Assessment of arsenic bioaccessibility in raw and cooked edible mushrooms by a PBET method

作者：Llorente Mirandes Toni; Llorens Munoz Mariona; Funes Collado Virginia; Sahuquillo Angels; Fermin Lopez Sanchez Jose

来源：Food Chemistry, 2016, 194: 849-856.

DOI：10.1016/j.foodchem.2015.08.047

• Arsenic
• Edible mushrooms
• Arsenic bioaccessibility
• In vitro PBET
• Cooking
• ICPMS

The present study reports arsenic analysis in Lentinula edodes, Agaricus bisporus and Pleurotus ostreatus before and after being cooked. Furthermore, arsenic in raw and cooked mushroom was determined in the gastric and gastrointestinal bioaccessible fractions obtained after simulating human digestion by means of an in vitro physiologically based extraction test (PBET). Several certified reference materials (SRM 1568a, SRM 1570a, CRM 7503-a, BC211 and IPE-120) were analysed to evaluate the proposed methods. Total arsenic content was 1393, 181 and 335 mu g As kg(-1) for L. edodes, A. bisporus and P. ostreatus, respectively, and decreased by between 53% and 71% in boiled mushroom and less than 11% in griddled mushroom. High bioaccessibility was observed in raw, boiled and griddled mushroom, ranging from 74% to 89% and from 80% to 100% for gastric and gastrointestinal extracts, respectively, suggesting the need to consider the potential health risk of consumption of the mushrooms analysed.

• 出版日期2016-3-1