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

• Published in: Food chemistry 2023-10, Vol.424, p.136387-136387, Article 136387
• Main Authors: Cardwell, Glenn, Bornman, Janet F., James, Anthony P., Daly, Alison, Dabos, Georgios, Adorno, Paul, Jakobsen, Jette, Dunlop, Eleanor, Black, Lucinda J.
• Format: Article
• Language: English
• Subjects: 25-hydroxyvitamin D2; Agaricus bisporus; Air-drying; Cooking; Pulsed ultraviolet radiation; True retention; Vitamin D2
• ISSN: 0308-8146; 1873-7072
• DOI: 10.1016/j.foodchem.2023.136387

•UV-irradiated dried mushrooms retained D vitamers after rehydration and cooking.•100–109% of vitamin D2 retained after cooking UV-irradiated dried mushrooms.•95–101% of 25-hydroxyvitamin D2 retained after cooking UV-irradiated dried mushrooms.•Dried mushroom solid matter loss was higher when boiled compared to baking or frying.•The boiling water pH did not influence the retention of D vitamers. 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