137Caesium, 40Potassium and potassium in raw and deep-oil stir-fried mushroom meals from Yunnan in China |
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| Institution: | 1. University of Gdańsk, Environmental Chemistry and Ecotoxicology, 63 Wita Stwosza Street, 80-308 Gdańsk, Poland;2. Environmental and Computational Chemistry Group, School of Pharmaceutical Sciences, Zaragocilla Campus, University of Cartagena, Cartagena, Colombia;3. Medicinal Plants Research Institute, Yunnan Academy of Agricultural Sciences, Kunming 650200, China;4. Institute of Meteorology and Water Management – Maritime Branch, National Research Institute, 42 Waszyngtona Av., 81-342 Gdynia, Poland;5. School of Environmental Sciences, University of East Anglia, Norwich NR4 7TJ, UK;1. Department of Chemistry, College of Natural and Computational Sciences, Haramaya University, Oromia, Ethiopia;2. School of Water Resources and Environment, Research Center of Environmental Science and Engineering, China University of Geosciences (Beijing), 100083 Beijing, China;3. School of Plant Sciences, College of Agriculture and Environmental Sciences, Haramaya University, Oromia, Ethiopia;1. College of Food and Biological Engineering, Jimei University, Xiamen 361021, China;2. Xiamen Huaxia University, Xiamen 361021, China;1. Biotechnology Research Institute, Chinese Academy of Agricultural Sciences, Beijing, 100081, China;2. Plant Genetics, Gembloux Agro-Bio Tech, University of Liège, Gembloux, 5030, Belgium;1. Graduate School of Integrated Science and Technology, Shizuoka University, 836 Ohya, Suruga-ku, Shizuoka 422-8529, Japan;2. Research Institute of Green Science and Technology, Shizuoka University, 836 Ohya, Suruga-ku, Shizuoka 422-8529, Japan;3. Graduate School of Science and Technology, Shizuoka University, 836 Ohya, Suruga-ku, Shizuoka 422-8529, Japan |
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| Abstract: | A number of wild, edible mushroom species (Baorangia bicolor, Boletus calopus, Boletus obsclereumbrinus, Butyriboletus roseoflavus, Rubroboletus sinicus, Rugiboletus extremiorientalis and Xerocomus sp.) were collected in 2017, from Yunnan (Yuxi prefecture) in SW China. Samples of raw and stir-fried pools of these specimens were analysed for radioisotopes 137Cs (caesium) and 40K (potassium), and for total K concentrations. On a whole (wet) weight (ww) basis, 137Cs activity ranged from < 0.10 to 0.75 Bq kg?1 for raw, and from 0.5 to 4.4 Bq kg-1 in stir-fried mushrooms. Radiopotassium (40K) activity ranged from 57 to 96 Bq kg?1 ww for raw, and 170 to 370 Bq kg?1 ww for stir-fried mushrooms, while the corresponding concentration ranges for total K were 2100–3400 mg kg?1 ww (mean: 2800 ± 3900 mg kg?1 ww), and 6000–13000 mg kg?1 ww-(mean: 8700 ± 2100 mg kg?1 ww), respectively. This data indicates that mushrooms from this region show negligible 137Cs contamination with evidently higher activity levels of 40K. The deep oil stir-frying process results in enrichment in the resulting meals for all three determinants. 100 g meal portions showed 137Cs activity in the range < 0.08 to 0.44 Bq 100 g?1 ww (mean 0.15 ± 0.12 Bq 100 g?1 ww), and 40K activity from 16 to 37 Bq 100 g?1 ww (mean 24 ± 6 Bq 100 g?1 ww). The consequent exposure from 40K contained in a single 100 g serving and weekly (100 g x7) servings was equivalent to radiation doses in the range of 0.099 to 0.23 μSv and 0.68–1.6 μSv per capita (means 0.15 ± 0.04 and 1.1 ± 0.3 μSv). This is equivalent to doses in the range of 0.0017 to 0.0038 μSv kg-1 bm day-1 and 0.011 to 0.027 μSv kg-1 bm week-1 respectively (mean values of 0.0025 ± 0.006 μSv kg-1 bm day-1and 0.018 ± 0.004 μSv kg-1 bm week-1). Analogically to the annual 137Cs radiation exposure resulting from high rates of annual consumption (20–24 kg per capita), the estimated annual dose of radiation from 40K would range from 0.34 up to 0.92 μSv kg-1 bm (mean 0.60 μSv kg-1 bm). Thus in practice, high annual consumption rates of wild, stir-fried mushrooms as seen in Yunnan, would result in negligible internal doses from decay of artificial 137Cs, relative to that from natural 40K. The 100 g servings also contained between 590–1300 mg K making this local food one of the top dietary sources of nutritionally important potassium for local consumers. |
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| Keywords: | Human exposure Foodstuffs Fungi Macromycetes Nutritional content |
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