Search for: [Abstract = "Due to the importance of health\-promoting, it is necessary to adapt the methods for testing the food ingredients release to digestive juices especially for these compounds which are used for pharmaceutical forms of drugs. In the study were used two methods for extraction of freeze\-dried fruiting bodies of edible mushroom Boletus badius to artificial saliva, gastric and intestinal juice. Due to the fact that mushrooms are occasionally eaten raw \(white bottom mushroom, Mun mushroom\) in presented study was made thermal processing which mimics the preparation of dishes with mushrooms. For the determination of zinc\(II\) ions released into the artificial digestive juices from selected edible mushrooms before and after the thermal processing were used fruiting bodies of edible mushrooms\: Boletus badius, Boletus edulis, Cantharellus cibarius, Leccinum scabrum, Pleurotus ostreatus, Suillus bovinus. The method of impulse differential anodic stripping vo ltammetry \(DP ASV\) was used for analysis. The total amount of zinc released from a thermally treated fruiting bodies ranged from 2.22\-20.68 mg\/100 g dry weight, while the sample was slightly lower from thermally unprocessed mushrooms and ranged from0.18 to 0.28 mg\/100 g dry weight. The highest amount of zinc was determined after incubation for 15 and 60 minutes in artificial gastric juice, for thermally\- processed fruiting bodies of the tw"]

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