Selenium content of vegetables, fruits, and cereals in Galicia (Northwest Spain)
Journal Article
·
· J. Agric. Food Chem.; (United States)
The selenium content of 60 samples of vegetable foods has been determined fluorimetrically. After wet destruction of organic matter, the complex 4,5-benzopiazselenole was formed by reaction between Se(IV) and 2,3-diaminonaphthalene and extracted with cyclohexane. The results suggest that the population of Galicia (NW Spain) consumes an average 11.20 ..mu..g of selenium/person per day in food of vegetable origin.
- Research Organization:
- Universidad de Santiago de Compostela (Spain)
- OSTI ID:
- 6902230
- Journal Information:
- J. Agric. Food Chem.; (United States), Journal Name: J. Agric. Food Chem.; (United States) Vol. 36:2; ISSN JAFCA
- Country of Publication:
- United States
- Language:
- English
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