Leaching of arsenic and sixteen metallic elements from Amanita fulva mushrooms after food processing
| Autor: | Martyna Saba, Anetta Hanć, Maria Chudzińska, Małgorzata Drewnowska, Danuta Barałkiewicz, Jerzy Falandysz |
|---|---|
| Rok vydání: | 2017 |
| Předmět: |
021110 strategic
defence & security studies biology Chemistry business.industry Blanching Metallurgy 0211 other engineering and technologies Decreased Concentration chemistry.chemical_element 02 engineering and technology 010501 environmental sciences biology.organism_classification 01 natural sciences Amanita fulva Metal visual_art Pickling visual_art.visual_art_medium Food processing Leaching (metallurgy) business Arsenic 0105 earth and related environmental sciences Food Science Nuclear chemistry |
| Zdroj: | LWT. 84:861-866 |
| ISSN: | 0023-6438 |
| DOI: | 10.1016/j.lwt.2017.04.066 |
| Popis: | The leaching of arsenic and fifteen metallic elements from freshly collected caps of Amanita fulva Fr. fruiting bodies as a result of food processing was investigated. The caps were respectively dried, deep frozen, blanched and pickled. No previous data were available on impact of pickling with vinegar on fate of heavy metals accumulated in flesh by mushrooms. Blanching highly (57–86%) decreased concentration of As, Cd, Co, Cu, Mn, Ni, Pb, Rb and Tl, and less (24–40%) of Ba, Cr, U and Zn, while it did not decrease the concentration of Ag and Sr. In comparison with the blanched caps, pickling of the caps of A. fulva in a solution of vinegar decreased by 60–87% the concentrations of Cd, Mn, Pb, Rb, Tl and Zn, and by 11–26% those of As, Cu and Ni. In parallel, pickling caused an increase in the level of Ag. Pickled caps of A. fulva, in comparison with fresh caps, showed very high (>80–99%) reductions of As, Cd, Mn, Pb, Rb, Tl and Zn, and also high (56–72%) reductions of Co, Cu and Ni, while Ba and Cr decreased at a smaller rate (7.5–14%). However, pickled caps were richer, at 90%, in Ag. |
| Databáze: | OpenAIRE |
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