Effect of Different Cooking Methods on Selenium Content of Fish Commonly Consumed in Thailand

Abstract

Although fish are good sources of selenium (Se), an essential trace element for the human body, very limited data exist on Se content in commonly consumed fish in Thailand. Consequently, this study investigated selenium content and the effect of cooking among 10 fish species (5 freshwater and 5 marine) most-commonly consumed by the Thai people. The fish were purchased from three representative wholesale markets within or nearby to Bangkok. All fish species were prepared to determine their edible portions (EP) and moisture contents. Total Se in fresh, boiled, and fried fish were analysed using Inductively Coupled Plasma-Triple Quadrupole-Mass Spectrometry (ICP-QQQ-MS). In general, higher levels of Se were found in marine fish (37.1–198.5 µg/100 g EP in fresh fish, 48.0–154.4 µg/100 g EP in boiled fish, and 52.9–262.4 µg/100 g EP in fried fish) compared to freshwater fish (6.9–29.4 µg/100 g EP in fresh fish, 10.1–26.5 µg/100 g EP in boiled fish, and 13.7–43.8 µg/100 g EP in fried fish). While Longtail tuna showed significantly higher Se content than other fish (p < 0.05), boiled Longtail tuna had significantly lower true retention of Se than the other fish (p < 0.05). Most fish species retained a high level of selenium (ranged 64.1–100.0% true retention in boiling and frying). Longtail tuna, Short-bodied mackerel, Indo-pacific Spanish mackerel, Nile tilapia, and red Nile tilapia–cooked by boiling and frying–are recommended for consumption as excellent sources of selenium.

In Vitro Bioaccessibility of Selenium from Commonly Consumed Fish in Thailand

“…Due to inexpensive prices, fish are easily accessible and affordable sources of protein for the Thai people and are included in a variety of Thai traditional menus. A previous study reported high Se content in fish that are commonly consumed in Thailand, such as longtail tuna, short-bodied mackerel, Indo-Pacific Spanish mackerel, and giant sea perch at 208.4, 80.7, 89.7, and 47.9 μg/100 g edible part, respectively [ 12 ].…”

“…For Se in fish, a previous European study reported high in vitro bioaccessibility in tuna, swordfish, and sardines at 50, 76, and 83%, respectively [ 17 ]. While a previous study established the Se content in fish commonly consumed in Thailand, to our knowledge no data exist on the bioaccessibility of Se from those fish [ 12 ]. Consequently, this study investigates the bioaccessibility of Se based on the in vitro method using the equilibrium dialysis technique from fish widely consumed among the Thai people and using inductively coupled plasma triple quadruple mass spectrometry (ICP-QQQ-MS), the preferred analytical technique due to its lower detection limit values and minimization of interferences.…”

Assessment of cooking methods and freezing on the nutritional value and health risks of heavy metals in four fish species consumed in Douala, Cameroon

“…These results are similar to those obtained by Huang et al [ 29 ] on Sebastiscus marmoratus (27.15 mg/kg) and lower than those obtained by Ozturan et al [ 54 ] on Astacus leptodactylus (426.40 mg/kg). According to Singhato et al [ 66 ], the chemical composition of fish varies with the environment, the fishing period and age. This mineral is involved in immune defense stimulation, protection against cellular aging, and its deficiency may induce thalassemia and erythrocyte fragility [ 3 ] .…”

Effects of Culinary Procedures on Concentrations and Bioaccessibility of Cu, Zn, and As in Different Food Ingredients

“…Hosseini et al [ 20 ] observed that Zn concentrations in kutum roach significantly decreased after boiling ( p < 0.05). Singhato et al [ 21 ] found a significant reduction of Se concentrations in fish (short-bodied mackerel) after boiling and frying ( p < 0.05). However, these studies did not detect whether culinary procedures would further affect the extraction processes of these elements in the ingredients.…”