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Food Additives & Contaminants: Part B
Surveillance
Volume 5, 2012 - Issue 1
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Original Articles

Selenium levels in breads from Sakarya, Turkey

Mustafa Gülfen Faculty of Arts and Sciences, Department of Chemistry, Sakarya University, TR54187-Sakarya, TurkeyCorrespondence[email protected]
Pages 16-19 | Received 12 Mar 2011, Accepted 02 Dec 2011, Published online: 27 Feb 2012
 
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Abstract

Selenium (Se) is an important trace element for human and animal health. It accumulates in wheat and corn, which is consumed mostly as bread. The Turkish population consumes mainly white wheat, whole wheat (brown bread) and corn breads. In this study, samples of these breads were collected from six different bakeries in the city of Sakarya, and their selenium levels were determined by ICP–OES after a chemical digestion. It was found that average selenium levels in white wheat, whole wheat and corn breads were 1149, 1204 and 2023 µg/kg, respectively. The results are compared with daily recommended intake and upper tolerable levels for selenium.

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