RT Journal Article ID 112636001f5b7341 A1 Slawinska, Aneta A1 Fornal, Emilia A1 Radzki, Wojciech A1 Jablonska-Rys, Ewa A1 Parfieniuk, Ewa T1 Vitamin D2 Stability During the Refrigerated Storage of Ultraviolet B−Treated Cultivated Culinary-Medicinal Mushrooms JF International Journal of Medicinal Mushrooms JO IJM YR 2017 FD 2017-05-05 VO 19 IS 3 SP 249 OP 255 K1 culinary-medicinal mushrooms K1 ergocalciferol K1 ergosterol K1 UVB K1 vitamin D2 AB The effects of ultraviolet B (UVB) irradiation on the synthesis of vitamin D2 and its stability during refrigerated storage was determined in fresh cultivated culinary-medicinal mushrooms (Agaricus bisporus, Pleurotus ostreatus, and Lentinus edodes) after harvest. The irradiated mushrooms were stored at 4°C for up to 10 days. The concentrations of vitamin D2 and ergosterol were determined using ultrahigh-performance liquid chromatography/tandem mass spectrometry. The cultivated mushrooms not treated with UVB were devoid of vitamin D2. After UVB irradiation, we obtained mushrooms with a large amount of ergocalciferol. A. bisporus showed the lowest vitamin D2 content (3.55 ± 0.11 μg D2/g dry weight); P. ostreatus contained 58.96 ± 1.15 μg D2/g dry weight, and L. edodes contained 29.46 ± 2.21 μg/g dry weight. During storage at 4°C, the amount of vitamin D2 was gradually decreased in P. ostreatus and L. edodes, whereas in A. bisporus vitamin D2 gradually increased until the sixth day, then decreased. Mushrooms exposed to UVB radiation contain a significant amount of vitamin D2 and are therefore an excellent food source of vitamin D. PB Begell House LK https://www.dl.begellhouse.com/journals/708ae68d64b17c52,2660055b0a219fef,112636001f5b7341.html