The samples of mushrooms were collected in the forestry of the village Tyvriv and the town of Kalynivka, Vinnytsia and Kalynivka districts, in the conditions of Right-Bank Forest-Steppe of Ukraine. The studies of heavy metals concentration were performed in the scientific agrochemical laboratory of the Department of Ecology and Environmental Protection, the Faculty of Agronomy and Forestry at Vinnytsia National Agrarian University. The concentrations of Cu, Zn, Pb and Cd of the studied mushrooms were determined by the method of atomic absorption spectrometry after the dry mineralization. The research of the effect of culinary processing on the concentration of heavy metals in mushrooms were conducted according to the following scheme: 1. The control: mushrooms, cleaned and washed with tap water; 2. Option 1: mushrooms soaked in tap water for 3 hours and boiled in it; 3. Option 2: mushrooms soaked in the water without mineral residue for 3 hours and boiled in it; 4. Option 3: mushrooms soaked in distilled water for 3 hours and boiled in it. Summarizing the obtained results, it should be noted that the most effective way to reduce the concentration of lead and cadmium in mushrooms was the option of soaking and boiling mushrooms in the water without mineral residue. The most effective way to reduce the concentration of zinc and copper was Option 3, where distilled water was used. The influence of soaking and boiling mushrooms in different types of water is investigated. When soaking and boiling mushrooms in tap water for 3 hours, the concentration of zinc in them was found to decrease from 1.01 to 1.04 times, the concentration of copper – from 1.0 to 1.2 times, the concentration of lead – from 1.09 to 1.16 times and the concentration of cadmium – from 1.08 to 1.2 times. When soaking and boiling mushrooms in the water without mineral residue, the concentration of zinc decreased from 1.01 to 1.04 times, the concentration of copper – from 1.16 to 1.25 times, the concentration of lead – from 1.8 to 2.0 times and the concentration of cadmium – from 1.75 to 2.0 times. When soaking mushrooms and boiling them in distilled water, the concentration of zinc decreased from 1.13 to 1.18 times, the concentration of copper – from 1.2 to 1.29 times, the concentration of lead – from 1.22 to 1.28 times and the concentration of cadmium – from 1.08 to 1.2 times. Key words: mushrooms, concentration, zinc, copper, lead, cadmium, distilled water, water without mineral residue, tap water, boiling of mushrooms.
The article presents the results of studies on the concentration of heavy metals in edible mushrooms (Suillus luteus (Lat.), Lactarius deliciosus (Lat.), Armillaria mellea (Lat.), harvested in the conditions of the SE "Vinnytsia Forestry", and the hazard ratio of these toxicants for the human body is determined. The purpose of the research was to study changes in the concentration of heavy metals (lead, cadmium, zinc, copper) in mushrooms during their preservation in marinade. A comparative assessment of the concentration of lead, cadmium, zinc, and copper in fresh and preserved in marinade was carried out. Changes in the concentration of lead, cadmium, zinc, and copper in mushrooms and their hazard ratio during their preservation in marinade are shown. A different intensity of accumulation of heavy metals was revealed by the mushrooms Suillus luteus (Lat.), Lactarius deliciosus (Lat.) and Armillaria mellea (Lat.), collected in the conditions of the studied forest area. It was established that the highest content of lead and cadmium was found in Suillus luteus (Lat.), and zinc and copper in Lactarius deliciosus (Lat.). A lower concentration of lead by 1.14 times, 1.29 and 1.08 times, cadmium – by 1.62 times, 1.68 and 1.4 times, zinc was found in Suillus luteus (Lat.) - 1.2 times, 1.4 and 1.1 times, copper - 1.3 times, 2.2 and 1.8 times, compared to mushrooms before their processing and canning. Similar changes were found in the hazard ratio of lead, cadmium, zinc and copper in mushrooms preserved in marinade. In particular, the hazard ratio of lead, cadmium, zinc, and copper was lower in Suillus luteus (Lat.) by 1.55 times, 1.62, 1.25, and 2.1 times; Lactarius deliciosus (Lat.) - 1.29 times, 1.68, 1.43 and 2.9 times; Armillaria mellea (Lat.) - 1.08 times, 1.4, 1.17 and 1.88 times, respectively, compared to fresh mushrooms.
Nowadays the issues of heavy metals such as cadmium, mercury, lead, zinc and copper are extremely important. These metals belong to the group of the most toxic, and copper and zinc to the group of the most common heavy metals in nature. About 80 metals enter the human body from the environment through food, which in biologically normal doses help to improve the condition of the body's organs and systems. Edible mushrooms and wild berries in the vast majority of cases are used in food without special methods of processing. That is why sanitary and hygienic quality indicators of non-timber forest raw materials are an important factor in their safety. The effect of soaking forest edible mushrooms in water-salt solution on their content of heavy metals was studied and it was found that when soaking mushrooms for 2 hours in running water at an ambient temperature of 22-24 oC, the concentration of Zn in them decreased from 1.59 to 1.85 times; Cu – from 3.0 to 3.7 times; Pb – from 2.41 to 2.62 times; Cd – from 1.96 to 2.16 times. When soaking mushrooms for 2 hours in salted water, the concentration of Zn in them decreased: from 1.2 to 1.63 times; Cu – from 2.0 to 2.64 times; Pb - from 3.62 to 4.4 times; Cd – from 6.0 to 3.4 times. When soaking mushrooms for 4 hours in salted water, the concentration of Zn in them decreased: from 1.23 to 1.48 times; Cu – from 1.34 to 2.15 times; Pb – from 23.0 to 12.0 times; Cd – from 1.08 to 1.2 times. When soaking mushrooms for 6 hours in salted water, the concentration of Zn in them decreased: from 1.16 to 1.29 times; Cu – from 1.5 to 1.73 times; Pb – from 3.5 to 4.2 times; Cd – from 1.5 to 2.0 times. When soaking mushrooms in salted water, a decrease in the concentration of zinc, copper, lead and cadmium was observed. With increasing soaking of mushrooms in salted water, there is an increase in the concentration of these elements.
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