Study of physiologically active components in different parts of fruiting bodies of varieties of Agaricus bisporus (white mushroom)

The study involved the fruiting bodies of white, brown, and portobello varieties of Agaricus bisporus. The content of bioelements and organic compounds was determined in the prepared samples of different varieties and different parts (cap peel, cap devoid of peel, and stipes) of mushrooms. We determined which of the A. bisporus varieties is characterized by higher nutritional value. Because consumers often peel the outer part of the mycelium that forms the fruiting body (cap peel), we therefore established the justification of such action by examining the content of bioelements and selected organic compounds in different parts of the fruiting body, and thus to show whether removal of cap peel is justified from the perspective of the content of health-promoting mineral elements. The content of metals was determined using atomic absorption and emission spectroscopy. Organic compounds were determined using reversed-phase high-performance liquid chromatography. Chemometric tools were used to facilitate the analysis and interpretation of the data obtained in the experiment. The study demonstrated that the brown varieties of A. bisporus are the richest in the examined substances and that the largest quantity of such content is accumulated in the cap peel.