Naslov
Influence of typical cooking processes on the arsenic speciation in common edible mushrooms – determination with HPLC-ICP-MS method

Autori
Pek, Elvira

Vrsta, podvrsta i kategorija rada
Ocjenski radovi, diplomski rad, diplomski

Fakultet
Fakultet kemijskog inženjerstva i tehnologije

Mjesto
Zagreb

Datum
27.09

Godina
2019

Stranica
97

Mentor
Babić, Sandra

Neposredni voditelj
Goessler, Walter

Ključne riječi
arsenic ; arsenic species ; edible mushrooms ; cooking ; high performance liquid chromatography ; inductively coupled plasma mass spectrometry ; ion-exchange chromatography

Sažetak
The purpose of this research was the investigation of the total arsenic concentration in Sarcosphaera Coronaria and Chantarelle mushrooms and the arsenic speciation analysis of their extracts with HPLC-ICPMS. Additionally, I was studying the influence of typical cooking processes such as frying and boiling in water on the arsenic speciation in these two mushrooms, because this is the normal way of consumption. The influence of vinegar on the arsenic speciation was also studied in Sarcosphaera Coronaria mushrooms because in 1920 people in Switzerland died after consumption of these mushrooms prepared with vinegar. Also, the purpose was learning the use of high performance liquid chromatography (HPLC) coupled with inductively coupled plasma mass spectrometry (ICPMS), process of preparing samples and performing quality control during scientific research. The results are shown that boiling with vinegar (10 %) does not significantly increase the formation of the toxic As species MA(III) but keeps it steady as opposed to boiling in pure water, causing MA(III) to disappear completely from the mushroom. Probably, MA(III) goes into some other form of arsenic, which is interesting for some future research. Additionally, we investigated the behaviour of other elements during the cooking process in the common edible mushrooms Chantarelle and we confirmed the lose of minerals (Na, Ca, Mg, and Zn), other essential trace elements (Se and Fe) and also toxic elements (As, Pb, and Sr) during typical cooking process. The separation of analytes was performed by high performance liquid chromatography and separated analytes were detected by inductively coupled plasma mass spectrometry. The results of the research have shown that HPLC - ICPMS method is acceptable and satisfactory for this kind of research. The formation of a new compound during frying needs some further investigations, also it can be interesting to examine the behaviour of arsenic, arsenic species and other element during the thermic process of other edible mushrooms.

Izvorni jezik
Engleski

Znanstvena područja
Kemija

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