Publication: Selenium content of Thai foods
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Issued Date
2005-02-01
Resource Type
ISSN
08891575
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2-s2.0-10244236647
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Mahidol University
Rights Holder(s)
SCOPUS
Bibliographic Citation
Journal of Food Composition and Analysis. Vol.18, No.1 (2005), 47-59
Suggested Citation
Prapaisri P. Sirichakwal, Prapasri Puwastien, Jarupun Polngam, Ratchanee Kongkachuichai Selenium content of Thai foods. Journal of Food Composition and Analysis. Vol.18, No.1 (2005), 47-59. doi:10.1016/j.jfca.2003.10.010 Retrieved from: https://repository.li.mahidol.ac.th/handle/123456789/16229
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Title
Selenium content of Thai foods
Other Contributor(s)
Abstract
Information on selenium content of foods in different countries, particularly among Asian countries, including Thailand, is limited. In this study, the fluorometric method for selenium determination was tested for accuracy and reliability prior to applying for analysis of selenium in various Thai foods. Common food commodities, i.e., cereals, meat, poultry, seafood, fish, milk, eggs, fruits and vegetables were purchased from 10 representative markets in Bangkok which symbolized the outlets of the commodities from various regions in Thailand. A wide range of selenium content was found among the various food groups. High levels were found in seafood and fish, and eggs with mean±s.d. of 45.0±20.8 and 40.2±14.1 μg/100 g, respectively. Moderate levels of selenium were found in meat and poultry, and pulses with mean±s.d. of 18.2±5.8 μg/100 g and 13.1±13.4 μg/100 g, respectively. Cow's milk and cereals contained low concentrations of selenium (6.4±2.4 μg/100 g and 5.0±1.1 μg/100 g, respectively). Selenium content in vegetables and fruits (1.2±2.0 μg/100 g and 0.6±0.5 μg/100 g, respectively) was lower than the reported values from other countries. © 2003 Elsevier Inc. All rights reserved.