Cooking can decrease mercury contamination of a mushroom meal: Cantharellus cibarius and Amanita fulva

Abstract

Mushrooms (Cantharellus cibarius and Amanita fulva) were blanched (parboiled) and pickled using different treatment conditions with the aim of carrying out the study into effect on removal of toxic mercury (Hg) accumulated in flesh. Blanching of fresh sliced C. cibarius caused leaching of Hg by approximately 15%, while loss of up to 35% was observed for sliced, deep-frozen fruit bodies. The rate of Hg leaching from the C. cibarius in practice was the same when blanched for 5 or 15 min irrespective of potable or deionized water used. Pickling of blanched C. cibarius with a diluted vinegar marinade had only a minor, if any, effect on removal of Hg and was without effect on blanched caps of A. fulva. Mercury was better extracted by boiling water from the fresh caps of A. fulva (56 ± 2% of the initial level in fresh caps) than from the fresh or frozen fruit bodies of C. cibarius. Total leaching rate of Hg from a pickled C. cibarius when fresh fruit bodies were processed was between 15 ± 5 and 37 ± 7% (median range 13–34%), and when deep-frozen fruit bodies were processed, it was between 37 ± 7 and 39 ± 8% (median range 34–39%). Pickling of the caps of A. fulva with diluted vinegar did not increase leaching of Hg. Blanching of mushrooms before future culinary use is a simple procedure recommended in reduction of contamination with Hg of cooked mushroom meal. Pickling had little if any effect on further removal of Hg from the initially blanched mushrooms.

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