Search results for "Edible seaweed"
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Estimation of Arsenic Bioaccessibility in Edible Seaweed by an in Vitro Digestion Method
2003
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 absorp…
Bioaccessibility of inorganic arsenic species in raw and cookedHizikia fusiformeseaweed
2004
Samples of Hizikia fusiforme edible seaweed, a commercially available dried food with high concentrations of total arsenic (t-As) and inorganic arsenic (i-As), both raw and cooked (boiling at 100 °C, 20 min), were selected for the bioaccessibility study. Cooking caused a significant reduction in the concentrations of t-As (30–43%) and i-As (46–50%), despite which the i-As contents in the cooked product were high (42.7–44.6 µg g−1 seaweed). An in vitro gastrointestinal digestion (pepsin, pH 2, and pancreatin–bile extract, pH 7) was applied to the seaweed to estimate arsenic bioaccessibility (maximum soluble concentration in gastrointestinal medium) of t-As, i-As, arsenic(III) and arsenic(V).…