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Considering the worldwide popularity of cultivated Pleurotus mushrooms as food, analyses of their chemical composition are required to ensure product safety. The aim of this study was to compare the content of 62 elements in fruit bodies of six cultivated species of the genus Pleurotus (five strains of Pleurotus ostreatus, Pleurotus eryngii, Pleurotus djamor, Pleurotus citrinopileatus, Pleurotus florida, and Pleurotus pulmonarius), collected from their producers between 2009 and 2015. Only 31 elements (Al, As, B, Ca, Cd, Cr, Cu, Er, Fe, In, K, Lu, Mg, Mn, Na, Nd, P, Pb, Pt, Re, Rh, Sc, Se, Sr, Te, Th, Ti, Tm, U, Zn, and Zr) were detectable in the tested Pleurotus species in each year of their collection. The obtained results revealed three significantly diverse groups with similar abilities to accumulate 31 elements within 7 years of mushroom production. The species and strains were grouped as follows: P. florida and P. pulmonarius (first group); P. ostreatus HK35, P. ostreatus 930, P. eryngii, and P. djamor (second group); and P. ostreatus 80, P. ostreatus H195, P. ostreatus K22, and P. citrinopileatus (third group). In spite of differences between the tested Pleurotus species and strains, presented in the form of graphical Heatmaps, the intake of these mushrooms was not related with any health risk for consumers.

enrichment with micronutrients with a contrary effect on antioxidant properties can activate synthesis of phenolic compounds and ascorbic acid. The investigation is the first study evaluating the effect of addition of two elements to the substrate at the same time on antioxidant properties of mushrooms.

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