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Selenium and Other Elements in Wheat (Triticum aestivum) and Wheat Bread from a Seleniferous Area

Biological Trace Element Research volume 192, pages 10–17 (2019)Cite this article

Abstract

The objective of the present study was to assess the levels of Se, as well as other essential and toxic trace elements in wheat grains and traditional Roti-bread from whole-grain flour in a seleniferous area of Punjab (India) using inductively-coupled plasma mass-spectrometry. Wheat grain and bread selenium levels originating from seleniferous areas exceeded the control values by a factor of more than 488 and 179, respectively. Se-rich wheat was also characterized by significantly increased Cu and Mn levels. Se-rich bread also contained significantly higher levels of Cr, Cu, I, Mn, and V. The level of Li and Sr was reduced in both Se-enriched wheat and bread samples. Roti bread from Se-enriched wheat was also characterized by elevated Al, Cd, and Ni, as well as reduced As and Hg content as compared to the respective control values. Se intake with Se-rich bread was estimated as more than 13,600% of RDA. Daily intake of Mn with both Se-unfortified and Se-fortified bread was 133% and 190% of RDA. Therefore, Se-rich bread from wheat cultivated on a seleniferous area of Punjab (India) may be considered as a potent source of selenium, although Se status should be monitored throughout dietary intervention.

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Funding

The current investigation is supported by the Russian Foundation for Basic Research within project no. 17-55-45027 and Department of Science and Technology, Government of India (INT/RUS/RFBR/P-252) “Localization of selenium and other trace elements in edible crops cultivated in seleniferous soils.”

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Authors and Affiliations

  1. Yaroslavl State University, Yaroslavl, Russia, 150000

    Margarita G. Skalnaya, Alexey A. Tinkov, Olga P. Ajsuvakova, Andrei R. Grabeklis & Anatoly V. Skalny

  2. IM Sechenov First Moscow State Medical University, Moscow, Russia, 119146

    Margarita G. Skalnaya, Alexey A. Tinkov, Olga P. Ajsuvakova, Andrei R. Grabeklis, Natalia A. Zhuchenko & Anatoly V. Skalny

  3. Peoples’ Friendship University of Russia (RUDN University), Moscow, Russia

    Margarita G. Skalnaya, Alexey A. Tinkov, Olga P. Ajsuvakova, Andrei R. Grabeklis, Anatoly A. Kirichuk & Anatoly V. Skalny

  4. Thapar Institute of Engineering and Technology, Patiala, 147004, India

    N. Tejo Prakash & Ranjana Prakash

  5. Marwadi University, Rajkot, 360003, India

    Sumit K. Jaiswal

  6. Poznan University of Life Sciences, 60624, Poznan, Poland

    Julita Regula

  7. School of Public Health, Health Science Center, Xi’an Jiaotong University, Xi’an, 710000, People’s Republic of China

    Feng Zhang & Xiong Guo

  8. Federal Research Centre of Biological Systems and Agro-technologies of the Russian Academy of Sciences, Orenburg, Russia, 460000

    Anatoly V. Skalny

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  1. Margarita G. Skalnaya
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Correspondence to Alexey A. Tinkov.

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Skalnaya, M.G., Tinkov, A.A., Prakash, N.T. et al. Selenium and Other Elements in Wheat (Triticum aestivum) and Wheat Bread from a Seleniferous Area. Biol Trace Elem Res 192, 10–17 (2019). https://doi.org/10.1007/s12011-019-01776-6

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Keywords

  • Selenium
  • Cereals
  • Manganese
  • Recommended daily allowance
  • Toxicity