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Characterisation and chemometric evaluation of 17 elements in ten seaweed species from Greenland

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  • Katharina J. Kreissig, Danmarks Tekniske Universitet
  • ,
  • Lisbeth Truelstrup Hansen, Danmarks Tekniske Universitet
  • ,
  • Pernille Erland Jensen, Danmarks Tekniske Universitet
  • ,
  • Susse Wegeberg
  • Ole Hansen Geertz, Greenland Institute of Natural Resources
  • ,
  • Jens J. Sloth, Danmarks Tekniske Universitet

Several Greenland seaweed species have potential as foods or food ingredients, both for local consumption and export. However, knowledge regarding their content of beneficial and deleterious elements on a species specific and geographical basis is lacking. This study investigated the content of 17 elements (As, Ca, Cd, Cr, Cu, Fe, Hg, I, K, Mg, Mn, Na, Ni, P, Pb, Se and Zn) in 77 samples of ten species (Agarum clathratum, Alaria esculenta, Ascophyllum nodosum, Fucus distichus, Fucus vesiculosus, Hedophyllum nigripes, Laminaria solidungula, Palmaria palmata, Saccharina latissima and Saccharina longicruris). Element profiles differed between species but showed similar patterns within the same family. For five species, different thallus parts were investigated separately, and showed different element profiles. A geographic origin comparison of Fucus species indicated regional differences. The seaweeds investigated were especially good sources of macrominerals (K > Na > Ca > Mg) and trace minerals, such as Fe. Iodine contents were high, especially in macroalgae of the family Laminariaceae. None of the samples exceeded the EU maximum levels for Cd, Hg or Pb, but some exceeded the stricter French regulations, especially for Cd and I. In conclusion, these ten species are promising food items.

TidsskriftPLOS ONE
StatusUdgivet - feb. 2021

Bibliografisk note

Publisher Copyright:
© 2021 Kreissig et al. This is an open access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are credited.

Copyright 2021 Elsevier B.V., All rights reserved.

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