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HPLC–ICP–MS determination of selenium distribution and speciation in different types of nut
- Kannamkumarath, Sasi S., Wrobel, Kazimierz, Wrobel, Katarzyna, Vonderheide, Anne, Caruso, Joseph A.
- Analytical and bioanalytical chemistry 2002 v.373 no.6 pp. 454-460
- Brazil nuts, acetone, beta-mercaptoethanol, cashew nuts, gel chromatography, lipids, molecular weight, pH, pecans, peptidase K, perchloric acid, proteins, selenium, walnuts
- In addition to determination of total selenium in nuts, the element distribution among different fractions (lipid extract, low molecular weight, and protein fractions), and speciation analysis were studied. Improved precision for total selenium determination was observed after elimination of lipids. Because selenium was not detected in any of the lipid extracts obtained from the different types of nuts (ICP–MS), in each determination and/or speciation procedure used in this work lipids were extracted (chloroform–methanol, 2:1) and discarded before analysis. In agreement with previously reported data, high selenium levels were found in Brazil nuts (those purchased without shells contained approximately a quarter the content than those purchased with shells) and significantly lower levels in walnuts, cashews, and pecans nuts. Low-molecular-weight compounds were extracted with perchloric acid (0.4 mol L–¹) to furnish a fraction containing 3 to 15% of the total selenium in different types of nuts. The proteins were isolated from nut samples by dissolution in 0.1 mol L–¹sodium hydroxide and subsequent precipitation with acetone. They were then dissolved in phosphate buffer pH 7.5. Analysis of protein fractions focused on selenium in two possible states – weakly and firmly bound to proteins. Results obtained for Brazil nuts by size-exclusion chromatography with on-line ICP–MS detection, in the absence and in the presence of β-mercaptoethanol, showed that approximately 12% of total selenium was weakly bound to proteins. To obtain information about firmly bound selenium, the protein extracts were hydrolyzed enzymatically with proteinase K. Speciation was performed by means of ion-pairing HPLC–ICP–MS. The primary species found in all types of nuts was Se-methionine (19–25% of total selenium for different types of nuts).