Selenium in plant-based beverages: How can in vitro bioaccessibility contribute to an accurate daily intake?

Abstract

BackgroundLactose intolerance, cow milk protein allergy, and environmental and ethical concerns drive the global market for plant-based beverages (PPBs). Despite this, data on the occurrence of selenium (Se) in these beverages are scarce. ObjectiveThe objectives of this study were to assess total selenium and determine the bioaccessible fractions in plant-based beverages (PBBs) from cereals, oilseeds, and pumpkin seeds, using an in vitro static method to simulate human digestion; and estimate the contribution these beverages have to the reference daily intake (RDI) for children and adults. MethodologyThe study involved beverages made under laboratory conditions. Samples and extracts were submitted to acid digestion (ultrasonic and block digester); total and bioaccessible Se levels were determined by ICP-MS. In vitro bioaccessibility was assessed using the INFOGEST protocol. ResultsThe results revealed a wide variation in Se content in the studied plant-based beverages from 10.3 µg kg−1 (sunflower seeds) to 3509 µg kg−1 (Brazil nuts). The bioaccessibility of Se was found only in PBBs made from oilseeds with macadamia, cashew and Brazil nut, with a variation in values from 86 to 96 %. The Se content and its bioaccessible fraction of Brazil nut PBB may contribute to 1276 % and 1218 % of the RDI for children and adults, respectively. ConclusionsThe Se content varied among samples of cereals, oilseeds and pumpkin seeds, reflecting the diversity in the studied PBBs. Only PBBs containing oilseeds (macadamia, cashews, and Brazil nuts) exhibited measurable amounts of bioaccessible Se, indicating an association with the raw material. However, the consumption of the PBB containing Brazil nuts may pose a risk of adverse effects, due to its high contribution to the RDI in both children and adults.