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

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 digestio...

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Autores: Llorente Mirandes, Antoni, Llorens-Muñoz, Mariona, Funes Collado, Virginia, Sahuquillo Estrugo, Àngels, López Sánchez, José Fermín
Tipo de recurso: artículo
Estado:Versión aceptada para publicación
Fecha de publicación:2015
País:España
Institución:Varias* (Consorci de Biblioteques Universitáries de Catalunya, Centre de Serveis Científics i Acadèmics de Catalunya)
Repositorio:Recercat. Dipósit de la Recerca de Catalunya
OAI Identifier:oai:recercat.cat:2445/162400
Acceso en línea:https://hdl.handle.net/2445/162400
Access Level:acceso abierto
Palabra clave:Arsènic
Bolets comestibles
Química dels aliments
Arsenic
Edible mushrooms
Food composition
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spelling Assessment of arsenic bioaccessibility in raw and cooked edible mushrooms by a PBET methodLlorente Mirandes, AntoniLlorens-Muñoz, MarionaFunes Collado, VirginiaSahuquillo Estrugo, ÀngelsLópez Sánchez, José FermínArsènicBolets comestiblesQuímica dels alimentsArsenicEdible mushroomsFood compositionThe 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 μg 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.Elsevier B.V.2020202020152020info:eu-repo/semantics/articleinfo:eu-repo/semantics/acceptedVersion8 p.application/pdfapplication/pdfhttps://hdl.handle.net/2445/162400Articles publicats en revistes (Enginyeria Química i Química Analítica)reponame:Recercat. Dipósit de la Recerca de Catalunyainstname:Varias* (Consorci de Biblioteques Universitáries de Catalunya, Centre de Serveis Científics i Acadèmics de Catalunya)InglésVersió postprint del document publicat a: https://doi.org/10.1016/j.foodchem.2015.08.047Food Chemistry, 2015, vol. 194, p. 849-856https://doi.org/10.1016/j.foodchem.2015.08.047cc-by-nc-nd (c) Elsevier B.V., 2015http://creativecommons.org/licenses/by-nc-nd/3.0/esinfo:eu-repo/semantics/openAccessoai:recercat.cat:2445/1624002026-05-29T05:05:01Z
dc.title.none.fl_str_mv Assessment of arsenic bioaccessibility in raw and cooked edible mushrooms by a PBET method
title Assessment of arsenic bioaccessibility in raw and cooked edible mushrooms by a PBET method
spellingShingle Assessment of arsenic bioaccessibility in raw and cooked edible mushrooms by a PBET method
Llorente Mirandes, Antoni
Arsènic
Bolets comestibles
Química dels aliments
Arsenic
Edible mushrooms
Food composition
title_short Assessment of arsenic bioaccessibility in raw and cooked edible mushrooms by a PBET method
title_full Assessment of arsenic bioaccessibility in raw and cooked edible mushrooms by a PBET method
title_fullStr Assessment of arsenic bioaccessibility in raw and cooked edible mushrooms by a PBET method
title_full_unstemmed Assessment of arsenic bioaccessibility in raw and cooked edible mushrooms by a PBET method
title_sort Assessment of arsenic bioaccessibility in raw and cooked edible mushrooms by a PBET method
dc.creator.none.fl_str_mv Llorente Mirandes, Antoni
Llorens-Muñoz, Mariona
Funes Collado, Virginia
Sahuquillo Estrugo, Àngels
López Sánchez, José Fermín
author Llorente Mirandes, Antoni
author_facet Llorente Mirandes, Antoni
Llorens-Muñoz, Mariona
Funes Collado, Virginia
Sahuquillo Estrugo, Àngels
López Sánchez, José Fermín
author_role author
author2 Llorens-Muñoz, Mariona
Funes Collado, Virginia
Sahuquillo Estrugo, Àngels
López Sánchez, José Fermín
author2_role author
author
author
author
dc.subject.none.fl_str_mv Arsènic
Bolets comestibles
Química dels aliments
Arsenic
Edible mushrooms
Food composition
topic Arsènic
Bolets comestibles
Química dels aliments
Arsenic
Edible mushrooms
Food composition
description 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 μg 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.
publishDate 2015
dc.date.none.fl_str_mv 2015
2020
2020
2020
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/acceptedVersion
format article
status_str acceptedVersion
dc.identifier.none.fl_str_mv https://hdl.handle.net/2445/162400
url https://hdl.handle.net/2445/162400
dc.language.none.fl_str_mv Inglés
language_invalid_str_mv Inglés
dc.relation.none.fl_str_mv Versió postprint del document publicat a: https://doi.org/10.1016/j.foodchem.2015.08.047
Food Chemistry, 2015, vol. 194, p. 849-856
https://doi.org/10.1016/j.foodchem.2015.08.047
dc.rights.none.fl_str_mv cc-by-nc-nd (c) Elsevier B.V., 2015
http://creativecommons.org/licenses/by-nc-nd/3.0/es
info:eu-repo/semantics/openAccess
rights_invalid_str_mv cc-by-nc-nd (c) Elsevier B.V., 2015
http://creativecommons.org/licenses/by-nc-nd/3.0/es
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv 8 p.
application/pdf
application/pdf
dc.publisher.none.fl_str_mv Elsevier B.V.
publisher.none.fl_str_mv Elsevier B.V.
dc.source.none.fl_str_mv Articles publicats en revistes (Enginyeria Química i Química Analítica)
reponame:Recercat. Dipósit de la Recerca de Catalunya
instname:Varias* (Consorci de Biblioteques Universitáries de Catalunya, Centre de Serveis Científics i Acadèmics de Catalunya)
instname_str Varias* (Consorci de Biblioteques Universitáries de Catalunya, Centre de Serveis Científics i Acadèmics de Catalunya)
reponame_str Recercat. Dipósit de la Recerca de Catalunya
collection Recercat. Dipósit de la Recerca de Catalunya
repository.name.fl_str_mv
repository.mail.fl_str_mv
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