Environment, Biology and Toxicology

Decrease of arsenic in edible brown algae Hijikia fusiforme by the cooking process†

  1. Satoshi Ichikawa1,*,
  2. Michiko Kamoshida1,
  3. Ken'ichi Hanaoka2,
  4. Megumi Hamano3,
  5. Tamio Maitani3,
  6. Toshikazu Kaise1

Article first published online: 17 AUG 2006

DOI: 10.1002/aoc.1102

Issue

Applied Organometallic Chemistry

Applied Organometallic Chemistry

Special Issue: Special issue including information from the 12th Symposium of the Japanese Arsenic Scientists' Society (JASS) held 5–6 November 2005 in Takizawa, Iwate Prefecture, Japan

Volume 20, Issue 9, pages 585–590, September 2006

Additional Information

How to Cite

Ichikawa, S., Kamoshida, M., Hanaoka, K., Hamano, M., Maitani, T. and Kaise, T. (2006), Decrease of arsenic in edible brown algae Hijikia fusiforme by the cooking process. Appl. Organometal. Chem., 20: 585–590. doi: 10.1002/aoc.1102

Author Information

  1. 1

    Laboratory of Environmental Chemodynamics, Tokyo University of Pharmacy and Life Science, 1432-1 Horinouchi, Hachioji, Tokyo 192-0392, Japan

  2. 2

    Department of Food Science and Technology, National Fisheries University, 2-7-1 Nagata-honmachi, Shimonoseki 759-6595, Japan

  3. 3

    National Institute of Health Sciences, 1-18-1 Kamiyoga, Setagaya, Tokyo 158-8501, Japan

*Laboratory of Environmental Chemodynamics, Tokyo University of Pharmacy and Life Science, 1432-1 Horinouchi, Hachioji, Tokyo 192-0392, Japan.

  1. †

    This paper is based on work presented at the 12th Symposium of the Japanese Arsenic Scientists' Society (JASS) held 5–6 November 2006 in Takizawa, Iwate Prefecture, Japan.

Publication History

  1. Issue published online: 17 AUG 2006
  2. Article first published online: 17 AUG 2006
  3. Manuscript Accepted: 1 JUN 2006
  4. Manuscript Received: 8 MAY 2006

SEARCH

SEARCH BY CITATION

ARTICLE TOOLS

Get PDF (164K)

Keywords:

  • Hijikia fusiforme;
  • arsenic;
  • HPLC/ICP-MS;
  • cooking process;
  • marine food;
  • seaweed;
  • arsenosugar

Abstract

A type of edible sea brown algae, Hijikia fusiforme, contains a high concentration of inorganic arsenic. In July 2004, the British Food Standard Agency (FSA) advised people not to eat a type of seaweed called Hijiki because it contained high levels of arsenic. We examined the removal of inorganic arsenic compounds in H. fusiforme by performing a soaking procedure with pure water, and the excretion of arsenic contained in Hijiki was investigated in mice. The total arsenic was measured by hydride generation–atomic absorption spectrometry (HG-AAS), and the speciation analysis of arsenic was monitored by high-performance liquid chromatograph coupled with inductively coupled plasma mass spectrometry (HPLC/ICP-MS). It was observed that 28.2–58.8% (w/w) of the total arsenic in edible alga H. fusiforme was eluted with water, and 49.3–60.5% (w/w) of arsenic in the residue of Hijiki was dissolved by cooking. Thus, 88.7–91.5% (w/w) of arsenic in Hijiki is removable by the cooking process. When Hijiki was given to mice, dimethylarsinic acid (DMAA) was mainly metabolized in urine. It became evident that soaking with water and cooking are effective for removing arsenic in edible brown algae. Copyright © 2006 John Wiley & Sons, Ltd.

Get PDF (164K)