We found a match
Your institution may have access to this item. Find your institution then sign in to continue.
- Title
STUDY OF THE CHANGES ON LEAD AND CADMIUM LEVELS IN RICE UNDER THE INFLUENCE OF COOKING PROCESS.
- Authors
Salari, Rosita; Darbanian, Masoumeh; Salari, Roshanak
- Abstract
Rice is considered as one of the major foods, it has a high share in the household baskets and is consumed daily by people. It can contain large amounts of heavy metals so it can be an important source of transmission of contamination of metal toxins to human. The main problem of heavy metals is that they are not metabolized in the body and thus are aggregated in body tissues. Heavy metals adversely affect nervous system, liver, kidney, skin, bones, and teeth. The method of cooking the rice, the amounts of water consumed for cooking, and its cooking time can be among the factors influencing the levels of metal toxins remained in the rice. This research studies the effect of the mentioned factors in order to achieve the best cooking conditions in terms of reducing the risk of contamination of the rice with metal toxins. The samples of rice were purchased from wholesale stores across Mashhad City with a fully random design. All samples were soaked before cooking by water, after which their water was fully removed. Next, the rice samples were cooked under conventional method of draining (boiling in profuse water). Eventually, the level of cadmium and lead in the dry, soaked, drained, and cooked rice ready for consumption was measured and evaluated by atomic absorption device. The comparison of the results indicated that the extent of the effect of the rice soaking stage has been more effective than other stages in reducing the level of cadmium and lead. Furthermore, the reduction in the level of lead and cadmium was greater in drained rice in comparison with brewed rice. Eventually, the greatest reduction in the level of lead and cadmium was obtained for "soaked, drained, brewed rice" as much as 61.3-87.8% for lead and 40-73.7% for cadmium. Also, the results revealed that across all stages, the extent of reduction in lead was greater than in cadmium. Indeed, it shows the higher resistance of cadmium in comparison with lead to reduction. Generally, the results indicated that all stages of soaking water, rice draining, rice brewing, as well as the amount of water and time required at each stage have influenced the extent of reduction in lead and cadmium present in rice.
- Publication
Carpathian Journal of Food Science & Technology, 2018, Vol 10, Issue 1, p56
- ISSN
2066-6845
- Publication type
Academic Journal