Mineral Contents of Indonesian Seaweeds and Mineral Solubility A#ected by Basic Cooking
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Date
2006Author
Santoso, Joko
Gunji, Satoko
Yoshie-Stark, Yumiko
Suzuki, Takeshi
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This experiment was carried out to study the mineral contents and profiles of several Indonesian green, brown, and red seaweeds, and to evaluate the solubilities of Ca and Mg as a#ected by boiling in di#erent solutions (water, + sodium chloride and *./ acetic acid). The macromineral profiles were dominated by Ca, K, Na and Mg. The trace minerals Cu, Fe and Zn were found at low concentrations. Boiling in water and *./ acetic acid significantly increased the solubilities of Ca and Mg (p *.*/), whereas boiling in + sodium chloride resulted in varying solubilities of Ca and Mg. Mainly soluble Ca was found in both low (MW +*,***) and high (MW ,**,***) molecular weight fractions, whereas soluble Mg was found in the high (MW ,**,***) molecular weight fraction.