Selenium species determination in foods harvested in Seleniferous soils by HPLC-ICP-MS after enzymatic hydrolysis assisted by pressurization and microwave energy

Abstract

Fast, green, automated, highly efficient and accurate methodology for extracting selenium species in foods samples (Brazil nut, golden berries and heart of palm) harvested in seleniferous soils by using pressurized-assisted enzymatic hydrolysis (PAEH) and microwave-assisted enzymatic hydrolysis (MAEH) were optimized. After foods defatting or drying, selenium species were released using protease XIV and enzyme activator in 7 and 12 min for PAEH and MAEHmethods, respectively. Inductively coupled plasma – mass spectrometry (ICP–MS) and high performance liquid chromatography (HPLC) coupled with ICP-MS detection were used to assess total selenium and selenium species contents in the enzymatic extracts. Analytical performances, such as limits of quantification (0.032–0.599 μg g−1 and 0.014–0.240 μg g−1 for PAEH and MAEH, respectively), repeatability (11–14.5%) and accuracy of the over-all procedures were established. Selenomethionine (SeMet) were detected in all analyzed samples and selenocystine (SeCys2) in Brazil nut; however, SeMet and SeCys2 levels were only quantified in Brazil nut. Inorganic selenium species were not detected in any sample. The presence of SeMet and SeCys2 and the absence of oxidized selenium methionine (SeOMet) in the enzymatic extracts were confirmed by Orbitrap mass spectrometry.