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dc.contributor.authorRoleda, Michael
dc.contributor.authorSkjermo, Jorunn
dc.contributor.authorMarfaing, Hélène
dc.contributor.authorJonsdottir, Rosa
dc.contributor.authorRebours, Celine
dc.contributor.authorGietl, Anna
dc.contributor.authorStengel, Dagmar
dc.contributor.authorNitschke, Udo
dc.date.accessioned2018-02-18T07:22:38Z
dc.date.available2018-02-18T07:22:38Z
dc.date.created2018-02-16T17:21:54Z
dc.date.issued2018-07-18
dc.identifier.citationFood Chemistry. 2018, 254 333-339.nb_NO
dc.identifier.issn0308-8146
dc.identifier.urihttp://hdl.handle.net/11250/2485518
dc.description.abstractThis study represents a large-scale investigation into iodine contents in three commercially important and edible seaweed species from the North Atlantic: the brown algae Saccharina latissima and Alaria esculenta, and the red alga Palmaria palmata. Variability among and within species were explored in terms of temporal and spatial variations in addition to biomass source. Mean iodine concentration in bulk seaweed biomass was speciesspecific: Saccharina > Alaria > Palmaria. Iodine contents of Saccharina biomass were similar between years and seasons, but varied significantly between sampling locations and biomass sources. In Alaria and Palmaria, none of the independent variables examined contributed significantly to the small variations observed. Our data suggest that all three species are rich sources of iodine, and only 32, 283, or 2149 mg dry weight of unprocessed dry biomass of Saccharina, Alaria, or Palmaria, respectively, meets the recommended daily intake levels for most healthy humans.nb_NO
dc.language.isoengnb_NO
dc.relation.urihttps://www.sciencedirect.com/science/article/pii/S0308814618302498?via%3Dihub
dc.rightsAttribution-NonCommercial-NoDerivatives 4.0 Internasjonal*
dc.rights.urihttp://creativecommons.org/licenses/by-nc-nd/4.0/deed.no*
dc.subjectAlaria esculentanb_NO
dc.subjectSaccharina latissimanb_NO
dc.subjectPalmaria palmatanb_NO
dc.subjectFoodnb_NO
dc.subjectFeednb_NO
dc.subjectSeasonalitynb_NO
dc.subjectSpatial variabilitynb_NO
dc.titleIodine content in bulk biomass of wild-harvested and cultivated edible seaweeds: Inherent variations determine species-specific daily allowable consumptionnb_NO
dc.typeJournal articlenb_NO
dc.typePeer reviewednb_NO
dc.description.versionpublishedVersionnb_NO
dc.rights.holder© 2018 The Authors. Published by Elsevier Ltd.nb_NO
dc.source.pagenumber333-339nb_NO
dc.source.volume254nb_NO
dc.source.journalFood Chemistrynb_NO
dc.identifier.doi10.1016/j.foodchem.2018.02.024
dc.identifier.cristin1566135
dc.relation.projectEC/FP7/308571nb_NO
dc.relation.projectNorges forskningsråd: 244244nb_NO
cristin.unitcode7566,4,0,0
cristin.unitnameMarin Ressursteknologi
cristin.ispublishedtrue
cristin.fulltextoriginal
cristin.qualitycode1


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Attribution-NonCommercial-NoDerivatives 4.0 Internasjonal
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