Vitamin D Content in Commonly Consumed Mushrooms in Thailand and Its True Retention after Household Cooking
Abstract
:1. Introduction
2. Materials and Methods
2.1. Chemicals
2.2. Selection and Collection of Cultivated and Wild Mushrooms
2.3. Cooking Processes
2.4. Determination of Vitamin D by LC-MS/MS
2.5. Quality Control System of Vitamin D Analysis
2.6. True Retention of Vitamin D in Mushrooms
2.7. Statistical Analysis
3. Results and Discussion
3.1. Performance Characteristics of the Analytical Method for Vitamin D by LC-MS/MS
3.2. Edible Portion
3.3. Yield Factor
3.4. Moisture Content
3.5. Ergosterol Content
3.6. Vitamin D Content
3.7. Effect of Different Cooking Procedure on Vitamin D in Mushrooms
4. Conclusions
Author Contributions
Funding
Institutional Review Board Statement
Informed Consent Statement
Data Availability Statement
Conflicts of Interest
References
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Mushroom Type | English Name | Thai Name | Scientific Name |
---|---|---|---|
Cultivated mushrooms | Abalone mushroom | Het-Pao-Heu | Pleurotus ostreatus (FR.) |
Bhutan oyster mushroom | Het-Bhutan | Pleurotus sajor-caju (Fr.) Singer | |
Enokitake mushroom | Het-Khem-Thong | Flammulina velutipes | |
Log black fungi mushroom | Het-Kra-Ddang | Lentinus polychrous Lev | |
Log white fungi mushroom | Het-Khon-Khao | Lentinus squarrosulus Mont | |
Lung oyster mushroom | Het-Nang-Fa | Pleurotus pulmonarius | |
Shiitake mushroom | Het-Hom | Lentinula edodes | |
Straw mushroom | Het-Fang | Volvariella volvacea | |
Wood ear mushroom | Het-Hu-Nu | Auricularia auricula-judae | |
Wild mushrooms | Half-dyed slender Caesar | Het-Ra-Ngok | Amanita hemibapha |
Hygroscopic earthstar | Het-Pho | Astraeus hygrometricus | |
Termite mushroom | Het-Khon | Termitomyces clypeatus Heim |
Mushroom | Cooking Method, Time (Min.), and Temperature | ||
---|---|---|---|
Boiling (85–100 °C) | Stir-Frying (110–150 °C) | Grilling (150–200 °C) | |
Cultivated mushrooms: | |||
Abalone mushrooms (Pleurotus ostreatus (FR.)) | 6 a | 5 | - b |
Bhutan oyster mushroom (Pleurotus sajor-caju (Fr.) Singer) | 10 | 4 | 6 |
Enokitake mushroom (Flammulina velutipes) | 4 | 3 | 5 |
Log black fungi mushroom (Lentinus polychrous Lev) | 10 | 4 | - |
Log white fungi mushroom (Lentinus squarrosulus Mont) | 6 | 3 | |
Lung oyster mushroom (Pleurotus pulmonarius) | 10 | 4 | 6 |
Shiitake mushroom (Lentinula edodes) | 8 | 4 | 10 |
Straw mushroom (Volvariella volvacea) | 10 | 5 | 8 |
Wood ear mushroom (Auricularia auricula-judae) | 5 | 3 | - |
Wild mushrooms: | |||
Half-dyed slender Caesar mushroom (Amanita hemibapha) | 10 | 6 | - |
Hygroscopic earthstar mushroom (Astraeus hygrometricus) | 4 | 2 | - |
Termite mushroom (Termitomyces clypeatus Heim) | 10 | 5 | - |
Form of Vitamin D | Parent Ion (m/z) | Daughter Ion (m/z) | Collision Energy (V) |
---|---|---|---|
Vitamin D2 | 397.5 | 379.38 | 9.42 |
Vitamin D3 | 385.5 | 367.39 | 11.02 |
Ergosterol | 379.21 | 253.22 | 12.12 |
7-DHC | 367.35 | 159.14 | 19.14 |
25-OH D2 | 395.35 | 377.38 | 14.9 |
25-OH D3 | 383.36 | 365.38 | 12.79 |
2H3D2 (internal standard) | 400.4 | 382.46 | 9.89 |
Mushroom | Type of Sample | Edible Portion (%) | Yield Factor | Moisture (g/100 g) |
---|---|---|---|---|
Cultivated mushrooms: | ||||
Abalone mushrooms (Pleurotus ostreatus (FR.)) | Raw | 93 ± 1 | - a | 92.17 ± 0.97 |
Boiled | 95 ± 1 | 0.97 ± 0.01 | 90.84 ± 0.88 | |
Stir-fried | 93 ± 1 | 0.79 ± 0.01 | 84.18 ± 0.72 | |
Bhutan oyster mushroom | Raw | 88 ± 1 | - | 92.77 ± 0.20 |
(Pleurotus sajor-caju (Fr.) Singer) | Boiled | 88 ± 1 | 0.72 ± 0.01 | 89.24 ± 0.71 |
Stir-fried | 80 ± 1 | 0.81 ± 0.01 | 84.47 ± 0.16 | |
Grilled | 87 ± 1 | 0.61 ± 0.01 | 85.86 ± 2.54 | |
Enokitake mushroom (Flammulina velutipes) | Raw | 85 ± 2 | - | 90.44 ± 0.81 |
Boiled | 85 ± 4 | 0.75 ± 0.04 | 90.58 ± 0.77 | |
Stir-fried | 89 ± 2 | 0.92 ± 0.03 | 83.68 ± 0.58 | |
Grilled | 88 ± 1 | 0.88 ± 0.09 | 87.90 ± 1.73 | |
Log black fungi mushroom | Raw | 85 ± 3 | - | 90.65 ± 1.22 |
(Lentinus squarrosulus Mont) | Boiled | 82 ± 2 | 0.85 ± 0.10 | 85.87 ± 0.58 |
Stir-fried | 84 ± 2 | 0.91 ± 0.02 | 82.79 ± 2.64 | |
Log white fungi mushroom | Raw | 100 ± 0 | - | 91.52 ± 1.48 |
(Lentinus polychrous Lev) | Boiled | 100 ± 0 | 0.72 ± 0.03 | 87.99 ± 1.75 |
Stir-fried | 100 ± 0 | 0.94 ± 0.02 | 86.54 ± 2.00 | |
Lung oyster mushroom (Pleurotus pulmonarius) | Raw | 92 ± 2 | - | 91.49 ± 1.29 |
Boiled | 92 ± 2 | 0.76 ± 0.05 | 90.55 ± 1.49 | |
Stir-fried | 93 ± 2 | 0.85 ± 0.04 | 84.94 ± 0.63 | |
Grilled | 92 ± 2 | 0.67 ± 0.09 | 88.05 ± 1.31 | |
Shiitake mushroom (Lentinula edodes) | Raw | 98 ± 2 | - | 90.27 ± 1.29 |
Boiled | 96 ± 3 | 0.74 ± 0.05 | 87.59 ± 1.04 | |
Stir-fried | 96 ± 3 | 0.89 ± 0.01 | 84.31 ± 1.41 | |
Grilled | 95 ± 3 | 0.77 ± 0.01 | 86.90 ± 0.81 | |
Straw mushroom (Volvariella volvacea) | Raw | 96 ± 5 | - | 91.28 ± 1.82 |
Boiled | 95 ± 7 | 0.75 ± 0.03 | 89.77 ± 1.51 | |
Stir-fried | 99 ± 1 | 0.86 ± 0.04 | 84.91 ± 0.42 | |
Grilled | 99 ± 1 | 0.73 ± 0.08 | 88.29 ± 1.17 | |
Wood ear mushroom (Auricularia auricula-judae) | Raw | 98 ± 3 | - | 89.62 ± 2.20 |
Boiled | 98 ± 3 | 1.07 ± 0.0.04 | 91.77 ± 1.18 | |
Stir-fried | 97 ± 5 | 0.93 ± 0.01 | 85.87 ± 1.57 | |
Wild mushrooms: | ||||
Half-dyed slender Caesar (Amanita hemibapha) | Raw | 83 ± 7 | - | 96.04 ± 0.27 |
Boiled | 87 ± 2 | 0.61 ± 0.0.07 | 94.25 ± 0.32 | |
Stir-fried | 84 ± 6 | 0.90 ± 0.02 | 89.58 ± 1.00 | |
Hygroscopic earthstar (Astraeus hygrometricus) | Raw | 100 ± 0 | - | 82.31 ± 1.47 |
Boiled | 100 ± 0 | 0.83 ± 0.0.02 | 79.97 ± 0.45 | |
Stir-fried | 100 ± 0 | 0.92 ± 0.02 | 78.82 ± 0.01 | |
Termite mushroom (Termitomyces clypeatus Heim) | Raw | 92 ± 1 | - | 94.03 ± 0.24 |
Boiled | 92 ± 1 | 0.68 ± 0.0.04 | 94.71 ± 0.64 | |
Stir-fried | 91 ± 1 | 0.80 ± 0.03 | 86.83 ± 1.04 |
Mushroom | Type of Sample | Ergosterol (μg/100 g EP) | Vitamin D2 (μg/100 g EP) | True Retention of Vitamin D2 (%) |
---|---|---|---|---|
Cultivated mushrooms: | ||||
Abalone mushrooms | Raw | 12,170 ± 57 | 0.67 ± 0.02 | - |
(Pleurotus ostreatus (FR.)) | Boiled | 13,860 ± 82 | 0.73 ± 0.02 | 100.0 ± 0.0 |
Stir-fried | 16,200 ± 82 | 0.31 ± 0.02 | 37.8 ± 2.4 | |
Bhutan oyster mushroom | Raw | 8340 ± 163 | 0.07 ± 0.01 | - |
(Pleurotus sajor-caju (Fr.) Singer) | Boiled | 15,053 ± 132 | 1.05 ± 0.11 | 100.0 ± 0.0 |
Stir-fried | 19,233 ± 176 | 1.22 ± 0.15 | 100.0 ± 0.0 | |
Grilled | 22,347 ± 205 | 2.73 ± 0.16 | 100.0 ± 0.0 | |
Enokitake mushroom | Raw | 9943 ± 2159 | 0.06 ± 0.01 | - |
(Flammulina velutipes) | Boiled | 11,037 ± 4317 | 0.06 ± 0.01 | 84.5 ± 14.0 |
Stir-fried | 13,140 ± 1923 | 0.07 ± 0.01 | 97.8 ± 3.9 | |
Grilled | 13,687 ± 3209 | 0.06 ± 0.01 | 84.2 ± 13.6 | |
Log black fungi mushroom (Lentinus squarrosulus Mont) | Raw | 11,093 ± 1434 | 1.05 ± 1.25 | - |
Boiled | 14,433 ± 2655 | 0.43 ± 0.44 | 86.5 ± 17.2 | |
Stir-fried | 13,503 ± 2176 | 0.38 ± 0.45 | 87.9 ± 13.2 | |
Log white fungi mushroom (Lentinus polychrous Lev) | Raw | 8480 ± 1819 | 2.31 ± 0.74 | - |
Boiled | 9823 ± 3757 | 0.47 ± 0.14 | 16.2 ± 9.2 | |
Stir-fried | 11,140 ± 3020 | 0.24 ± 0.11 | 9.4 ± 1.9 | |
Lung oyster mushroom (Pleurotus pulmonarius) | Raw | 12,973 ± 545 | 15.88 ± 7.31 | - |
Boiled | 14,100 ± 516 | 12.35 ± 3.95 | 64.3 ± 30.9 | |
Stir-fried | 18,877 ± 2112 | 4.98 ± 2.23 | 27.0 ± 5.6 | |
Grilled | 17,870 ± 4050 | 11.29 ± 5.19 | 59.5 ± 36.0 | |
Shiitake mushroom (Lentinula edodes) | Raw | 12,070 ± 2969 | 0.17 ± 0.08 | - |
Boiled | 13,373 ± 4268 | 0.34 ± 0.27 | 85.9 ± 24.4 | |
Stir-fried | 17,957 ± 3642 | 0.35 ± 0.34 | 89.5 ± 18.5 | |
Grilled | 16,893 ± 2436 | 0.23 ± 0.13 | 74.5 ± 22.3 | |
Straw mushroom (Volvariella volvacea) | Raw | 11,637 ± 3820 | 0.94 ± 0.60 | - |
Boiled | 13,587 ± 4068 | 0.17 ± 0.15 | 4.3 ± 1.3 | |
Stir-fried | 14,663 ± 4259 | 0.06 ± 0.01 | 4.4 ± 1.2 | |
Grilled | 13,707 ± 4157 | 0.28 ± 0.28 | 5.1 ± 1.8 | |
Wood ear mushroom (Auricularia auricula-judae) | Raw | 10,223 ± 3113 | 1.99 ± 0.46 | - |
Boiled | 8937 ± 2650 | 1.62 ± 0.11 | 85.7 ± 17.9 | |
Stir-fried | 11,397 ± 2037 | 1.00 ± 0.04 | 49.4 ± 14.1 | |
Wild mushrooms: | ||||
Half-dyed slender Caesar mushroom (Amanita hemibapha) | Raw | 7713 ± 3619 | 0.39 ± 0.46 | - |
Boiled | 7340 ± 2313 | 0.36 ± 0.42 | 56.0 ± 7.5 | |
Stir-fried | 9617 ± 1104 | 0.82 ± 0.57 | 94.7 ± 9.1 | |
Hygroscopic earthstar mushroom (Astraeus hygrometricus) | Raw | 17,273 ± 662 | 0.07 ± 0.01 | - |
Boiled | 19,947 ± 52 | 0.06 ± 0.01 | 73.2 ± 12.9 | |
Stir-fried | 21,960 ± 684 | 0.33 ± 0.04 | 100.0 ± 0.0 | |
Termite mushroom (Termitomyces clypeatus Heim) | Raw | 13,044 ± 3004 | 7.15 ± 0.67 | - |
Boiled | 15,277 ± 1977 | 1.18 ± 0.78 | 11.4 ± 9.2 | |
Stir-fried | 18,660 ± 3507 | 0.71 ± 0.76 | 7.6 ± 9.8 |
Variables | Estimated Marginal Means ± Standard Error | |
---|---|---|
Vitamin D (μg/100 g EP) | True Retention (%) | |
Different species of mushrooms: | ||
Abalone mushrooms (Pleurotus ostreatus (FR.)) | 0.06 ± 0.64 c,b | 68.9 ± 5.7 b,c |
Bhutan oyster mushroom (Pleurotus sajor-caju (Fr.) Singer) | 1.27 ± 0.55 c,b | 100.0 ± 4.7 a |
Enokitake mushroom (Flammulina velutipes) | 0.06 ± 0.55 c | 88.8 ± 4.7 a,b |
Log black fungi mushroom (Lentinus squarrosulus Mont) | 0.33 ± 0.64 c,b 33 | 87.2 ± 5.7 a,b |
Log white fungi mushroom (Lentinus polychrous Lev) | 1.01 ± 0.64 c,b 33 | 12.8 ± 5.7 d |
Lung oyster mushroom (Pleurotus pulmonarius) | 11.45 ± 0.55 a | 50.3 ± 4.7 c |
Shiitake mushroom (Lentinula edodes) | 0.27 ± 0.55 c,b | 83.3 ± 4.7 a,b |
Straw mushroom (Volvariella volvacea) | 0.36 ± 0.55 c,b | 4.6 ± 4.7 d |
Wood ear mushroom (Auricularia auricula-judae) | 1.53 ± 0.64 c,b | 67.6 ± 5.7 b,c |
Half-dyed slender Caesar mushroom (Amanita hemibapha) | 0.52 ± 0.64 c,b | 75.4 ± 5.7 a,b,c |
Hygroscopic earthstar mushroom (Astraeus hygrometricus) | 0.15 ± 0.64 c,b | 86.6 ± 5.7 a,b |
Termite mushroom (Termitomyces clypeatus Heim) | 3.01 ± 0.64 b | 9.5 ± 5.7 d |
Cooking methods in different species of mushrooms: | ||
Raw | 2.51 ± 0.32 a | - |
Boiling | 1.56 ± 0.32 a,b | 64.0 ± 2.3 a |
Stir-frying | 0.87 ± 0.32 b | 58.8 ± 2.3 a |
Grilling | 3.13 ± 0.49 a | 64.7 ± 3.6 a |
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Sridonpai, P.; Suthipibul, P.; Boonyingsathit, K.; Chimkerd, C.; Jittinandana, S.; Judprasong, K. Vitamin D Content in Commonly Consumed Mushrooms in Thailand and Its True Retention after Household Cooking. Foods 2023, 12, 2141. https://doi.org/10.3390/foods12112141
Sridonpai P, Suthipibul P, Boonyingsathit K, Chimkerd C, Jittinandana S, Judprasong K. Vitamin D Content in Commonly Consumed Mushrooms in Thailand and Its True Retention after Household Cooking. Foods. 2023; 12(11):2141. https://doi.org/10.3390/foods12112141
Chicago/Turabian StyleSridonpai, Piyanut, Philipda Suthipibul, Konpong Boonyingsathit, Chanika Chimkerd, Sitima Jittinandana, and Kunchit Judprasong. 2023. "Vitamin D Content in Commonly Consumed Mushrooms in Thailand and Its True Retention after Household Cooking" Foods 12, no. 11: 2141. https://doi.org/10.3390/foods12112141
APA StyleSridonpai, P., Suthipibul, P., Boonyingsathit, K., Chimkerd, C., Jittinandana, S., & Judprasong, K. (2023). Vitamin D Content in Commonly Consumed Mushrooms in Thailand and Its True Retention after Household Cooking. Foods, 12(11), 2141. https://doi.org/10.3390/foods12112141