Evaluation of Copper, Zinc and Chromium Contents of Some Wild Edible Mushrooms in Miyi

The aim of the present study was to analyze and compare contents of copper, zinc and chromium in 15 kinds of wild mushrooms. heavy metals were determined using flame atomic adsorption spectrometry (VARIAN, SpectrAA-220Fs). The mushrooms were collected from Miyi, China. The study explored the accumulation of heavy metals in different macrofung. Minimal and maximal concentrations of heavy metals were determined in Termitomyces microcarpus and Amanita esculenta for copper, Ramaria flava and Termitomyces for zinc, Hygrophorus eburnesus and Boletus aereus for chromium ,respectively. chromium values in wild mushrooms collected from Miyi were generally higher than the previous studies. Copper and zinc contents were in agreement with the literature value.

Effects of Different Cooking Methods on Nutritional Characteristics of Boletus aereus

The effect of five conventional cooking methods (steaming, pressure-cooking, microwaving, frying and boiling) on nutritional composition of Boletus aereus was investigated. Results showed steaming, pressure-cooking and microwaving treatments could reserve the contents of protein, lipids, ash, total soluble sugar, free amino acids, neutral sugars, vitamin C (Vc) and total phenolics effectively compared to the raw B. aereus. Frying could significantly (p<0.05) increase protein, lipids, ash, total soluble sugar, free amino acids and neutral sugars due to the metal pan and peanut oil used in the cooking procedure with high temperature, however, the contents of Vc and total phenolics were significantly (p<0.05) decreased in this methods. Boiling significantly (p<0.05) decreased the contents of nutritional compositions, which were lost leaching to surrounding water.