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master's thesis
Influence of typical cooking processes on the arsenic speciation in common edible mushrooms - determination with HPLC-ICP-MS method
Zagreb: University of Zagreb, Faculty of Chemical Engineering and Technology, 2019. urn:nbn:hr:149:093434
Pek, Elvira
University of Zagreb
Faculty of Chemical Engineering and Technology

Institutional repository: Repository of Faculty of Chemical Engineering and Technology University of Zagreb

Cite this document

Pek, E. (2019). Influence of typical cooking processes on the arsenic speciation in common edible mushrooms - determination with HPLC-ICP-MS method (Master's thesis). Zagreb: University of Zagreb, Faculty of Chemical Engineering and Technology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:149:093434

Pek, Elvira. "Influence of typical cooking processes on the arsenic speciation in common edible mushrooms - determination with HPLC-ICP-MS method." Master's thesis, University of Zagreb, Faculty of Chemical Engineering and Technology, 2019. https://urn.nsk.hr/urn:nbn:hr:149:093434

Pek, Elvira. "Influence of typical cooking processes on the arsenic speciation in common edible mushrooms - determination with HPLC-ICP-MS method." Master's thesis, University of Zagreb, Faculty of Chemical Engineering and Technology, 2019. https://urn.nsk.hr/urn:nbn:hr:149:093434

Pek, E. (2019). 'Influence of typical cooking processes on the arsenic speciation in common edible mushrooms - determination with HPLC-ICP-MS method', Master's thesis, University of Zagreb, Faculty of Chemical Engineering and Technology, accessed 07 August 2024, https://urn.nsk.hr/urn:nbn:hr:149:093434

Pek E. Influence of typical cooking processes on the arsenic speciation in common edible mushrooms - determination with HPLC-ICP-MS method [Master's thesis]. Zagreb: University of Zagreb, Faculty of Chemical Engineering and Technology; 2019 [cited 2024 August 07] Available at: https://urn.nsk.hr/urn:nbn:hr:149:093434

E. Pek, "Influence of typical cooking processes on the arsenic speciation in common edible mushrooms - determination with HPLC-ICP-MS method", Master's thesis, University of Zagreb, Faculty of Chemical Engineering and Technology, Zagreb, 2019. Available at: https://urn.nsk.hr/urn:nbn:hr:149:093434

Metadata
TitleInfluence of typical cooking processes on the arsenic speciation in common edible mushrooms - determination with HPLC-ICP-MS method
Title (croatian)Utjecaj termičke obrade na specijaciju arsena u jestivim gljivama - analiza HPLC-ICP-MS metodom
AuthorElvira Pek
MentorSandra Babić (mentor)
MentorWalter Goessler (komentor)
Committee memberSandra Babić (predsjednik povjerenstva)
Committee memberIrena Škorić (član povjerenstva)
Committee memberWalter Goessler (član povjerenstva)
GranterUniversity of Zagreb
Faculty of Chemical Engineering and Technology
Zagreb
Defense date and country2019-09-27, Croatia
Scientific / art field,
discipline and subdiscipline		NATURAL SCIENCES
Chemistry
Abstract
The purpose of this research was the investigation of the total arsenic concentration in Sarcosphaera Coronaria and Chantarelle mushrooms and the arsenic speciation analysis of their extracts with HPLC-ICPMS. Additionally, I was studying the influence of typical cooking processes such as frying and boiling in water on the arsenic speciation in these two mushrooms, because this is the normal way of consumption. The influence of vinegar on the arsenic speciation was also studied in Sarcosphaera Coronaria mushrooms because in 1920 people in Switzerland died after consumption of these mushrooms prepared with vinegar. Also, the purpose was learning the use of high performance liquid chromatography (HPLC) coupled with inductively coupled plasma mass spectrometry (ICPMS), process of preparing samples and performing quality control during scientific research. The results are shown that boiling with vinegar (10 %) does not significantly increase the formation of the toxic As species MA(III) but keeps it steady as opposed to boiling in pure water, causing MA(III) to disappear completely from the mushroom. Probably, MA(III) goes into some other form of arsenic, which is interesting for some future research. Additionally, we investigated the behaviour of other elements during the cooking process in the common edible mushrooms Chantarelle and we confirmed the lose of minerals (Na, Ca, Mg, and Zn), other essential trace elements (Se and Fe) and also toxic elements (As, Pb, and Sr) during typical cooking process. The separation of analytes was performed by high performance liquid chromatography and separated analytes were detected by inductively coupled plasma mass spectrometry. The results of the research have shown that HPLC - ICPMS method is acceptable and satisfactory for this kind of research. The formation of a new compound during frying needs some further investigations, also it can be interesting to examine the behaviour of arsenic, arsenic species and other element during the thermic process of other edible mushrooms.
Abstract (croatian)
Cilj ovoga istraživanja bio je odrediti koncentraciju ukupnog arsena u gljivama Sarcosphaera coronaria i Chantarelle te specijaciju arsena iz njihovog ekstrakta HPLC-ICPMS metodom. Također, važan dio ovog rada bio je istražiti utjecaj termičke obrade – tipičnih procesa poput prženja ili kuhanja – na arsen i specijacije arsena, posebice u jestivim gljivama, Chantarellama. Nadalje, cilj je bio ispitati utjecaj vinskog octa na specijacije arsena u gljivama Sarcosphaera coronaria, zbog smrtnog slučaja koji se dogodio u Švicarskoj, 1920. godine, nakon što je ih grupa ljudi konzumirala u pripremi s octom. Točan uzrok njihove smrti do danas nije poznat. Osobna svrha istraživanja bila je učiti o tekućinskoj kromatografiji visoke djelotvornosti (HPLC) povezanoj s induktivno spregnutom plazmom – spektormetrijom masa (ICPMS), postupcima pripreme uzoraka te pravilnom provođenju kontrole kvalitete tijekom znanstvenog istraživanja. Rezultati ovog istraživanja pokazali su da kuhanjem gljiva uz 10 % octa ne uzrokuje formaciju toksične vrste arsena MA(III), ali on ostaje prisutan u gljivi Sarcosphaera Coronaria i nakon kuhanja. Nasuprot tome, kuhanjem u vodi bez octa, uočeno je da toksična vrsta MA(III) potpuno nestaje iz gljive. Ispitivanjem vode nakon kuhanja potvrđeno je da ne dolazi do ekstrakcije MA(III) iz gljive u vodu pa zaključujemo da MA(III) kuhanjem iz gljive prelazi u neki drugi oblik arsena što ostavlja prostor za daljnja istraživanja. Nadalje, praćena je promjena koncentracija ostalih važnih elemenata u gljivama Chantarelle prije i nakon termičke obrade. Potvrđeno je da termičkom obradom dolazi do gubitka minerala (Na, Ca, Mg i Zn), elementa u tragovima (Se i Fe) i toksičnih elemenata (As, Pb i Sr) tijekom tipičnih procesa obrade. Za separaciju analita korištena je tekućinska kromatografija visoke djelotvornosti a za njihovu detekciju induktivno spregnuta plazma – spektormetrija masa. Rezultati su pokazali da je metoda HPLC-ICPMS prihvatljiva i zadovoljavajuća za ovakvu vrstu istraživanja. Analizom rezultata uočeno je nastajanje novih komponenata tijekom procesa prženja što treba dodatno istražiti u budućim istraživanjima.
Keywords
Keywords (croatian)
Languageenglish
URN:NBNurn:nbn:hr:149:093434
Study programmeTitle: Materials Science and Engineering - Graduate study
Study programme type: university
Study level: graduate
Academic / professional title: magistar/magistra inženjer/inženjerka kemijskog inženjerstva (magistar/magistra inženjer/inženjerka kemijskog inženjerstva)
Type of resourceText
File originBorn digital
Access conditionsOpen access
Embargo expiration date: 2020-10-15
Terms of useLicence In copyright icon
Created on2022-02-26 20:48:01