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Particulate organohalogens in edible brown seaweeds
- Leri, Alessandra C., Dunigan, Marisa R., Wenrich, Rosie L., Ravel, Bruce
- Food chemistry 2019 v.272 pp. 126-132
- Fucus vesiculosus, Laminaria digitata, Pelvetia canaliculata, Saccharina latissima, Undaria pinnatifida, X-ray absorption spectroscopy, antioxidant activity, antioxidants, bioactive compounds, bromine, chlorination, chlorine, iodine, lipids, macroalgae, moieties, plant extracts
- Brown algae, rich in antioxidants and other bioactive compounds, are important dietary seaweeds in many cultures. Like other marine macroalgae, brown seaweeds are known to accumulate the halogens iodine and bromine. Comparatively little is known about the chemistry of chlorine in seaweeds. We used synchrotron-based X-ray absorption spectroscopy to measure total non-volatile organochlorine and -bromine in five edible brown seaweeds: Laminaria digitata, Fucus vesiculosus, Pelvetia canaliculata, Saccharina latissima, and Undaria pinnatifida. Organochlorine concentrations range from 120 to 630 mg·kg−1 dry weight and organobromine from 150 to 360 mg·kg−1, comprising mainly aromatic organohalogens in both cases. Aliphatic organochlorine exceeds aliphatic organobromine but is positively correlated with it among the seaweeds. Higher organochlorine levels appear in samples with more lipid moieties, suggesting lipid chlorination as a possible formation pathway. Particulate organohalogens are not correlated with antioxidant activity or polyphenolic content in seaweed extracts. Such compounds likely contribute to organohalogen body burden in humans and other organisms.