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Stability of vitamin D3 and vitamin D2 in oil, fish and mushrooms after household cooking
- Source :
- Ložnjak, P & Jakobsen, J 2018, ' Stability of vitamin D 3 and vitamin D 2 in oil, fish and mushrooms after household cooking ', Food Chemistry, vol. 254, pp. 144-149 . https://doi.org/10.1016/j.foodchem.2018.01.182
- Publication Year :
- 2018
- Publisher :
- Elsevier BV, 2018.
-
Abstract
- Information on the retention of vitamin D in food following household cooking is scarce. So far the retention of its metabolites vitamin D3, vitamin D2, and 25-hydroxyvitamin D3 has shown that the type of food and the cooking method are the essential determinants, and there is no significant difference between the metabolites. We investigated the retention of vitamin D3 and vitamin D2 in sunflower oil, vitamin D3 in rainbow trout, and vitamin D2 in button mushrooms. The investigated cooking methods were boiling at different pH, steam cooking, microwave cooking, pan-frying, and oven baking. There was no difference between the retention of vitamin D3 and vitamin D2 added to sunflower oil, which ranged from 70 to 99%. In rainbow trout, the retention of vitamin D3 at 85–114% was not significantly different from 100%, except for panfrying at 85%. However, the retention of vitamin D2 in mushrooms at 62–88% was significantly different from 100% (p ≤ 0.05).
- Subjects :
- 0301 basic medicine
Vitamin
animal structures
food.ingredient
Mushrooms
030209 endocrinology & metabolism
Analytical Chemistry
03 medical and health sciences
chemistry.chemical_compound
Household cooking
Model system
0302 clinical medicine
food
Vitamin D and neurology
Food science
Vitamin D
030109 nutrition & dietetics
Sunflower oil
Cooking methods
Significant difference
food and beverages
General Medicine
Fish
Retention
chemistry
Fish
Rainbow trout
Steam cooking
Food Science
Subjects
Details
- ISSN :
- 03088146
- Volume :
- 254
- Database :
- OpenAIRE
- Journal :
- Food Chemistry
- Accession number :
- edsair.doi.dedup.....f6f13b2ed52c3d420c6344007761c2bf