Journal
FOOD RESEARCH INTERNATIONAL
Volume 111, Issue -, Pages 621-630Publisher
ELSEVIER SCIENCE BV
DOI: 10.1016/j.foodres.2018.06.003
Keywords
Total Se; Se species; Pressurized/microwave-assisted enzymatic hydrolysis; Brazil nut; Golden berry; Heart of palm
Categories
Funding
- Xunta de Galicia (Programa de Consolidacian y Estructuracion de Unidades de Investigacion Competitivas 2013-2016) [GRC2013-047]
- Grupo de Referencia Competitiva [6RC2014/2016]
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Fast, green, automated, highly efficient and accurate methodology for extracting selenium species in foods samples (Brazil nut, golden berries and heart of palm) harvested in seleniferous soils by using pressurized-assisted enzymatic hydrolysis (PAEH) and microwave-assisted enzymatic hydrolysis (MAEH) were optimized. After foods defatting or drying, selenium species were released using protease XIV and enzyme activator in 7 and 12 min for PAEH and MAEHmethods, respectively. Inductively coupled plasma - mass spectrometry (ICP-MS) and high performance liquid chromatography (HPLC) coupled with ICP-MS detection were used to assess total selenium and selenium species contents in the enzymatic extracts. Analytical performances, such as limits of quantification (0.032-0.599 mu g g(-1) and 0.014-0.240 mu g g(-1) for PAEH and MAEH, respectively), repeatability (11-14.5%) and accuracy of the over-all procedures were established. Selenomethionine (SeMet) were detected in all analyzed samples and selenocystine (SeCys(2)) in Brazil nut; however, SeMet and SeCys(2) levels were only quantified in Brazil nut. Inorganic selenium species were not detected in any sample. The presence of SeMet and SeCys(2) and the absence of oxidized selenium methionine (SeOMet) in the enzymatic extracts were confirmed by Orbitrap mass spectrometry.
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