Effects of soaking process on arsenic and other mineral elements in brown rice
One of the main food crops in the world, rice can accumulate high levels of arsenic from flooded paddy soils, which seriously threatens human health. Soaking, a common processing method for brown rice products, especially for brown rice noodles, was investigated in this study. Japonica rice (Dao Hua...
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| Format: | Article |
| Language: | English |
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Tsinghua University Press
2020-06-01
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| Series: | Food Science and Human Wellness |
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| Online Access: | http://www.sciencedirect.com/science/article/pii/S2213453019302332 |
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| author | Fan Zhang Fengying Gu Huili Yan Zhenyan He Bolun Wang Hao Liu Tingting Yang Feng Wang |
| author_facet | Fan Zhang Fengying Gu Huili Yan Zhenyan He Bolun Wang Hao Liu Tingting Yang Feng Wang |
| author_sort | Fan Zhang |
| collection | DOAJ |
| description | One of the main food crops in the world, rice can accumulate high levels of arsenic from flooded paddy soils, which seriously threatens human health. Soaking, a common processing method for brown rice products, especially for brown rice noodles, was investigated in this study. Japonica rice (Dao Hua Xiang No. 2) and Indica rice (Ye Xiang You No. 3) were selected for studying the effects of soaking on arsenic concentrations, species, and distributions. Results revealed that soaking can efficiently remove arsenic in these two rice varieties, and the main part of removal is endosperm with the maximal rate of about 40%. Inorganic arsenic (I-As) (about 85%) is the main species of arsenic reduction. Meanwhile, the variations of four other elements (i.e., Mg, Ca, Zn, and Fe) were analyzed. Collectively, the findings of this study indicate that soaking can efficiently remove arsenic in brown rice under controlled soaking conditions, which thereby reduces the arsenic intake for brown rice customers. |
| format | Article |
| id | doaj-art-d86f8c38ccfd46bab8edb62ba3068dfb |
| institution | Kabale University |
| issn | 2213-4530 |
| language | English |
| publishDate | 2020-06-01 |
| publisher | Tsinghua University Press |
| record_format | Article |
| series | Food Science and Human Wellness |
| spelling | doaj-art-d86f8c38ccfd46bab8edb62ba3068dfb2025-02-02T23:31:17ZengTsinghua University PressFood Science and Human Wellness2213-45302020-06-0192168175Effects of soaking process on arsenic and other mineral elements in brown riceFan Zhang0Fengying Gu1Huili Yan2Zhenyan He3Bolun Wang4Hao Liu5Tingting Yang6Feng Wang7Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, China; Graduate School of Chinese Academy of Agricultural Sciences, Beijing 100081, ChinaInstitute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, ChinaInstitute of Botany, Chinese Academy of Sciences, Beijing 100093, ChinaInstitute of Botany, Chinese Academy of Sciences, Beijing 100093, ChinaInstitute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, China; Graduate School of Chinese Academy of Agricultural Sciences, Beijing 100081, ChinaInstitute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, China; Graduate School of Chinese Academy of Agricultural Sciences, Beijing 100081, ChinaInstitute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, China; Graduate School of Chinese Academy of Agricultural Sciences, Beijing 100081, ChinaInstitute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, China; Key Laboratory of Agro-Products Processing, Ministry of Agriculture, Beijing 100193, China; Corresponding author at: Institute of Food Science and Technology, Chinese Academy of Agricultural Sciaences, Key Laboratory of Agro-Products Processing, Ministry of Agriculture, Beijing 100193, China.One of the main food crops in the world, rice can accumulate high levels of arsenic from flooded paddy soils, which seriously threatens human health. Soaking, a common processing method for brown rice products, especially for brown rice noodles, was investigated in this study. Japonica rice (Dao Hua Xiang No. 2) and Indica rice (Ye Xiang You No. 3) were selected for studying the effects of soaking on arsenic concentrations, species, and distributions. Results revealed that soaking can efficiently remove arsenic in these two rice varieties, and the main part of removal is endosperm with the maximal rate of about 40%. Inorganic arsenic (I-As) (about 85%) is the main species of arsenic reduction. Meanwhile, the variations of four other elements (i.e., Mg, Ca, Zn, and Fe) were analyzed. Collectively, the findings of this study indicate that soaking can efficiently remove arsenic in brown rice under controlled soaking conditions, which thereby reduces the arsenic intake for brown rice customers.http://www.sciencedirect.com/science/article/pii/S2213453019302332Brown riceSoakingTotal arsenicArsenic speciesDistribution |
| spellingShingle | Fan Zhang Fengying Gu Huili Yan Zhenyan He Bolun Wang Hao Liu Tingting Yang Feng Wang Effects of soaking process on arsenic and other mineral elements in brown rice Food Science and Human Wellness Brown rice Soaking Total arsenic Arsenic species Distribution |
| title | Effects of soaking process on arsenic and other mineral elements in brown rice |
| title_full | Effects of soaking process on arsenic and other mineral elements in brown rice |
| title_fullStr | Effects of soaking process on arsenic and other mineral elements in brown rice |
| title_full_unstemmed | Effects of soaking process on arsenic and other mineral elements in brown rice |
| title_short | Effects of soaking process on arsenic and other mineral elements in brown rice |
| title_sort | effects of soaking process on arsenic and other mineral elements in brown rice |
| topic | Brown rice Soaking Total arsenic Arsenic species Distribution |
| url | http://www.sciencedirect.com/science/article/pii/S2213453019302332 |
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