DETERMINATION AND SPECIATION OF SELENIUM IN SOME EDIBLE PLANTS BY THREE DIFFERENT EXTRACTION METHODS

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ZAMANI HARGALANI F.; ABROOMANDAZAR P.; LARIJANI K.; TABIBZADEH GHAMSARI Z.

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Paper Information

Journal: Journal of Food Technology and Nutrition Year:2013 | Volume:10 | Issue:3 (39) Page(s): 87-94

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Title

DETERMINATION AND SPECIATION OF SELENIUM IN SOME EDIBLE PLANTS BY THREE DIFFERENT EXTRACTION METHODS

Author(s)

ZAMANI HARGALANI F. | ABROOMANDAZAR P. | LARIJANI K. | TABIBZADEH GHAMSARI Z. | Issue Writer Certificate

Keywords

SEQ2

SE (IV)Q3

SE (VI)Q3

ULTRASONICQ3

VGA-AASQ3

Abstract

Introduction: SElenium is an effective inorganic element that plays an important role in human body. It is esSEntial for the prevention of cancers, e.g. liver cancer. It is dangerous to uSE SElenium as a food complement by itSElf; therefore it is necessary to be taken in regular diet.Materials and Methods: In this reSEarch, total SElenium, SElenium (IV) and SElenium (VI) are extracted with three different methods (Acid digestion, Microwaves, ULTRASONIC) and are measured in 10 different vegetables (garlic, onion, thyme, date, cabbage, carrot, cucumber, parsley, dill and lettuce) using VGA-AAS.Results: All three extraction methods have shown that SElenium has the least concentrations in carrot and cucumber, also SElenium (VI) is preSEnt in trace quantity in date kernel. The total SElenium has the highest concentration in parsley and the least quantity in date and thyme. The amount of SElenium (IV) is high in parsley and is low in thyme and dill and also SElenium (VI) is preSEnt in high concentration in cabbage and in trace quantity in thyme.Conclusion: It is concluded that SElenium (VI) is the predominate form as compared to SElenium (IV). Only in the parsley SElenium (IV) has higher concentration than SElenium (VI). Among the extraction methods examined, ULTRASONIC method was proved to be superior to others.

Cites

ANTIMICROBIAL EFFECT OF ESSENTIAL OILS: A SYSTEMATIC REVIEW

References

THE IMPORTANCE OF SELENIUM TO HUMAN HEALTH

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APA: Copy

ZAMANI HARGALANI, F., ABROOMANDAZAR, P., LARIJANI, K., & TABIBZADEH GHAMSARI, Z.. (2013). DETERMINATION AND SPECIATION OF SELENIUM IN SOME EDIBLE PLANTS BY THREE DIFFERENT EXTRACTION METHODS. JOURNAL OF FOOD TECHNOLOGY AND NUTRITION, 10(3 (39)), 87-94. SID. https://sid.ir/paper/143272/en

Vancouver: Copy

ZAMANI HARGALANI F., ABROOMANDAZAR P., LARIJANI K., TABIBZADEH GHAMSARI Z.. DETERMINATION AND SPECIATION OF SELENIUM IN SOME EDIBLE PLANTS BY THREE DIFFERENT EXTRACTION METHODS. JOURNAL OF FOOD TECHNOLOGY AND NUTRITION[Internet]. 2013;10(3 (39)):87-94. Available from: https://sid.ir/paper/143272/en

IEEE: Copy

F. ZAMANI HARGALANI, P. ABROOMANDAZAR, K. LARIJANI, and Z. TABIBZADEH GHAMSARI, “DETERMINATION AND SPECIATION OF SELENIUM IN SOME EDIBLE PLANTS BY THREE DIFFERENT EXTRACTION METHODS,” JOURNAL OF FOOD TECHNOLOGY AND NUTRITION, vol. 10, no. 3 (39), pp. 87–94, 2013, [Online]. Available: https://sid.ir/paper/143272/en

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