Details

Autor(en) / Beteiligte

• Khanam, Anjum
• Platel, Kalpana

Titel

Bioaccessibility of selenium, selenomethionine and selenocysteine from foods and influence of heat processing on the same

Ist Teil von

• Food chemistry, 2016-03, Vol.194, p.1293-1299

Ort / Verlag

England: Elsevier Ltd

Erscheinungsjahr

2016

Quelle

ScienceDirect

Beschreibungen/Notizen

• •Bioaccessibility of Se in common food grains & GLV was determined.•Bioaccessibility of Se in the foods examined ranged from 10% to 31%.•Concentration of bioaccessible SeMet in these foods ranged from 0.03 to 36.2ngg−1.•Heat processing significantly decreased the bioaccessibility of Se, SeMet & SeCys2.•This is the first report on the bioaccessibility of Se, SeMet & SeCys2 from these foods. Selenium (Se) is an essential nutrient with diverse physiological functions. The selenium content of commonly consumed cereals, pulses and green leafy vegetables (GLV) was determined. Bioaccessibility of Se, and its organic forms selenomethionine (SeMet), and selenocysteine (SeCys2) was also examined, and the effect of heat processing on the same was studied. The bioaccessibility of Se in cereals ranged from 10% to 24%, that of pulses was between 12% and 29%, and of GLV, 10–31%. The concentration of SeMet in the dialysates of the cereals, pulses and GLV ranged from 5.15 to 28.7, 2.7 to 36.2, and 0.03 to 5ngg−1, respectively. The concentration of SeCys2 in the dialysates of the foods examined was negligible. Heat processing significantly decreased the bioaccessibility of Se, SeMet and SeCys2. This is the first report on the bioaccessibility of Se and its major organic forms from commonly consumed staples, and the effect of heat processing on the same.