Reduction of total, organic, and inorganic arsenic content in Hizikia fusiforme (Hijiki)
| Autor: | Da-eun Kang, Munkhtugs Davaatseren, Gil-Jin Kang, Myung-Sub Chung, Choonshik Shin, Ga Young Park |
|---|---|
| Rok vydání: | 2018 |
| Předmět: |
inorganic chemicals
0106 biological sciences Inorganic arsenic Chemistry Arsenate chemistry.chemical_element 04 agricultural and veterinary sciences Hizikia fusiforme 040401 food science 01 natural sciences Applied Microbiology and Biotechnology chemistry.chemical_compound 0404 agricultural biotechnology Stalk 010608 biotechnology Food science Arsenobetaine Organic arsenic Arsenic Food Science Biotechnology |
| Zdroj: | Food Science and Biotechnology. 28:615-622 |
| ISSN: | 2092-6456 1226-7708 |
| DOI: | 10.1007/s10068-018-0501-3 |
| Popis: | This study aimed to evaluate the reduction of total, organic, and inorganic arsenic content in Hizikia fusiforme (hijiki). Initially, the six most common arsenic compounds in hijiki and its organs were evaluated, among which only arsenate and arsenobetaine were detected. Thereafter, the entire plant, including the stalk and leaves, was treated with heat and NaCl solution, individually and in combination. Heating at 90 °C for 5 min significantly reduced arsenic content in hijiki by approximately 33–80%. Treatment with NaCl solution significantly reduced arsenic content in hijiki, except for arsenobetaine content in the stalk. Combinatorial treatment further decreased arsenic content by more than 5–20%. In conclusion, consumption of hijiki after boiling at 90 °C and soaking in 2% NaCl solution reduces the intake of inorganic arsenic by consumers. |
| Databáze: | OpenAIRE |
| Externí odkaz: |
|
Full text from SpringerLink