Arsenosugars in raw and cooked edible seaweed: Characterization and bioaccessibility
The aim of this study was to examine arsenic species contents in raw and cooked edible seaweed and the bioaccessibility (maximum soluble concentration in gastrointestinal medium) of arsenosugars (glycerol ribose, phosphate ribose, sulfonate ribose, and sulfate ribose). For the analysis, a new chromatographic separation was developed in anion exchange, coupled with thermooxidation-hydride generation-atomic fluorescence spectrometry. An in vitro digestion (pepsin, pH 2; pancreatin-bile extract, pH 7) was applied to estimate arsenosugar bioaccessibility. Cooking of Undaria pinnatifida and Porphyra sp. did not alter the arsenic species present in the methanol-water extract, but it produced a substantial increase (2 and 5 times) in the As(V) extracted from Hizikia fusiforme. In all of the seaweeds analyzed, arsenosugar bioaccessibility was high (>80%) and did not vary as a result of cooking. Arsenosugar degradation as a result of in vitro digestion was not observed. © 2005 American Chemical Society.
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American Chemical Society
2005-08-13
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Subjects: | Arsenic speciation, Arsenosugars, Seaweed, Bioaccessibility, Cooking, |
Online Access: | http://hdl.handle.net/10261/331018 |
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dig-iata-es-10261-3310182023-07-20T11:46:28Z Arsenosugars in raw and cooked edible seaweed: Characterization and bioaccessibility Almela, Concepción Laparra, José Moisés Vélez, Dinoraz Barberá, Reyes Farré, Rosaura Montoro Martínez, Rosa Arsenic speciation Arsenosugars Seaweed Bioaccessibility Cooking The aim of this study was to examine arsenic species contents in raw and cooked edible seaweed and the bioaccessibility (maximum soluble concentration in gastrointestinal medium) of arsenosugars (glycerol ribose, phosphate ribose, sulfonate ribose, and sulfate ribose). For the analysis, a new chromatographic separation was developed in anion exchange, coupled with thermooxidation-hydride generation-atomic fluorescence spectrometry. An in vitro digestion (pepsin, pH 2; pancreatin-bile extract, pH 7) was applied to estimate arsenosugar bioaccessibility. Cooking of Undaria pinnatifida and Porphyra sp. did not alter the arsenic species present in the methanol-water extract, but it produced a substantial increase (2 and 5 times) in the As(V) extracted from Hizikia fusiforme. In all of the seaweeds analyzed, arsenosugar bioaccessibility was high (>80%) and did not vary as a result of cooking. Arsenosugar degradation as a result of in vitro digestion was not observed. © 2005 American Chemical Society. 2023-07-13T12:50:10Z 2023-07-13T12:50:10Z 2005-08-13 2023-07-13T12:50:11Z artículo doi: 10.1021/jf050503u issn: 0021-8561 e-issn: 1520-5118 Journal of Agricultural and Food Chemistry 53(18): 7344-7351 (2005) http://hdl.handle.net/10261/331018 http://dx.doi.org/10.1021/jf050503u Sí none American Chemical Society |
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Arsenic speciation Arsenosugars Seaweed Bioaccessibility Cooking Arsenic speciation Arsenosugars Seaweed Bioaccessibility Cooking |
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Arsenic speciation Arsenosugars Seaweed Bioaccessibility Cooking Arsenic speciation Arsenosugars Seaweed Bioaccessibility Cooking Almela, Concepción Laparra, José Moisés Vélez, Dinoraz Barberá, Reyes Farré, Rosaura Montoro Martínez, Rosa Arsenosugars in raw and cooked edible seaweed: Characterization and bioaccessibility |
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The aim of this study was to examine arsenic species contents in raw and cooked edible seaweed and the bioaccessibility (maximum soluble concentration in gastrointestinal medium) of arsenosugars (glycerol ribose, phosphate ribose, sulfonate ribose, and sulfate ribose). For the analysis, a new chromatographic separation was developed in anion exchange, coupled with thermooxidation-hydride generation-atomic fluorescence spectrometry. An in vitro digestion (pepsin, pH 2; pancreatin-bile extract, pH 7) was applied to estimate arsenosugar bioaccessibility. Cooking of Undaria pinnatifida and Porphyra sp. did not alter the arsenic species present in the methanol-water extract, but it produced a substantial increase (2 and 5 times) in the As(V) extracted from Hizikia fusiforme. In all of the seaweeds analyzed, arsenosugar bioaccessibility was high (>80%) and did not vary as a result of cooking. Arsenosugar degradation as a result of in vitro digestion was not observed. © 2005 American Chemical Society. |
format |
artículo |
topic_facet |
Arsenic speciation Arsenosugars Seaweed Bioaccessibility Cooking |
author |
Almela, Concepción Laparra, José Moisés Vélez, Dinoraz Barberá, Reyes Farré, Rosaura Montoro Martínez, Rosa |
author_facet |
Almela, Concepción Laparra, José Moisés Vélez, Dinoraz Barberá, Reyes Farré, Rosaura Montoro Martínez, Rosa |
author_sort |
Almela, Concepción |
title |
Arsenosugars in raw and cooked edible seaweed: Characterization and bioaccessibility |
title_short |
Arsenosugars in raw and cooked edible seaweed: Characterization and bioaccessibility |
title_full |
Arsenosugars in raw and cooked edible seaweed: Characterization and bioaccessibility |
title_fullStr |
Arsenosugars in raw and cooked edible seaweed: Characterization and bioaccessibility |
title_full_unstemmed |
Arsenosugars in raw and cooked edible seaweed: Characterization and bioaccessibility |
title_sort |
arsenosugars in raw and cooked edible seaweed: characterization and bioaccessibility |
publisher |
American Chemical Society |
publishDate |
2005-08-13 |
url |
http://hdl.handle.net/10261/331018 |
work_keys_str_mv |
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