Abstract
The presented case study illustrates the possibility of adding value to the biological surplus remaining from the mushroom cultivation industry. In essence, the unused mushroom parts were submitted to UV-C irradiation, with the purpose of increasing the vitamin D2 content and validating its extraction. Vitamin D2 concentration in three different mushroom species (Agaricus bisporus, A. bisporus Portobello, and Pleurotus ostreatus) was obtained by high-performance liquid chromatography (HPLC), by means of an ultraviolet (UV) detector. The method was validated using an A. bisporus Portobello sample, and its reproducibility and accuracy were confirmed. Independently of the UV-C irradiation dose, the effect on vitamin D2 concentration was significant, allowing it to increase from less than 4 µg/g dry weight (dw) to more than 100 µg/g dw in all mushroom species. These results are good indicators of the feasibility of industrial surplus mushrooms as sustainable vitamin D2 food sources, besides contributing to strengthen the circularity principals associated to the mushroom production chain.
Highlights
The global mushroom market share is dominated by Agaricus bisporus (J.E.Lange) Imbach, Lentinula edodes (Berk.) Pegler and Pleurotus ostreatus (Jacq.: Fr.) P
To the best of the authors’ knowledge, the present study provides the first report of the use of surplus mushrooms as a sustainable source of vitamin D2
Based on the case study considered, vitamin D2-enriched extracts were obtained by high-performance liquid chromatography (HPLC)-UV, using a methodology that proved to be reproducible and accurate
Summary
The global mushroom market share is dominated by Agaricus bisporus (J.E.Lange) Imbach (button mushroom), Lentinula edodes (Berk.) Pegler (shiitake mushroom) and Pleurotus ostreatus (Jacq.: Fr.) P. A percentage as high as 20% of surplus might be generated [3] These mushrooms have low industrial application, because they are in an advanced stage of maturation, or they have deformed lids and/or stems that do not meet the specifications established by retailers, so they are considered mushrooms of low economic value. These unused mushrooms are often discarded, even though their high nutritional compounds (e.g., proteins, carbohydrates) and valuable chemical compounds (e.g., amino acids, polysaccharides, sterols) are not compromised [3,4,5,6]
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