Advertisement

INAA for the evaluation of selenium contents in grain foods consumed by Korean

  • J. H. Moon
  • S. H. Kim
  • K. S. Kim
  • Okhee LeeEmail author
Article
  • 129 Downloads

Abstract

This study was aimed to measure the Se content in common consumed grain and potato foods. About 1 g of analytical sample of 40 items of foods was irradiated for 3 h by thermal neutrons (Φ th = 2.8 × 1013 n/cm2 s) and 75Se nuclide was used for the determination of Se contents. The rice showed the range of Se contents from 0.55 to 3.64 μg per 100 g of sample. The Se contents in grain products varied according to the type of grain processing. The acquired Se value in this study will be useful to assess the Se intake of Korean.

Keywords

Food selenium content Grain foods Korean INAA Dietary selenium intake 

Notes

Acknowledgments

This study was carried out under the nuclear research and development program by Ministry of Education, Science and Technology, Republic of Korea (NRF-2010-0023314).

References

  1. 1.
    Rayman MP (2008) Food-chain selenium and human health: emphasis on intake. Br J Nutr 100:254–268Google Scholar
  2. 2.
    Navarro-Alarcon M, Cabrera-Vique C (2008) Selenium in food and the human body: a review. Sci Total Environ 400:115–141CrossRefGoogle Scholar
  3. 3.
    Lee O, Moon JH, Chung YS (2003) The relationship between serum selenium levels and lipid profiles in adult women. J Nutr Sci Vitamin 49(6):397–404CrossRefGoogle Scholar
  4. 4.
    Korean Ministry of Health and Welfare, The Korean Nutrition Society, Korean Food and Drug Adminstration (2010) Dietary reference intakes for Koreans, 1st revision, The Korean Nutrition Society, Seoul, Korea pp 481–497 (original in Korean, abstract is available http://www.kns.or.kr. Accessed 15 Aug 2015)
  5. 5.
    Kweon S, Kim Y, Jang MJ, Kim Y, Kim K, Choi S, Chun C, Khang YH, Oh K (2014) Data resource profile: the Korea National Health and Nutrition Examination Survey (KNHANES). Int J Epidemiol 43(1):69–77CrossRefGoogle Scholar
  6. 6.
    Moon JH, Kim SH, Chung YS, Lee O (2015) Application of instrumental neutron activation analysis to assess dietary intake of selenium in Korean adults from meat and eggs. J Radioanal Nucl Chem 303(2):1561–1564CrossRefGoogle Scholar
  7. 7.
    McNaughton SA, Marks GC (2002) Selenium content of Australian foods: a review of literature values. J Food Comp Anal 15:169–182CrossRefGoogle Scholar
  8. 8.
    Cho SY, Hong WJ, Lee JY, Kang SH, Chung YS (2002) A study on the mineral distribution in Korean foodstuffs by neutron activation analysis. Korean J Food Sci Technol 34(3):390–395Google Scholar
  9. 9.
    Sirichakwal PP, Puwastien P, Polngam J, Kongkachuichai R (2005) Selenium content of Thai foods. J Food Comp Anal 18:47–59CrossRefGoogle Scholar
  10. 10.
    U.S. Department of Agriculture, Agricultural Research Service. USDA. [Internet] National Nutrient Database for Standard Reference, Release 26. Nutrient Data Laboratory Home Page, [2015. August 15]. Available from http://www.ars.usda.gov/ba/bhnrc/nol
  11. 11.
    Choi Y, Kim Y, Lee HS, Kim CI, Park HK, Oh CH (2009) Selenium content in representative Korean foods. J Foods Comp Anal 22:117–122CrossRefGoogle Scholar
  12. 12.
    Galinha G, Pacheco AMG, do Carmo Freitas M, Freitas M, Kucera J, Cautinho J et al (2015) Selenium in bread and durum wheats grown under a soil supplementation regime in actual field conditions, determined by cyclic and radiochemical neutron activation analysis. J Radioanal Nucl Chem 304(2):139–143CrossRefGoogle Scholar
  13. 13.
    Hu Q, Chen L, Xu J, Zhang Y, Pan G (2002) Determination of selenium concentration in rice and the effect of foliar application of Se-enriched fertiliser or sodium selenite on the selenium content of rice. J Sci Food Agri 82:869–872CrossRefGoogle Scholar
  14. 14.
    Thomson BM, Vannoort RW, Haslemore RM (2008) Dietary exposure and trends of exposure to nutrient elements iodine, iron, selenium and sodium from the 2003–2004 New Zealand Total Diet Survey. Br J Nutr 99(3):614–625CrossRefGoogle Scholar
  15. 15.
    Pappa EC, Pappas AC, Surai PF (2006) Selenium content in selected foods from the Greek marked and estimation of the daily intake. Sci Total Environ 372:100–108CrossRefGoogle Scholar
  16. 16.
    Marro N (1996) The 1994 Australian Market Basket Survey. Australian Government Publishing Service, CamberraGoogle Scholar
  17. 17.
    Murphy J, Cashman KD (2001) Selenium content of a range of Irish foods. Food Chem 74:493–498CrossRefGoogle Scholar
  18. 18.
    Waegeneers N, Thiry C, De Temmerman L, Ruttens A (2013) Predicted dietary intake of selenium by the general adult population in Belgium. Food Addit Contam Part A 30(2):278–285CrossRefGoogle Scholar

Copyright information

© Akadémiai Kiadó, Budapest, Hungary 2016

Authors and Affiliations

  1. 1.Department of Food Science and NutritionYongin UniversityYonginSouth Korea
  2. 2.Korea Atomic Energy Research InstituteDaejeonSouth Korea

Personalised recommendations