A systematic review and meta-analysis of validated analytical techniques for the determination of total selenium in foods and beverages

•A total of 86 relevant studies which quantified selenium were identified and selected.•The most used technique to quantify selenium is inductively coupled plasma mass-spectrometry.•Ways to digest selenium in complex food matrices are discussed.•Physical processes can still be applied to reduce time...

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Veröffentlicht in:Food chemistry 2023-12, Vol.429, p.136974-136974, Article 136974
Hauptverfasser: Schmitz, Caroline, Grambusch, Isabel Marie, Neutzling Lehn, Daniel, Hoehne, Lucélia, Volken de Souza, Claucia Fernanda
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Sprache:eng
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Zusammenfassung:•A total of 86 relevant studies which quantified selenium were identified and selected.•The most used technique to quantify selenium is inductively coupled plasma mass-spectrometry.•Ways to digest selenium in complex food matrices are discussed.•Physical processes can still be applied to reduce time and optimize digestion performance.•The meta-analysis considered eight molecular formulas and analytical techniques as key groups. The intricate balance between the beneficial and harmful effects of selenium (Se) intake means that its quantification in food needs to be done correctly. Therefore, in this review, we systematized 105 articles to identify the most studied methodologies, analytical techniques, and food matrices. Among the analytical techniques employed, inductively coupled plasma mass spectrometry (ICP-MS) (n = 29) emerged as the most commonly used method. The most prevalent hydrolysis methodology to digest Se in food matrices involved the use of nitric acid combined with ultrasound, which improved both the yield and digestion time. Optimal recovery values were achieved when total Se quantification accounted for the sum of Se(IV) and Se(VI) (94.4–99.4%) and for SeCys (88–96.5%). These findings are relevant for advancing methodological approaches, and their results emphasize the importance of developing alternative, faster, and lower-cost protocols for Se quantification in foods and beverages.
ISSN:0308-8146
1873-7072
DOI:10.1016/j.foodchem.2023.136974