Selenium in bread wheat (Triticum aestivum L.) grown in Buenos Aires, Argentina

Abstract

Background

Selenium (Se) is an essential micronutrient for humans, but little information is available on its nutritional status in the Argentine population.

Objective

The aim of this study is to obtain reliable and representative data on Se content in bread wheat (Triticum aestivum L.) from the Buenos Aires province.

Methods

The content of the micronutrient Se was determined in 242 samples of bread wheat grains (Triticum aestivum L.) from 75 districts in Buenos Aires, Argentina (representing 75 % of the wheat-producing districts in the province). Se determination was carried out by atomic absorption with hydride generation.

Results

The Se content varied across the districts; in some of them, the Se levels were below the LOD (10 µg kg⁻¹), while the highest content found was around 114 µg kg⁻¹. The average content ( ± standard deviation) of Se in the analyzed grains was 29.90 ( ± 51.30) µg kg⁻¹. This concentration is considered marginal or deficient according to various authors. It reflects both a low contribution of Se to diets and its low bioavailability in soils.

Conclusion

Further research on the Se nutritional status of the population is needed. So far, existing studies suggest a sub-optimal nutritional status, and regarding the Se content of wheat grown in Buenos Aires, it seems to be lower than the minimum recommended to maintain an adequate nutritional status through the consumption of dry plant foods. If these results are confirmed, it would be appropriate to implement strategic policies to promote the increase of Se consumption by the population. Fertilisation of wheat crops is recommended because it is a sure way to increase the Se content in the whole food chain.