6533b862fe1ef96bd12c6214

RESEARCH PRODUCT

Estimation of Arsenic Bioaccessibility in Edible Seaweed by an in Vitro Digestion Method

Rosa MontoroDinoraz VélezReyes BarberáJosé Moisés LaparraRosaura Farré

subject

Acid digestionHot Temperaturechemistry.chemical_elementFraction (chemistry)In Vitro TechniquesArseniclaw.inventionPepsinlawBileFood scienceArsenicbiologyChemistrySpectrophotometry AtomicGeneral ChemistryHydrogen-Ion ConcentrationSeaweedIn vitro digestionbiology.organism_classificationPepsin APorphyraEdible seaweedSolubilityPancreatinbiology.proteinDigestionGeneral Agricultural and Biological SciencesAtomic absorption spectroscopy

description

The aim of this study was to examine the bioaccessibility (maximum soluble concentration in gastrointestinal medium) of total (AsT) and inorganic (AsI) arsenic contents and the effect on them of cooking edible seaweed, a food of great interest because of its high As content. An in vitro gastrointestinal digestion (pepsin, pH 2, and pancreatin−bile extract, pH 7) was applied to obtain the mineral soluble fraction of three seaweeds (Hizikia fusiforme, Porphyra sp., and Enteromorpha sp.). AsT was determined by dry-ashing flow injection hydride generation atomic absorption spectrometry. AsI was determined by acid digestion, solvent extraction, and flow injection hydride generation atomic absorption spectrometry. The bioaccessibility of AsI increased significantly after cooking, attaining 73% in Porphyra sp. and 88% in H. fusiforme. For cooked H. fusiforme, the AsI attained in the bioaccessible fraction was 26 μg g-1 seaweed, a concentration that is a warning of the toxicological risk of this food. Keywords: B...

yearjournalcountryeditionlanguage
2003-08-13Journal of Agricultural and Food Chemistry
https://doi.org/10.1021/jf034537i