Open AccessProfiling of selenium and other trace elements in breads from rice and maize cultivated in a seleniferous area of Punjab (India)
Author(s) -
Anatoly A. Kirichuk,
Margarita G. Skalnaya,
Alexey A. Tinkov,
Olga P. Ajsuvakova,
N. Tejo Prakash,
Sumit K. Jaiswal,
Andrei R. Grabeklis,
Feng Zhang,
Xiong Guo,
Anatoly V. Skalny
Publication year - 2020
Publication title -
journal of food science and technology/journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.656
H-Index - 68
eISSN - 0975-8402
pISSN - 0022-1155
DOI - 10.1007/s13197-020-04565-5
Subject(s) - selenium , biofortification , chemistry , reference daily intake , dietary reference intake , inductively coupled plasma mass spectrometry , food science , whole grains , zoology , agronomy , biology , micronutrient , nutrient , mass spectrometry , organic chemistry , chromatography
The objective of the study was to assess selenium and other elements levels in Indian Roti bread from Se-rich maize and rice using inductively coupled plasma mass-spectrometry. Se levels in Roti bread from Se-rich maize and rice exceeded those in the control samples by a factor of more than 594 and 156, respectively. Using Se-enriched maize increased bread Co, Cr, Mn, Mo, and Zn content, whereas Fe and I levels were reduced. In Se-rich rice-based bread a decrease in Co, Cr, Cu, Fe, I, Mo, and Zn contents was observed. Daily consumption of Se-rich maize and rice bread (100 g) could account for 5.665% and 4.309% from recommended dietary allowance, also exceeding the upper tolerable levels by a factor of 7.8 and 5.9, respectively. Therefore, Roti bread from both Se-rich maize and rice may be considered as an additional source of selenium. At the same time, regular intake of Se-rich grains and its products including breads may cause adverse health effects even after a few days and should be regularly monitored in order to prevent Se overload and toxicity.