Leaching of arsenic and sixteen metallic elements from Amanita fulva mushrooms after food processing

Drewnowska, Małgorzata; Falandysz, Jerzy; Chudzińska, Maria; Hańć, Anetta; Saba, Martyna; Barałkiewicz, Danuta

doi:10.1016/j.lwt.2017.04.066

Cited by 47 publications

(34 citation statements)

References 41 publications

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“…In addition, there is little data available on status of metals, metalloids and other elements in mushrooms processed culinary [6,40,42,45]. The traditional methods of cooking and recipes for mushroom dishes as well as preservation techniques such as freezing and freeze drying are factors contributing variability in the chemical composition and nutritional value of cooked mushrooms [7,8,16,17,39].…”

Section: Introductionmentioning

confidence: 99%

“…A common drying or more advanced "traditional" and modern culinary technologies such as pickling, salting, frying, freezing and freeze-drying are used to preserve mushrooms. Apart from a simple household treatment procedures, e.g., salting, blanching/parboiling and pickling in glass [7,8,9], deep freezing of fresh mushrooms and canning and industrial pickling become more common. The nutritional properties of mushrooms may be changed by the processing condition [25,30].…”

Section: Introductionmentioning

confidence: 99%

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Mineral constituents of conserved white button mushrooms: similarities and differences

Pankavec¹,

Hańć²,

Barałkiewicz³

et al. 2019

Rocz Panstw Zakl Hig

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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.

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Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Mineral constituents of conserved white button mushrooms: similarities and differences

Pankavec¹,

Hańć²,

Barałkiewicz³

et al. 2019

Rocz Panstw Zakl Hig

Self Cite

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“…Our results confirms that S. imbricats like many other mushrooms can be considered as organic food source rich in K. Nevertheless, the real nutritional value of this mushroom will well depend on cooking procedure used. Blanching (short time boiling) of fruit bodies before further treatment results in decrease in the concentrations of some metallic elements and including alkali elements …”

Section: Resultsmentioning

confidence: 96%

“…Cadmium is lost during cooking (17–40%) and even at higher rate when pickling of Cantharellus cibarius using vinegar (data calculated on dry biomass) . S. imbricatus is usually not eaten raw.…”

Section: Resultsmentioning

confidence: 97%

Accumulation Pattern of Inorganic Elements in Scaly Tooth Mushroom (Sarcodon imbricatus) from Northern Poland

Saba

Falandysz

Loganathan

2020

Chemistry & Biodiversity

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Several studies have documented contamination levels and daily intake of metallic elements from foodstuffs including rice, maize, pulses, vegetables, fruits, fish, meat, egg, milk etc., however, limited literature is available on metal contamination levels in wild growing mushrooms and possible human exposure via consumption of it. Sarcodon imbricatus is an edible mushroom, commonly consumed in many parts of the world. Very few studies have been conducted on inorganic elemental composition in fruiting bodies (edible part) of this fungus. In this study, elements such as silver (Ag), aluminum (Al), barium (Ba), calcium (Ca), cadmium (Cd), cobalt (Co,) chromium (Cr), copper (Cu), iron (Fe), mercury (Hg), potassium (K), magnesium (Mg), manganese (Mn), sodium (Na), nickel (Ni), phosphorous (P), lead (Pb), rubidium (Rb), strontium (Sr) and zinc (Zn) were measured in caps and stems of fruiting bodies of S. imbricatus collected from the Wdzydze forests in Central and the Augustowska Primeval forest in Eastern Poland. Results revealed that a wide variation in concentrations of various metals in caps and stems samples collected from the two forests. Toxic metallic elements such as Cd and Hg showed preferential accumulation in caps than stems samples from both the forests. However, the concentrations of Cd, Hg and Pb in the mushroom samples were below the established weekly intake tolerance limits.

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“…According to the results for the DPs ( The mean Hg content increased by about 31%, but did not exceed the prescribed limit. Taking into account the type of vinegar as well as the frying process, the growth rate for some elements between the DPs samples and VPs samples is acceptable (Drewnowska et al, 2017;Liao et al, 2014). Further research is needed to explore the effects of the type and amount of vinegar on the metal element content.…”

Section: Determination Of Elements In Processed Bupleuri Radixmentioning

confidence: 99%

Multielements determination and metal transfer investigation in herb medicine Bupleuri Radix by inductively coupled plasma‐mass spectrometry

Luo

Ding

et al. 2018

Food Science & Nutrition

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Bupleuri Radix is a famous traditional Chinese medicine (TCM) and an important raw material in TCM patent prescriptions. It is widely used in several countries, including China, Japan, South Korea, and America. However, the impact of heavy metal transfer rules on TCMs remains unknown. In this study, a total of 45 paired original medicines (OMs), decoction pieces (DPs), and vinegar‐processed (VPs) samples were simultaneously determined via inductively coupled plasma‐mass spectrometry after a microwave digestion. The concentrations of the elements were shown at three levels: (a) Al and Fe at the mg/g level; (b) Pb, Cu, Ba, Mn, Cr, and Ni at the mg/kg level; (c) Co, As, Cd, and Hg at μg/kg level. It is worth noting that the Cu levels were found to exceed the maximum concentration set by Chinese legislation (20.0 mg/kg). In addition, Mn, Ni, and Cu levels were higher in samples from the Gansu province than those from other provinces. The accumulation of the heavy metals decreased in the order of OMs > DPs > VPs; this was especially true for the Al and Fe levels. Furthermore, the results indicate that decocting the samples may reduce the intake of heavy metals. The element transfer ratios for decoctions were under 50% compared to herbal medicines and decreased in the order of Co > As > Mn > Hg > other metals. Our study strongly suggests that long‐term and regular monitoring for heavy metals in the plant is necessary.

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Leaching of arsenic and sixteen metallic elements from Amanita fulva mushrooms after food processing

Cited by 47 publications

References 41 publications

Mineral constituents of conserved white button mushrooms: similarities and differences

Mineral constituents of conserved white button mushrooms: similarities and differences

Accumulation Pattern of Inorganic Elements in Scaly Tooth Mushroom (Sarcodon imbricatus) from Northern Poland

Multielements determination and metal transfer investigation in herb medicine Bupleuri Radix by inductively coupled plasma‐mass spectrometry

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