Selenium content of vegetables, fruits, and cereals in Galicia (Northwest Spain)

The selenium content of 60 samples of vegetable foods has been determined fluorimetrically. After wet destruction of organic matter, the complex 4,5-benzopiazselenole was formed by reaction between Se(IV) and 2,3-diaminonaphthalene and extracted with cyclohexane. The results suggest that the populat...

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Bibliographic Details
Published in:Journal of agricultural and food chemistry 1988-03, Vol.36 (2), p.293-295
Main Authors: Mejuto-Marti, M, Bollain-Rodriguez, M, Herrero-Latorre, C, Bermejo-Martinez, F
Format: Article
Language:English
Subjects:
Biological and medical sciences
Food industries
Fundamental and applied biological sciences. Psychology
General aspects
Methods of analysis, processing and quality control, regulation, standards
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Summary:The selenium content of 60 samples of vegetable foods has been determined fluorimetrically. After wet destruction of organic matter, the complex 4,5-benzopiazselenole was formed by reaction between Se(IV) and 2,3-diaminonaphthalene and extracted with cyclohexane. The results suggest that the population of Galicia (NW Spain) consumes an average 11.20 mu g of selenium/person per day in food of vegetable origin.
ISSN:0021-8561
1520-5118
DOI:10.1021/jf00080a013