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Selenium content in meals consumed for lunch by Sri Lankans and the effect of cooking on selenium content

Authors:

K. M. S. D. Kiridena,

University of Kelaniya, Kelaniya, LK
About K. M. S. D.
Department of Chemistry
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D. S. M. De Silva ,

University of Kelaniya, Kelaniya, LK
About D. S. M.
Department of Chemistry
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S. Wimalasena

University of Kelaniya, Kelaniya, LK
About S.
Department of Chemistry
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Abstract

The selenium (Se) content in meals consumed by Sri Lankans for lunch, composed of fixed and random menus, was determined using Hydride Generation Atomic Absorption Spectrometer. The samples were obtained from five districts in Sri Lanka. The Se content (μg/kg) in meals of fixed and random menus was in the range of 48-70 and 53-60 respectively. These values are comparable to the daily requirement of Se (55 μg/kg) prescribed by the World Health Organization and Food and Agriculture Organization of the United Nations. There is no significant difference in Se content in meals consumed by people in the districts of Kandy, Gampaha, Kurunegala, Rathnapura, and Colombo, as well as among individual households in each district. The effects of different cooking methods on the Se content indicate that the level of Se (μg/kg) in fried chicken (30.45 - 52.49) is less than that in a chicken curry (61.38 - 84.25). The percentage loss of Se during cooking for chicken, dahl (Lens culinaris) and Gotukola (Centella asiatica) were 89.6%, 84.1%, and 79.9% respectively. The present study revealed that Se content in Sri Lankan menus provides the required Se for people. However, the different methods of cooking indicate that there is a loss of Se during cooking.
How to Cite: Kiridena, K. M. S. D., De Silva, D. S. M., & Wimalasena, S. (2017). Selenium content in meals consumed for lunch by Sri Lankans and the effect of cooking on selenium content. Ceylon Journal of Science, 46(4), 21–25. DOI: http://doi.org/10.4038/cjs.v46i4.7465
Published on 12 Dec 2017.
Peer Reviewed

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