Vitamin D Contents in Edible Mushrooms

Vitamin D Contents in Edible Mushrooms

The ergocalciferol and 25-hydroxyergocalciferol contents in cultivated Agaricus bisporus and in five different wild mushroom species were determined by high-performance liquid chromatography (HPLC), using internal standard methods, and the level of previtamin D sub(2) was screened. The methods inclu...

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Veröffentlicht in:Journal of agricultural and food chemistry 1994-11, Vol.42 (11), p.2449-2453
Hauptverfasser: Mattila, Pirjo H, Piironen, Vieno I, Uusi-Rauva, Esko J, Koivistoinen, Pekka E
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Agaricus bisporus
Biological and medical sciences
Food industries
Fruit and vegetable industries
Fundamental and applied biological sciences. Psychology
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container_end_page 2453
container_issue 11
container_start_page 2449
container_title Journal of agricultural and food chemistry
container_volume 42
creator Mattila, Pirjo H
Piironen, Vieno I
Uusi-Rauva, Esko J
Koivistoinen, Pekka E
description The ergocalciferol and 25-hydroxyergocalciferol contents in cultivated Agaricus bisporus and in five different wild mushroom species were determined by high-performance liquid chromatography (HPLC), using internal standard methods, and the level of previtamin D sub(2) was screened. The methods included saponification and extraction, purification using one or two semipreparative HPLC steps, and quantification with analytical HPLC. The contents of ergocalciferol found in different mushroom species varied significantly (0.21-29.82 mu g/100 g of fresh weight). Wild mushrooms, especially Cantharellus cibarius and Cantharellus tubaeformis, contained high amounts of ergocalciferol, 12.8 and 29.82 mu g/100 g of fresh weight, respectively. The contents of 25-hydroxyergocalciferol were below the limit of detection in all mushrooms. The contribution of previtamin D sub(2) to the total vitamin D activity was less than 10% of that of ergocalciferol in the mushroom species studied (DBO).
doi_str_mv 10.1021/jf00047a016
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Agric. Food Chem</addtitle><description>The ergocalciferol and 25-hydroxyergocalciferol contents in cultivated Agaricus bisporus and in five different wild mushroom species were determined by high-performance liquid chromatography (HPLC), using internal standard methods, and the level of previtamin D sub(2) was screened. The methods included saponification and extraction, purification using one or two semipreparative HPLC steps, and quantification with analytical HPLC. The contents of ergocalciferol found in different mushroom species varied significantly (0.21-29.82 mu g/100 g of fresh weight). Wild mushrooms, especially Cantharellus cibarius and Cantharellus tubaeformis, contained high amounts of ergocalciferol, 12.8 and 29.82 mu g/100 g of fresh weight, respectively. The contents of 25-hydroxyergocalciferol were below the limit of detection in all mushrooms. The contribution of previtamin D sub(2) to the total vitamin D activity was less than 10% of that of ergocalciferol in the mushroom species studied (DBO).</description><subject>Agaricus bisporus</subject><subject>Biological and medical sciences</subject><subject>Food industries</subject><subject>Fruit and vegetable industries</subject><subject>Fundamental and applied biological sciences. 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source American Chemical Society Journals
subjects Agaricus bisporus
Biological and medical sciences
Food industries
Fruit and vegetable industries
Fundamental and applied biological sciences. Psychology
title Vitamin D Contents in Edible Mushrooms
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