Table 3.
Yield from hot alkaline hydrolysis of oyster mushrooms after UV irradiation, determined by HPLC. The yields for the different identified vitamin D isomers as well as precursors and photoinduced side products are provided, as well as the percentage of each compound normalised to the identified vitamin D2 amount. The hypothetical amounts of all the precursors and photoinduced side products in vitamin D2-fortified bread based on an amount of 5 µg per 100 g bread is provided.
| Compound | Hot Alkaline Hydrolysis, µg/g, µg/g [44] | Percentage, Vitamin D2 Set to 100 |
Hypothetical Amount, µg/100 g Bread |
Biological Activity, % | Equivalence Amount, µg/100 g Bread | Percentage, Normalised to Vitamin D2, % |
|---|---|---|---|---|---|---|
| previtamin D2 | 32.07 | 22.69 | 1.13 | 40 | 0.45 | 9.08 |
| tachysterol2 | 30.36 | 21.48 | 1.07 | 0 | 0.00 | 0.00 |
| vitamin D2 | 141.32 | 100.00 | 5.00 | 100 | 5.00 | 100.00 |
| lumisterol2 | 50.67 | 35.85 | 1.79 | 0 | 0.00 | 0.00 |
| previtamin D4 | 5.23 | 3.70 | 0.19 | 24 | 0.04 | 0.89 |
| tachysterol4 | 5.11 | 3.62 | 0.18 | 0 | 0.00 | 0.00 |
| vitamin D4 | 22.72 | 16.08 | 0.80 | 60 | 0.48 | 9.65 |
| lumisterol4 | 8.59 | 6.08 | 0.30 | 0 | 0.00 | 0.00 |
| Sum | 296.07 | 10.48 | 5.98 | 119.61 |