Nutritional and Inorganic contaminants profiles of Shitake mushrooms (Lentinula edodes) growing under different conditions

Background and objective(s): Different factors affect nutritional composition and contaminant profile of shiitake mushroom such as: cultivation process, strain used, method and fruiting conditions, species of wood used for the underlying base structure, and geographic origin. This study evaluated nutritional composition and heavy metals profile of Shiitake mushrooms (Lentinula edodes) obtained by different cultivation processes and areas. Materials and methods: Three samples of organically cultivated Shiitake donko mushrooms were collected (A1, A2, A3).A1 e A2 were produced in Amarante by a similar process, using the sprinkler method to induce the fruiting coming from spawns produced by a Portuguese and a Belgian company, respectively. A3 from a production located in Sintra. Fruiting was induced by dipping. Macronutrients, Vitamins, Mineral and Trace elements were determined by standardized methods. Heavy metals by ICP-MS and Arsenic Species by HPLC-ICP-MS. The statistical design was completely randomized with three replicates per treatment and analysis of variance with an F-test using the Statistical Analysis Software System (SAS). Results: Macronutrient and mineral profile changes according to cultivation process and geographic area. Carbohydrate content ranged from 1.0 g/100 g (A1) to 6.7 g/100 g (A3). Total sugars ranged between 1.0/100g (A1) to 4.1 g 100 (A3)/g. A significant content of vitamin B2 in all samples was observed. A3 revealed superior mineral content. A2 presented highest arsenic content, whitout risk to consumer. Discussion and conclusion(s): In conclusion, results obtained indicate shiitake mushroom as a dietary source of several nutrients, and the sample fructified by dipping (A3) seems nutritionally richer and chemically safer.

Este trabalho foi desenvolvido com o apoio da FCT.

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