Abstract
We studied activity concentrations of artificial 137Cs and natural 40K and concentration of total potassium (K) in Boletus edulis at different maturity stages (button, young – white, large – white and large - yellow), and the effect of braising and human dietary intake. Mushrooms were collected from the northern region of Poland in 2019. The 137Cs activity concentration was significantly higher in raw and braised button stage samples and decreased as the fruitbody matured, but conversely, 40K was lower in the raw button stage than in older fruitbodies. 137Cs activity concentrations in raw, button stage B. edulis were 36 ± 1 Bq kg−1 ww (360 ± 1 Bq kg−1 dw), increasing to 70 ± 2 Bq kg−1 ww (290 ± 7 Bq kg−1 dw) when braised. This activity was around fourteen-fold higher (p < 0.0001) than at higher maturity stages which showed 2.5 ± 0.7 Bq kg−1 ww (25 ± 7 Bq kg−1 dw) in raw and 4.9 ± 0.7 Bq kg−1 ww (19 ± 4 Bq kg−1 dw) in braised fruitbodies. In comparison to raw B. edulis, braising enriched the activity concentrations of 137Cs at 110 ± 69% and 40K at 80 ± 56% on a whole (wet) weight basis.
Published Version
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