Leaching of cadmium, lead and mercury from fresh and differently preserved edible mushroom, Xerocomus badius, during soaking and boiling
Introduction
Many edible mushroom species are known to accumulate high levels of several heavy metals, and mainly cadmium, mercury and lead (for a review see Kalač & Svoboda, 2000). Consumption of wild-growing mushrooms, as a delicacy, has been high in many countries, exceeding 10 kg per year in some individuals. Thus, information on the metal losses during processing is necessary. While several original papers have reported factors affecting metal levels in fruiting bodies of different species, little has been published on changes of metal contents during mushroom preservation and culinary treatments.
Washing and hand-peeling of cultivated common white mushroom (Agaricus bisporus) caps and stalks decreased cadmium, lead, copper and zinc contents by about 30–40% of the initial levels (Źrodlowski, 1995). Blanching of the same species in a boiling diluted solution of citric acid, NaHSO3 and NaCl for 15 min decreased manganese, iron, zinc and copper levels by 45, 35, 23 and 4%, respectively. No further significant changes in the metal contents were observed after 4-months’ storage of canned blanched mushrooms (Coskuner & Özdemir, 1997). However, in a further report, blanching in solutions of 0.05 or 0.1% citric acid plus 0.1% NaCl did not cause significant changes of the metal levels (Coskuner & Özdemir, 2000).
Decrease of mercury levels, up to 70%, during mushroom preservation and cooking was mentioned in a book on mushrooms (Wennig, Wennig-Battin, & Jungblut, 1978). Mercury losses, of about one third of the initial contents, were observed in a thawed and mashed mixture of Xerocomus badius and X. chrysenteron during heating in an open vessel, simulating e.g. pan-frying (Cibulka, Čurdová, Miholová, & Stěhulová, 1999).
The objective of the present work was to investigate leaching of the most deleterious metals, i.e. cadmium, mercury and lead, during soaking and boiling of fresh and differently preserved X. badius. The results should indicate how to decrease the metal intake from mushroom meals.
Section snippets
Mushrooms
Wild-growing X. (Boletus) badius (Fr.) Kühn. ex Gilb. (bay bolete) was used as a typical, widely consumed mushroom. Fruiting bodies in different growth stages, collected from a suburban forest north of České Budějovice, during November 1999, were cleaned from soil and substrate with a stainless knife. Three experiments (1–3) were carried out, using 480 g of mushrooms in each. The amount was divided into four variants (120 g each), fresh and prepared for preservation in three ways. Fruiting
Results and discussion
Cadmium, lead and mercury contents in fruiting bodies used for the experiments 1–3 are given in Table 1. Mercury levels are common, lead contents elevated and cadmium levels considerably increased as compared with data typical for X. badius from unpolluted areas (Kalač & Svoboda, 2000). The fruiting bodies were collected from a site adjacent to an area where historical mining activities were recorded and mainly silver was exploited from polymetallic ores. However, these elevated levels helped
Acknowledgements
The authors wish to thank Mrs. Hedvika Štolcpartová and Mr. Jan Bastl for their technical assistance.
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