Toxic trace elements in dried mushrooms: Effects of cooking and gastrointestinal digestion on food safety
Chiocchetti, Gabriela M. | Latorre, Teresa | Clemente, María Jesús | Jadán-Piedra, Carlos | Devesa, Vicenta | Vélez, Dinoraz
Mushrooms can accumulate toxic trace elements. The objectives of the present study are to evaluate levels of mercury, cadmium, lead, and arsenic in dried mushrooms, to determine the effect of cooking on the contents of these elements, and to evaluate their bioaccessibility in the mushrooms ready for consumption. The results showed that Hg levels in Amanita ponderosa, Boletus edulis, Marasmius oreades, and Tricholoma georgii, as well as Cd levels in some samples of Amanita caesarea and T. georgii, exceeded the legislated limits. Cooking significantly reduced the levels of As (26–72%), whereas the reduction in levels of Hg, Cd, and Pb was much lower. However, the bioaccessibility of As (63–81%) was higher than the values obtained for the metals (<40%). Taking the effects of cooking and gastrointestinal digestion into account gives a more realistic estimate of the risk associated with the consumption of mushrooms.
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