Assessment of arsenic bioaccessibility in raw and cooked edible mushrooms by a PBET method
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- 作者：Toni Llorente-Mirandes ; Mariona Llorens-Muñ ; oz ; Virginia Funes-Collado ; À ; ngels Sahuquillo ; José ; Fermí ; n Ló ; pez-Sá ; nchez ; fermin.lopez@ub.edu" class="auth_mail" title="E-mail the corresponding author
- 关键词：Arsenic ; Edible mushrooms ; Arsenic bioaccessibility ; In vitro PBET ; Cooking ; ICPMS
- 刊名：Food Chemistry
- 出版年：2016
- 出版时间：1 March 2016
- 年：2016
- 卷：194
- 期：Complete
- 页码：849-856
- 全文大小：960 K
文摘
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Arsenic content in mushrooms before and after being cooked is reported.
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The bioaccessible arsenic in raw and cooked mushrooms is assessed by an in vitro PBET.
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As decreased in boiled mushroom (53–71%) and less than 11% in griddled mushrooms.
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High As bioaccessibility (74–100%) in raw, boiled and griddled mushroom was obtained.