Comparative study on mineral content of seaweed salt, traditional sea salt and table salt

Document Type : Original Article

Authors

1 Department of Marine Biology, Faculty of Marine Science and Technology, University of Hormozgan, Bandar Abbas, Iran

2 Department of Marine and Atmospheric Science, Faculty of Marine Science and Technology, University of Hormozgan, Bandar Abbas, Iran.

10.22091/ethc.2024.10574.1017

Abstract

Objective: Reduction of the consumption of sodium salt (NaCl) is widely recommended in order to prevent or treat cardiovascular diseases.
Various alternatives for table salt have been proposed, including metal salts such as KCl or herbal seasonings. This study aims to introduce seaweed salt and compare it with traditional sea salt and table salt in terms of sodium content and minerals.
Methods: Two species of brown macroalgae Sargassum sp. and Nizamuddinia zanardinii were collected from the coasts of Qeshm island and Chabahar respectively. The samples washed, dried and made into powder. EDS and ICP-OES analysis were used to detect the elements.
Results: The results of EDS analysis of the two proposed macroalgae samples showed the existence of iodine at the rate of 0.3 and 0.4% by weight in both samples. While in traditional sea salt as well as table salt, the only elements recorded were sodium and chlorine. In two seaweed salt samples, the higher percentage of potassium compared to the lower percentage of sodium in both EDS and ICP analysis reveald that the predominant salt in both samples was potassium salt (KCl).
Conclusion: This study potentially confirmed the possibility of seaweed salt production using local macroalgae. In addition to helping public health, this innovative product can provide new job opportunities for the indigenous people by attracting the participation of coastal communities in the cultivation of macroalgae.

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Main Subjects

References

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