Effect of different drying methods on Vitamin D content in Agaricus bisporus Mushroom

Vitamin d is a significant nutrient in a human’s diet and its deficiency has become a noticeableproblem in the world. this study tried to evaluate the effective factors in preserving vitamin d in driedmushrooms using sunlight and ultraviolet light (uv-c). the effect of irradiation on vitamin d_2 andd_3 in agaricus bisporus mushroom was investigated. in this study, mushrooms were cut (in 5 mm)and dried in two ways of hot air and freeze-drying at 60 ℃ for 60min and -50 ℃ for 24 h respectively,then powdered and after that, the powders were exposed to the sunlight and uv for 5, 15 and 30 minand finally the amount of vitamin d was measured by hplc spectrometer. the highest vitamin d_2content was observed in a mushroom powder dried by freeze dryer and exposed to sunlight for 5 minand also the one which was irradiated with uv for 30 min. the highest vitamin d_3 content wasobserved in a mushroom powder dried by the hot dryer and exposed to sunlight for 30 min and themushroom powder dried by freeze dryer and then irradiated with uv for 30 min. applying ultravioletlight and sunlight in dried mushrooms increased vitamin d levels. the results of this study showedthat the drying methods of mushroom were effective in maintaining and increasing the amount ofvitamin d_3 in the foodstuff.