Selenium content in selected products of animal origin and estimation of the degree of cover daily Se requirement in Poland
2010
Pilarczyk, Bogumiła | Tomza-Marciniak, Agnieszka | Mituniewicz-Małek, Anna | Wieczorek-Dąbrowska, Marta | Pilarczyk, Renata | Wójcik, Jerzy | Balicka-Ramisz, Aleksandra | Bąkowska, Małgorzata | Dmytrów, Izabela
The aim of the study was to determine Se concentration in selected products of animal origin (dairy products, pork, beef, chicken, giblets, fish, eggs) and to estimate the degree to which these products cover daily Se requirement in humans. Selenium concentrations were determined using the spectrofluorometric method. Mean Se concentration in the milk, yoghurt, kefir, and probiotic drinks was 0.020 μg mL⁻¹, 0.010 μg mL⁻¹, 0.012 μg mL⁻¹ and 0.012 μg mL⁻¹, respectively. Selenium concentration in cheese ranged 0.022-0.088 μg g⁻¹ wet weight. The average selenium content of meat ranged from 0.064 (beef) to 0.094 (chicken) μg g⁻¹ w.w. The mean Se content of giblets (liver: 0.307-0.401 μg g⁻¹ w.w.) was significantly (P < 0.05) higher than in meat. The concentration of Se depends on fish species and in our study it ranged from 0.136 ± 0.023 (flounder) to 0.282 ± 0.024 μg g⁻¹ w.w. (mackerel). The results obtained show that the analysed food provides 22.8% of the daily selenium requirement. Considering that animal products account for 40-45% of the diet daily selenium intake averages 33-37 μg.
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