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Open AccessArticle

Effects of Chinese Cooking Methods on the Content and Speciation of Selenium in Selenium Bio-Fortified Cereals and Soybeans

School of Earth and Space Sciences, University of Science and Technology of China, Hefei 230026, China
Department of Environmental Sciences, Southern Illinois University, Edwardsville, IL 62026-1099, USA
Suzhou Setek Co., Ltd., Suzhou 215123, China
Author to whom correspondence should be addressed.
Nutrients 2018, 10(3), 317;
Received: 19 January 2018 / Revised: 26 February 2018 / Accepted: 1 March 2018 / Published: 7 March 2018
(This article belongs to the Special Issue Selenium and Selenoproteins in Environment, Health and Disease)
Cereals and soybeans are the main food sources for the majority of Chinese. This study evaluated the effects of four common cooking methods including steaming, boiling, frying, and milking on selenium (Se) content and speciation in seven selenium bio-fortified cereals and soybeans samples. The Se concentrations in the selected samples ranged from 0.91 to 110.8 mg/kg and selenomethionine (SeMet) was detected to be the main Se species. Total Se loss was less than 8.1% during the processes of cooking except milking, while 49.1% of the total Se was lost in milking soybean for soy milk due to high level of Se in residuals. It was estimated that about 13.5, 24.0, 3.1, and 46.9% of SeMet were lost during the processes of steaming, boiling, frying, and milking, respectively. Meanwhile, selenocystine (SeCys2) and methylselenocysteine (SeMeCys) were lost completely from the boiled cereals. Hence, steaming and frying were recommended to cook Se-biofortified cereals in order to minimize the loss of Se. View Full-Text
Keywords: cereals; soybean; selenium speciation; cooking; biofortification cereals; soybean; selenium speciation; cooking; biofortification
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Lu, X.; He, Z.; Lin, Z.; Zhu, Y.; Yuan, L.; Liu, Y.; Yin, X. Effects of Chinese Cooking Methods on the Content and Speciation of Selenium in Selenium Bio-Fortified Cereals and Soybeans. Nutrients 2018, 10, 317.

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