Evaluation of an in vitro method to estimate trace elements bioavailability in edible seaweeds

Raw edible seaweed harvested in the Galician coast (Northwestern Spain), including two red seaweed types (Dulse and Nori), three brown seaweed (Kombu, Wakame and Sea Spaghetti), one green seaweed (Sea Lettuce) and one microalgae (Spirulina platensis) were studied to assess trace elements bioavailability using an in vitro method (simulated gastric and intestinal digestion/dialysis). Similarly, a cooked seaweed sample (canned in brine) consisting of a mixture of two brown seaweed (Sea Spaghetti and Furbelows) and a derived product (Agar–Agar) from the red seaweed Gelidiumm sesquipedale, were also included in the study. The total trace element content as well as the non-dialyzable fractions was carried out after a microwave acid digestion of the seaweed samples by inductively coupled plasma-mass spectrometry (ICP-MS). The dialyzable fraction was determined without any pre-treatment by ICP-MS. buffer solution at a pH of 7.0 and dialysis membranes of 10 kDa molecular weight cut off (MWCO) were used for intestinal digestion. Accuracy of the method was assessed by analyzing a NIES-09 certified reference material (Sargasso seaweed). The accuracy of the in vitro procedure was established by a mass balance study which led to good accuracy of the whole in vitro process, after statistical evaluation (95% confidence interval). The highest dialyzability percentages (100 ± 0.2%) were obtained for Dulse in Mn and V.