Estimation of Arsenic Bioaccessibility in Edible Seaweed by an in Vitro Digestion Method

• Published in: Journal of agricultural and food chemistry 2003-09, Vol.51 (20), p.6080-6085
• Main Authors: Laparra, J. M, Vélez, D, Montoro, R, Barberá, R, Farré, R
• Format: Article
• Language: English
• Subjects: Arsenic - pharmacokinetics; Bile - metabolism; Digestion; Hizikia fusiforme; Hot Temperature; Hydrogen-Ion Concentration; In Vitro Techniques; Pancreatin - metabolism; Pepsin A - metabolism; Porphyra; Seaweed - chemistry; Seaweed - metabolism; Solubility; Spectrophotometry, Atomic
• ISSN: 0021-8561; 1520-5118
• DOI: 10.1021/jf034537i

The aim of this study was to examine the bioaccessibility (maximum soluble concentration in gastrointestinal medium) of total (AsT) and inorganic (AsI) arsenic contents and the effect on them of cooking edible seaweed, a food of great interest because of its high As content. An in vitro gastrointestinal digestion (pepsin, pH 2, and pancreatin−bile extract, pH 7) was applied to obtain the mineral soluble fraction of three seaweeds (Hizikia fusiforme, Porphyra sp., and Enteromorpha sp.). AsT was determined by dry-ashing flow injection hydride generation atomic absorption spectrometry. AsI was determined by acid digestion, solvent extraction, and flow injection hydride generation atomic absorption spectrometry. The bioaccessibility of AsI increased significantly after cooking, attaining 73% in Porphyra sp. and 88% in H. fusiforme. For cooked H. fusiforme, the AsI attained in the bioaccessible fraction was 26 μg g-1 seaweed, a concentration that is a warning of the toxicological risk of this food. Keywords: Bioaccessibility; total arsenic; inorganic arsenic; seaweed; cooking