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Seaweeds rehydration and boiling: Impact on iodine, sodium, potassium, selenium, and total arsenic contents and health benefits for consumption.
Food Chem Toxicol. 2021 Sep; 155:112385.FC

Abstract

Considering the importance of seaweeds for the development of sustainable and innovative food products, this study aimed to characterize the impact of hydrothermal processing on iodine, sodium, potassium, selenium, and arsenic concentrations of four seaweed species (S. latissima, L. digitata, U. pinnatifida, and C. crispus) and on the associated health risks-benefits for consumers. These elements revealed a common pattern for leachable fractions of iodine, total arsenic, and selenium: L. digitata ≥ S. latissima > C. crispus > U. pinnatifida after rehydration and boiling during different periods. The behavior for sodium was: S. latissima > L. digitata > C. crispus > U. pinnatifida, and for potassium: U. pinnatifida > L. digitata > S. latissima > C. crispus. Generally, the species that attained more significant losses were S. latissima and L. digitata. A health-relevant sodium/potassium ratio below 0.7 was found for all species except for U. pinnatifida. In some species, the risk-benefit analysis revealed that high iodine and arsenic levels might promote risks for consumption, even after 20 min boiling, but 5 g of processed U. pinnatifida could contribute to adequate iodine, sodium, potassium, and selenium intakes for all population groups. Standardized processing treatments of seaweeds can open new opportunities for the sector.

Authors+Show Affiliations

REQUIMTE, LAQV, Instituto Superior de Engenharia Do Porto, Instituto Politécnico Do Porto, R. Dr. António Bernardino de Almeida 431, 4249-015, Porto, Portugal.REQUIMTE, LAQV, Instituto Superior de Engenharia Do Porto, Instituto Politécnico Do Porto, R. Dr. António Bernardino de Almeida 431, 4249-015, Porto, Portugal. Electronic address: cmdss@isep.ipp.pt.REQUIMTE, LAQV, Instituto Superior de Engenharia Do Porto, Instituto Politécnico Do Porto, R. Dr. António Bernardino de Almeida 431, 4249-015, Porto, Portugal.REQUIMTE, LAQV, Laboratório de Química Aplicada, Departamento de Ciências Químicas, Faculdade de Farmácia, Universidade Do Porto, Rua de Jorge de Viterbo Ferreira N. 228, 4050-313, Porto, Portugal; Departamento de Saúde Ambiental, Escola Superior de Saúde, P.Porto. CISA/Centro de Investigação Em Saúde e Ambiente, Rua Dr. António Bernardino de Almeida, 400, 4200-072, Porto, Portugal.CIIMAR: Centro Interdisciplinar de Investigação Marinha e Ambiental, Terminal de Cruzeiros Do Porto de Leixões, Avenida General Norton de Matos, S/N, 4450-208, Matosinhos, Portugal; IPMA: Divisão de Aquacultura, Valorização e Bioprospeção, I.P., Avenida Doutor Alfredo Magalhães Ramalho 6, 1495-165, Algés, Portugal.CIIMAR: Centro Interdisciplinar de Investigação Marinha e Ambiental, Terminal de Cruzeiros Do Porto de Leixões, Avenida General Norton de Matos, S/N, 4450-208, Matosinhos, Portugal.REQUIMTE, LAQV, Laboratório de Química Aplicada, Departamento de Ciências Químicas, Faculdade de Farmácia, Universidade Do Porto, Rua de Jorge de Viterbo Ferreira N. 228, 4050-313, Porto, Portugal.REQUIMTE, LAQV, Instituto Superior de Engenharia Do Porto, Instituto Politécnico Do Porto, R. Dr. António Bernardino de Almeida 431, 4249-015, Porto, Portugal.

Pub Type(s)

Journal Article

Language

eng

PubMed ID

34237393

Citation

Correia, Helena, et al. "Seaweeds Rehydration and Boiling: Impact On Iodine, Sodium, Potassium, Selenium, and Total Arsenic Contents and Health Benefits for Consumption." Food and Chemical Toxicology : an International Journal Published for the British Industrial Biological Research Association, vol. 155, 2021, p. 112385.
Correia H, Soares C, Morais S, et al. Seaweeds rehydration and boiling: Impact on iodine, sodium, potassium, selenium, and total arsenic contents and health benefits for consumption. Food Chem Toxicol. 2021;155:112385.
Correia, H., Soares, C., Morais, S., Pinto, E., Marques, A., Nunes, M. L., Almeida, A., & Delerue-Matos, C. (2021). Seaweeds rehydration and boiling: Impact on iodine, sodium, potassium, selenium, and total arsenic contents and health benefits for consumption. Food and Chemical Toxicology : an International Journal Published for the British Industrial Biological Research Association, 155, 112385. https://doi.org/10.1016/j.fct.2021.112385
Correia H, et al. Seaweeds Rehydration and Boiling: Impact On Iodine, Sodium, Potassium, Selenium, and Total Arsenic Contents and Health Benefits for Consumption. Food Chem Toxicol. 2021;155:112385. PubMed PMID: 34237393.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Seaweeds rehydration and boiling: Impact on iodine, sodium, potassium, selenium, and total arsenic contents and health benefits for consumption. AU - Correia,Helena, AU - Soares,Cristina, AU - Morais,Simone, AU - Pinto,Edgar, AU - Marques,António, AU - Nunes,Maria Leonor, AU - Almeida,Agostinho, AU - Delerue-Matos,Cristina, Y1 - 2021/07/05/ PY - 2021/05/04/received PY - 2021/06/30/revised PY - 2021/07/02/accepted PY - 2021/7/9/pubmed PY - 2021/7/9/medline PY - 2021/7/8/entrez KW - Boiling KW - Leachable fraction KW - Minerals KW - Rehydration KW - Risk-benefit analysis KW - Seaweeds SP - 112385 EP - 112385 JF - Food and chemical toxicology : an international journal published for the British Industrial Biological Research Association JO - Food Chem Toxicol VL - 155 N2 - Considering the importance of seaweeds for the development of sustainable and innovative food products, this study aimed to characterize the impact of hydrothermal processing on iodine, sodium, potassium, selenium, and arsenic concentrations of four seaweed species (S. latissima, L. digitata, U. pinnatifida, and C. crispus) and on the associated health risks-benefits for consumers. These elements revealed a common pattern for leachable fractions of iodine, total arsenic, and selenium: L. digitata ≥ S. latissima > C. crispus > U. pinnatifida after rehydration and boiling during different periods. The behavior for sodium was: S. latissima > L. digitata > C. crispus > U. pinnatifida, and for potassium: U. pinnatifida > L. digitata > S. latissima > C. crispus. Generally, the species that attained more significant losses were S. latissima and L. digitata. A health-relevant sodium/potassium ratio below 0.7 was found for all species except for U. pinnatifida. In some species, the risk-benefit analysis revealed that high iodine and arsenic levels might promote risks for consumption, even after 20 min boiling, but 5 g of processed U. pinnatifida could contribute to adequate iodine, sodium, potassium, and selenium intakes for all population groups. Standardized processing treatments of seaweeds can open new opportunities for the sector. SN - 1873-6351 UR - https://www.unboundmedicine.com/medline/citation/34237393/Seaweeds_rehydration_and_boiling:_Impact_on_iodine_sodium_potassium_selenium_and_total_arsenic_contents_and_health_benefits_for_consumption_ L2 - https://linkinghub.elsevier.com/retrieve/pii/S0278-6915(21)00418-X DB - PRIME DP - Unbound Medicine ER -