New Analytical Strategy for Bioaccessibility Evaluation of Bromine and Iodine from Edible Seaweeds

Priscila T Scaglioni; Fernanda P Balbinot; Filipe S Rondan; Diogo L R Novo; Alisson A Silva; Marcia F Mesko

doi:10.1021/acs.jafc.2c08541

New Analytical Strategy for Bioaccessibility Evaluation of Bromine and Iodine from Edible Seaweeds

J Agric Food Chem. 2023 Mar 27. doi: 10.1021/acs.jafc.2c08541. Online ahead of print.

Authors

Priscila T Scaglioni¹, Fernanda P Balbinot¹, Filipe S Rondan¹, Diogo L R Novo¹, Alisson A Silva¹, Marcia F Mesko¹

Affiliation

¹ Centro de Ciências Químicas, Farmacêuticas e de Alimentos, Universidade Federal de Pelotas, 96160-000 Capão do Leão, RS, Brazil.

PMID: 36972393
DOI: 10.1021/acs.jafc.2c08541

Abstract

A strategy for determining the bioaccessibility of bromine and iodine from edible seaweeds was proposed for the first time using microwave-induced combustion (MIC) and ion chromatography coupled to mass spectrometry (IC-MS) after in vitro digestion. The concentrations of bromine and iodine in edible seaweeds using the proposed methods (MIC and IC-MS) were not statistically different from those using MIC and inductively coupled plasma mass spectrometry (p > 0.05). Trueness was assessed by recovery experiments (101-110%, relative standard deviation <10%). Following an in vitro digestion protocol, MIC was proposed as sample preparation for bioaccessible and residual fractions. Using this strategy, the mass balance totaled from 97 to 111%. No statistical difference (p > 0.05) was observed between the total concentration of bromine or iodine and their concentration in bioaccessible and residual fractions for three edible seaweed species, indicating full analyte quantification in the fractions.

Keywords: food nutrition; halogens; in vitro digestion; ion chromatography coupled to mass spectrometry; microwave-induced combustion; sample preparation.