Seaweeds as source of the essential elements

Caroline Rodrigues Albuquerque; Vera Akiko Maihara; Cassio Bessa De Lima; Paulo Sergio Cardoso Silva

doi:10.15392/bjrs.v7i2A.687

Seaweeds as source of the essential elements

Authors

Caroline Rodrigues Albuquerque Instituto de Pesquisas Energéticas e Nucleares (IPEN)
Vera Akiko Maihara Instituto de Pesquisas Energéticas e Nucleares (IPEN)
Cassio Bessa De Lima Instituto de Pesquisas Energéticas e Nucleares (IPEN)
Paulo Sergio Cardoso Silva Instituto de Pesquisas Energéticas e Nucleares (IPEN)

DOI:

https://doi.org/10.15392/bjrs.v7i2A.687

Keywords:

seaweed, essential elements, activation analysis

Abstract

Overtime seaweeds have been used as a food mainly due to their high nutritional value. This type of food is considered as functional food and contributes to the nutritional human requirements, being beneficial to human health. In this study 13 edible seaweed samples acquired in the marked of São Paulo city were analyzed and the concentrations of elements Cl, K, Mg, Mn and Na were determined by Instrumental Neutron Activation Analysis (INAA). The following edible seaweeds were analyzed: Nori (Porphyra umbilicates); Hijiki (Hijikia fusiforme); Kombu (Laminaria sp.) and Wakame (Undaria pinnatifida) species from China, USA, Japan and South Korea. The Undaria pinnatifida species presented the highest Na concentration and the lowest K level. The highest variation was obtained for Mn in the Porphyra umbilicates species.

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Author Biographies

Caroline Rodrigues Albuquerque, Instituto de Pesquisas Energéticas e Nucleares (IPEN)

Centro do Reator de Pesquisa (CRPQ)
Vera Akiko Maihara, Instituto de Pesquisas Energéticas e Nucleares (IPEN)

Centro do Reator de Pesquisa (CRPQ)
Cassio Bessa De Lima, Instituto de Pesquisas Energéticas e Nucleares (IPEN)

Centro do Reator de Pesquisa (CRPQ)
Paulo Sergio Cardoso Silva, Instituto de Pesquisas Energéticas e Nucleares (IPEN)

Centro do Reator de Pesquisa (CRPQ)

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Published

2019-02-20

Issue

Vol. 7 No. 2A (Suppl.) (2019): ENAN 2017

Section

Articles

License

This work is licensed under a Creative Commons Attribution 4.0 International License.

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