Selenium and Other Elements in Wheat (Triticum aestivum) and Wheat Bread from a Seleniferous Area
2019
Skalnaya, Margarita G. | Tinkov, Alexey A. | Prakash, N Tejo | Ajsuvakova, Olga P. | Jaiswal, Sumit K. | Prakash, Ranjana | Grabeklis, Andrei R. | Kirichuk, Anatoly A. | Zhuchenko, Natalia A. | Regula, Julita | Zhang, Feng | Guo, Xiong | Skalny, Anatoly V.
The objective of the present study was to assess the levels of Se, as well as other essential and toxic trace elements in wheat grains and traditional Roti-bread from whole-grain flour in a seleniferous area of Punjab (India) using inductively-coupled plasma mass-spectrometry. Wheat grain and bread selenium levels originating from seleniferous areas exceeded the control values by a factor of more than 488 and 179, respectively. Se-rich wheat was also characterized by significantly increased Cu and Mn levels. Se-rich bread also contained significantly higher levels of Cr, Cu, I, Mn, and V. The level of Li and Sr was reduced in both Se-enriched wheat and bread samples. Roti bread from Se-enriched wheat was also characterized by elevated Al, Cd, and Ni, as well as reduced As and Hg content as compared to the respective control values. Se intake with Se-rich bread was estimated as more than 13,600% of RDA. Daily intake of Mn with both Se-unfortified and Se-fortified bread was 133% and 190% of RDA. Therefore, Se-rich bread from wheat cultivated on a seleniferous area of Punjab (India) may be considered as a potent source of selenium, although Se status should be monitored throughout dietary intervention.
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