Selenium content and physicochemical characterization of traditional Brazilian coalho cheese

Abstract

Studies of centesimal composition regarding coalho. From the perspective that selenium content in foods can vary due to environmental factors and cheese may be a source of such nutrient, it is believed that is relevant to characterize the possible selenium contents in coalho cheese. The samples of cheese were collected of the and selenium was quantified by Hydride Generation Atomic Absorption Spectrometry. Protein content was determined by the Kjeldahl method and lipids by Soxhlet extraction. The centesimal composition presented variations for humidity (50.5-61.9% w w-1), ashes (2.37-4.16% w w-1), proteins (14.3-19.7% w w-1), lipids (15.6-26.6% w w-1) and for carbohydrates (0.10-6.50% w w-1). The selenium contents were heterogeneous among the samples (4.21-38.78 µg kg-1). In Principal Component Analysis, it was observed that samples are divided by selenium concentrations and is justified by groups that present producer cities with different characteristics in terms of soil, average rainfall and distance from the coast. It was concluded that the samples are low-fat cheeses and sources of protein, and only the cheese from Limoeiro do Norte is a source of selenium. The samples presented distinct variations in both physical-chemical and selenium concentrations.