were collected from three trails in a conservation area. Mushrooms from each source were separated into four groups: raw, boiled, stir-fried, and grilled. Different forms of vitamin D were analyzed using liquid chromatography with tandem mass spectrometry (LC-MS/MS). The analyzed method demonstrated good linearity, accuracy, and precision, as well as being low in the limit of detection and limit of quantitation. Results showed that vitamin D2 and ergosterol (provitamin D2) were the major forms of vitamin D found in the mushrooms. Both raw cultivated and wild mushrooms had wide ranging ergosterol contents (7713–17,273 μg/100 g edible portion, EP). Lung oyster mushroom and termite mushroom contained high levels of vitamin D2 (15.88 ± 7.31 and 7.15 ± 0.67 μg/100 g EP, respectively), while other mushroom species had negligible amounts (0.06 to 2.31 μg per 100 g EP). True retention (TR) levels of vitamin D2 after boiling, stir-frying, and grilling were not significantly different (p > 0.05) (with estimated marginal means ± standard error 64.0 ± 2.3%, 58.8 ± 2.3%, and 64.7 ± 3.6% TR, respectively). Consuming cooked lung oyster mushrooms, in particular, along with regular exposure to sunlight should be promoted to reduce the incidence of vitamin D deficiency.
Funder
Mahidol University
Subject
Plant Science,Health Professions (miscellaneous),Health (social science),Microbiology,Food Science
Reference31 articles.
1. Ross, A.C., Caballero, B.H., Cousins, R.J., Tucker, K.L., and Ziegler, R. (2014). Modern Nutrition in Health and Disease, Wolters Kluwer Health. [11th ed.]. 2. Current understanding of the molecular actions of vitamin D;Jones;Physiol. Rev.,1998 3. Sridonpai, P., Judprasong, K., Tirakomonpong, N., Saetang, P., Puwastien, P., Rojroongwasinkul, N., and Ongphiphadhanakul, B. (2022). Effects of different cooking methods on the vitamin D content of commonly consumed fish in Thailand. Foods, 11. 4. Tanning is associated with optimal vitamin D status (serum 25-hydroxyvitamin D concentration) and higher bone mineral density;Tangpricha;Am. J. Clin. Nutr.,2004 5. Vitamin D deficiency: A worldwide problem with health consequences;Holick;Am. J. Clin. Nutr.,2018
Cited by
1 articles.
订阅此论文施引文献
订阅此论文施引文献,注册后可以免费订阅5篇论文的施引文献,订阅后可以查看论文全部施引文献
|
|