RT Journal Article
T1 Impact of cooking on the fate and bioaccessibility of selenium compounds, including SeNPs, in spinach using stable isotope tracers, in vitro gastrointestinal digestion, and (HPLC)-ID-ICP-MS
A1 Rodríguez Marín, Marina
A1 Moreno Martín, Gustavo
A1 Madrid Albarrán, María Yolanda
AB This work presents the investigation of the fate of three selenium species, including selenium nanoparticles (SeNPs), in selenium-biofortified spinach during cultivation, cooking, and simulated human gastrointestinal digestion. The use of multiple selenium isotopic tracers, combined with ICP-MS methodologies, enabled the quantitative assessment of changes in both total selenium content and selenium speciation along the entire farmto-digestion pathway. Spinach (Spinacia oleracea) plants were biofortified through foliar application of 76SeMet, 77Se(IV), and chitosan-stabilized selenium nanoparticles (Ch-SeNPs). Analysis by isotope dilution ICP-MS (IDICP-MS) revealed limited selenium leaching into the cooking water, indicating that most of the accumulated selenium remained in the edible tissue after boiling. HPLC-ID-ICP-MS demonstrated that thermal processing promoted the formation of inorganic selenium species derived from SeNPs. From a nutritional perspective, these changes are undesirable, as inorganic selenium species exhibit higher toxicity. Despite these transformations, boiling significantly increased selenium bioaccessibility in spinach biofortified with both 76SeMet and 77Se(IV). Furthermore, gastrointestinal digestion induced more pronounced changes in selenium speciation in raw spinach than in cooked spinach, characterized mainly by a decrease in selenomethionine (SeMet) and an increase in Semethylselenocysteine (SeMeSeCys) derived from 76SeMet. Inorganic selenium species generated during cooking were not detected in the bioaccessible fraction. Overall, the results highlight the complex transformations undergone by selenium species during food processing and digestion. The combination of multiple isotopic tracers with ID-ICP-MS and HPLC-ID-ICP-MS proved to be a powerful analytical strategy for simultaneously tracking and quantifying trace-element species transformations throughout the entire food chain.
PB Elsevier
YR 2026
FD 2026-10-12
LK https://hdl.handle.net/20.500.14352/140890
UL https://hdl.handle.net/20.500.14352/140890
LA eng
NO Marina Rodríguez-Marín, Gustavo Moreno-Martín, Yolanda Madrid, Impact of cooking on the fate and bioaccessibility of selenium compounds, including SeNPs, in spinach using stable isotope tracers, in vitro gastrointestinal digestion, and (HPLC)-ID-ICP-MS, Microchemical Journal, Volume 231, 2026, 119961, ISSN 0026-265X, https://doi.org/10.1016/j.microc.2026.119961. (https://www.sciencedirect.com/science/article/pii/S0026265X26031668)
NO Ministerio de Ciencia, Innovación y Universidades
NO Agencia Estatal de Investigación
DS Docta Complutense
RD 10 nov 2026