Journal
FOOD CHEMISTRY
Volume 129, Issue 2, Pages 630-636Publisher
ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2011.04.087
Keywords
Agaricus bisporus; Flammulina veluptipes; Lentinus edodes; Grifola frondosa; Pleurotus ostreatus; Cantharellus californicus; Cantharellus cibarius; Morchella; Folate; Folic acid; HPLC; Vitamin D; Ultraviolet light; UV-treatment; Portobello; Portabella; Fungus; Fungi; Formyl folates; Reference materials; Champignon; Brown mushrooms; Food composition; LC-MS
Funding
- Mushroom Council [58-1235-9-165]
- USDA Agricultural Research Service
Ask authors/readers for more resources
White button, crimini, shiitake, maitake. enoki, oyster, chanterelle, morel, portabella, and uv-treated portabella mushrooms were sampled from U.S. retail outlets and major producers. Folate [5-methyltetrahydrofolate (5-CH3-H(4)folate), 10-formyl folate (10-HCO-folate), 5-formyltetrahydrofolate (5-HCO-H(4)folate)] was analysed using a validated LC-MS method in four composites of each product, including an in-house mushroom control composite and a reference material (BCR 485 Lyophilised Mixed Vegetables). Chanterelle and morel had the lowest total folate (2-6 mu g/100 g), oyster had the highest (mean, 44.2 mu g/100 g); other types contained 12.4 mu g/100 g (shiitake) to 29.8 mu g/100 g (vitamin D-enhanced portabella). Enoki and oyster had almost exclusively 5-CH3-H(4)folate. Morel and chanterelle contained predominately formyl folates. Other species had similar amounts of 5-CH3-H(4)folate and formyl folates. Enoki, oyster, and shiitake, unlike all others, had low to non-detectable 10-HCO-folate (<1 mu g/100 g). These precise data on the composition of folate vitamers in different types of mushrooms will facilitate assessment of the dietary contribution of naturally occurring folate. (C) 2011 Elsevier Ltd. All rights reserved.
Authors
I am an author on this paper
Click your name to claim this paper and add it to your profile.
Reviews
Recommended
No Data Available