Estimation of total as well as bioaccessible levels and average daily dietary intake of iodine from Japanese edible seaweeds by epithermal neutron activation analysis

Fukushima, Masayuki; Chatt, A.

doi:10.1007/s10967-012-1713-2

Cited by 13 publications

(8 citation statements)

References 10 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…A previous study performed with boiled Japanese tangle (Laminaria japonica) revealed 54 % of bioaccessible I (Fukushima and Chatt, 2012), which was lower than values obtained in the current study. However, the current study reveals that the part of seaweed being analysed play an important role in I bioaccessibility, as the levels were in the older part increased (80 %) significantly after steaming.…”

Section: Essential Elements Bioaccessible In Seafoodcontrasting

confidence: 99%

Oral bioaccessibility of toxic and essential elements in raw and cooked commercial seafood species available in European markets

et al. 2018

View full text Add to dashboard Cite

The oral bioaccessibility of several essential and toxic elements was investigated in raw and cooked commercially available seafood species from European markets. Bioaccessibility varied between seafood species and elements. Methylmercury bioaccessibility varied between 10 (octopus) and 60% (monkfish). Arsenic (>64%) was the toxic element showing the highest bioaccessibility. Concerning essential elements bioaccessibility in raw seafood, selenium (73%) and iodine (71%) revealed the highest percentages. The bioaccessibility of elements in steamed products increased or decreased according to species. For example, methylmercury bioaccessibility decreased significantly after steaming in all species, while zinc bioaccessibility increased in fish (tuna and plaice) but decreased in molluscs (mussel and octopus). Together with human exposure assessment and risk characterization, this study could contribute to the establishment of new maximum permissible concentrations for toxic elements in seafood by the European food safety authorities, as well as recommended intakes for essential elements.

show abstract

Section: Essential Elements Bioaccessible In Seafoodcontrasting

confidence: 99%

Oral bioaccessibility of toxic and essential elements in raw and cooked commercial seafood species available in European markets

et al. 2018

View full text Add to dashboard Cite

show abstract

“…In turn, the latter is a technique that combines the sensitivity of the AAS, with the possibility of multiple elemental analysis of the ICP-OES, but it is very expensive and inadequate for small labs with simple needs [ 38 ]. Despite being less frequent, other methodologies, such as non-destructive photon activation analysis [ 39 ], neutron activation analysis [ 40 , 41 ], or X-ray fluorescence analysis [ 42 , 43 ], have also been employed for the elemental analysis of seaweeds. Therefore, in addition to the environmental and physiological parameters, the techniques used for assessment of macroalgae’s mineral content must also be considered as a cause of variability.…”

Section: Accumulation Of Minerals By Macroalgaementioning

confidence: 99%

Minerals from Macroalgae Origin: Health Benefits and Risks for Consumers

et al. 2018

View full text Add to dashboard Cite

Seaweeds are well-known for their exceptional capacity to accumulate essential minerals and trace elements needed for human nutrition, although their levels are commonly very variable depending on their morphological features, environmental conditions, and geographic location. Despite this variability, accumulation of Mg, and especially Fe, seems to be prevalent in Chlorophyta, while Rhodophyta and Phaeophyta accumulate higher concentrations of Mn and I, respectively. Both red and brown seaweeds also tend to accumulate higher concentrations of Na, K, and Zn than green seaweeds. Their valuable mineral content grants them great potential for application in the food industry as new ingredients for the development of numerous functional food products. Indeed, many studies have already shown that seaweeds can be used as NaCl replacers in common foods while increasing their content in elements that are oftentimes deficient in European population. In turn, high concentrations of some elements, such as I, need to be carefully addressed when evaluating seaweed consumption, since excessive intake of this element was proven to have negative impacts on health. In this regard, studies point out that although very bioaccessible, I bioavailability seems to be low, contrarily to other elements, such as Na, K, and Fe. Another weakness of seaweed consumption is their capacity to accumulate several toxic metals, which can pose some health risks. Therefore, considering the current great expansion of seaweed consumption by the Western population, specific regulations on this subject should be laid down. This review presents an overview of the mineral content of prevalent edible European macroalgae, highlighting the main factors interfering in their accumulation. Furthermore, the impact of using these marine vegetables as functional ingredients or NaCl replacers in foods will be discussed. Finally, the relationship between macroalgae’s toxic metals content and the lack of European legislation to regulate them will be addressed.

show abstract

“…In Nagataki study in 2008 [14], the algae of the species Laminaria spp (Kombu) presented contents of 0.3% of I in dry weight (dw) and Undaria sp (Wakame) presented levels of 0.02-0.03% (dw), for the red algae Porphyra (Nori) the result was <0.01% (dw). Fukushika and Chatt, 2012 [15], also obtained high concentrations of I in brown algae of the species Undaria pinnatifida (Wakame), and Hijikia fulsiforme (Hijiki). Hijiki presented the I content of 514 ± 6 mg/kg, and Wakame 156 ± 3 mg/kg.…”

Section: Results Of Edible Seaweedsmentioning

confidence: 96%

Iodine determination in edible algae species using epithermal neutron activation analysis methodology

2021

View full text Add to dashboard Cite

Iodine is one of the essential trace elements of much interest in nutritional research being responsible for the production of the thyroid hormones, which has great importance for human metabolism. Edible algae species accumulate iodine from seawater and are considered a good dietary source of this nutrient. The Epithermal Neutron Activation Analysis (ENAA) was applied to determine the iodine concentration in edible algae species and derivatives. Twenty-one samples for 4 edible algae species Porphyra umbilicalis (common name: Nori), Hijikia fusiforme (Hijiki), Undaria pinnatifida (Wakame) and Laminaria spp. (Kombu) and 3 samples of the derivative sample, ágar, were analyzed. The results pointed out a great variability of I concentration in these species. The highest I concentration obtained was 9324±113 mg/kg in Laminaria spp. (Kombu). Hijikia fulsiforme (Hijiki) also presented high values (1803±86 mg/kg). The lowest I content was obtained in agar samples (3.18±0.29 mg/kg). All analyzed algae samples exceed the recommended value (150 µg/day) and an ingestion of 1 g/day of Laminaria spp. (Kombu) exceed the maximum tolerable limit (1100 μg/day) and its consumption must be controlled to avoid possible health problems.

show abstract

Estimation of total as well as bioaccessible levels and average daily dietary intake of iodine from Japanese edible seaweeds by epithermal neutron activation analysis

Cited by 13 publications

References 10 publications

Oral bioaccessibility of toxic and essential elements in raw and cooked commercial seafood species available in European markets

Oral bioaccessibility of toxic and essential elements in raw and cooked commercial seafood species available in European markets

Minerals from Macroalgae Origin: Health Benefits and Risks for Consumers

Iodine determination in edible algae species using epithermal neutron activation analysis methodology

Contact Info

Product

Resources

About