Effect of cooking on arsenic concentration in rice

被引：29
作者：
Atiaga, Oliva [1 ,2 ]
Nunes, Luis M. [3 ]
Otero, Xose L. [2 ]
机构：
[1] Univ Fuerzas Armadas ESPE, Dept Ciencias Tierra & Construcc, Av Gen Ruminahui S-N,POB 171-5-231B, Sangolqui, Ecuador
[2] Univ Santiago de Compostela, Fac Biol, Dept Edafol & Quim Agr, La Coruna, Spain
[3] Univ Algarve, CERIS, Fac Ciencias & Tecnol, Campus Gambelas, Faro, Portugal
来源：
ENVIRONMENTAL SCIENCE AND POLLUTION RESEARCH | 2020年 / 27卷 / 10期
关键词：
Arsenic; Rice; Ecuador; Spain; Cooking; Arsenic species; RISK-ASSESSMENT; COOKED RICE; HYDRIDE GENERATION; HEALTH-RISKS; SPECIATION; EXPOSURE; WHEAT; WATER; SPECTROMETRY; BANGLADESH;
D O I：
10.1007/s11356-019-07552-2
中图分类号：
X [环境科学、安全科学];
学科分类号：
08 ; 0830 ;
摘要：
This study assessed the effect of rinsing and boiling on total content of As (tAs) and of its inorganic and organic forms in different types of rice (polished and brown) from Spain and Ecuador. Rice was subjected to five different treatments. The results showed that the treatment consisting of three grain rinsing cycles followed by boiling in excess water showed a significant decrease in tAs content compared with raw rice. Regarding As species, it is worth noting that the different treatments significantly reduced the content of the most toxic forms of As. The estimated lifetime health risks indicate that pre-rinsing alone can reduce the risk by 50%, while combining it with discarding excess water can reduce the risk by 83%; therefore, the latter would be the preferable method.
引用
收藏
页码：10757 / 10765
页数：9
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