Assessment of nutritional composition and heavy metal content in some edible mushroom varieties collected from different areas of Bangladesh

Istiaq Ahmed,Km Mohiuddin,Md Mehediul Alam,Md Taufique Arefin

doi:10.3329/ajmbr.v1i3.26468

Abstract

Four edible mushroom species (Pleurotus ostreatus, Agaricus bisporus, Volvariella volvacea, Ganoderma lucidum) from different locations of Bangladesh, were analysed for their protein and metal content profile (K, Na, Fe, Cu, Zn, Mn, Cr, Pb, As and Cd). Trace metals were determined by atomic absorption spectrophotometer, Na and K by flame emission spectrophotometer and protein by micro Kjeldhal method. All element concentrations were determined on a dry weight basis. The protein content of mushrooms varied from 13.8%34.3% and the metal content of samples ranged from 0.542.25% for K and 12.681.6, 69.5626.2, 39.2163.4, 30.175.5, 52.9104.5, 0.200.30, 0.130.59 ?g g-1 for Na, Fe, Cu, Zn, Mn, Cd, Pb, respectively. Arsenic and cadmium concentrations were below the detection limit of the method used. The detection limits of the method for As and Cd are 0.01 ?g g-1 for each element. In general, K and Fe content were higher than other metals in all mushroom species. The levels of Cu and Zn in some mushroom samples were found to be higher than legal limits.Asian J. Med. Biol. Res. December 2015, 1(3): 495-501

Highlights

Mushrooms are large reproductive structures of edible fungi and have been considered as a special kind of food since earliest time and its cultivation is gaining popularity in Bangladesh in recent times
Protein concentrations of mushroom samples in the literature have been reported to be in the range between 21.57 to 34.77% (Ouzouni et al, 2009), 24.03 to 34.35% (Shelly et al, 2008)
The mushroom species provides a reasonable amount of minerals in comparison with vegetables (Guillamón et al, 2010)

Summary

Introduction

Mushrooms are large reproductive structures of edible fungi and have been considered as a special kind of food since earliest time and its cultivation is gaining popularity in Bangladesh in recent times. These are very nutritious food and enriched with protein, vitamins and minerals and poor in calorie and cholesterol (Pathak et al, 1998; Chandha and Sharma, 1995; Chang and Miles, 1988 and Bano and Rajarathnam, 1986). Mushrooms have been reported as therapeutic foods, useful in preventing diseases such as hypertension, hypercholesterolemia (Turkekul et al, 2004) and cancer (Sesli et al, 2008).

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