Vitamin D2 content and antioxidant properties of fruit body and mycelia of edible mushrooms by UV-B irradiation

Huang, Shih-Jeng; Lin, Chun-Ping; Tsai, Shu-Yao

doi:10.1016/j.jfca.2015.02.005

Cited by 62 publications

(61 citation statements)

References 35 publications

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“…() found that 0.225, 0.45 and 0.9 kJ m −2 treatment of UV‐C had negative effect on the antioxidant activities of button mushroom, while Huang et al . () and Jiang et al . () found that certain UV‐C doses could actually increase the TAC of mushrooms.…”

Section: Resultsmentioning

confidence: 97%

Effects of UV‐C irradiation on the physiological and antioxidant responses of button mushrooms (Agaricus bisporus) during storage

Lü

Zhang

Wang

et al. 2016

Int J of Food Sci Tech

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Novel postharvest technology not only preserves the freshness of fruits and vegetables, but also triggers the biosynthesis of antioxidant compounds as a secondary response. This study examined the browning and antioxidant properties of button mushrooms (Agaricus bisporus) treated with UV-C irradiation in combination with cold storage. Three sample preparation methods for antioxidant activity analysis, simulative gastrointestinal digestion (GAR), direct evaluation (QUENCHER) and traditional solvent extraction (TSE), were used to evaluate the samples, and followed analysing by both FRAP and ABTS assays. Broadly, the results indicated that, following an initial increase, UV-C irradiation suppressed browning during a cold storage period of 18 days. And the total phenolic content of the treated mushrooms were higher than that of the control, while the ascorbic acid content decreased sharply during storage, and UV-C treatment had negative effects on ascorbic acid content. Results from the QUENCHER and GAR methods showed that UV-C treatment significantly increases the total antioxidant capacity (TAC) of mushrooms throughout the entire storage period, and have a larger magnitude than that of TSE method. In conclusion, the combination of UV-C irradiation and cold storage showed great potential for improving mushroom quality as a new postharvest technology.

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Section: Resultsmentioning

confidence: 97%

Effects of UV‐C irradiation on the physiological and antioxidant responses of button mushrooms (Agaricus bisporus) during storage

Lü

Zhang

Wang

et al. 2016

Int J of Food Sci Tech

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“…ergosterola component of the fungal cell membrane. The ergosterol content in P. ostreatus varies from 290 to 754 mg per 100 g d.w. [63][64][65] The natural level of vitamin D 2 in Pleurotus spp. is generally low and highly variable: both undetectable levels, 64 and low levels, such as 0.3 µg per 100 g d.w. 50 and values in the range 0.083-0.156 mg per 100 g d.w., have been reported.…”

Section: Vitamins and Pro-vitaminsmentioning

confidence: 99%

“…is generally low and highly variable: both undetectable levels, 64 and low levels, such as 0.3 µg per 100 g d.w. 50 and values in the range 0.083-0.156 mg per 100 g d.w., have been reported. 63 However, vitamin D 2 in mushrooms is converted from ergosterol through UV irradiation during growth, after harvest and after drying too. After the exposure of P. ostreatus powder with no detectable amount of vitamin D 2 to 2800-2900 mJ cm −2 UVB at 60-66°C for 10 min, 11 mg per 100 g d.w. of vitamin D 2 was obtained.…”

Section: Vitamins and Pro-vitaminsmentioning

confidence: 99%

Circular reuse of bio-resources: the role ofPleurotusspp. in the development of functional foods

et al. 2018

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The basidiomycetes fungi belonging to the genus Pleurotus could make an important contribution to sustainable functional food design because they possess an elevated protein content with a valuable essential amino acid scoring pattern, a unique dietary fibre profile, mainly comprised of branched β-glucan, high levels of some vitamins of the B group, vitamin D, Fe, Zn, Cu, Se and some bioactive mycochemicals, while the Na and fat contents are low. Moreover, Pleurotus spp. can grow efficiently on various clean by-products of food processing, such as wheat straw, wheat stalk and spent beer grain, thus representing a sustainable food source. This review illustrates the compositional variability of Pleurotus spp. grown on various by-products, in order to clarify its potential ability to address the needs of populations with endemic nutritional deficiencies as well as those populations at risk or affected by some chronic diseases. The perspectives for Pleurotus applications in functional foods decisively depend on consumers' acceptability. Hence, the sensory properties of Pleurotus spp. are also clarified herein. Lastly, the three main strategies of functional food development using Pleurotus spp. are summarized, namely its use as a fortifying agent, high-cost protein replacer and prebiotic ingredient.

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“…Newly, Huang, Lin & Tsai (2015) studied the effect of ultraviolet-B (UV-B) light irradiation on the vitamin D2 content of edible fruiting bodies and mycelia of P. eryngii, P. citrinopileatus Singer, P. ferulae Lanzi., P. ostreatus and P. salmoneostramineus L.…”

Section: Post Harvested Treatmentmentioning

confidence: 99%

Biotechnological, nutritional and therapeutic uses of Pleurotus spp. (Oyster mushroom) related with its chemical composition: A review on the past decade findings

Corrêa

Brugnari

Bracht

et al. 2016

Trends in Food Science & Technology

171

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Vitamin D2 content and antioxidant properties of fruit body and mycelia of edible mushrooms by UV-B irradiation

Cited by 62 publications

References 35 publications

Effects of UV‐C irradiation on the physiological and antioxidant responses of button mushrooms (Agaricus bisporus) during storage

Effects of UV‐C irradiation on the physiological and antioxidant responses of button mushrooms (Agaricus bisporus) during storage

Circular reuse of bio-resources: the role ofPleurotusspp. in the development of functional foods

Biotechnological, nutritional and therapeutic uses of Pleurotus spp. (Oyster mushroom) related with its chemical composition: A review on the past decade findings

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