ArticleFoods (Basel, Switzerland)2025
Influence of Various Cooking Methods on Selenium Concentrations in Commonly Consumed Seafood Species in Thailand.
Article in Foods (Basel, Switzerland), 2025. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 3 papers.
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Who cites it
3 citing papers in PubMed.
- Selenium Speciation in Commonly Consumed Thai Seafood Under Different Cooking Methods.Foods (Basel, Switzerland) · 2026Article
- In Vitro Bioaccessibility of Selenium in Popular Thai Seafood Across Cooking Methods.Foods (Basel, Switzerland) · 2026Article
- Risk Assessment of Toxic Heavy Metal Exposure in Selected Seafood Species from Thailand.Foods (Basel, Switzerland) · 2025Article
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Authors and funding
6 authors.
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Abstract
Selenium (Se) is an important trace element in our body; however, food composition data remain limited due to analytical challenges and interferences. Seafood, abundant in Thailand, is recognized as a rich source of Se. This study aimed to expand knowledge on Se content in seafood prepared using traditional Thai cooking methods. Twenty seafood species were selected and prepared by boiling, frying, and grilling. Inductively Coupled Plasma-Triple Quadrupole-Mass Spectrometry (ICP-MS/MS) was used to analyze total Se contents in selected seafood species. Results revealed significant variation in Se content across species and cooking methods. The Indo-Pacific horseshoe crab showed the highest Se concentration, with fried samples reaching 193.9 μg/100 g. Se concentrations were in the range of 8.6-155.5 μg/100 g (fresh), 14.3-106.6 μg/100 g (boiled), 17.3-193.9 μg/100 g (fried), and 7.3-160.1 μg/100 g (grilled). Results found significant effects of species and cooking method on Se content (
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