Selenium Content of Raw and Cooked Marine Species Consumed in Portugal

Abstract

The present study evaluates the effects of different cooking methods (grilling, frying and boiling) on selenium contents of six marine species commonly consumed in Portugal. Forty-two composite samples of sardine, horse mackerel, gilthead seabream, silver scabbardfish, hake and octopus were digested in a microwave system and analysed by electrothermal atomic absorption spectrometry. The described method is adequate for the analysis of selenium in marine species and meets the requirements of validation and quality control. Mean selenium contents in raw species ranged from 0.35 mg kg −1 to 1.24 mg kg −1 . Cooked samples presented mean selenium contents from 0.38 mg kg −1 to 1.85 mg kg −1 in grilled fish, from 1.22 mg kg −1 to 1.28 mg kg −1 in fried fish and from 0.84 mg kg −1 to 0.87 mg kg −1 in boiled fish. No statistically significant differences were determined for selenium levels in raw and cooked samples and in different marine species. Estimated selenium intake agrees well with recommendations and is far below the Upper Tolerable Nutrient Level. This is the first study concerning the evaluation of the effects of cooking methods on selenium contents of marine species consumed in Portugal.

Effect of CO2 dissolution on the shelf life of ready-to-eat Octopus vulgaris

“…No significant differences (p ≥ 0.05) exist among batches. Sample's moisture is in accordance with data reported by Martins, Almeida, and Alvito (2010) in cooked octopus. On the other hand, protein and fat contents showed higher values, ca.…”

“…On the other hand, protein and fat contents showed higher values, ca. 4 and 0.5%, respectively, than published data on fresh octopus (Zlatanos, Laskaridis, Feist, & Sagredos, 2006), which may be accounted as a result of the water losses occurring during octopus cooking procedures (Martins et al, 2010).…”

Influence of bioaccessibility of total mercury, methyl-mercury and selenium on the risk/benefit associated to the consumption of raw and cooked blue shark (Prionace glauca)

“…Costa et al (2013) also verified that grilled meagre displayed higher Se contents. Martins et al (2011) referred that water loss, which occurs during heating, contributes to an increase of Se content in cooked samples.…”

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

“…Boiling two vegetables (mushrooms and asparagus) that contained relatively high amounts of Se even led to 29% and 44% losses of Se, respectively. However, no significant differences of Se contents were found from raw and cooked sea foods consumed in Portugal [ 22 ]. Compared with western countries, China generally consumes more cereals and vegetables than meats.…”