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Selenium Speciation in Commonly Consumed Thai Seafood Under Different Cooking Methods.

Narisa Rueangsri¹, Chonnikarn Limpaninchart^1,2, Niratchaporn Thanopajai^1,2

¹Nutrition and Dietetics Division, Faculty of Allied Health Sciences, Burapha University, Chonburi 20131, Thailand.

Foods (Basel, Switzerland)

|June 26, 2026

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This summary is machine-generated.

Cooking Thai seafood like crab and prawns does not change the chemical forms of selenium (Se), a vital nutrient. High-temperature methods like frying and grilling concentrate SeMet due to moisture loss, not new formation.

Area of Science:

Food Science
Analytical Chemistry
Nutritional Science

Background:

Selenium speciation in seafood is crucial for nutritional assessment.
Limited data exist on how cooking methods affect selenium chemical forms in seafood.

Purpose of the Study:

To investigate selenium speciation in popular Thai seafood after various cooking methods.
To determine the impact of boiling, frying, and grilling on selenium chemical forms.

Main Methods:

High-performance liquid chromatography coupled with inductively coupled plasma tandem mass spectrometry (HPLC-ICP-QQQ-MS) was used for selenium speciation analysis.
Analysis was performed on fresh (control), boiled, fried, and grilled Thai seafood samples.

Main Results:

Keywords:

HPLC-ICP-QQQ-MS seafood selenium speciation analysis

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Selenium was predominantly found in organic forms, mainly selenomethionine (SeMet) and selenocystine (SeCys2), across all samples and cooking methods.
Indo-Pacific horseshoe crab eggs showed significantly higher SeMet concentrations compared to other seafood.
Frying and grilling led to apparent increases in SeMet due to moisture loss, not chemical transformation.
Boiling increased SeCys2 concentrations in certain crustaceans like banana prawn and musk crab.

Conclusions:

Cooking methods affect selenium species concentrations but do not significantly alter selenium's chemical forms in Thai seafood.
Thai seafood is a valuable source of bioavailable selenium, primarily as SeMet.
Further research is needed to explore minor selenium species and their nutritional significance.