Modification of the Official Fluorometric Method for Selenium in Plants

Olson, O. E.; Palmer, I. S.; Cary, E. E.

doi:10.1093/jaoac/58.1.117

Cited by 113 publications

(78 citation statements)

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“…The solution was centrifuged at 15,000 g for 1 h, and the red elemental Se was pelleted. Se level in the supernatant was below detection limit (< 0.05 µg/ml) using a fluorescent assay [26], and the BSA content in supernatant was found unchanged. These data suggested that the purity of Nano-Se was 99.9875% and Se in BSA-bound form was less than 0.0125%.…”

Section: Discussionmentioning

confidence: 86%

“…It can be assumed that the final preparation will likely contain 1/ BSA bound Se in the form of Cys-S-Se-to cysteine residue 34. To investigate this possibility, Nano-Se was dissolved in water, Se and BSA content in solution was 401.4 ± 2.2 µg/ml [26] and 4.03 ± 0.11 mg/ml [6] respectively. The solution was centrifuged at 15,000 g for 1 h, and the red elemental Se was pelleted.…”

Section: Discussionmentioning

confidence: 99%

“…of 0.14 M PBS, pH 7.4, and centrifuged at 3,000 g for 1 hour at 4 • C. The supernatant was used for GPx activity measurement [36]. Se content was measured by a fluorescent method [26].…”

Section: Animal Toxicity and Bioavailabilitymentioning

confidence: 99%

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Biological effects of a nano red elemental selenium

et al. 2001

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A novel selenium form, nano red elemental selenium (Nano-Se) was prepared by adding bovine serum albumin to the redox system of selenite and glutathione. Nano-Se has a 7-fold lower acute toxicity than sodium selenite in mice (LD(50) 113 and 15 mg Se/kg body weight respectively). In Se-deficient rat, both Nano-Se and selenite can increase tissue selenium and GPx activity. The biological activities of Nano-Se and selenite were compared in terms of cell proliferation, enzyme induction and protection against free racial-mediated damage in human hepatoma HepG2 cells. Nano-Se and selenite are similarly cell growth inhibited and stimulated synthesis of glutathione peroxidase (GPx), phospholipid hydroperoxide glutathione peroxidase (PHGPx) and thioredoxin reductase (TR). When HepG2 cells were co-treated with selenium and glutathione, Nano-Se showed less pro-oxidative effects than selenite, as measured by cell growth. These results demonstrate that Nano-Se has a similar bioavailability in the rat and antioxidant effects on cells.

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Section: Discussionmentioning

confidence: 86%

Section: Discussionmentioning

confidence: 99%

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Biological effects of a nano red elemental selenium

et al. 2001

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“…Selenium content was determined according to the method described by Olson et al (1975). Copper and zinc were analysed using the methods 985.…”

Section: Mineralsmentioning

confidence: 99%

Bioactive compounds, in vitro antioxidant capacity and Maillard reaction products of raw, boiled and fried garlic (Allium sativum L.)

Queiroz

Antunes

Vicente

et al. 2013

Int J of Food Sci Tech

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Summary Garlic is used in many dishes but some of its bioactive compounds are lost when exposed to heat. This study evaluated bioactive compounds, antioxidant activity and Maillard reaction products of raw (RG), boiled (BG) and fried garlic (FG). Total phenolic compounds, flavonoids, allicin and phytosterol were quantified as well as dietary fibres and mineral content. Antioxidant activities of RG, BG and FG were evaluated by oxygen radical absorbance capacity (ORAC), oxidation of β‐carotene/linoleic acid and Rancimat methods. The main results were the following: thermal processing of RG decreased both bioactive compounds and antioxidant capacity, boiling was found to be less aggressive than frying, and strong correlations were obtained between total phenolic compounds and the antioxidant assays. However, phytosterol content was higher in FG than in RG and BG and higher temperatures increased the formation of Maillard reaction products. It was concluded that RG and BG should be preferred for human consumption as they present higher antioxidant capacity.

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“…Density (g/cm3at 258C) was determined by gently pouring the brazil nut powder into a 10 cm3 graduated cylinder and was calculated as the ratio of the weight (g) of the sample contained in the cilinder to the volume occupied (i.e., 10 cm3) (Gallo, Llabot, Allemandi, Bucata, & Pinna, 2011). The Se content was set according to Olson, Palmer, and Cary (1975).…”

Section: Physicochemical Features Of the Productmentioning

confidence: 99%

Brazil nut powdered milk properties

Kluczkovski¹,

Lima²,

Oliveira³

2016

Journal of Food Processing and Preservation

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The Brazil nut powdered milk was featured in order to evaluate its processing yield and the toxicological aspects concerning selenium (Se) and aflatoxin (AFL). The tests followed a type 2² factorial design, using the drying adjuvant types (maltodextrin and Arabic gum) as independent variables. The dependent variables were the extracts technological features and the adjuvant ratios. Among the tested products, the selected one had 30% Arabic gum and showed 26.83% yield. Its mean protein content was 30.12% and physicochemical features helped preventing microbial deterioration throughout 60 storage days at room temperature. However, the Se and AFL contents should be monitored because the spray dryer atomization appears to concentrate these variables content, when they are found in the raw material, thus affecting the finished product safety. Practical applications The research revealed the properties of the Brazil nut powdered milk as a source of non‐dairy protein, especially to vegan and to healthier consumer's diet. This approach provides an alternative product instead soymilk to consumers allergic to bovine milk. The spray drying method adds value to the raw product (native seed) in order to provide a new ingredient for culinary and industrial formulations.

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Modification of the Official Fluorometric Method for Selenium in Plants

Cited by 113 publications

References 0 publications

Biological effects of a nano red elemental selenium

Biological effects of a nano red elemental selenium

Bioactive compounds, in vitro antioxidant capacity and Maillard reaction products of raw, boiled and fried garlic (Allium sativum L.)

Brazil nut powdered milk properties

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