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

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Relation http://ir.cftri.com/12089/
http://dx.doi.org/10.1016/j.foodchem.2015.09.005
 
Title Bioaccessibility of selenium, selenomethionine and selenocysteine from
foods and influence of heat processing on the same.
 
Creator Anjum, Khanam
Kalpana, Platel
 
Subject 16 Nutritive value
18 Processed foods
 
Description 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 5 ng g�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.
 
Date 2016
 
Type Article
PeerReviewed
 
Format application/pdf
 
Language en
 
Rights —
 
Identifier http://ir.cftri.com/12089/1/Food%20Chemistry%2C%20Volume%20194%2C%201%20March%202016%2C%20Pages%201293-1299.pdf
Anjum, Khanam and Kalpana, Platel (2016) Bioaccessibility of selenium, selenomethionine and selenocysteine from foods and influence of heat processing on the same. Food Chemistry, 194. pp. 1293-1299.