Abstract
The selenium concentrations in different dairy products and drinks in the Mediterranean coastal area of southeastern Spain have been determined by hydride generation atomic absorption spectrometry. Mineralization was carried out with an HNO3‐HClO4 mixture (4:1) in a thermostatted sand bath. Selenium determination was carried out by the standard addition method. Mean concentrations obtained in dairy products varied from 6.87 ng/g (rice pudding) to 178.09 ng/g (caramel custard), and those in drinks from 0.256 μg/l (wine) to 2.879 μg/l (pineapple juice). Repeatability, expressed as relative standard deviation, ranged from 5.06% to 13.25%. The results obtained from the recovery studies were proximate to 100%. Considering the mean daily individual consumption of these foods in Andalusia (southern Spain), the daily dietary intake of selenium supplied by this source is 5.869 μg per person per day.
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