Bioaccesibility of Trace Elements in Different Oyster Mushroom Varieties Grown in Kenya
Rachel Nambafu
Chemistry Department, Kenyatta University, P.O. Box-43844 - 00100, Nairobi, Kenya.
Judith Waudo
Chemistry Department, Kenyatta University, P.O. Box-43844 - 00100, Nairobi, Kenya.
Margaret Nganga
Chemistry Department, Kenyatta University, P.O. Box-43844 - 00100, Nairobi, Kenya.
Peter Lusi
Chemistry Department, Kenyatta University, P.O. Box-43844 - 00100, Nairobi, Kenya.
Hudson Nyambaka *
Chemistry Department, Kenyatta University, P.O. Box-43844 - 00100, Nairobi, Kenya.
*Author to whom correspondence should be addressed.
Abstract
Trace elements, especially chromium (Cr), vanadium (V) and selenium (Se) have potential beneficial effects on glucose metabolism in people with type 2 diabetes. Food products incorporating mushrooms are not only a good source of such nutrients but are thought to have readily bioavailable nutrients. Nutritional efficacy of food products may be ensured by accessing bioaccessibility of nutrients, which provides valuable information on matrix and appropriate dosage. The study determined bioaccessible Cr, V and Se in four varieties of oyster mushrooms Pleurotus ostreatus (PO), Pleurotus sajor-caju (PS), Pleurotus pulmonarius (PP) and Pleurotus citrinopileatus (PC) grown in Kenya. Bioaccessibility was estimated using in vitro simulated gastrointestinal procedure, while nutrient levels were determined using atomic absorption procedure. Bioaccessible levels of chromium ranged from 26.56% in PS to 78.50% in PC; selenium from 92.52% in PC to ND inPS and PP; and vanadium from92.46% in PC to 69.95% in PP. Vanadium was the most bio accessible than the other elements in the four oyster mushrooms, while chromium was the most bio accessible in the PC variety.
Keywords: Bioaccessibility, oyster mushrooms varieties, vanadium, chromium, selenium