Influence of Water-Salt Solution on the Content of Heavy Metals in Edible Forest Mushrooms

Abstract

Nowadays the issues of heavy metals such as cadmium, mercury, lead, zinc and copper are extremely important. These metals belong to the group of the most toxic, and copper and zinc to the group of the most common heavy metals in nature. About 80 metals enter the human body from the environment through food, which in biologically normal doses help to improve the condition of the body's organs and systems. Edible mushrooms and wild berries in the vast majority of cases are used in food without special methods of processing. That is why sanitary and hygienic quality indicators of non-timber forest raw materials are an important factor in their safety. The effect of soaking forest edible mushrooms in water-salt solution on their content of heavy metals was studied and it was found that when soaking mushrooms for 2 hours in running water at an ambient temperature of 22-24 oC, the concentration of Zn in them decreased from 1.59 to 1.85 times; Cu – from 3.0 to 3.7 times; Pb – from 2.41 to 2.62 times; Cd – from 1.96 to 2.16 times. When soaking mushrooms for 2 hours in salted water, the concentration of Zn in them decreased: from 1.2 to 1.63 times; Cu – from 2.0 to 2.64 times; Pb - from 3.62 to 4.4 times; Cd – from 6.0 to 3.4 times. When soaking mushrooms for 4 hours in salted water, the concentration of Zn in them decreased: from 1.23 to 1.48 times; Cu – from 1.34 to 2.15 times; Pb – from 23.0 to 12.0 times; Cd – from 1.08 to 1.2 times. When soaking mushrooms for 6 hours in salted water, the concentration of Zn in them decreased: from 1.16 to 1.29 times; Cu – from 1.5 to 1.73 times; Pb – from 3.5 to 4.2 times; Cd – from 1.5 to 2.0 times. When soaking mushrooms in salted water, a decrease in the concentration of zinc, copper, lead and cadmium was observed. With increasing soaking of mushrooms in salted water, there is an increase in the concentration of these elements.