Effect of different drying methods on Vitamin D content in Agaricus bisporus Mushroom
الموضوعات : Food and Health
Anousheh Sharifan
1
(Department of Food Science and Technology, Islamic Azad University, Science and Research Branch, Tehran, Iran)
Mina Kouhi
2
(Department of Food Science and Technology, Islamic Azad University, Science and Research Branch, Tehran, Iran)
Qobad Asgari Jafarabadi
3
(Department of Agriculture, Islamic Azad University, Pishva-Varamin, Iran)
الکلمات المفتاحية: Button mushroom, Ultraviolet, Sunlight, <i>Agaricus bisporus</i>, Vitamin D,
ملخص المقالة :
Vitamin D is a significant nutrient in a human’s diet and its deficiency has become a noticeable problem in the world. This study tried to evaluate the effective factors in preserving vitamin D in dried mushrooms using sunlight and ultraviolet light (UV-C). The effect of irradiation on vitamin D2 and D3 in Agaricus bisporus mushroom was investigated. In this study, mushrooms were cut (in 5 mm) and dried in two ways of hot air and freeze-drying at 60 ℃ for 60min and -50 ℃ for 24 h respectively, then powdered and after that, the powders were exposed to the sunlight and UV for 5, 15 and 30 min and finally the amount of vitamin D was measured by HPLC spectrometer. The highest vitamin D2 content was observed in a mushroom powder dried by freeze dryer and exposed to sunlight for 5 min and also the one which was irradiated with UV for 30 min. The highest vitamin D3 content was observed in a mushroom powder dried by the hot dryer and exposed to sunlight for 30 min and the mushroom powder dried by freeze dryer and then irradiated with UV for 30 min. Applying ultraviolet light and sunlight in dried mushrooms increased vitamin D levels. The results of this study showed that the drying methods of mushroom were effective in maintaining and increasing the amount of vitamin D3 in the foodstuff.
