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Distribution of Iodine and Selenium in Selected Food Commodities

I. Strapáč
  • Corresponding author
  • Department of Chemistry, Biochemistry and Biophysics, Institute of pharmaceutical chemistry
  • Email:
/ M. Baranová
  • Department of Food Hygiene and Technology, Institute of milk hygiene and technology University of Veterinary Medicine and Pharmacy, Komenského 73, 041 81 Košice The Slovak Republic
Published Online: 2016-04-20 | DOI: https://doi.org/10.1515/fv-2016-0002


The aim of this study was to investigate the distribution of the contents of iodine and selenium in selected food commodities. Fresh food commodities were mineralized and analysed for their iodine and selenium content by Inductively Coupled Plasma-Mass Spectrometry using the calibration curve as the method for determining the contents of the elements. The average fruit and vegetables concentrations of iodine were very low. The cow’s milk, other dairy products, eggs, poultry, fresh water fish, beef, liver, and mushrooms are frequently regarded as the most important natural source of dietary iodine from common foods. The higher concentrations of selenium were recorded in the kidney, liver, pork, beef, poultry, fresh water fish, hen’s eggs, cow’s milk, other dairy products, wheat flour, fats, coffee, peppers, mushrooms and potatoes.

Keywords: food commodities; Inductively Coupled Plasma-Mass Spectrometry; iodine; selenium


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About the article

Received: 2015-11-03

Published Online: 2016-04-20

Published in Print: 2016-03-01

Citation Information: Folia Veterinaria, ISSN (Online) 2453-7837, DOI: https://doi.org/10.1515/fv-2016-0002. Export Citation

© 2016. This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 License. (CC BY-NC-ND 4.0)

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