Tocopherol content of seaweed and seaweed meal: III.—Influence of processing and storage on the content of tocopherols, carotenoids and ascorbic acid in seaweed meal

Analysis of Norwegian commercial seaweed meals prepared from Ascophyllum nodosum demonstrated that losses of tocopherols during thermal dehydration were normally small; more than 80% of the original tocopherol content of the fresh seaweed was retained in the freshly produced meals. Storage studies strongly indicated that the conditions of storage normally applied by the industry should secure satisfactory stability of β‐carotene and tocopherols; low temperature and low moisture content are essential for acceptable stability. However, wet storage of fresh seaweed prior to dehydration has a detrimental effect upon the stability of the resulting meal during subsequent storage in the dry state.