Profiling of selenium and other trace elements in breads from rice and maize cultivated in a seleniferous area of Punjab (India)
| Autor: | Margarita G. Skalnaya, N. Tejo Prakash, Anatoly A. Kirichuk, Olga P. Ajsuvakova, Andrei R. Grabeklis, Ranjana Prakash, Sumit K. Jaiswal, Xiong Guo, Anatoly V. Skalny, Feng Zhang, Alexey A. Tinkov |
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| Rok vydání: | 2020 |
| Předmět: |
0106 biological sciences
0303 health sciences digestive oral and skin physiology chemistry.chemical_element food and beverages Review Article Biology Rice bread 01 natural sciences Reference Daily Intake 03 medical and health sciences Animal science chemistry Dietary Reference Intake Adverse health effect Selenium 030304 developmental biology 010606 plant biology & botany Food Science |
| Zdroj: | J Food Sci Technol |
| ISSN: | 0022-1155 |
| Popis: | The objective of the study was to assess selenium and other elements levels in Indian Roti bread from Se-rich maize and rice using inductively coupled plasma mass-spectrometry. Se levels in Roti bread from Se-rich maize and rice exceeded those in the control samples by a factor of more than 594 and 156, respectively. Using Se-enriched maize increased bread Co, Cr, Mn, Mo, and Zn content, whereas Fe and I levels were reduced. In Se-rich rice-based bread a decrease in Co, Cr, Cu, Fe, I, Mo, and Zn contents was observed. Daily consumption of Se-rich maize and rice bread (100 g) could account for 5.665% and 4.309% from recommended dietary allowance, also exceeding the upper tolerable levels by a factor of 7.8 and 5.9, respectively. Therefore, Roti bread from both Se-rich maize and rice may be considered as an additional source of selenium. At the same time, regular intake of Se-rich grains and its products including breads may cause adverse health effects even after a few days and should be regularly monitored in order to prevent Se overload and toxicity. |
| Databáze: | OpenAIRE |
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