Selenium loss during boiling processes and its bioaccessibility in different crops: Estimated daily intake.
Food Chem
; 443: 138607, 2024 Jun 15.
Article
en En
| MEDLINE
| ID: mdl-38301552
ABSTRACT
Food crops provide a good selenium (Se) source for Se-deficient populations. This study assessed how boiling affects Se concentration, speciation, and bioaccessibility in common food crops to determine human Se intake. Boiling rice resulted in an 11.9% decrease in minimum Se content, while sorghum experienced a maximum (34.9%) reduction. Boiled vegetables showed a 21% - 40% Se loss. Cereals showed notable decreases in selenomethionine (SeMet) and selenocysteine (SeCys2), while most vegetables exhibited a significant reduction in Se-methylselenocysteine (SeMeCys). Boiling significantly reduced the Se bioaccessibility in all food crops, except cabbage and potato. Cereal crops were more efficacious in meeting the recommended daily intake (RDI) of Se compared to vegetables. Rice exceeds other crops and provides up to 39.2% of the WHO/FAO-recommended target minimum daily intake of 60 µg/day. This study provides insight into a substantial dissonance between the estimated daily intake (EDI) of Se and the bioaccessible Se in both raw and boiled crops. Consequently, revising EDI standards is imperative.
Palabras clave
Texto completo:
1
Colección:
01-internacional
Base de datos:
MEDLINE
Asunto principal:
Selenio
Límite:
Humans
Idioma:
En
Revista:
Food Chem
Año:
2024
Tipo del documento:
Article
País de afiliación:
China