Determination of trace amounts of selenium in corn, lettuce, potatoes, soybeans, and wheat by hydride generation/condensation and flame atomic absorption spectrometry

Hahn, Mark H.; Kuennen, Roy W.; Caruso, Joseph A.; Fricke, Fred L.

doi:10.1021/jf00106a026

Cited by 34 publications

(28 citation statements)

References 11 publications

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“…The trend of average concentration of metals in studied wheat flour samples is K > Mg > Ca > Fe > Mn > Zn > Al > Mo > Ni > Cr > Cd > Pb > Se > V > Co > Cu > Sr > As. In general, the concentrations of studied elements were similar with the values reported in the literature (Hahn et al, 1981;Wieteska & Drzewin´ska, 1999;Kirchmann et al, 2009;Gomez-Becerra et al, 2010). Significant difference between Conv and Org samples was found for As, Cd, Cr, Fe, Mg, Mo, Ni and V (Figs 1-3).…”

Section: Analytical Resultssupporting

confidence: 88%

Metals in organic and conventional wheat flours determined by an optimised and validated ICP‐MS method

Vrček

2012

Int J of Food Sci Tech

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Summary This study was undertaken (i) to optimise and validate a suitable method for multi‐element determination in cereal products and (ii) to evaluate multi‐element content differences in commercially available conventional vs. organic wheat flours. Presented ICP‐MS method is simple and accurate for the determination of eighteen elements in cereal food. Obtained results show differences in metal content between conventional and organic wheat flours and confirm that both types of production are well within the toxicological safety limits regarding the metal contents. The significant differences among conventional vs. organic wheat flours were obtained for As, Cd, Cr, Fe, Mg, Mo, Ni and V. Toxic metals (Al, As, Cd and Pb) input was higher in conventional compared with organic wheat flours. However, further and long‐term research is needed to clearly underline the effects of organic agricultural practice on the quality of food products.

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Section: Analytical Resultssupporting

confidence: 88%

Metals in organic and conventional wheat flours determined by an optimised and validated ICP‐MS method

Vrček

2012

Int J of Food Sci Tech

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“…In contrast, similar studies in the USA have reported mean concentrations of 0.457 (n = 190) and 0.37 (n = 290) mg kg À1 for Se in wheat grain. 21,22 A study of Canadian wheat sampled over a 3 year period found a mean concentration of 0.76 mg kg À1 from wheat samples grown in Manitoba, 23 some 30 times greater than the mean concentration in the UK grain samples.…”

Section: Grain Selenium Concentrations and Frequency Distributionmentioning

confidence: 98%

Evidence of low selenium concentrations in UK bread‐making wheat grain

et al. 2002

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The selenium concentration of representative bread-making wheat (Triticum aestivum L) samples was measured in national grain surveys collected in 1982 (n (number of samples) = 180), 1992 (n = 187) and 1998 (n = 85) from major wheat-growing regions around the UK. The means and distributions of selenium concentrations over the three years were similar, with mean grain concentrations of 0.025, 0.033 and 0.025 mg kg À1 dry weight respectively and inter-quartile ranges varying from 0.015 mg kg À1 in 1982 to 0.019 mg kg À1 in 1992 samples. No long-term changes in the distribution of wheat selenium concentrations were found over the 17 year period. Geographical mapping of the concentrations identified an area of eastern England as having high grain concentrations compared with other UK regions. There were no significant correlations between grain selenium and grain sulphur concentrations for the national survey samples. However, at an individual field experimental site, increasing the rate of sulphur addition was found to decrease grain selenium concentration significantly. The daily UK dietary contribution of selenium from wheat-based products was estimated and the daily intake was calculated to be 6.4 mg selenium, around one-tenth of the UK recommended intake values for men and women.

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“…Studies in the USA have reported mean wheat grain Se concentrations of 457 ng Se g −1 (n=190; Hahn et al 1981) and 370 ng Se g −1 (n=290; Wolnik et al 1983), whereas Canadian wheat sampled over 3 years showed a mean grain Se concentration of 760 ng Se g −1 (Boila et al 1993). The higher concentration of Se in US and Canadian wheat grain is due to the higher Se concentrations found naturally in soils of their wheat-growing regions.…”

Section: Introductionmentioning

confidence: 94%

Selenium biofortification of high-yielding winter wheat (Triticum aestivum L.) by liquid or granular Se fertilisation

et al. 2009

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Selenium (Se) is an essential trace element for humans and livestock. In the UK, human Se intake and status has declined since the 1980s. This is primarily due to the increased use of wheat (Triticum aestivum L.) grown in UK soils which are naturally low in Se. The aim of this study was to determine the potential for increasing grain Se concentration in a high-yielding UK wheat crop using fertilisers. The crop response of winter-wheat to Se fertilisation was determined under standard field conditions in two consecutive years at up to 10 sites. Selenium fertilisers were applied as high-volume drenches of sodium selenate solution, or as granular Se-containing products. Yield and harvest index were unaffected by Plant Soil (2010) 332:5-18

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Determination of trace amounts of selenium in corn, lettuce, potatoes, soybeans, and wheat by hydride generation/condensation and flame atomic absorption spectrometry

Cited by 34 publications

References 11 publications

Metals in organic and conventional wheat flours determined by an optimised and validated ICP‐MS method

Metals in organic and conventional wheat flours determined by an optimised and validated ICP‐MS method

Evidence of low selenium concentrations in UK bread‐making wheat grain

Selenium biofortification of high-yielding winter wheat (Triticum aestivum L.) by liquid or granular Se fertilisation

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