Vitamin D and Sterol Composition of 10 Types of Mushrooms from Retail Suppliers in the United States

Vitamin D-2 (ergocalciferol) and sterols were analyzed in mushrooms sampled nationwide in the United States to update the USDA Nutrient Database for Standard Reference. Vitamin D-2 was assayed using HPLC with [H-3]-vitamin D-3 internal standard and sterols by GC-FID mass spectrometric (MS) confirmation. Vitamin D2 was low (0.1-0.3 mu g/100 g) in Agaricus bisporus (white button, crimini, portabella) and enoki, moderate in shiitake and oyster (0.4-0.7 mu g/100 g), and high in morel, chanterelle, rnaitake (5.2-28.1 mu g/100 g) and UV-treated portabella (3.4-20.9 mu g/100 g), with significant variability among composites for some types. Ergosterol (mg/100 g) was highest in maitake and shiitake (79.2, 84.9) and lowest in morel and enoki (26.3, 35.5); the range was <10 mg/100 g among white button composites but 12-50 mg/100 g among samples of other types. All mushrooms contained ergosta-5,7-dienol (22,23-dihydroergosterol) (3.53-18.0 mg/100 g) and (except morel) ergosta-7-enol. Only morel contained brassicasterol (28.6 mg/100 g) and campesterol (1.23-4.54 mg/100 g) and no ergosta-7,22-dienol. MS was critical in distinguishing campesterol from ergosta-7,22-dienol.