DETERMINATION OF SELENIUM LEVELS IN VEGETABLES AND FRUITS BY HYDRIDE GENERATION ATOMIC-ABSORPTION SPECTROMETRY

The selenium content in 87 vegetable and fruit samples was determined using hydride generation atomic absorption spectrometry. Sample recoveries, precision studies, and analyses of NIST reference materials demonstrate the reliability and accuracy of this technique. The selenium concentrations varied from not detectable in grape, pear, plum, and custard apple to 29.65 ng/g in cultivated mushroom (Psalliota hortensis). Considering the average daily individual consumption of these vegetables and fruits in Andalusia (southern Spain), the daily dietary intake of Se supplied by this source is estimated to be 1.21 mu g per person per day.