Repository logo
 
Publication

Elemental composition and bioaccessibility of three insufficiently studied Azorean macroalgae

2020-05-25Journal article Restricted access
Simple item page
dc.contributor.authorAfonso, Claúdia
dc.contributor.authorMatos, Joana
dc.contributor.authorCampos, Ana M.
dc.contributor.authorGomes, Romina
dc.contributor.authorDelgado, Inês
dc.contributor.authorCoelho, Inês
dc.contributor.authorCastanheira, Isabel
dc.contributor.authorBandarra, Narcisa M.
dc.contributor.authorCardoso, Carlos
dc.date.accessioned2021-02-14T16:16:35Z
dc.date.available2022-05-25T00:30:21Z
dc.date.issued2020-05-25
dc.description.abstractThe elemental composition and bioaccessibility of the Azorean macroalgae Petalonia binghamiae, Osmundea pinnatifida and Halopteris scoparia were studied. H. scoparia had the highest Cr, Mn, Co and Ni contents. Iodine content was also the highest in H. scoparia, 1098 ± 54 mg kg dw−1. Content reductions due to rehydration were in the 75%–90% range. Steaming led to similar reductions with exception of Cr, Mn, Co, Ni and Zn in O. pinnatifida. For P. binghamiae and O. pinnatifida, bioaccessibility percentages varied between elements. Variation due to rehydration and culinary treatment was narrower, particularly for P. binghamiae. Whereas I bioaccessibility was low in O. pinnatifida, 11%–14%, it reached 57%–69% in P. binghamiae. On the basis of bioaccessibility, to meet the I DRI, 2.7 g dried P. binghamiae, 16.9–23.8 g rehydrated P. binghamiae and 12.7 g steamed P. binghamiae everyday are required. For O. pinnatifida, 5.0 g, 19.0–33.3 g and 12.9 g of dried, rehydrated and steamed red seaweed, respectively, are needed.pt_PT
dc.description.sponsorshipThis work was supported by the following grants: Ref.: SFRH/BPD/102689/2014 (‘Fundação para a Ciência e a Tecnologia’, FCT) for Carlos Cardoso, DIVERSIAQUA (MAR2020, Ref.: 16-02-01-FEAM- 66) for Cláudia Afonso and SFRH/BD/129795/2017 (FCT) for Joana Matos. The experimental work was funded by the projects AQUAMAX (Ref.: 16-02-01- FMP-0047) and I9 + PROALGA (Ref.: 16-01-03- FMP-0011).pt_PT
dc.description.versioninfo:eu-repo/semantics/publishedVersionpt_PT
dc.identifier.citationInt J Food Sci Technol. 2021;56(1):330-41. doi: 10.1111/ijfs.14647. Epub 2020 May 25pt_PT
dc.identifier.doi10.1111/ijfs.14647pt_PT
dc.identifier.issn0950-5423
dc.identifier.urihttp://hdl.handle.net/10400.18/7271
dc.language.isoengpt_PT
dc.peerreviewedyespt_PT
dc.publisherWiley/ Institute of Food Science and Technologypt_PT
dc.relation.publisherversionhttps://ifst.onlinelibrary.wiley.com/doi/abs/10.1111/ijfs.14647pt_PT
dc.subjectAzorean macroalgaept_PT
dc.subjectCulinary Treatmentpt_PT
dc.subjectDietary Advicept_PT
dc.subjectEssential Elementspt_PT
dc.subjectSeaweedpt_PT
dc.subjectElemental Compositionpt_PT
dc.subjectBioaccessibilitypt_PT
dc.subjectComposição dos Alimentospt_PT
dc.titleElemental composition and bioaccessibility of three insufficiently studied Azorean macroalgaept_PT
dc.typejournal article
dspace.entity.typePublication
oaire.citation.titleInternational Journal of Food Science and Technologypt_PT
oaire.citation.volume56pt_PT
rcaap.embargofctAcesso de acordo com política editorial da revistapt_PT
rcaap.rightsopenAccesspt_PT
rcaap.typearticlept_PT

Files

Original bundle
Now showing 1 - 1 of 1
No Thumbnail Available
Name:
Elemental composition and bioaccessibility of three insufficiently studied Azorean macroalgae.pdf
Size:
245.6 KB
Format:
Adobe Portable Document Format
Download

Collections

DAN - Artigos em revistas internacionais