Acta Alimentaria
Volume/Issue:
Volume 41: Issue Supplement-1
The effect of UVB radiation on the vitamin D2 content of white and cream type button mushrooms (Agaricus bisporus Lange/Imbach) and oyster mushroom (Pleurotus ostreatus (Jacq.) P. Kumm)
Authors: A. Szabó 1 , A. Gyepes 2 , Á. Nagy 2 , L. Abrankó 2 , and J. Győrfi 1
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  • 1 Corvinus University of Budapest Department of Vegetable and Mushroom Growing, Faculty of Horticultural Science H-1118 Budapest Villányi út. 29-43 Hungary
  • 2 Corvinus University of Budapest Department of Applied Chemistry, Faculty of Food Science H-1118 Budapest Villányi út. 29-43 Hungary
DOI:
https://doi.org/10.1556/aalim.41.2012.suppl.18
Page Count:
187–196
Publication Date:
01 Sep 2012
Online Publication Date:
10 Oct 2012
Article Category:
Research Article
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Vitamin D2 is essential for the human body and mushrooms are proved to be one of the best sources of it. In our experiment biologically active, pre-harvest white and cream type button mushrooms and oyster mushroom were treated with UVB light in order to increase their vitamin D2 level, by transforming their natural ergosterol content into vitamin D2. UVB lamps (operating on 312 nm) and six time periods of irradiation (15 to 90 min) were used. After three consecutive days of treatments the yield were measured and samples were taken for vitamin D2 analysis. Data showed considerable increase in vitamin D2 levels at every time period in each cultivar.

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Cover Acta Alimentaria
Acta Alimentaria
Print ISSN:
0139-3006
Online ISSN:
1588-2535
Keywords:
vitamin D; UVB light; Agaricus ; Pleurotus ; ergosterol; fungi

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