id: 27184
Title: Analysis of the efficiency of using the culinary processing of mushrooms in order to reduce the concentration of heavy metals in them
Authors: Vradiy O.
Keywords: mushrooms, concentration, zinc, copper, lead, cadmium, distilled water, water without mineral residue, tap water, boiling of mushrooms
Date of publication: 2020-12-03 12:55:55
Last changes: 2020-12-03 12:55:55
Year of publication: 2020
Summary: The samples of mushrooms were collected in the forestry of the village Tyvriv and the town of Kalynivka, Vinnytsia and Kalynivka districts, in the conditions of Right-Bank Forest-Steppe of Ukraine. The studies of heavy metals concentration were performed in the scientific agrochemical laboratory of the Department of Ecology and Environmental Protection, the Faculty of Agronomy and Forestry at Vinnytsia National Agrarian University. The concentrations of Cu, Zn, Pb and Cd of the studied mushrooms were determined by the method of atomic absorption spectrometry after the dry mineralization. The research of the effect of culinary processing on the concentration of heavy metals in mushrooms were conducted according to the following scheme: 1. The control: mushrooms, cleaned and washed with tap water; 2. Option 1: mushrooms soaked in tap water for 3 hours and boiled in it; 3. Option 2: mushrooms soaked in the water without mineral residue for 3 hours and boiled in it; 4. Option 3: mushrooms soaked in distilled water for 3 hours and boiled in it.
Summarizing the obtained results, it should be noted that the most effective way to reduce the concentration of lead and cadmium in mushrooms was the option of soaking and boiling mushrooms in the water without mineral residue. The most effective way to reduce the concentration of zinc and copper was Option 3, where distilled water was used. The influence of soaking and boiling mushrooms in different types of water is investigated. When soaking and boiling mushrooms in tap water for 3 hours, the concentration of zinc in them was found to decrease from 1.01 to 1.04 times, the concentration of copper – from 1.0 to 1.2 times, the concentration of lead – from 1.09 to 1.16 times and the concentration of cadmium – from 1.08 to 1.2 times. When soaking and boiling mushrooms in the water without mineral residue, the concentration of zinc decreased from 1.01 to 1.04 times, the concentration of copper – from 1.16 to 1.25 times, the concentration of lead – from 1.8 to 2.0 times and the concentration of cadmium – from 1.75 to 2.0 times. When soaking mushrooms and boiling them in distilled water, the concentration of zinc decreased from 1.13 to 1.18 times, the concentration of copper – from 1.2 to 1.29 times, the concentration of lead – from 1.22 to 1.28 times and the concentration of cadmium – from 1.08 to 1.2 times.
URI: http://repository.vsau.org/repository/getfile.php/27184.pdf
Publication type: Статті у наукових фахових виданнях України (Copernicus та інші)
Publication: Сільське господарство та лісівництво. 2020. № 17. С. 209-222.
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