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Selenium Content of Raw and Cooked Marine Species
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Orientador(es)
Resumo(s)
The present study evaluates the effects of different
cooking methods (grilling, frying and boiling) on selenium
contents of six marine species commonly consumed in
Portugal. Forty-two composite samples of sardine, horse
mackerel, gilthead seabream, silver scabbardfish, hake and
octopuswere digested in a microwave systemand analysed by
electrothermal atomic absorption spectrometry. The described
method is adequate for the analysis of selenium in marine
species and meets the requirements of validation and quality
control. Mean selenium contents in raw species ranged from
0.35 mg kg−1 to 1.24 mg kg−1. Cooked samples presented
mean selenium contents from 0.38 mg kg−1 to 1.85 mg kg−1
in grilled fish, from 1.22 mg kg−1 to 1.28 mg kg−1 in fried
fish and from 0.84 mg kg−1 to 0.87 mg kg−1 in boiled fish.
No statistically significant differences were determined for
selenium levels in raw and cooked samples and in different
marine species. Estimated selenium intake agrees well with
recommendations and is far below the Upper Tolerable
Nutrient Level. This is the first study concerning the
evaluation of the effects of cooking methods on selenium
contents of marine species consumed in Portugal.
Descrição
Palavras-chave
Composição dos Alimentos Toxicologia Selenium Cooking Methods Portugal
Contexto Educativo
Citação
Food Anal. Methods 2011;4:77-83