1. Impact of the natural resource of UVB on the content of vitamin D
- Author
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Christine Lambert, Hans Konrad Biesalski, Tibebeselassie Seyoum Keflie, Donatus Nohr, and Nils Nölle
- Subjects
0106 biological sciences ,0301 basic medicine ,Vitamin ,Oyster ,animal structures ,01 natural sciences ,AI, adequate intake ,vitamin D deficiency ,Article ,03 medical and health sciences ,chemistry.chemical_compound ,Dry weight ,biology.animal ,IU, international unit ,Vitamin D and neurology ,medicine ,Food science ,lcsh:QH301-705.5 ,Sunlight ,Oyster mushroom ,Mushroom ,biology ,integumentary system ,fungi ,food and beverages ,UVB, ultra violet ray B ,DRI, dietary reference intake ,RDA, recommended dietary allowance ,biology.organism_classification ,medicine.disease ,030104 developmental biology ,Subtropics ,chemistry ,lcsh:Biology (General) ,Pleurotus ostreatus ,General Agricultural and Biological Sciences ,Vitamin D2 ,010606 plant biology & botany ,Sun-treatment - 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
- Published
- 2018