Mineral constituents of conserved white button mushrooms: similarities and differences

• Autorzy: Pankavec S. , Hanc A. , Baralkiewicz D. , Dryzalowska A. , Zhang J. , Falandysz J.
• Języki publikacji: EN

Abstrakty

EN

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.

PL

Wprowadzenie. Grzyby jadalne to surowiec spożywczy bogaty w niezbędne pierwiastki metaliczne ale też możliwie źródło narażenia konsumenta na toksyczne metale i metaloidy. Niewiele jest danych na ten temat odnośnie grzybów przetworzonych kulinarnie czy wpływu procesów przetwarzania. Cel. Badania miały na celu poznanie podobieństw i różnic w składzie mineralnym (Hg, Li, Mg, Al, Co, Ni, Cu, As, Se, Rb, Sr, Ag, Cd, Cs, Sb, Tl, Pb, U, Ba, Cr, Zn, Mn and V) pieczarek (Agaricus bisporus) przetworzonych w warunkach przemysłowych. Materiał i metody. Pieczarki pochodziły z sześciu przetwórni. W analizie zastosowano sprawdzone metodyki analityczne łącznie z bieżącą kontrolą i zapewnieniem jakości wyników analizy. Pomiar wykonano technikami ICP-MS-DRC i CV-AAS. Współzależności pomiędzy 18 pierwiastkami i 10 partiami grzybów badano metodą analizy głównych składowych. Wyniki. Wykazano duże różnice w zawartości składników mineralnych w pieczarkach z różnych przetwórni. Konserwowe pieczarki są znacznie uboższe w główne pierwiastki niezbędne ale także w pierwiastki toksyczne takie jak Hg, As, Ag, Cd, Sb, Tl czy Pb w porównaniu z opublikowanymi danymi dla grzybów nieprzetworzonych. Wnioski. Względnie większą zawartość Ag w określonych partiach badanych konserwowych pieczarek wydaje się tłumaczyć jakość podłoża zastosowanego w uprawie grzybów a w przypadku Li, Rb, Cs. Cr, Al, U, V, As i Mn (po części też Ba i Sr) główny wpływ wydaje się mieć jakość użytej zalewy (marynaty).

• Wydawca: -
• Czasopismo: Roczniki Państwowego Zakładu Higieny
• Rocznik: 2019
• Tom: 70
• Numer: 1
• Opis fizyczny: p.15-25,fig.,ref.

Twórcy

autor

Pankavec S.

• Environmental Chemistry and Ecotoxicology, University of Gdansk, 80-308 Gdansk, Poland

autor

Hanc A.

• Department of Trace Element Analysis by Spectroscopy Method, Adam Mickiewicz University, Umultowska 89b, 61-614 Poznan, Poland

autor

Baralkiewicz D.

• Department of Trace Element Analysis by Spectroscopy Method, Adam Mickiewicz University, Umultowska 89b, 61-614 Poznan, Poland

autor

Dryzalowska A.

• Environmental Chemistry and Ecotoxicology, University of Gdansk, 80-308 Gdansk, Poland

autor

Zhang J.

• Institute of Medicinal Plants, Yunnan Academy of Agricultural Sciences, Kunming 650200, China

autor

Falandysz J.

• Environmental Chemistry and Ecotoxicology, University of Gdansk, 63 Wita Stwosza Str., 80-308 Gdansk, Poland
• Environmental and Computational Chemistry Group, School of Pharmaceutical Sciences, University of Cartagena, Zaragocilla Campus, 130015 Cartagena, Colombia
• Institute of Medicinal Plants, Yunnan Academy of Agricultural Sciences, Kunming 650200, China

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Identyfikatory

DOI

10.32394/rpzh.2019.0051