Abstract：
:Vitamin D deficiency is a pandemic problem. Non-animal source of vitamin D is obtained from edible mushrooms. Oyster mushroom (Pleurotus ostreatus) was sliced into the size of 1 cm3, 4 cm3 and 9 cm3, and treated with the sun as a natural resource of UVB under subtropical settings in Ethiopia. The content of vitamin D was measured by using high-performance liquid chromatography (HPLC). After sun treatment, there was a significant increment in the content of vitamin D2 from nil to 67.4 ± 28.0 µg/g dry weight (DW). Based on the results of the overall pairwise comparisons, 1 cm3 size of slice group had the highest content of vitamin D2. Duration of sun exposure, sizes of mushroom slices and moisture content were identified as determining factors for vitamin D2 synthesis. Exposing slices of oyster mushroom to the sunlight for <30 min provides the amount that satisfies the current recommended dietary allowance (RDA) of vitamin D without any visible change in color and texture. Thus, sun treatment of oyster mushroom is an effective and economically cheap strategy in the fight against vitamin D deficiency.
journal_name
Saudi J Biol Scijournal_title
Saudi journal of biological sciencesauthors
Keflie TS,Nölle N,Lambert C,Nohr D,Biesalski HKdoi
10.1016/j.sjbs.2018.07.014subject
Has Abstractpub_date
2019-11-01 00:00:00pages
1724-1730issue
7eissn
1319-562Xissn
2213-7106pii
S1319-562X(18)30175-Xjournal_volume
26pub_type
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