Sviatlana Pankavec1, Anetta Hanć2, Danuta Barałkiewicz Barałkiewicz2, Anna Dryżałowska1, Ji Zhang3, Jerzy Falandysz1,4,3. 1. University of Gdańsk, Environmental Chemistry & Ecotoxicology, 80-308 Gdańsk, Poland 2. Adam Mickiewicz University, Department of Trace Element Analysis by Spectroscopy Method,zzm321990Umultowska 89b, 61-614 Poznań, Poland 3. Institute of Medicinal Plants, Yunnan Academy of Agricultural Sciences, Kunming 650200, China 4. University of Cartagena, Environmental and Computational Chemistry Group, School of Pharmaceutical Sciences, Zaragocilla Campus, 130015 Cartagena, Colombia
Abstract
Background: Mushrooms are a food that is often considered as an important source of minerals and other nutrients for consumers. There is little data on the minerals in mushrooms processed culinary and on the impact of processing. Objective: The research was aimed at understanding the similarities and differences in the mineral composition (Hg, Li, Mg, Al, Co, Ni, Cu, As, Se, Rb, Sr, Ag, Cd, Cs, Sb, Tl, Pb, U, Ba, Cr, Zn, Mn and V) of white button mushrooms (Agaricus bisporus) processed in industrial conditions. Material and methods: Fungal materials came from six producers. The elements were determined by ICP-MS DRC and CV-AAS using validated methods and QA/QC protocol. The interdependencies of 18 elements and 10 batches of mushrooms examined were tested with the help of principal component analysis. Results: Some significant differences were found in the content and composition of minerals in marinated white button mushrooms depending on producer. Conserved white button mushrooms are poorer in major essential elements but also in toxic Hg, As, Ag, Cd, Sb, Tl or Pb which has been reported for unprocessed mushrooms. Conclusions: The relatively higher levels of Ag in some batches seem to be largely explained by the quality of the substrate used for mushrooms cultivation, while of Li, Rb, Cs, Cr, Al, U, V, As and Mn (in part also of Ba and Sr) largely by the quality of the marinade.
Background: Mushrooms are a food that is often considered as an important source of minerals and other nutrients for consumers. There is little data on the minerals in mushrooms processed culinary and on the impact of processing. Objective: The research was aimed at understanding the similarities and differences in the mineral composition (Hg, Li, Mg, Al, Co, Ni, Cu, As, Se, Rb, Sr, Ag, Cd, Cs, Sb, Tl, Pb, U, Ba, Cr, Zn, Mn and V) of white button mushrooms (Agaricus bisporus) processed in industrial conditions. Material and methods: Fungal materials came from six producers. The elements were determined by ICP-MS DRC and CV-AAS using validated methods and QA/QC protocol. The interdependencies of 18 elements and 10 batches of mushrooms examined were tested with the help of principal component analysis. Results: Some significant differences were found in the content and composition of minerals in marinated white button mushrooms depending on producer. Conserved white button mushrooms are poorer in major essential elements but also in toxic Hg, As, Ag, Cd, Sb, Tl or Pb which has been reported for unprocessed mushrooms. Conclusions: The relatively higher levels of Ag in some batches seem to be largely explained by the quality of the substrate used for mushrooms cultivation, while of Li, Rb, Cs, Cr, Al, U, V, As and Mn (in part also of Ba and Sr) largely by the quality of the marinade.
Entities:
Keywords:
white button mushroom; pickled mushrooms; mineral constituents; food; nutrition
Authors: Sviatlana Pankavec; Jerzy Falandysz; Izabela Komorowicz; Anetta Hanć; Danuta Barałkiewicz; Alwyn R Fernandes Journal: Environ Sci Pollut Res Int Date: 2021-04-30 Impact factor: 4.223