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Effects of Chinese Cooking Methods on the Content and Speciation of Selenium in Selenium Bio-Fortified Cereals and Soybeans.
Nutrients. 2018 Mar 07; 10(3)N

Abstract

Cereals and soybeans are the main food sources for the majority of Chinese. This study evaluated the effects of four common cooking methods including steaming, boiling, frying, and milking on selenium (Se) content and speciation in seven selenium bio-fortified cereals and soybeans samples. The Se concentrations in the selected samples ranged from 0.91 to 110.8 mg/kg and selenomethionine (SeMet) was detected to be the main Se species. Total Se loss was less than 8.1% during the processes of cooking except milking, while 49.1% of the total Se was lost in milking soybean for soy milk due to high level of Se in residuals. It was estimated that about 13.5, 24.0, 3.1, and 46.9% of SeMet were lost during the processes of steaming, boiling, frying, and milking, respectively. Meanwhile, selenocystine (SeCys₂) and methylselenocysteine (SeMeCys) were lost completely from the boiled cereals. Hence, steaming and frying were recommended to cook Se-biofortified cereals in order to minimize the loss of Se.

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Authors+Show Affiliations

Lu X
School of Earth and Space Sciences, University of Science and Technology of China, Hefei 230026, China. lusokey@163.com.
He Z
School of Earth and Space Sciences, University of Science and Technology of China, Hefei 230026, China. hezisen@mail.ustc.edu.cn.
Lin Z
Department of Environmental Sciences, Southern Illinois University, Edwardsville, IL 62026-1099, USA. zhlin@siue.edu.
Zhu Y
Suzhou Setek Co., Ltd., Suzhou 215123, China. zhuyuanyuan718@126.com.
Yuan L
Suzhou Setek Co., Ltd., Suzhou 215123, China. yuanlinxi001@gmail.com.
Liu Y
Suzhou Setek Co., Ltd., Suzhou 215123, China. liuin624@163.com.
Yin X
School of Earth and Space Sciences, University of Science and Technology of China, Hefei 230026, China. xbyin@ustc.edu.cn.

MeSH

ChinaCookingCystineEdible GrainFood AnalysisFood, FortifiedOrganoselenium CompoundsSeleniumSelenocysteineSelenomethionineSoy MilkSoybeans

Pub Type(s)

Journal Article

Language

eng

PubMed ID

29518925

Citation

Lu, Xiaoqi, et al. "Effects of Chinese Cooking Methods On the Content and Speciation of Selenium in Selenium Bio-Fortified Cereals and Soybeans." Nutrients, vol. 10, no. 3, 2018.
Lu X, He Z, Lin Z, et al. Effects of Chinese Cooking Methods on the Content and Speciation of Selenium in Selenium Bio-Fortified Cereals and Soybeans. Nutrients. 2018;10(3).
Lu, X., He, Z., Lin, Z., Zhu, Y., Yuan, L., Liu, Y., & Yin, X. (2018). Effects of Chinese Cooking Methods on the Content and Speciation of Selenium in Selenium Bio-Fortified Cereals and Soybeans. Nutrients, 10(3). https://doi.org/10.3390/nu10030317
Lu X, et al. Effects of Chinese Cooking Methods On the Content and Speciation of Selenium in Selenium Bio-Fortified Cereals and Soybeans. Nutrients. 2018 Mar 7;10(3) PubMed PMID: 29518925.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Effects of Chinese Cooking Methods on the Content and Speciation of Selenium in Selenium Bio-Fortified Cereals and Soybeans. AU - Lu,Xiaoqi, AU - He,Zisen, AU - Lin,Zhiqing, AU - Zhu,Yuanyuan, AU - Yuan,Linxi, AU - Liu,Ying, AU - Yin,Xuebin, Y1 - 2018/03/07/ PY - 2018/01/19/received PY - 2018/02/26/revised PY - 2018/03/01/accepted PY - 2018/3/10/entrez PY - 2018/3/10/pubmed PY - 2018/10/12/medline KW - biofortification KW - cereals KW - cooking KW - selenium speciation KW - soybean JF - Nutrients JO - Nutrients VL - 10 IS - 3 N2 - Cereals and soybeans are the main food sources for the majority of Chinese. This study evaluated the effects of four common cooking methods including steaming, boiling, frying, and milking on selenium (Se) content and speciation in seven selenium bio-fortified cereals and soybeans samples. The Se concentrations in the selected samples ranged from 0.91 to 110.8 mg/kg and selenomethionine (SeMet) was detected to be the main Se species. Total Se loss was less than 8.1% during the processes of cooking except milking, while 49.1% of the total Se was lost in milking soybean for soy milk due to high level of Se in residuals. It was estimated that about 13.5, 24.0, 3.1, and 46.9% of SeMet were lost during the processes of steaming, boiling, frying, and milking, respectively. Meanwhile, selenocystine (SeCys₂) and methylselenocysteine (SeMeCys) were lost completely from the boiled cereals. Hence, steaming and frying were recommended to cook Se-biofortified cereals in order to minimize the loss of Se. SN - 2072-6643 UR - https://www.unboundmedicine.com/medline/citation/29518925/Effects_of_Chinese_Cooking_Methods_on_the_Content_and_Speciation_of_Selenium_in_Selenium_Bio_Fortified_Cereals_and_Soybeans_ DB - PRIME DP - Unbound Medicine ER -