Effect of different cooking methods on the content and bioaccessibility of iodine components in abalone (Haliotis discus hannai)

Hansol Doh, Min Hyeock Lee, Hyun Jin Park

Research output: Contribution to journalArticle


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 languageEnglish
Article number125197
JournalFood Chemistry
Publication statusPublished - 2019 Dec 15



  • Abalone (Haliotis discus hannai)
  • Bioaccessibility
  • Cooking
  • In vitro digestion
  • Iodine

ASJC Scopus subject areas

  • Analytical Chemistry
  • Food Science

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