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

Toni Llorente-Mirandes, Mariona Llorens-Muñoz,Virginia Funes-Collado,Àngels Sahuquillo,José Fermín López-Sánchez

Food Chemistry（2016）

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摘要

•Arsenic content in mushrooms before and after being cooked is reported.•The bioaccessible arsenic in raw and cooked mushrooms is assessed by an in vitro PBET.•As decreased in boiled mushroom (53–71%) and less than 11% in griddled mushrooms.•High As bioaccessibility (74–100%) in raw, boiled and griddled mushroom was obtained.

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关键词

Arsenic,Edible mushrooms,Arsenic bioaccessibility,In vitro PBET,Cooking,ICPMS

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