Food Science and Technology Research
Online ISSN : 1881-3984
Print ISSN : 1344-6606
ISSN-L : 1344-6606
Notes
Mineral Contents of Indonesian Seaweeds and Mineral Solubility Affected by Basic Cooking
Joko SANTOSOSatoko GUNJIYumiko YOSHIE-STARKTakeshi SUZUKI
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JOURNAL FREE ACCESS

2006 Volume 12 Issue 1 Pages 59-66

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Abstract

This experiment was carried out to study the mineral contents and profiles of several Indonesian green, brown, and red seaweeds, and to evaluate the solubilities of Ca and Mg as affected by boiling in different solutions (water, 1% sodium chloride and 0.5% acetic acid). The macromineral profiles were dominated by Ca, K, Na and Mg. The trace minerals Cu, Fe and Zn were found at low concentrations. Boiling in water and 0.5% acetic acid significantly increased the solubilities of Ca and Mg (p<0.05), whereas boiling in 1% sodium chloride resulted in varying solubilities of Ca and Mg. Mainly soluble Ca was found in both low (MW<10,000) and high (MW>200,000) molecular weight fractions, whereas soluble Mg was found in the high (MW>200,000) molecular weight fraction.

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© 2006 by Japanese Society for Food Science and Technology
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