Next Article in Journal / Special Issue
Selenium Accumulation, Antioxidant Enzyme Levels, and Amino Acids Composition in Chinese Mitten Crab (Eriocheir sinensis) Fed Selenium-Biofortified Corn
Previous Article in Journal
Association between Frequency of Consumption of Fruit, Vegetables, Nuts and Pulses and BMI: Analyses of the International Study of Asthma and Allergies in Childhood (ISAAC)
Previous Article in Special Issue
Selenium and Mercury Interactions in Apex Predators from the Gulf of Trieste (Northern Adriatic Sea)
Open AccessArticle

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

1
School of Earth and Space Sciences, University of Science and Technology of China, Hefei 230026, China
2
Department of Environmental Sciences, Southern Illinois University, Edwardsville, IL 62026-1099, USA
3
Suzhou Setek Co., Ltd., Suzhou 215123, China
*
Author to whom correspondence should be addressed.
Nutrients 2018, 10(3), 317; https://doi.org/10.3390/nu10030317
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
Show Figures

Figure 1

MDPI and ACS Style

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.

Show more citation formats Show less citations formats
Note that from the first issue of 2016, MDPI journals use article numbers instead of page numbers. See further details here.

Article Access Map by Country/Region

1
Back to TopTop