Investigation of Selenium Levels of Some Consumable Food in Sri Lanka

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Samanthika R. Hettiarachchi, Chamani P. M. MarasingheWadige


Selenium concentrations of some major consumable food (fish, meat, eggs and grains) in Sri Lanka were measured using Graphite Furnace Atomic Absorption Spectrophotometer (GF-AAS). Selenium concentrations found were: Katsuwonus pelamis (Skipjack Tuna) 0.328 ? 0.024 ?g/g, Sardinella gibbosa (Salaya) 0.150 ? 0.05 ?g/g, chicken 0.3978 ? 10-3 ? 0.20? 10-3 ?g/g, Mutton 0.1548 ? 10-3 ? 0.05? 10-3 ?g/g, brown rice 1.822 ? 0.15 ?g/g, dhal 1.996 ? 0.6 ?g/g, egg white 1.436 ? 0.56 ?g/g, egg yolk 3.376 ? 1.33 ?g/g. Selenium concentrations in beef and pork were below the instrument detection limit ( < 0.125 x 10-3?g/g). In the meat samples analyzed, chicken had significantly higher concentration of selenium than mutton. Also, egg yolk had significantly higher concentrations of selenium than egg white. Measured selenium concentrations between two fish varieties and two grains were not significantly different. The highest selenium concentration was detected in egg yolk and the lowest selenium concentration was detected in mutton. Among the food samples studied, brown rice, dhal and egg have the most favorable selenium levels, therefore, its consumption seems to be preferable as good sources of selenium in Sri Lanka.

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