The ergocalciferol content of dried pigmented and albino Cantharellus cibarius fruit bodies
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Vitamin D microencapsulation and fortification: Trends and technologies
2020, Journal of Steroid Biochemistry and Molecular BiologyCitation Excerpt :Further, the stability of Vit D in these irraditated mushroom can be further improved via cold storage [43]. For example, the dried mushrooms are able to retain much of their Vit D content even after 2–6 years of cold storage [20]. A significant increase in Vit D content in animal products (pigs, fish and hens) has also been reported [44,47].
Structural characterization of a branched (1 → 6)-α-mannan and β-glucans isolated from the fruiting bodies of Cantharellus cibarius
2016, Carbohydrate PolymersCitation Excerpt :They contain high levels of dietary fibers, proteins, vitamins, minerals and low levels of unsaturated lipids (Cheung, 2013; Hayes & Chang, 1978). C. cibarius is reported to contain large amounts of vitamin D2, comparable to those found in fish (Rangel-Castro, Staffas & Danell, 2002). Medicinal mushrooms have been used for medicinal purposes in Asian countries for more than 2000 years, and today many of them are used against diseases related to the immune system and as supplementary medicine in conventional cancer treatment (Novak & Vetvicka, 2008; Ooi, 2008; Ren, Perera & Hemar, 2012; Wasser, 2011).
Thermal processing can affect zinc availability in some edible mushrooms
2016, LWTCitation Excerpt :In turn, C. cibarius is a species which, among other mushrooms, is characterized by the highest content of vitamins B, A, E and C, and as such is similar to baking yeast. Moreover, C. cibarius is a rich source of ergocalciferol (vitamin D2) (Muszyńska, Sułkowska-Ziaja, & Ekiert, 2013a; Muszyńska, Sułkowska-Ziaja, & Ekiert, 2013b; Ng & Wang, 2004; Pinho et al., 2008; Rangel-Castro, Staffas, & Danell, 2002; Valentao et al., 2005). Rough-stemmed bolete is a good source of minerals.
Study on Vitamin D<inf>2</inf> stability in dried mushrooms during drying and storage
2016, Food ChemistryCitation Excerpt :However, the previous studies do not take into account stability of vitamin D2 in dried mushrooms and during such a long period of storage. In the report of Rangel-Castro, Staffas, and Danell (2002) authors studied the content of ergocalciferol in air dried at 40 °C chanterelles fruit bodies after 2–6 years of storage. The amount of vitamin D2 after this time was from 0.12 to 6.30 μg/100 g dw.
A mixed mushroom control material to facilitate inter-laboratory harmonization of mushroom composition analyses
2016, Journal of Food Composition and Analysis