Effect of cooking on selenium content of foods

Higgs, Darla J.; Morris, Virginia C.; Levander, Orville A.

doi:10.1021/jf60181a019

Cited by 98 publications

(28 citation statements)

References 6 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Other studies on seafood also report high retention of selenium during cooking. Based on dry weight calculation, baking of flounder fillets wrapped in aluminium foil caused no consistent losses of selenium [36]. The effect of cooking has been studied for tuna and no significant difference (P \ 0.05) in total selenium concentration was found before and after cooking [35].…”

Section: Selenium and Faamentioning

confidence: 99%

Retention of health-related beneficial components during household preparation of selenium-enriched African catfish (Clarias gariepinus) fillets

Mierke-Klemeyer¹,

Larsen

Oehlenschläger³

et al. 2007

Eur Food Res Technol

View full text Add to dashboard Cite

Industrial processing and heat treatment of fish muscle generally lead to losses of water-soluble components, some of which may have beneficial health effects. The aim of this work was to determine the retention of taurine, selenium and n-3 polyunsaturated fatty acids when preparing African catfish by three traditional household techniques: boiling in pouches, deep-frying and baking. Cooking did not significantly reduce the content of selenium, having retention between 91and 104%. Deepfrying resulted in a taurine loss of 40%, which was significantly higher than in baking where losses were 25% The fatty acid profiles were similar for baked and boiled fillets, but were significantly different from deep-fried fillets, due to absorption of vegetable frying oil. Baking was the best preparation technique with regard to retention of 20:5n-3 (eicosapentaenoic acid; EPA) and 22:6n-3 (docosahexaenoic acid, DHA), retaining above 80% for both fatty acids, whereas boiling and deep-frying were able to retain only approximately 54 and 65% of each, respectively.

show abstract

Section: Selenium and Faamentioning

confidence: 99%

Retention of health-related beneficial components during household preparation of selenium-enriched African catfish (Clarias gariepinus) fillets

Mierke-Klemeyer¹,

Larsen

Oehlenschläger³

et al. 2007

Eur Food Res Technol

View full text Add to dashboard Cite

show abstract

“…Selenium content can also vary as a consequence of the technological processes used for food production and pro cessing such as milling, blanching, cooking, etc. [4,5], Reported selenium losses from the mill ing processes are due to the removal, from of Se for GSHPx synthesis in rats.…”

Section: Introductionmentioning

confidence: 99%

Availability of Selenium in Dough and Biscuit in Comparison to Wheat Meal

et al. 1990

View full text Add to dashboard Cite

We studied the availability of selenium in processed foods and whole wheat diets for restoring the Se content and glutathione peroxidase (GSHPx) activity in the blood and liver of selenium-depleted rats. The Se content in the rat diets ranged from 225 to 342 µg Se/kg diet. Different selenium sources and different Se amounts had little influence on the Se levels in the blood and liver of repleted rats. Se from processed foods did not completely restore the GSHPx activity in whole blood and liver as happened with Se coming from wheat. These results indicate that it is the milling processes of the flour production, and not the cooking, which decrease the availability of Se for GSHPx synthesis in rats.

show abstract

“…Other studies have shown that food processing such as boiling or roasting could decrease the Se content by leaching or volatilization . Navarro‐Alarcon and Cabrera‐Vique reported that, during 20 min of boiling, asparagus and mushrooms lost 29% and 44% of their original Se content, respectively, although no details of the boiling procedure were provided . Probably Se was leached into the cooking water .…”

Section: Resultsmentioning

confidence: 99%