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In Vitro Bioaccessibility of Selenium in Popular Thai Seafood Across Cooking Methods.

Narisa Rueangsri1, Chonnikarn Limpaninchart2, Niratchaporn Thanopajai2

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Summary
This summary is machine-generated.

Selenium (Se) is essential for health, with seafood being a key source. This study found Indo-Pacific horseshoe crab eggs offer high Se content and bioaccessibility, unaffected by common cooking methods like boiling, frying, or grilling.

Keywords:
bioaccessibilityequilibrium dialyzabilityin vitromarine foodsseafoodselenium

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Area of Science:

  • Nutritional Science
  • Food Chemistry
  • Analytical Chemistry

Background:

  • Selenium (Se) is a vital micronutrient for human health.
  • Seafood is a major dietary source of selenium.
  • Data on Se bioaccessibility from Thai-consumed seafood is limited.

Purpose of the Study:

  • To evaluate in vitro Se bioaccessibility from ten common Thai seafood species.
  • To assess the impact of cooking methods (fresh, boiling, frying, grilling) on Se content and bioaccessibility.

Main Methods:

  • In vitro bioaccessibility assessment using the equilibrium dialyzability method.
  • Quantification of total and dialyzable Se using Inductively Coupled Plasma Triple Quadrupole Mass Spectrometry (ICP-QQQ-MS).
  • Statistical analysis (Two-way ANOVA, Tukey's HSD) to determine the effects of seafood species and cooking methods.

Main Results:

  • Indo-Pacific horseshoe crab eggs exhibited significantly higher Se content than other seafood species.
  • Se bioaccessibility was highest in Indo-Pacific horseshoe crab eggs (81.1-88.3%), surpassing other tested seafood.
  • Boiling, frying, and grilling did not significantly affect Se bioaccessibility, indicating thermal stability.

Conclusions:

  • Indo-Pacific horseshoe crab eggs are an excellent source of bioavailable selenium.
  • Common cooking methods do not diminish selenium bioaccessibility in the studied seafood.
  • Seafood consumption is a valuable strategy for ensuring adequate selenium intake.