Bibliographic Details
| Title: |
Selenium content in selected foods from the Greek market and estimation of the daily intake |
| Authors: |
Pappa, Eleni C.1 instgala@otenet.gr, Pappas, Athanasios C.2, Surai, Peter F.2,3 |
| Source: |
Science of the Total Environment. Dec2006, Vol. 372 Issue 1, p100-108. 9p. |
| Subjects: |
Selenium, Fluorescence spectroscopy, Animal products, Horticultural crops |
| Abstract: |
Abstract: The total selenium content of foods purchased from the North West part of Greece was determined using hydride generation atomic fluorescence spectroscopy. The results of this study were within the range from other countries. The overall mean average of selenium concentration of the foods examined, in decreasing order, was found in sesame seeds (783.1 ng g−1), fish (246 ng g−1), legumes (162.5 ng g−1), eggs (123 ng g−1), bread (91.9 ng g−1), meat (71.7 ng g−1), cheese (69.8 ng g−1), yoghurt (23.6 ng g−1), nuts (19.6 ng g−1), milk (15.4 ng g−1), vegetables (6.5 ng g−1) and fruits (3.4 ng g−1). Considering the average daily individual consumption of these foods by Greeks, the average daily dietary intake of selenium supplied by this source is 39.3 μg per capita. [Copyright &y& Elsevier] |
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| Database: |
Engineering Source |
