Analysis of Se contents in Korean processed foods according to food type

Abstract

Selenium is an essential micro‐mineral and antioxidant protecting from the free radical induced lipid peroxidation. However, there are little reports on the Se nutritional status of Koreans because of deficient Se database on foods. This study was aimed to evaluate Se contents in edible portion of processed foods using instrumental activation analysis (=INAA) method, which cause little Se loss during pre‐treatment. The most frequently consumed processed foods by Korean were selected for the analysis of Se contents. Each food samples were individually mixed using homogenizer made with titanium. The homogenized food samples of 10~20g were freeze‐dried at temperature of −60 C for 24~96 h and subsequently, used to analyze Se contents by INAA‐method. Analytical quality control was conducted using NIST SRMs. The analysis limit of Se in foods by INAA was 0.01ppm. Se contents in processed foods ranged from 0.22ug to 14.9ug in 100g foods. The selenium contents were various according to the type of processed foods. The mean Se contents in 100g Ramen, which is one of the most consumed foods among Koran people, was in 8.6ug. The selenium contents were 8.4ug, 6.4ug, 1.4ug in 100g cold noddle, wonton and instant coffee mixture, respectively. This result will be useful in establishing the food Se database for Koreans.Grant Funding Source: National Reserch Foundtion of Korea