Analysis and Comparison of Akamoku (<i>Sargassum horneri</i>) from Different Regions and its Development as a Food Product

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  • TANIGUCHI (YAMADA) Akiko
    Department of Agricultural Innovation for Sustainability
  • KURI Ayako
    Faculty of Agriculture, Tokyo University of Agriculture, College of science and Engineering Kanto Gakuin University
  • SATO Yuko
    Division of Medical Nutrition, Faculty of Healthcare, Tokyo Healthcare University
  • KAZAMI Machiko
    Department of Agricultural Innovation for Sustainability
  • NOGUCHI Haruko
    Department of Agricultural Innovation for Sustainability

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Other Title
  • 産地の異なるアカモクの成分比較とアカモクの食品への利用
  • サンチ ノ コトナル アカモク ノ セイブン ヒカク ト アカモク ノ ショクヒン エ ノ リヨウ

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Abstract

<p>  The general components of Sargassum horneri (known as akamoku) originating from Kamakura, Sendai, and Sado were assessed and compared. Akamoku from Kamakura, Sendai, and Sado contained high amounts of ash, protein, and carbohydrates and dietary fiber, respectively.</p><p>  In terms of minerals, calcium and iron were present in akamoku from Kamakura; sodium, potassium, magnesium, iron, and copper were abundant in akamoku from Sendai; and zinc was abundant in akamoku from Sado. The polyphenol content was 102.3 mg/100 g in akamoku from Sendai, ＞95.2 mg/100 g in akamoku from Kamakura, and 76.3 mg/100 g in akamoku from Sado, suggesting that akamoku has antioxidant activity.</p><p>  Akamoku was converted into a food product and its nutritional content was assessed. As a food, akamoku was found to be rich in minerals, specifically calcium and iron. Further, food products containing akamoku were found to be high in dietary fiber.</p>

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