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

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 languageEnglish
Article number125197
JournalFood Chemistry
Volume301
DOIs
Publication statusPublished - 2019 Dec 15

Fingerprint

Haliotis discus hannai
abalone
Cooking
iodine
Iodine
cooking
in vitro digestion
Iodates
Digestion
Iodides
iodides
tyrosine
grilling
steaming
High performance liquid chromatography
Inductively coupled plasma
boiling
Boiling liquids
Tyrosine
Mass Spectrometry

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 journalArticle

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