Selenium in foods of animal and plant origin in Malaysia
1991
Dayang Aminah Ali | Ghazally Ismail (Kebangsaan Malaysia Univ., Bangi, Selangor (Malaysia). Faculty of Science and Natural Resources) | Peterson, P.J. (London Univ., London (United Kingdom). Kings College)
The determination of selenium contents in foods of animal and plant origin in Malaysia was carried out using the fluorometric method. Mean selenium concentrations of vegetables from different localities in Sabah and the Federal Territory of Labuan were in the range of 0.004-0.165 ug/g. Selenium contents of all fish samples analysed were generally high, mostly above 0.500 ug/g ranging from 0.283 to 1.250 ug/g. Fruits gave negligible selenium content compared with those from seafood. The mean selenium concentration of polished rice was 0.049 ug/g whilst the value for unpolished rice was 0.231 ug/g. An extremely wide range of selenium concentrations in Malaysian foodstuffs is evident from our study. In general, the mean selenium concentrations of a wide variety of Malaysian food items arranged in decreasing order as as follows: organ meat greater than hen's eggs greater than seafood greater than muscle meat greater than chicken greater than polished rice greater than fruit and vegetables. The most significant sources of selenium in the average Malaysian diet are seafood, meat, eggs, some local fruits and rice. The overall results also show that the selenium contents of Malaysian foods are comparable with the international levels
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