HPLC-MS Reveals Extraction-Dependent Selenium Speciation in Broccoli Sprouts

Adding selenium (Se) to crops can improve both human nutrition and plant health. In this study, a joint study conducted by researchers from Gdańsk University of Technology and Adam Mickiewicz University in Poznań (both in Poland) used broccoli sprouts to investigate how plants absorb and process selenium by extracting and analyzing selenium compounds using ultrasound- and enzyme-based methods together with advanced chromatography and mass spectrometry techniques. A paper based on their work was published in Food Chemistry: X.¹

How Does Studying Food Composition and Trace Metal Speciation Improve Food Safety and Nutrition?

Research into the chemical makeup of foods from plants and animals has improved in both analytical and food chemistry. This has helped scientists better understand what foods are made of, including nutrients and naturally occurring beneficial compounds. As a result, food testing and monitoring have become more effective at ensuring products are high quality, genuine, and safe as they move through the supply chain.² Having a clearer understanding of what foods contain and how safe they are also support better nutrition advice, cooking practices, and overall healthy eating.^2-4

A key idea in this area is “speciation” of trace metals, which means the different chemical forms that metals can take in places like soil, water, and living organisms. This is important because metals do not behave the same way in all forms; some forms are more toxic, more easily moved through the environment, or more easily taken up by plants and animals than others. These differences can have important effects on both human health and the environment.^5,6

What is Selenium and What Benefits Are Associated with It?

Selenium is an important mineral found naturally in many foods, and it can also be added to foods or taken as a supplement. In the body, it is part of several special proteins that help carry out essential functions. These proteins are involved in processes such as regulating thyroid hormones, making DNA, supporting reproduction, and protecting cells from damage and infection. In the environment, selenium is found in soil and groundwater in simple inorganic forms. Plants take up these forms and convert them into organic versions, mainly selenomethionine and selenomethylselenocysteine, along with related compounds. In the foods we eat, selenium is mostly present in these organic forms. The body absorbs dietary selenium well, and this absorption generally does not change depending on how much selenium a person already has.⁷

What Did the Researchers Learn About Selenium Uptake and Metabolism in Broccoli?

In this research, broccoli sprouts were used to study Se uptake and metabolism using ultrasound-assisted extraction (UAE) and enzymatic extraction (EE), followed by high-performance liquid chromatography–inductively coupled plasma (integrated collision reaction cell)–mass spectrometry (HPLC-ICP [iCRC]-MS). Three different forms of selenium were found in the broccoli sprouts: selenomethionine, selenomethylselenocysteine, and selenite. The amount recovered varied depending on the extraction method used. One method (ultrasound-assisted extraction) recovered close to the full amount for each form, while the enzyme-based method sometimes recovered slightly less or slightly more than expected. These differences suggest that the way selenium is extracted affects which forms are detected and gives insight into how selenium is stored and processed in the plant.¹

“These findings,” write the authors of the paper,¹ “advance understanding of Se transformations in plants and support the development of Se-enriched functional foods, contributing to improved nutrition, agricultural biofortification, and food safety.”

The researchers recommend that future studies focus on optimizing cultivation methods for increased selenium accumulation and investigating the long-term dynamics of selenium transfer within plants.¹

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References

1. Padariya, C.; Proch, A.; Rutkowska, M. et al. Comparative Analysis of Selenium Biotransformation in Broccoli Sprouts via Two Extraction Methods using HPLC-ICP (iCRC)MS. Food Chem X 2026, 36, 103913. DOI: 10.1016/j.fochx.2026.103913
2. Padariya, C.; Proch, A.; Niedzielski, P. et al. Determination of Ultra-Trace to Macro Elements in Broccoli Seeds and Sprouts: Implications for Traceability in the Polish Sprout Market. Food Chem. 2025, 495 (Pt 1), 146271. DOI: 10.1016/j.foodchem.2025.146271
3. Akinbule, O. O.; Onabanjo, O. O.; Sanni, S. A. et al. Micronutrient Composition, Antioxidant Properties, and Mineral Safety Index of Selected Nigerian Cooked Foods. Food Chem. 2022, 373 (Pt A), 131386. DOI: 10.1016/j.foodchem.2021.131386
4. Shaheen, N.; Basak Tukun, A.; Torab Ma Rahim, A. et al. Development of a New Food Composition Table: An Updated Tool for Estimating Nutrient Intake in Bangladeshi Population. Food Chem. 2022, 395, 133544. DOI: 10.1016/j.foodchem.2022.133544
5. Chéry, C. C.; Günther, D.; Cornelis, R. et al. Detection of Metals in Proteins by Means of Polyacrylamide Gel Electrophoresis and Laser Ablation-Inductively Coupled Plasma-Mass Spectrometry: Application to Selenium. Electrophoresis2003, 24 (19-20), 3305-3313. DOI: 10.1002/elps.200305590
6. Yu, X.; Liu, C.; Guo, Y. et al. Speciation Analysis of Trace Arsenic, Mercury, Selenium and Antimony in Environmental and Biological Samples Based on Hyphenated Techniques. Molecules 2019, 24 (5), 926. DOI: 10.3390/molecules24050926
7. Selenium. National Institutes of Health Office of Dietary Supplements website. https://ods.od.nih.gov/factsheets/Selenium-HealthProfessional/ (accessed 2026-05-07)