Abstract
Food safety is a very frequent topic. The article deals with the problems of fortification of the most grown mushroom in Slovakia, and the 3rd most grown mushroom in the world, Pleurotus ostreatus. Due to the high environmental pollution of soils and air, there is a risk of the production of dangerous fruiting bodies with high heavy metals content. It is known that these substances can promote serious health effects on human body, such as bone weakness or kidney damages (cadmium) and negative process of cognitive developing (lead). The experiment was focused on biofortification with selenium to reduce the accumulation of selected heavy metals (lead, cadmium) in oyster mushroom, grown with intensive cultivation under artificial conditions. This work confirms that the application of sodium selenate to the growing substrate with straw as the main component can reduce the accumulation of cadmium (by 22.45%) and lead (by 64.81%). Research by various authors reported the ability of the oyster mushroom to embed selenium from the substrate into the fruiting bodies. Based on the results of the experiments, we propose to fortify the growing substrate for the production of oyster mushroom by selenium. This way we produce a food with a high antioxidant potential.
Highlights
Oyster mushroom is popular especially because of its delicious taste
We evaluated the content of selected risk metals during our experiment
According to Commission Regulation (EU) 2015/1005 of 25 June 2015 amending Regulation (EC) No 1881/2006 as regards maximum levels of lead in certain foodstuffs, the maximum allowed limit for oyster mushroom fruiting bodies intended for consumption is till 0.30 mg.kg-1 Pb of fresh matter of the fruiting bodies
Summary
Oyster mushroom is popular especially because of its delicious taste. Oyster mushroom contains high amounts of proteins and carbohydrates, minerals such as calcium, phosphorus, iron and other, vitamins like thiamine, riboflavin and niacin as well as low fat (Sturion and Oetterer, 1995; Justo et al, 1998; Manzi et al, 1999). According to Silveira et al (2006) energy value of P. ostreatus is between 139.36 and 213.05 kcal.100 g-1 fresh mushrooms. Hyphae are composed of cell wall components such as chitin, other hemicelluloses and β-glucans, which often play a key role in the pharmacological use of mushrooms. The mushrooms are not plants, they are often included between vegetables in terms of dietary properties. Most species of the genus Pleurotus are known for their healing potential
Sign-in/Register to view highlights & summary Sign-in/Register to access full text options 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a call
