Changes in Selenium Content in Edibles During Processing

Abstract

The chapter describes changes in the selenium content during storage on the example of processing carrots and preserving tomatoes, peas, and cabbage by methods characteristic of vegetables. The results showed no significant changes in total selenium content during carrot storage. The results of analyzes after thermal preservation of peas in brine indicated a partial extraction of selenium from pea grains into brine, but a substantial part remains in the grains. During the lactic acid fermentation of the head cabbage, majority of the original selenium content remains in the solid portion of the cabbage and part of the original content was found in the resulting juice. Similar results were found after heat sterilization of the cabbage. In the case of tomato processing, most of the selenium was accumulated in the seeds and their removal also resulted in the removal of part of the selenium in the prepared juice. As expected, after concentrating the juice, the selenium content in tomato puree also increased proportionally.