Characterization of selenium species in brazil nuts by HPLC-ICP-MS and ES-MS

Brazil nuts have been classified as the foodstuffs that contain the highest level of unadulterated selenium, an essential trace element that appears to prevent cancer To date, characterization of the selenium species in brazil nuts has not yet been investigated In this work various sample preparation approaches including microwave extractions and enzymatic treatments are examined with the goal of species preservation and subsequent selenium speciation of these approaches an enzymatic treatment with Proteinase K proved most effective High performance liquid chromatography (HPLC) separation strategies and inductively coupled plasma mass spectrometry (ICP MS) detection schemes will also be presented Extracts are evaluated against available standards for the commercially obtainable seleno amino acids, selenomethionine (SeMet), selenoethionine (SeEt), and selenocystine (SeCys) selenomethionine was demonstrated to be the most abundant of these seleno amino acids Further characterization of unidentified selenium containing peaks is attempted by the employment of several procedures including electrospray mass spectrometry (ES MS) A peptide structure was identified, however, this was considered a tentative proposal due to the large background produced by the extremely complicated brazil nut matrix.