EVALUATION OF THE EFFECT OF WATER ON CULINARY PROCESSING OF MUSHROOMS ON CONCENTRATION IN ZINC AND COPPER
DOI:
https://doi.org/10.33730/2310-4678.4.2019.199079Keywords:
mushrooms, concentration, zinc, copper, distilled water, water without mineral residue, tap waterAbstract
The influence of water without mineral residue on the concentration in fungi of micronutrients during their culinary processing was investigated. It was found that the concentration of zinc in the mushrooms decreased from 1,18 to 1,76 times by soaking them for 1 day in water without mineral residue (boiled water from which the mineral residue was removed). In particular, the least decrease in zinc concentration was observed in mushrooms Gyroporus cyanescens (Lat.), and the greatest decrease in mushrooms Armillaria mellea (Lat.). In other species of deaths the following decrease in zinc concentration was observed: Cantharēllus cibārius (Lat.) — by 1,22 times, Laetiporus sulphureus (Lat.) — by 1,2 times, Butyriboletus regius (Lat.) — by 1,23 times, Leccinum (Lat.) — by 1,2 times, Russula Pers. (Lat.) — by 1,2 times, Boletus edulis (Lat.) — by 1,21 times, Amanita rubescens (Lat.) — by 1,21 times, Leccinum scabrum (Lat.) — by 1,2 times, Leccinum aurantiacum (Lat.) — by 1,21 times. From 1,09 to 1,5 times a decrease in zinc concentration for soaking mushrooms during the 1 day in water without mineral residue (distilled) was observed. The smallest decrease in zinc concentration was observed in mushrooms Gyroporus cyanescens (Lat.), and the greatest decrease in mushrooms Armillaria mellea (Lat.), as in the first variant. Other types of mushrooms showed the following indicators: Cantharēllus cibārius (Lat.) — by 1,12 times, Laetiporus sulphureus (Lat.) — by 1,12 times, Butyriboletus regius (Lat.) — by 1,12 times, Leccinum (Lat.) — by 1,1 times, Russula Pers. (Lat.) — by 1,12 times, Boletus edulis (Lat.) — by 1,1 times, Amanita rubescens (Lat.) — by 1,14 times, Leccinum scabrum (Lat.) — by 1,11 times, Leccinum aurantiacum (Lat.) — by 1,14 times. The concentration of copper in the mushrooms decreased from 4 to 11 times by soaking them for 1 day in water without mineral residue (boiled water from which the mineral residue was removed). In particular, the smallest decrease in copper concentration was observed in mushrooms Armillaria mellea (Lat.), and most — in mushrooms Amanita rubescens (Lat.), and other mushrooms had such indicators — Cantharēllus cibārius (Lat.) — by 11 times, Gyroporus cyanescens (Lat.) — by 10,7 times, Laetiporus sulphureus (Lat.) — by 5 times, Butyriboletus regius (Lat.) — by 6 times, Leccinum (Lat.) — by 8,5 times, Russula Pers. (Lat.) — by 11 times, Boletus edulis (Lat.) — by 9 times, Leccinum scabrum (Lat.) — by 9,6 times, Leccinum aurantiacum (Lat.) — by 9 times. From 1,8 to 2,5 times the concentration of copper for soaking mushrooms during the 1day in water without mineral residue (distilled) decreased: the smallest decrease in the concentration of copper was observed in mushrooms Leccinum aurantiacum (Lat.), and the largest decrease — in mushrooms Laetiporus sulphureus (Lat.). And in other kinds of mushrooms the following indicators are noted: Cantharēllus cibārius (Lat.) — by 2 times, Gyroporus cyanescens (Lat.) — by 2,15 times, Butyriboletus regius (Lat.) — by 2 times, Leccinum (Lat.) — by 2,12 times, Russula Pers. (Lat.) — by 2,09 times, Boletus edulis (Lat.) — by 2 times, Amanita rubescens (Lat.) — by 1,83 times, Leccinum scabrum (Lat.) — by 2,18 times, Armillaria mellea (Lat.) — by 2.12 times.
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