Abstract
The present study aimed to evaluate the changes in total iodine and iodine species (iodide, iodate, 3-iodo-L-tyrosine, and 3,5-diiodo-L-tyrosine) content in abalone after different treatments (raw, semi-drying, steaming, grilling, and boiling) and in-vitro digestion using high-performance liquid chromatography-inductively coupled plasma-mass spectroscopy (HPLC-ICP-MS). The highest reduction in iodine content was found in boiled abalone (64.95%), followed by steamed (32.40%) and grilled (32.11%) abalones. There is no significant difference between iodine content of raw and semi-dried abalone. Absorption efficiency was determined by an in vitro digestion procedure using simulated gastro/intestinal solutions. Unlike total iodine content after cooking, absorption efficiency increased after cooking. Absorption efficiency of semi-dried abalone is the highest (28.53%), followed by boiled (23.85%), grilled (22.62%), steamed (21.51%), and raw (12.20%) abalones. Iodide was the major form of iodine present in the abalone after cooking and in vitro digestion. No iodate was observed, and the organic iodine content was very low.
| Original language | English |
|---|---|
| Article number | 125197 |
| Journal | Food Chemistry |
| Volume | 301 |
| DOIs | |
| Publication status | Published - 2019 Dec 15 |
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Keywords
- Abalone (Haliotis discus hannai)
- Bioaccessibility
- Cooking
- In vitro digestion
- Iodine
ASJC Scopus subject areas
- Analytical Chemistry
- Food Science
Cite this
Effect of different cooking methods on the content and bioaccessibility of iodine components in abalone (Haliotis discus hannai). / Doh, Hansol; Lee, Min Hyeock; Park, Hyun Jin.
In: Food Chemistry, Vol. 301, 125197, 15.12.2019.Research output: Contribution to journal › Article
}
TY - JOUR
T1 - Effect of different cooking methods on the content and bioaccessibility of iodine components in abalone (Haliotis discus hannai)
AU - Doh, Hansol
AU - Lee, Min Hyeock
AU - Park, Hyun Jin
PY - 2019/12/15
Y1 - 2019/12/15
N2 - The present study aimed to evaluate the changes in total iodine and iodine species (iodide, iodate, 3-iodo-L-tyrosine, and 3,5-diiodo-L-tyrosine) content in abalone after different treatments (raw, semi-drying, steaming, grilling, and boiling) and in-vitro digestion using high-performance liquid chromatography-inductively coupled plasma-mass spectroscopy (HPLC-ICP-MS). The highest reduction in iodine content was found in boiled abalone (64.95%), followed by steamed (32.40%) and grilled (32.11%) abalones. There is no significant difference between iodine content of raw and semi-dried abalone. Absorption efficiency was determined by an in vitro digestion procedure using simulated gastro/intestinal solutions. Unlike total iodine content after cooking, absorption efficiency increased after cooking. Absorption efficiency of semi-dried abalone is the highest (28.53%), followed by boiled (23.85%), grilled (22.62%), steamed (21.51%), and raw (12.20%) abalones. Iodide was the major form of iodine present in the abalone after cooking and in vitro digestion. No iodate was observed, and the organic iodine content was very low.
AB - The present study aimed to evaluate the changes in total iodine and iodine species (iodide, iodate, 3-iodo-L-tyrosine, and 3,5-diiodo-L-tyrosine) content in abalone after different treatments (raw, semi-drying, steaming, grilling, and boiling) and in-vitro digestion using high-performance liquid chromatography-inductively coupled plasma-mass spectroscopy (HPLC-ICP-MS). The highest reduction in iodine content was found in boiled abalone (64.95%), followed by steamed (32.40%) and grilled (32.11%) abalones. There is no significant difference between iodine content of raw and semi-dried abalone. Absorption efficiency was determined by an in vitro digestion procedure using simulated gastro/intestinal solutions. Unlike total iodine content after cooking, absorption efficiency increased after cooking. Absorption efficiency of semi-dried abalone is the highest (28.53%), followed by boiled (23.85%), grilled (22.62%), steamed (21.51%), and raw (12.20%) abalones. Iodide was the major form of iodine present in the abalone after cooking and in vitro digestion. No iodate was observed, and the organic iodine content was very low.
KW - Abalone (Haliotis discus hannai)
KW - Bioaccessibility
KW - Cooking
KW - In vitro digestion
KW - Iodine
UR - http://www.scopus.com/inward/record.url?scp=85069643950&partnerID=8YFLogxK
UR - http://www.scopus.com/inward/citedby.url?scp=85069643950&partnerID=8YFLogxK
U2 - 10.1016/j.foodchem.2019.125197
DO - 10.1016/j.foodchem.2019.125197
M3 - Article
AN - SCOPUS:85069643950
VL - 301
JO - Food Chemistry
JF - Food Chemistry
SN - 0308-8146
M1 - 125197
ER -