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Effects of UV-B Radiation Levels on Concentrations of Phytosterols, Ergothioneine, and Polyphenolic Compounds in Mushroom Powders Used As Dietary Supplements

Yelena Sapozhnikova, William Craig Byrdwell, Amada Lobato, Bill Romig
Journal of agricultural and food chemistry 2014 v.62 no.14 pp. 3034-3042
polyphenols, Agaricus bisporus, Lentinula edodes, flavonoids, dietary supplements, ultraviolet radiation, ergocalciferol, powdered foods, mushrooms, powders, Pleurotus ostreatus, food processing quality, food nutrient losses, lignans, food irradiation, campesterol, antioxidants, oysters, bioactive properties, ergosterol
Compositional changes of powder dietary supplements made from mushrooms exposed to different levels of UV-B irradiation were evaluated for the bioactive naturally occurring mushroom antioxidant, ergothioneine; other natural polyphenolic compounds, e.g., flavonoids, lignans, etc.; and selected phytosterols. Four types of mushroom powder consisting of white, brown (Agaricus bisporus), oyster (Pleurotus ostreatus), and shiitake (Lentinula edodes) mushrooms from three different treatment groups (control, low and high UV-B exposures) were evaluated. Ergothioneine concentrations found in mushroom powders were 0.4–10.4 mg/g dry weight (dw) and were not appreciably affected by UV-B radiation. No individual polyphenols were detected above 0.1 μg/g. Phytosterols ergosterol (2.4–6.2 mg/g dw) and campesterol (14–43 μg/g dw) were measured in mushroom powder samples. Ergosterol concentrations decreased significantly with the increased level of UV-B treatment for all mushroom powder types, except for white. These results provide some new information on effects of UV-B radiation on these important natural bioactive compounds in mushrooms.