RT journal article
T1 Quantification of Minerals in Edible Mushrooms via Optimized Microwave-Assisted Digestion: Nutritional Contributions of Fe, Mg, Na, K, and Ca
A1 López, Alejandro R.
A1 Ortega Caneda, Elena
A1 Espada Bellido, Estrella
A1 Taracena-Zepeda, Oscar R.
A1 Palma Lovillo, Miguel
A1 Fernández Barbero, Gerardo
A2 Química Analítica
K1 mushrooms
K1 minerals
K1 microwave-assisted digestion
K1 food supplements
K1 Box–Behnken design
K1 recommended daily intake
AB The intake of mushrooms provides numerous beneficial properties for the correct functioning of the human body due to their rich content in carbohydrates, proteins, fibers, vitamins, andminerals. However, most of the reports are focused on the determination of bioactive compoundsand only a few regarding the essential mineral content and the evaluation of the RDI. Thus, theaim of this study was to determine the mineral composition of different cultivated (A. bisporus andP. ostreatus) and wild edible mushrooms (A. crocodilinus, A. arvensis, A. silvicola, A. impudicus, M.mastoidea, M. rhacodes, and P. ostreatus) collected in the south of Spain and north of Morocco. First,the optimization of a microwave-assisted digestion method was carried out using a Box–Behnkendesign with a response surface methodology to quantify the total content of five metals: Fe, Mg, Na,K, and Ca in mushrooms. The samples were analyzed by FAAS and ICP-OES. The percentage ofthe RDI of each mineral covered by the intake of mushrooms was calculated. It was observed that ahigh percentage of RDI levels are covered and just exceeded for Fe. Thence, due to their beneficialproperties and high content of essential minerals, mushrooms would be proposed as a valuablesource of nutrients to manufacture some food supplements.
PB MDPI
SN 2304-8158
YR 2024
FD 2024
LK http://hdl.handle.net/10498/36370
UL http://hdl.handle.net/10498/36370
LA eng
DS Repositorio Institucional de la Universidad de Cádiz
RD 09-nov-2026