Reduction of total, organic, and inorganic arsenic content in Hizikia fusiforme (Hijiki)
DC Field | Value | Language |
---|---|---|
dc.contributor.author | Park, G.-Y. | - |
dc.contributor.author | Kang, D.-E. | - |
dc.contributor.author | Davaatseren, M. | - |
dc.contributor.author | Shin, C. | - |
dc.contributor.author | Kang, G.-J. | - |
dc.contributor.author | Chung, M.-S. | - |
dc.date.available | 2019-03-08T06:56:54Z | - |
dc.date.issued | 2019-04 | - |
dc.identifier.issn | 1226-7708 | - |
dc.identifier.issn | 2092-6456 | - |
dc.identifier.uri | https://scholarworks.bwise.kr/cau/handle/2019.sw.cau/3302 | - |
dc.description.abstract | This study aimed to evaluate the reduction of total, organic, and inorganic arsenic content in Hizikia fusiforme (hijiki). Initially, the six most common arsenic compounds in hijiki and its organs were evaluated, among which only arsenate and arsenobetaine were detected. Thereafter, the entire plant, including the stalk and leaves, was treated with heat and NaCl solution, individually and in combination. Heating at 90 °C for 5 min significantly reduced arsenic content in hijiki by approximately 33–80%. Treatment with NaCl solution significantly reduced arsenic content in hijiki, except for arsenobetaine content in the stalk. Combinatorial treatment further decreased arsenic content by more than 5–20%. In conclusion, consumption of hijiki after boiling at 90 °C and soaking in 2% NaCl solution reduces the intake of inorganic arsenic by consumers. © 2018, The Korean Society of Food Science and Technology and Springer Science+Business Media B.V., part of Springer Nature. | - |
dc.format.extent | 8 | - |
dc.language | 영어 | - |
dc.language.iso | ENG | - |
dc.publisher | The Korean Society of Food Science and Technology | - |
dc.title | Reduction of total, organic, and inorganic arsenic content in Hizikia fusiforme (Hijiki) | - |
dc.type | Article | - |
dc.identifier.doi | 10.1007/s10068-018-0501-3 | - |
dc.identifier.bibliographicCitation | Food Science and Biotechnology, v.28, no.2, pp 615 - 622 | - |
dc.identifier.kciid | ART002458701 | - |
dc.description.isOpenAccess | N | - |
dc.identifier.wosid | 000462163300035 | - |
dc.identifier.scopusid | 2-s2.0-85055974938 | - |
dc.citation.endPage | 622 | - |
dc.citation.number | 2 | - |
dc.citation.startPage | 615 | - |
dc.citation.title | Food Science and Biotechnology | - |
dc.citation.volume | 28 | - |
dc.type.docType | Article in Press | - |
dc.publisher.location | 대한민국 | - |
dc.subject.keywordAuthor | Total arsenic | - |
dc.subject.keywordAuthor | Inorganic arsenic | - |
dc.subject.keywordAuthor | Organic arsenic | - |
dc.subject.keywordAuthor | Soaking | - |
dc.subject.keywordAuthor | Heating | - |
dc.subject.keywordPlus | EDIBLE SEAWEED | - |
dc.subject.keywordPlus | BROWN-ALGAE | - |
dc.subject.keywordPlus | TOXICITY | - |
dc.relation.journalResearchArea | Food Science & Technology | - |
dc.relation.journalWebOfScienceCategory | Food Science & Technology | - |
dc.description.journalRegisteredClass | scie | - |
dc.description.journalRegisteredClass | scopus | - |
dc.description.journalRegisteredClass | kci | - |
Items in ScholarWorks are protected by copyright, with all rights reserved, unless otherwise indicated.
84, Heukseok-ro, Dongjak-gu, Seoul, Republic of Korea (06974)02-820-6194
COPYRIGHT 2019 Chung-Ang University All Rights Reserved.
Certain data included herein are derived from the © Web of Science of Clarivate Analytics. All rights reserved.
You may not copy or re-distribute this material in whole or in part without the prior written consent of Clarivate Analytics.