SELENIUM IN PLANT-BASED BURGERS

Plant-based burgers (PBBs) are considered alternative products to meat-based burgers (MBBs), as they have similar organoleptic and/or chemical characteristics. However, its nutritional contribution which may vary according to the raw material used in the formulation is still unclear. Selenium (Se) is considered an essential trace element of fundamental importance for human health, entering the food chain when plants remove it from the soil and accumulating it in edible parts. As for lower levels of Se, studies have shown an association with a higher risk of prostate cancer, worsening of immune function, and reproductive success among other diseases. Higher levels or through supplementation may have antiviral effects, benefits to male and female reproduction, and reduction of autoimmune diseases. Therefore, this study aimed to characterize Se in PBBs marketed in Brazil and formulated with mushrooms, pea, and soybean, totalizing 12 samples (2 brands of each type and 2 lots of each brand). In addition, MBB formulated with beef was also evaluated. Se content was evaluated by acid digestion, incineration at 450 ºC, and detection by hydride generation atomic absorption spectrometry (HG-AAS). The Se average content in the PBBs samples was respectively 5.6 and 24.5 µg 100 g-1 for brands A and B of mushrooms type, 25.5 and 8.0 µg 100 g-1 for brands C and D of pea type, and 7.6 and 5.8 µg 100 g-1 for brands E and F of soybean type. For MBB, the Se average content was 8.8 µg 100 g-1, which differed statistically only from the B brand of mushroom PBB. Considering the recommended daily intake (RDI) value for Se, provided for in the new Brazilian legislation IN 75/2020 (60 µg, for adults) for a 100 g portion of each product, only 2 PBBs samples (B brand of mushrooms type - 40.8%, and C brand of pea type - 42.5%) can be considered a source of this nutrient, as they present values greater than 15%. However, the legislation in question will come into force in October/2022 and the samples used in this study were produced and acquired previously. Therefore, considering the legislation still in force (RDC 269/2005), where the RDI for Se is 34 µg, all PBBs samples and MBB can be considered Se sources. It is concluded that PBBs samples in general have considerable Se contents, depending on the formulation used, and that there is a great variation between brands for the same type of product (mainly regarding mushroom and pea types). Finally, considering the RDI values, in order to comply with the new legislation that will soon come into force, Brazilian companies must pay attention to formulations, such as those of soybean PBBs and MBB, to continue producing products considered can be Se sources.