Abonnement à la biblothèque: Guest
Portail numérique Bibliothèque numérique eBooks Revues Références et comptes rendus Collections
International Journal of Medicinal Mushrooms
Facteur d'impact: 1.423 Facteur d'impact sur 5 ans: 1.525 SJR: 0.431 SNIP: 0.661 CiteScore™: 1.38

ISSN Imprimer: 1521-9437
ISSN En ligne: 1940-4344

Volume 21, 2019 Volume 20, 2018 Volume 19, 2017 Volume 18, 2016 Volume 17, 2015 Volume 16, 2014 Volume 15, 2013 Volume 14, 2012 Volume 13, 2011 Volume 12, 2010 Volume 11, 2009 Volume 10, 2008 Volume 9, 2007 Volume 8, 2006 Volume 7, 2005 Volume 6, 2004 Volume 5, 2003 Volume 4, 2002 Volume 3, 2001 Volume 2, 2000 Volume 1, 1999

International Journal of Medicinal Mushrooms

DOI: 10.1615/IntJMedMushrooms.2017024596
pages 925-935

Culinary-Medicinal Mushroom Products as a Potential Source of Vitamin D

Emilia Bernas
Department of Fruit, Vegetable and Mushroom Processing, Agricultural University of Krakow, Krakow, Poland
Grażyna Jaworska
Department of Plant Food Technology and Crop Quality, University of Rzeszow, Rzeszow, Poland


The incidence of vitamin D deficiency has increased in recent years, mainly in Europe. The consumption of processed mushrooms may play an important role in preventing diseases associated with vitamin D deficiency. We determined the effects of 2 kinds of freezing (blast, cryogenic), canning (mild and strong brine), and drying (air-drying, freeze-drying) on the retention of vitamin D2 and ergosterol in Agaricus bisporus. Fresh and processed A. bisporus mushrooms can be a good dietary source of vitamin D2. After 12 months of storage, canned mushrooms retained the largest amount of vitamin D2 and ergosterol, whereas the smallest amount was retained in dried mushrooms. Cryogenic freezing resulted in higher levels of vitamin D2, whereas ergosterol levels were higher using air-blast freezing. The drying method had a significant effect only on ergosterol levels, which were higher in the case of freeze-drying. Room temperature gave the best results for storing dried mushrooms. In canned mushrooms, the type of brine had an effect only on levels of vitamin D2; retention was higher using the strong brine. Retention of vitamin D2 was higher at cool temperatures, whereas room temperature resulted in higher retention of ergosterol in the canned products.

Articles with similar content:

Vitamin D2 Stability During the Refrigerated Storage of Ultraviolet B−Treated Cultivated Culinary-Medicinal Mushrooms
International Journal of Medicinal Mushrooms, Vol.19, 2017, issue 3
Ewa Jablonska-Rys, Emilia Fornal, Ewa Parfieniuk, Wojciech Radzki, Aneta Slawinska
Notes on Nutritional Properties of Culinary-Medicinal Mushrooms
International Journal of Medicinal Mushrooms, Vol.7, 2005, issue 1&2
Paul E. Stamets
Growth Characterization and Triterpenoid Derivatives Quantification of Ganoderma spp. Using HPLC
International Journal of Medicinal Mushrooms, Vol.7, 2005, issue 3
Mohd. Noor Abd. Wahab, Choong Yew Keong, Tan Yee How
Productivity and Nutritional Content of Culinary-Medicinal Oyster Mushroom Pleurotus ostreatus (Jacq.: Fr.) P. Kumm. (Agaricomycetideae) Fruit Bodies Cultivated on Substrates Containing Solid Waste from Anaerobic Digested Poultry Litter
International Journal of Medicinal Mushrooms, Vol.11, 2009, issue 2
Nona A. Mikiashvili, Omoanghe S. Isikhuemhen
Antioxidant Properties of Ethanolic Extracts from Culinary-Medicinal Button Mushroom Agaricus bisporus (J. Lange) Imbach (Agaricomycetideae) Harvested at Different Stages of Maturity
International Journal of Medicinal Mushrooms, Vol.10, 2008, issue 2
Jeng-Leun Mau, Tsai-Ping Wu, Shu-Yao Tsai, Shih-Jeng Huang