title: Study on vitamin D₂ stability in dried mushrooms during drying and storage.
abstract: The main objective of this work was to determine the stability of vitamin D2 in dried mushrooms Agaricus bisporus, Pleurotus ostreatus and Lentinula edodes during storage, as well as to examine the possibility of inducing vitamin D2 production in dried mushrooms by UVB irradiation. After 1.5 year storage of dried mushrooms, the level of vitamin D2 in button mushrooms was found to be 6.90 μg/g dw, which is a 48.32% of initial level of vitamin D2. In the case of dried oyster and shiitake mushrooms there was a decrease to the level of 66.90% and 68.40%, respectively. It was determined that dried mushrooms can produce ergocalciferol under UVB irradiation. The highest content of vitamin D2 was observed in A. bisporus. Freeze-dried A. bisporus contained from 42.08 to 119.21 μg/g dw and hot-air dried mushrooms contained from 21.51 to 81.17 μg/g dw vitamin D2.
authors.affiliation: Department of Fruits, Vegetables and Mushrooms Technology, Faculty of Food Science and Biotechnology, University of Life Sciences in Lublin, Skromna 8, 20-704 Lublin, Poland. Electronic address: aneta.slawinska@up.lublin.pl.
authors.forename: Aneta
authors.initials: A
authors.lastname: Sławińska
authors.affiliation: Laboratory of Separation and Spectroscopic Method Applications, Center for Interdisciplinary Research, The John Paul II Catholic University of Lublin, Konstantynow 1F, 20-708 Lublin, Poland.
authors.forename: Emilia
authors.initials: E
authors.lastname: Fornal
authors.affiliation: Department of Fruits, Vegetables and Mushrooms Technology, Faculty of Food Science and Biotechnology, University of Life Sciences in Lublin, Skromna 8, 20-704 Lublin, Poland.
authors.forename: Wojciech
authors.initials: W
authors.lastname: Radzki
authors.affiliation: Department of Fruits, Vegetables and Mushrooms Technology, Faculty of Food Science and Biotechnology, University of Life Sciences in Lublin, Skromna 8, 20-704 Lublin, Poland.
authors.forename: Katarzyna
authors.initials: K
authors.lastname: Skrzypczak
authors.affiliation: Department of Fruits, Vegetables and Mushrooms Technology, Faculty of Food Science and Biotechnology, University of Life Sciences in Lublin, Skromna 8, 20-704 Lublin, Poland.
authors.forename: Marta
authors.initials: M
authors.lastname: Zalewska-Korona
authors.affiliation: Department of Fruits, Vegetables and Mushrooms Technology, Faculty of Food Science and Biotechnology, University of Life Sciences in Lublin, Skromna 8, 20-704 Lublin, Poland.
authors.forename: Monika
authors.initials: M
authors.lastname: Michalak-Majewska
authors.affiliation: Laboratory of Separation and Spectroscopic Method Applications, Center for Interdisciplinary Research, The John Paul II Catholic University of Lublin, Konstantynow 1F, 20-708 Lublin, Poland.
authors.forename: Ewa
authors.initials: E
authors.lastname: Parfieniuk
authors.affiliation: Laboratory of Separation and Spectroscopic Method Applications, Center for Interdisciplinary Research, The John Paul II Catholic University of Lublin, Konstantynow 1F, 20-708 Lublin, Poland.
authors.forename: Anna
authors.initials: A
authors.lastname: Stachniuk
mesh_terms: D000363:Agaricales / Q000737:chemistry* / Q000378:metabolism / Q000528:radiation effects; D004872:Ergocalciferols / Q000737:chemistry*; D061353:Food Storage; D005612:Freeze Drying; D006801:Humans; D064167:Recommended Dietary Allowances; D014466:Ultraviolet Rays
chemical_list: D004872:Ergocalciferols
keywords: Drying; Ergosterol; Mushrooms; UHPLC/MS/MS; Vitamin D(2)