*Article* **Long-Aged Parmigiano Reggiano PDO: Trace Element Determination Targeted to Health**

**Cristina Santarcangelo 1, Alessandra Baldi 2, Roberto Ciampaglia 1, Marco Dacrema 1, Alessandro Di Minno 1,3, Valentina Pizzamiglio 4, Gian Carlo Tenore 1 and Maria Daglia 1,5,\***


**Abstract:** The concentrations of four health-related trace elements were measured using Atomic Absorption Spectroscopy in long-ripened (24- and 40-months) Parmigiano Reggiano (PR) PDO cheese, obtained from both summer and winter milk. To date, there are limited data on PR trace element concentrations, and no data about long-ripened cheese, especially when ripened for 40 months. Thus, the aim of this investigation is to determine chromium, manganese, selenium, and zinc concentrations, improving the available data on these trace elements and increasing knowledge of the biological properties of PR linked to their content in this cheese. The results show that 40-month ripened PR is a source of selenium and chromium, according to definitions under the European Regulation 1924/2006, as a 30 g cheese portion contains 11 ± 2 μg (summer milk) and 10 ± 1 μg (winter milk) of selenium and 8 ± 1 μg (summer and winter milk) of chromium, providing in excess of 8.25 and 6 μg per portion, respectively. This represents 15% of nutrient reference intake values for adults. These findings allow for the claim to be made that PR possesses the health properties ascribed to food sources of selenium and chromium according to European Regulation 432/2012.

**Keywords:** Parmigiano Reggiano PDO cheese; Atomic Absorption Spectroscopy; selenium; chromium; long-ripened cheese; European health claim
