Format

Send to

Choose Destination
Nutrients. 2018 Mar 7;10(3). pii: E317. doi: 10.3390/nu10030317.

Effects of Chinese Cooking Methods on the Content and Speciation of Selenium in Selenium Bio-Fortified Cereals and Soybeans.

Author information

1
School of Earth and Space Sciences, University of Science and Technology of China, Hefei 230026, China. lusokey@163.com.
2
School of Earth and Space Sciences, University of Science and Technology of China, Hefei 230026, China. hezisen@mail.ustc.edu.cn.
3
Department of Environmental Sciences, Southern Illinois University, Edwardsville, IL 62026-1099, USA. zhlin@siue.edu.
4
Suzhou Setek Co., Ltd., Suzhou 215123, China. zhuyuanyuan718@126.com.
5
Suzhou Setek Co., Ltd., Suzhou 215123, China. yuanlinxi001@gmail.com.
6
Suzhou Setek Co., Ltd., Suzhou 215123, China. liuin624@163.com.
7
School of Earth and Space Sciences, University of Science and Technology of China, Hefei 230026, China. xbyin@ustc.edu.cn.

Abstract

Cereals and soybeans are the main food sources for the majority of Chinese. This study evaluated the effects of four common cooking methods including steaming, boiling, frying, and milking on selenium (Se) content and speciation in seven selenium bio-fortified cereals and soybeans samples. The Se concentrations in the selected samples ranged from 0.91 to 110.8 mg/kg and selenomethionine (SeMet) was detected to be the main Se species. Total Se loss was less than 8.1% during the processes of cooking except milking, while 49.1% of the total Se was lost in milking soybean for soy milk due to high level of Se in residuals. It was estimated that about 13.5, 24.0, 3.1, and 46.9% of SeMet were lost during the processes of steaming, boiling, frying, and milking, respectively. Meanwhile, selenocystine (SeCysâ‚‚) and methylselenocysteine (SeMeCys) were lost completely from the boiled cereals. Hence, steaming and frying were recommended to cook Se-biofortified cereals in order to minimize the loss of Se.

KEYWORDS:

biofortification; cereals; cooking; selenium speciation; soybean

PMID:
29518925
PMCID:
PMC5872735
DOI:
10.3390/nu10030317
[Indexed for MEDLINE]
Free PMC Article

Supplemental Content

Full text links

Icon for Multidisciplinary Digital Publishing Institute (MDPI) Icon for PubMed Central
Loading ...
Support Center