Influence of cooking method on arsenic retention in cooked rice related to dietary exposure

UTSePress Research/Manakin Repository

Search UTSePress Research


Advanced Search

Browse

My Account

Show simple item record

dc.contributor.author Rahman, Mohammad en_US
dc.contributor.author Hasegawa, Hiroshi en_US
dc.contributor.author Rahman, Arifur en_US
dc.contributor.author Miah, M en_US
dc.contributor.editor en_US
dc.date.accessioned 2012-02-02T05:14:11Z
dc.date.available 2012-02-02T05:14:11Z
dc.date.issued 2006 en_US
dc.identifier 2010005130 en_US
dc.identifier.citation Rahman Mohammad et al. 2006, 'Influence of cooking method on arsenic retention in cooked rice related to dietary exposure', Elsevier Inc, vol. 370, no. 1, pp. 51-60. en_US
dc.identifier.issn 0048-9697 en_US
dc.identifier.other C1UNSUBMIT en_US
dc.identifier.uri http://hdl.handle.net/10453/14620
dc.description.abstract Arsenic concentration in raw rice is not only the determinant in actual dietary exposure. Though there have been many reports on arsenic content in raw rice and different tissues of rice plant, little is known about arsenic content retained in cooked rice after being cooked following the traditional cooking methods employed by the people of arsenic epidemic areas. A field level experiment was conducted in Bangladesh to investigate the influence of cooking methods on arsenic retention in cooked rice. Rice samples were collected directly from a severely arsenic affected area and also from an unaffected area, to compare the results. Rice was cooked according to the traditional methods employed by the population of subjected areas. Arsenic concentrations were 0.40 ? 0.03 and 0.58 ? 0.12 mg/kg in parboiled rice of arsenic affected area, cooked with excess water and 1.35 ? 0.04 and 1.59 ? 0.07 mg/kg in gruel for BRRI dhan28 and BRRI hybrid dhan1, respectively. In non-parboiled rice, arsenic concentrations were 0.39 ? 0.04 and 0.44 ? 0.03 mg/kg in rice cooked with excess water and 1.62 ? 0.07 and 1.74 ? 0.05 mg/kg in gruel for BRRI dhan28 and BRRI hybrid dhan1, respectively. Total arsenic content in rice, cooked with limited water (therefore gruel was absorbed completely by rice) were 0.89 ? 0.07 and 1.08 ? 0.06 mg/kg (parboiled) and 0.75 ? 0.04 and 1.09 ? 0.06 mg/kg (non-parboiled) for BRRI dhan28 and BRRI hybrid dhan1, respectively. Water used for cooking rice contained 0.13 and 0.01 mg of As/l for contaminated and non-contaminated areas, respectively. Arsenic concentrations in cooked parboiled and non-parboiled rice and gruel of non-contaminated area were significantly lower (p < 0.01) than that of contaminated area. The results imply that cooking of arsenic contaminated rice with arsenic contaminated water increases its concentration in cooked rice en_US
dc.language en_US
dc.publisher Elsevier Inc en_US
dc.relation.isbasedon http://dx.doi.org/10.1016/j.scitotenv.2006.05.018 en_US
dc.title Influence of cooking method on arsenic retention in cooked rice related to dietary exposure en_US
dc.parent The Science of the Total Environment en_US
dc.journal.volume 370 en_US
dc.journal.number 1 en_US
dc.publocation Amsterdam, Netherlands en_US
dc.identifier.startpage 51 en_US
dc.identifier.endpage 60 en_US
dc.cauo.name SCI.Faculty of Science en_US
dc.conference Verified OK en_US
dc.for 039901 en_US
dc.personcode 112851 en_US
dc.personcode 0000070288 en_US
dc.personcode 0000070326 en_US
dc.personcode 0000070279 en_US
dc.percentage 60 en_US
dc.classification.name Environmental Chemistry (incl. Atmospheric Chemistry) en_US
dc.classification.type FOR-08 en_US
dc.edition en_US
dc.custom en_US
dc.date.activity en_US
dc.location.activity en_US
dc.description.keywords Arsenic; Cooked rice; Gruel; Dietary exposure; Bangladesh en_US


Files in this item

This item appears in the following Collection(s)

Show simple item record