Original Articles Open Access
Rice is the second food in high consumption among Iranian people. Arsenic (As) in rice is of special concern in countries where it is consumed daily. Rice plants absorb As from soil and water. Total arsenic and arsenic speciation was performed on rice that had undergone various varieties and forms of cooking. Basmati, long-grain, polished (white) imported popular rice brands as well as parboiled rice, were investigated. The effect of rinsing rice samples by different volume of water as well as the effect of soaking rinsed rice samples by NaCl and cooking methods on Arsenic contents were studied by ICP-MS. The minimum and maximum As contents in rinsing rice and cooked polished rice were 0.103 and 0.385 (mg/kg DW) in imported rice variety respectively . It was found here that cooking rice in a large volume of water and soaking rinsed rice samples by NaCl 2% at least for 2 hours had the greatest effect (significantly affect p<0.003) with regards to lowering arsenic levels in cooked rice. Specifically, it preferentially reduced the inorganic arsenic content by 87% of that in the raw rice, when combined with rinse washing and being soaked by salt.
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Author(s): Ranna Jafari Moghadam and Parisa Ziarati
Arsenic, Rice, cooking method, Salt, Rinse, Food safety, Arsenic