ICP-MS for the determination of selenium bioavailability from seafood and effect of major food constituents
2013
Moreda-Piñeiro, Jorge | Moreda-Piñeiro, Antonio | Romarís-Hortas, Vanessa | Domínguez-González, Raquel | Alonso-Rodríguez, Elia | López-Mahía, Purificación | Muniategui-Lorenzo, Soledad | Prada-Rodríguez, Darío | Bermejo-Barrera, Pilar
In-vitro bioavailability of Se has been assessed in different raw seafood and edible seaweed samples by using a simulated gastric and intestinal digestion/dialysis method. Correlations between Se bioavailability and food nutrients content have also been established. Low dialyzability percentages of Se have been found for fish and mollusk samples (6.7±3.4 and 5.5±2.4%, respectively). However, high dialyzability percentages (within the 66.7±31.1% range) have been found for seaweed. Se bioavailability exhibits a positive correlation with the carbohydrate content and with the dietary fiber. Negative correlation was obtained with the protein content. Finally, no correlation has been observed between the bio-available fraction of Se and the fat content of the studied samples.
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