Akiko Y. Taniguchi1, Machiko Kazami1 and Haruko Noguchi1
1 Department of Agricultural Innovation for Sustainable Society, Faculty of Agriculture, Tokyo University of Agriculture, Japan
In this study, we focused on “blue carbon”, which seaweed absorbs carbon dioxide, as a measure against global warming, and considered the use of Sargassum horneri (or “Akamoku” in Japanese) in food by cultivating akamoku. It was confirmed that the cultivated Akamoku is rich in functionality and is expected to be used in functional foods.
As a result of measuring the general components of cultured Sargassum horneri and analyzing the components, it was confirmed that cultured Sargassum horneri has more protein, carbohydrates, ash, and dietary fiber than wakame seaweed. The minerals of cultured Akamoku were higher in potassium, calcium, magnesium, iron, zinc, and copper than in wakame seaweed, and in particular, iron was 2.5 times higher, zinc was 3.3 times higher, and copper was 3 times higher. The amount of polyphenols in cultured Akamoku was about 2.6 times higher than that in wakame seaweed, and it was expected to have functionality such as antioxidant activity.
The cultivated Akamoku was a seaweed with abundant dietary fiber, abundant minerals, and a large amount of polyphenols, and was rich in food functionality. It was confirmed that foods with functionality considering human health can be produced while considering measures against global warming.