Selenium levels in breads from Sakarya, Turkey

Gülfen, Mustafa

dc.contributor.authors	Gulfen, M;
dc.date.accessioned	2020-02-24T14:15:06Z
dc.date.available	2020-02-24T14:15:06Z
dc.date.issued	2012
dc.identifier.citation	Gulfen, M; (2012). Selenium levels in breads from Sakarya, Turkey. FOOD ADDITIVES & CONTAMINANTS PART B-SURVEILLANCE, 5, 19-16
dc.identifier.issn	1939-3210
dc.identifier.uri	https://doi.org/10.1080/19393210.2012.655326
dc.identifier.uri	https://hdl.handle.net/20.500.12619/44844
dc.description.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 mu g/kg, respectively. The results are compared with daily recommended intake and upper tolerable levels for selenium.
dc.language	English
dc.publisher	TAYLOR & FRANCIS LTD
dc.subject	Toxicology
dc.title	Selenium levels in breads from Sakarya, Turkey
dc.type	Article
dc.identifier.volume	5
dc.identifier.startpage	16
dc.identifier.endpage	19
dc.contributor.department	Sakarya Üniversitesi/Fen-Edebiyat Fakültesi/Kimya Bölümü
dc.contributor.saüauthor	Gülfen, Mustafa
dc.relation.journal	FOOD ADDITIVES & CONTAMINANTS PART B-SURVEILLANCE
dc.identifier.wos	WOS:000304454500004
dc.identifier.doi	10.1080/19393210.2012.655326
dc.contributor.author	Gülfen, Mustafa