Pre-Cooking of Edible Marine Brown Algae for Reduction of Arsenic Contents

Masayuki Katayama; Yohko Sugawa-Katayama; Kaori Murakami

doi:doi:10.11648/j.jfns.s.2015030102.26

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Pre-Cooking of Edible Marine Brown Algae for Reduction of Arsenic Contents

Masayuki Katayama, Yohko Sugawa-Katayama, Kaori Murakami

Published in Journal of Food and Nutrition Sciences (Volume 3, Issue 1-2)

Received: 8 October 2014 Accepted: 30 October 2014 Published: 29 January 2015

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Abstract

Marine brown-algae are important edible seaweed in Japanese diets, because they are rich in nutritionally beneficial elements and dietary fiber as well for their umami-taste. In contrast to these benefits, they accumulate arsenic during their growth. To overcome this inconvenience, some appropriate pre-cooking processes are desired to reduce arsenic contents. Quantitative determinations of arsenic contents after such processes with important species of marine brown algae, Hijiki (Sargassum fusiforme) and Akamoku (Sargassum horneri), are described here. Commercially available dried Hijiki was soaked in 4% acetic acid or 4% sodium hydrogen carbonate solution for certain periods of time and then the soaking solution was separated. Commercially available Akamoku was passed through boiling sodium chloride solution for short periods of time. After these processes, arsenic contents in Hijiki were found to be successfully reduced, as found with pure-water soaking. Loss of beneficial elements, iron, calcium, zinc and magnesium were described in the previous report1, 2). Arsenic contents in Akamoku are reduced in a shorter time than with Hijiki. The elution pattern of arsenic from Akamoku suggests that arsenic in Akamoku may exist in a loosely bound state than in Hijiki tissues.

Published in	Journal of Food and Nutrition Sciences (Volume 3, Issue 1-2) This article belongs to the Special Issue Food Processing and Food Quality
DOI	10.11648/j.jfns.s.2015030102.26
Page(s)	84-87
Creative Commons	This is an Open Access article, distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution and reproduction in any medium or format, provided the original work is properly cited.
Copyright	Copyright © The Author(s), 2024. Published by Science Publishing Group

Keywords

Hijiki, Sargassum fusiforme, Akamoku, Sargassum horneri, Arsenic-Diminishment, Water-Soaking, Acetic-Acid Soaking, Sodium-Hydrogen-Carbonate Soaking, Sodium-Chloride Solution

References

[1]	Sugawa-Katayama, Y. and Katayama, M. (2007) Release of minerals from dried Hijiki, Sargassum fusiforme (Harvey) Setchell, during water-soaking. Trace Nutrients Research, 24: 106-109
[2]	Katayama, M. and Sugawa-Katayama, Y. (2012) (Biological behaviors of minerals in Hijiki, Sargassum fusiforme. First AFSSA Conference Proceedings on Food Safety and Security, September 15-17. 2012, Osaka, Japan. Page: 88-91.
[3]	Suzuki, Y. and Tanusi, S. (1993) 15th Group- ALGAE. in Table of Trace Element Contents in Japanese Foodstuffs, ed. By Suzuki, Y. and Tanusi, S., (Dai-ichi Shuppan Pub. Co. Ltd, Tokyo), 150-156.
[4]	Jin, K. (1983) Arsenic concentrations in sea algae produced in Hokkaido – Determination of total arsenic and differential determination of inorganic arsenite and arsenate, methylarsonate and dimethylarsinate. Hokkaido Eiken Syouhou (Rep. Hokkaido Inst. Publ. Health) 33: 21-27.
[5]	Katayama, M., Sugawa-Katayama, Y., Yamaguchi, Y., Murakami, K. and Hirata, S. (2008) Effect of temperature on the extraction of various arsenic compounds from dried Hijiki, Sargassum fusiforme by water-soaking as a precooking process. Trace Nutrients Research, 25: 134-138.
[6]	Sugawa-Katayama, Y., Katayama, M., Yamamoto, Y., Sawada, R. and Nakano, Y. (2005) Diminution of the arsenic level in Hijiki, Sargassum fusiforme (Harvey) Setchell through pre-cooking treatment. Trace Nutrients Research, 22: 107-109.
[7]	Katayama, M. and Sugawa-Katayama, Y. (2007) Effect of temperature on the diminution of retained arsenic in the dried Hijiki, Sargassum fusiforme (Harvey) Setchell, by water-soaking. J. Home Econ. Jpn. 58: 75-80.
[8]	Sugawa-Katayama, Y., Katayama, M., Imanishi, H. and Tomita, K. (2010) Effects of digestive enzymes on the retained arsenic in dried Hijiki, Sargassum fusiforme. Trace Nutrients Research, 27: 84-87.
[9]	Murakami, K., Yamaguchi, Y., Noda, K., Fujii, T., Shinohara, N., Ushirokawa, T., Sugawa-Katayama Y., and Katayama, M. (2011) Seasonal variation in the chemical composition of a marine brown alga, Sargassum horneri (Turner) C. Agardh. J. Food Composition and Analysis, 24: 231-236.
[10]	Katayama, M., Sugawa-Katayama, Y., Sawada, R., and Yamamoto, Y. (2008) Distribution of accumulated arsenic in the plant body of Akamoku, Sargassum horneri. Trace Nutrients Research, 25: 129-133.
[11]	Katayama, M., Yamamoto, Y., Sawada, R. and Sugawa-Katayama, Y. (2008) Distribution of accumulated arsenic in the seaweed Hijiki, Sargassum fusiforme (Harvey) Setchell. J. Osaka Aoyama University, 1: 29-34.
[12]	Murakami, K. Sugawa-Katayama, Y. and Katayama, M. (2013) Effect of parboiling on and seasonal variations of the arsenic content in the marine brown alga, Sargassum horneri. IUNS 20th International Congress of Nutrition, PO-3182.
[13]	Suto, S. (1951) On shedding of eggs, liberation of embryos and their later fixing in Hijikia fusiforme. Nihon Suisan Gakkaishi, 17: 9-12.
[14]	Suto, S. (1951) On growth of “Bush”, in Hijikia fusiforme. Nihon Suisan Gakkaishi, 17: 12-14.
[15]	Arai, S. (1993) Hijikia fusiformis. in An Illustrated Atlas of the Life History of Algae. (Uchida Rokakuho Pub. Co. Ltd., Tokyo), 2: 166-167.
[16]	Katayama, M., Sugawa-Katayama, Y., and Otsuki, K. (1994) Effects of Hijiki feeding on arsenic distribution in rats administered large doses of arsenate. Appl. Organometallic Chemistry, 8: 259-264.
[17]	Sugawa-Katayama, Y., Katayama, M., Sakiyama, C., Nakano, Y. (2004) Distribution of accumulated arsenic in the seaweed Hijiki, Sargassum fusiforme (Harvey) Setchell –(2). Bull. Fac. Hum. Envirn. Sci., Fukuoka Women’s Univ., 35: 81-90.
[18]	Sugawa-Katayama, Y. and Katayama, M. (2014) Effects of acetic acid and sodium hydrogen carbonate on arsenic diminution in dried Hijiki, Sargassum fusiforme, during pre-cooking water-soaking. J Home Econ. Jpn., 65: 21-26.
[19]	Katayama, M. Sugawa-Katayama, Y., Murakami, K. and Yamaguchi, Y. (2014) Effect of temperature on release of arsenic from brown alga Akamoku, Sargassum horneri. In preparation for contribution.

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APA Style

Masayuki Katayama, Yohko Sugawa-Katayama, Kaori Murakami. (2015). Pre-Cooking of Edible Marine Brown Algae for Reduction of Arsenic Contents. Journal of Food and Nutrition Sciences, 3(1-2), 84-87. https://doi.org/10.11648/j.jfns.s.2015030102.26

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ACS Style

Masayuki Katayama; Yohko Sugawa-Katayama; Kaori Murakami. Pre-Cooking of Edible Marine Brown Algae for Reduction of Arsenic Contents. J. Food Nutr. Sci. 2015, 3(1-2), 84-87. doi: 10.11648/j.jfns.s.2015030102.26

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AMA Style

Masayuki Katayama, Yohko Sugawa-Katayama, Kaori Murakami. Pre-Cooking of Edible Marine Brown Algae for Reduction of Arsenic Contents. J Food Nutr Sci. 2015;3(1-2):84-87. doi: 10.11648/j.jfns.s.2015030102.26

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@article{10.11648/j.jfns.s.2015030102.26,
  author = {Masayuki Katayama and Yohko Sugawa-Katayama and Kaori Murakami},
  title = {Pre-Cooking of Edible Marine Brown Algae for Reduction of Arsenic Contents},
  journal = {Journal of Food and Nutrition Sciences},
  volume = {3},
  number = {1-2},
  pages = {84-87},
  doi = {10.11648/j.jfns.s.2015030102.26},
  url = {https://doi.org/10.11648/j.jfns.s.2015030102.26},
  eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.jfns.s.2015030102.26},
  abstract = {Marine brown-algae are important edible seaweed in Japanese diets, because they are rich in nutritionally beneficial elements and dietary fiber as well for their umami-taste. In contrast to these benefits, they accumulate arsenic during their growth. To overcome this inconvenience, some appropriate pre-cooking processes are desired to reduce arsenic contents. Quantitative determinations of arsenic contents after such processes with important species of marine brown algae, Hijiki (Sargassum fusiforme) and Akamoku (Sargassum horneri), are described here. Commercially available dried Hijiki was soaked in 4% acetic acid or 4% sodium hydrogen carbonate solution for certain periods of time and then the soaking solution was separated. Commercially available Akamoku was passed through boiling sodium chloride solution for short periods of time. After these processes, arsenic contents in Hijiki were found to be successfully reduced, as found with pure-water soaking. Loss of beneficial elements, iron, calcium, zinc and magnesium were described in the previous report1, 2). Arsenic contents in Akamoku are reduced in a shorter time than with Hijiki. The elution pattern of arsenic from Akamoku suggests that arsenic in Akamoku may exist in a loosely bound state than in Hijiki tissues.},
 year = {2015}
}

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TY - JOUR
T1 - Pre-Cooking of Edible Marine Brown Algae for Reduction of Arsenic Contents
AU - Masayuki Katayama
AU - Yohko Sugawa-Katayama
AU - Kaori Murakami
Y1 - 2015/01/29
PY - 2015
N1 - https://doi.org/10.11648/j.jfns.s.2015030102.26
DO - 10.11648/j.jfns.s.2015030102.26
T2 - Journal of Food and Nutrition Sciences
JF - Journal of Food and Nutrition Sciences
JO - Journal of Food and Nutrition Sciences
SP - 84
EP - 87
PB - Science Publishing Group
SN - 2330-7293
UR - https://doi.org/10.11648/j.jfns.s.2015030102.26
AB - Marine brown-algae are important edible seaweed in Japanese diets, because they are rich in nutritionally beneficial elements and dietary fiber as well for their umami-taste. In contrast to these benefits, they accumulate arsenic during their growth. To overcome this inconvenience, some appropriate pre-cooking processes are desired to reduce arsenic contents. Quantitative determinations of arsenic contents after such processes with important species of marine brown algae, Hijiki (Sargassum fusiforme) and Akamoku (Sargassum horneri), are described here. Commercially available dried Hijiki was soaked in 4% acetic acid or 4% sodium hydrogen carbonate solution for certain periods of time and then the soaking solution was separated. Commercially available Akamoku was passed through boiling sodium chloride solution for short periods of time. After these processes, arsenic contents in Hijiki were found to be successfully reduced, as found with pure-water soaking. Loss of beneficial elements, iron, calcium, zinc and magnesium were described in the previous report1, 2). Arsenic contents in Akamoku are reduced in a shorter time than with Hijiki. The elution pattern of arsenic from Akamoku suggests that arsenic in Akamoku may exist in a loosely bound state than in Hijiki tissues.
VL - 3
IS - 1-2
ER -

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Author Information

Masayuki Katayama

Department of Health and Nutrition, Osaka Aoyama University, Mino-o, Osaka 562-8580, Japan
Yohko Sugawa-Katayama

Department of Health and Nutrition, Osaka Aoyama University, Mino-o, Osaka 562-8580, Japan
Kaori Murakami

Department of Food Sciences and Biotechnology, Hiroshima Institute of Technology, Hiroshima 731-5193, Japan

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APA Style

Masayuki Katayama, Yohko Sugawa-Katayama, Kaori Murakami. (2015). Pre-Cooking of Edible Marine Brown Algae for Reduction of Arsenic Contents. Journal of Food and Nutrition Sciences, 3(1-2), 84-87. https://doi.org/10.11648/j.jfns.s.2015030102.26

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ACS Style

Masayuki Katayama; Yohko Sugawa-Katayama; Kaori Murakami. Pre-Cooking of Edible Marine Brown Algae for Reduction of Arsenic Contents. J. Food Nutr. Sci. 2015, 3(1-2), 84-87. doi: 10.11648/j.jfns.s.2015030102.26

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AMA Style

Masayuki Katayama, Yohko Sugawa-Katayama, Kaori Murakami. Pre-Cooking of Edible Marine Brown Algae for Reduction of Arsenic Contents. J Food Nutr Sci. 2015;3(1-2):84-87. doi: 10.11648/j.jfns.s.2015030102.26

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@article{10.11648/j.jfns.s.2015030102.26,
  author = {Masayuki Katayama and Yohko Sugawa-Katayama and Kaori Murakami},
  title = {Pre-Cooking of Edible Marine Brown Algae for Reduction of Arsenic Contents},
  journal = {Journal of Food and Nutrition Sciences},
  volume = {3},
  number = {1-2},
  pages = {84-87},
  doi = {10.11648/j.jfns.s.2015030102.26},
  url = {https://doi.org/10.11648/j.jfns.s.2015030102.26},
  eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.jfns.s.2015030102.26},
  abstract = {Marine brown-algae are important edible seaweed in Japanese diets, because they are rich in nutritionally beneficial elements and dietary fiber as well for their umami-taste. In contrast to these benefits, they accumulate arsenic during their growth. To overcome this inconvenience, some appropriate pre-cooking processes are desired to reduce arsenic contents. Quantitative determinations of arsenic contents after such processes with important species of marine brown algae, Hijiki (Sargassum fusiforme) and Akamoku (Sargassum horneri), are described here. Commercially available dried Hijiki was soaked in 4% acetic acid or 4% sodium hydrogen carbonate solution for certain periods of time and then the soaking solution was separated. Commercially available Akamoku was passed through boiling sodium chloride solution for short periods of time. After these processes, arsenic contents in Hijiki were found to be successfully reduced, as found with pure-water soaking. Loss of beneficial elements, iron, calcium, zinc and magnesium were described in the previous report1, 2). Arsenic contents in Akamoku are reduced in a shorter time than with Hijiki. The elution pattern of arsenic from Akamoku suggests that arsenic in Akamoku may exist in a loosely bound state than in Hijiki tissues.},
 year = {2015}
}

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