Detennination of selenium levels in food using hydride generation atomic absorption spectrometry: correlation with daily ditary intake

Authors

  • J. P. DíAZ-ALARCÓN
  • M. NAVARRO-ALARCÓN
  • H. LÓPEz-G. DE LA SERRANA
  • M. C. LÓPEZ-MARTÍNEZ

Abstract

In the present study, the selenium concentrations in food samples of frequent

consumption (egg, sugar, coffee, salt and oil) have been determined by hydride generation

atomic absorption spectrometry. Selenium concentrations varied from not detectable (in

salt) to 181.30 ng/g (in yolk). The daily dietary intake of Se supplied by this source is

estimated to be 9.15 g per person per day for the individual s ofthe study zone (area of

Motril).

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References

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Published

1996-03-20

How to Cite

1.
DíAZ-ALARCÓN JP, NAVARRO-ALARCÓN M, LÓPEz-G. DE LA SERRANA H, LÓPEZ-MARTÍNEZ MC. Detennination of selenium levels in food using hydride generation atomic absorption spectrometry: correlation with daily ditary intake. Ars Pharm [Internet]. 1996 Mar. 20 [cited 2024 May 19];37(1):37-42. Available from: https://revistaseug.ugr.es/index.php/ars/article/view/21845

Issue

Vol. 37 No. 1 (1996)

Section

Original Articles

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