Abstract
The purpose of this study was to evaluate the concentration of PAHs and health risk in edible mushrooms using magnetic solid phase extraction (MSPE) and gas chromatography/mass spectrometry (GC/MS) method. Based on the results, the concentration of total PAHs was in the range from 0.82 to 6.25 µg/kg (with the means of 3.85 ± 0.24 µg/kg). In this study, acenaphthylene (Ace) had the maximum mean level in mushroom samples (0.84 ± 0.19 μg/kg) and benzo(a)pyrene (BaP), acenaphthene (Ac), phenanthrene (Pa), dibenzo[a,h]anthracene (DahA), benzo(a)anthracene (BaA), fluoranthene (Fl), indeno[1,2,3-cd]pyrene (IP) and benzo[g,h,i]perylene (BgP) had minimum mean level (non-detected). The highest mean values of total PAHs (4.88 ± 0.30 μg/kg) was detected in grilled mushroom samples and lowest mean of total PAHs (2.77 ± 0.04 μg/kg) was detected in raw mushroom samples. The concentration of contamination in edible mushrooms was raw < fried > grilled, respectively. Furthermore, heat map visualization was applied to evaluate the relationship between the quantity and type of 16 PAHs in edible mushroom samples. Ultimately, the incremental lifetime cancer risk in edible mushrooms for adults and children was 6.85E-08 and 3.47E-07, respectively, which was lower than the acceptable risk limit (10–6) and all of the edible mushrooms sold in Tehran were considered safe for consumers.
Highlights
Considering the high content of protein and essential elements of edible mushrooms, its daily consumption in the world is increasing
*Correspondence: nshariati@tums.ac.ir; moazzen.mojtaba@gmail.com 1 Department of Environmental Health Engineering, School of Public Health, Tehran University of Medical Sciences, Tehran, Iran Full list of author information is available at the end of the article (Agaricus bisporus and Pleurotus ostreatus are two edible mushrooms that are cultivated in most parts of the world) and due to the approach of people to use more plant proteins, the process of mushroom production is expected in the future will increase [21]
The extracted polycyclic aromatic hydrocarbons were evaluated using a technique of GC–MS
Summary
Considering the high content of protein and essential elements of edible mushrooms (cultivated and wild), its daily consumption in the world is increasing. The number of cultivated mushroom species has reached about 30 species (Agaricus bisporus and Pleurotus ostreatus are two edible mushrooms that are cultivated in most parts of the world) and due to the approach of people to use more plant proteins, the process of mushroom production is expected in the future will increase [21]. Studies have shown that mushrooms are low in fat but high in protein, carbohydrates and fiber. They contain a variety of trace elements and minerals such as copper and potassium and vitamins such as folate, riboflavin and niacin [10, 45, 59].
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