Effect of UV‐B irradiation on bioconversion of ergosterol to vitamin D2 and its impact on nutritional properties of oyster mushroom (Pleurotus florida)

From the paper

Abstract

Vitamin D deficiency is a global concern for vegetarians as most of the vitamin D‐enriched foods are of animal origin. Pleurotus florida is an excellent source of ergosterol, which gets converted into vitamin D₂ under UV exposure. The objective of this study was to optimise UV‐B intensity (1.00–2.50 W/cm²) and exposure time (20–120 min) for maximum ergosterol conversion to vitamin D₂. The optimisation studies indicated that exposure with intensity (2.00 W/cm²) for 60 min showed maximum vitamin D formation. The analysis of different nutritional parameters revealed no significant impact on total soluble proteins while a significant increase in total phenolic and total flavonoid contents was observed. On the contrary, a significant reduction was observed in riboflavin content of P. florida. Overall, P. florida exposure to UV‐B is a sustainable approach to enhance the vitamin D content for the development of fortified mushroom products or dietary supplements.