Content of macronutrients in selected species of edible mushrooms
 
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Instytut Agronomii, Uniwersytet Przyrodniczo-Humanistyczny w Siedlcach, ul. Prusa 14, 08-110 Siedlce
CORRESPONDING AUTHOR
Beata Kuziemska   

Instytut Agronomii, Uniwersytet Przyrodniczo-Humanistyczny w Siedlcach, ul. Prusa 14, 08-110 Siedlce
Publish date: 2019-12-01
 
Inż. Ekolog. 2019; 4:1–4
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ABSTRACT
The aim of the study was to determine the content of selected macroelements - N, P, K, Ca, Mg, Na and S in mushrooms from target crops - white and brown mushrooms (Agaricus bisporus) and oyster mushrooms (Pleurotus ostreatus), which were purchased in stores of local retail chains. Total nitrogen content was determined by elemental analysis on a CHN analyzer with the thermal conductivity detector (TCD), while the other elements by inductively coupled plasma atomic emission spectrometry (ICP-AES), after dry digestion in a muffle furnace at 450°C and dissolution of ash in 10% HCl solution. The conducted research revealed a significant diversity of the chemical composition in the analyzed species of mushrooms. The highest content of N, P, K, Ca, Na, S were determined in the fruiting bodies of the brown mushrooms, and Mg - in oyster mushrooms. The smallest content of N, Ca, Na and S was found in the fruiting bodies of the oyster mushrooms and Mg - in white mushrooms.