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Seaweeds rehydration and boiling: Impact on iodine, sodium, potassium, selenium, and total arsenic contents and health benefits for consumption

2021-09Journal article Restricted access
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dc.contributor.authorCorreia, Helena
dc.contributor.authorSoares, Cristina
dc.contributor.authorMorais, Simone
dc.contributor.authorPinto, Edgar
dc.contributor.authorMarques, António
dc.contributor.authorNunes, Maria Leonor
dc.contributor.authorDelerue-Matos, Cristina
dc.contributor.authorAlmeida, Agostinho
dc.date.accessioned2021-09-22T15:46:57Z
dc.date.available2021-09-22T15:46:57Z
dc.date.issued2021-09
dc.description.abstractConsidering 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.pt_PT
dc.description.versioninfo:eu-repo/semantics/publishedVersionpt_PT
dc.identifier.citationCorreia, 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, 155, 112385. https://doi.org/https://doi.org/10.1016/j.fct.2021.112385pt_PT
dc.identifier.doi10.1016/j.fct.2021.112385pt_PT
dc.identifier.issn0278-6915
dc.identifier.urihttp://hdl.handle.net/10400.22/18493
dc.language.isoengpt_PT
dc.peerreviewedyespt_PT
dc.publisherElsevierpt_PT
dc.relation.publisherversionhttps://www.sciencedirect.com/science/article/pii/S027869152100418X?via%3Dihubpt_PT
dc.rights.urihttp://creativecommons.org/licenses/by-nc-nd/4.0/pt_PT
dc.subjectBoilingpt_PT
dc.subjectLeachable fractionpt_PT
dc.subjectMineralspt_PT
dc.subjectRehydrationpt_PT
dc.subjectRisk-benefit analysispt_PT
dc.subjectSeaweedspt_PT
dc.titleSeaweeds rehydration and boiling: Impact on iodine, sodium, potassium, selenium, and total arsenic contents and health benefits for consumptionpt_PT
dc.typejournal article
dspace.entity.typePublication
oaire.citation.endPage11pt_PT
oaire.citation.startPage1pt_PT
oaire.citation.titleFood and Chemical Toxicologypt_PT
person.familyNamePinto
person.familyNameMarques
person.familyNameDelerue-Matos
person.givenNameEdgar
person.givenNameAntónio
person.givenNameCristina
person.identifier.ciencia-id271F-B7DF-8FAB
person.identifier.ciencia-id9A1A-43FB-5C27
person.identifier.orcid0000-0002-8021-4783
person.identifier.orcid0000-0001-9925-2424
person.identifier.orcid0000-0002-3924-776X
person.identifier.ridB-3109-2013
person.identifier.ridD-4990-2013
person.identifier.scopus-author-id55578580500
person.identifier.scopus-author-id6603741848
rcaap.rightsclosedAccesspt_PT
rcaap.typearticlept_PT
relation.isAuthorOfPublicationeaf9fc86-1a1c-437f-adee-d28040aa7f2f
relation.isAuthorOfPublication9786a8b0-b888-431b-a7c4-42be80cd0e43
relation.isAuthorOfPublication09f6a7bd-2f15-42b0-adc5-04bd22210519
relation.isAuthorOfPublication.latestForDiscoveryeaf9fc86-1a1c-437f-adee-d28040aa7f2f

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