Search for: [Abstract = "o Boletaceae species\: B. badius and B. edulis. For other species of thermally processed fruiting bodies incubation time in gastric juice for 120 minutes provided to a decrease in the amount of zinc. For fruiting bodies of C. cibarius after thermal processing, resulting in a slight increase in the release of zinc \( in the range of 3.83 to 4.99 mg\/100 g dry weight\) compared to thermally untreated mushroom \(respectively 2.69\-3.75 mg\/100 g dry weight\) was observed. Mushroom fruiting bodies thermally treated to be disadvantageous in terms of much larger quantity of zinc released from B. badius, B. edulis and C. cibarius fruiting bodies to the artificial digestive juices and proved that these species are the good source of this element for human body. In the case of fruiting S. bovinus and L. scabrum thermal processing resulted in a partial reduction in the amount of released zinc, but still cooked mushrooms are effective source of this element.The obtained mushroom extracts analysis for the content of zinc by the different mineralization methods were further validated assay for DP ASV method. Recovery after digestion in a muffle furnace was 72.15%. In mineralization method by UV and with the addition of a solution of concentrated nitric acid \(V\) recovery was 89.41% and by microwave with the addition of concentrated nitric acid solution\(V\) recovery was at 95.68%. There were also anal"]

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