Volume 3, Issue 1-2, February 2015, Page: 84-87
Pre-Cooking of Edible Marine Brown Algae for Reduction of Arsenic Contents
Masayuki Katayama, Department of Health and Nutrition, Osaka Aoyama University, Mino-o, Osaka 562-8580, Japan
Yohko Sugawa-Katayama, Department of Health and Nutrition, Osaka Aoyama University, Mino-o, Osaka 562-8580, Japan
Kaori Murakami, Department of Food Sciences and Biotechnology, Hiroshima Institute of Technology, Hiroshima 731-5193, Japan
Received: Oct. 8, 2014;       Accepted: Oct. 30, 2014;       Published: Jan. 29, 2015
DOI: 10.11648/j.jfns.s.2015030102.26      View  3193      Downloads  218
Abstract
Marine brown-algae are important edible seaweed in Japanese diets, because they are rich in nutritionally beneficial elements and dietary fiber as well for their umami-taste. In contrast to these benefits, they accumulate arsenic during their growth. To overcome this inconvenience, some appropriate pre-cooking processes are desired to reduce arsenic contents. Quantitative determinations of arsenic contents after such processes with important species of marine brown algae, Hijiki (Sargassum fusiforme) and Akamoku (Sargassum horneri), are described here. Commercially available dried Hijiki was soaked in 4% acetic acid or 4% sodium hydrogen carbonate solution for certain periods of time and then the soaking solution was separated. Commercially available Akamoku was passed through boiling sodium chloride solution for short periods of time. After these processes, arsenic contents in Hijiki were found to be successfully reduced, as found with pure-water soaking. Loss of beneficial elements, iron, calcium, zinc and magnesium were described in the previous report1, 2). Arsenic contents in Akamoku are reduced in a shorter time than with Hijiki. The elution pattern of arsenic from Akamoku suggests that arsenic in Akamoku may exist in a loosely bound state than in Hijiki tissues.
Keywords
Hijiki, Sargassum fusiforme, Akamoku, Sargassum horneri, Arsenic-Diminishment, Water-Soaking, Acetic-Acid Soaking, Sodium-Hydrogen-Carbonate Soaking, Sodium-Chloride Solution
To cite this article
Masayuki Katayama, Yohko Sugawa-Katayama, Kaori Murakami, Pre-Cooking of Edible Marine Brown Algae for Reduction of Arsenic Contents, Journal of Food and Nutrition Sciences. Special Issue: Food Processing and Food Quality. Vol. 3, No. 1-2, 2015, pp. 84-87. doi: 10.11648/j.jfns.s.2015030102.26
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