In Vitro Bioaccessibility of Selenium from Commonly Consumed Fish in Thailand
1
Issued Date
2022-11-01
Resource Type
eISSN
23048158
Scopus ID
2-s2.0-85141864122
Journal Title
Foods
Volume
11
Issue
21
Rights Holder(s)
SCOPUS
Bibliographic Citation
Foods Vol.11 No.21 (2022)
Suggested Citation
Singhato A., Judprasong K., Sridonpai P., Laitip N., Ornthai N., Yafa C., Chimkerd C. In Vitro Bioaccessibility of Selenium from Commonly Consumed Fish in Thailand. Foods Vol.11 No.21 (2022). doi:10.3390/foods11213312 Retrieved from: https://repository.li.mahidol.ac.th/handle/123456789/83099
Title
In Vitro Bioaccessibility of Selenium from Commonly Consumed Fish in Thailand
Other Contributor(s)
Abstract
Selenium (Se), abundantly obtained in fish, is a crucial trace element for human health. Since there are no data on Se bioaccessibility from commonly consumed fish in Thailand, this study assessed the in vitro bioaccessibility of Se using the equilibrium dialyzability method. The five fish species most commonly consumed in Thailand were selected to determine total Se content using several preparation methods (fresh, boiling, and frying). Equilibrium dialyzability was used to perform in vitro bioaccessibility using enzymatic treatment to simulate gastrointestinal digestion for all boiled and fried fish as well as measuring Se using inductively coupled plasma triple quadrupole mass spectrometry (ICP-QQQ-MS). Two-way ANOVA with interaction followed by Tukey’s honestly significant difference (HSD) post hoc test revealed that boiled Indo-Pacific Spanish mackerel, longtail tuna, and short-bodied mackerel were significantly higher in Se content than striped snakehead and giant sea perch (p < 0.05). For fried fish, longtail tuna showed the highest Se content (262.4 µg/100 g of product) and was significantly different compared to the other fish (p < 0.05, estimated marginal means was 43.8–115.6 µg/100 g of product). Se bioaccessibilities from striped snakehead (70.0%) and Indo-Pacific Spanish mackerel (64.6%) were significantly higher than for longtail tuna (p < 0.05). No significant difference in bioaccessibility was found in terms of preparation method (i.e., boiling and frying). In conclusion, the fish included in this study, either boiled or fried, have high Se content and are good sources of Se due to high bioaccessibility.