Research Article
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Year 2023, Volume: 7 Issue: 2, 96 - 104, 27.12.2023

Abstract

Project Number

TÜBİTAK 2209-A

References

  • Akbal A., Tutkun E., Gökmen F., Reşorlu H. & Yılmaz H. 2013. Kronik arsenik maruziyeti olan hastalarda yaşam kalitesi ve yorgunluk düzeyleri. [Quality of life and fatigue status in patients with chronic arsenic exposure]. International Journal of Clinical Research 2013;1(2):54-57.
  • Cubadda F., Raggi A., Zanasi F. & Carcea M.. 2003. From durum wheat to pasta: effect of technological processing on the levels of arsenic, cadmium, lead and nickel - a pilot study. Food Addit Contam; 20(4):353-60.
  • Davis M.A, Signes-Pastor A.J., Argos M., Slaughter F., Pendergrast C., Punshon T., Gossai A., Ahsan H. & Karagas M.R. 2017. Assessment of human dietary exposure to arsenic through rice. Science of the Total Environment; 586:1237-1244.
  • Diaz O.P., Leyton I., Munoz O., Nunez N., Devesa V., Suner M.A., Velez D. & Montoro R.. 2004. Contribution of water, bread, and vegetables (raw and cooked) to dietary intake of inorganic arsenic in a rural village of Northern Chile. J Agric Food Chem; 52:1773-9.
  • EU 2015. Commission Regulation 2015/1006 of 25 June 2015 amending Regulation (EC) No 1881/2006 as regards maximum levels of inorganic arsenic in foodstuffs. Official Journal of the European Union.
  • EU 2023. Commission Regulation 2023/465 of 3 March 2023 amending Regulation (EC) No 1881/2006 as regards maximum levels of arsenic in certain foods. Official Journal of the European Union 161:16.
  • Hayati A., Helvacıoğlu İ.A., Meriç Ç. & Tokatlı C. 2015. İpsala ilçesi (Edirne) toprak ve pirinç kalitesinin bazı esansiyel ve toksik element birikimleri açısından değerlendirilmesi. [Assessment of Soil and Rice Quality of Ipsala District (Edirne) in Terms of Some Essential and Toxic Element Accumulations]. The Journal of Agricultural Sciences; 8(1), 7-13.
  • JECFA. Joint FAO/WHO Expert Committee on Food Additives. 2010. Limit test for heavy metals in food additive specifications.
  • Kır İ. & Ulusoy M. 2017. Antalya İli İçme Suyu Kaynaklarında Arsenik Miktarının İncelenmesi. [Determination of Arsenic (As) Concentrations in Drinking Water Sources of Antalya Province (Turkey)] Süleyman Demirel University Journal of Egirdir Fisheries Faculty; 13 (2), 186-194.
  • Kobya M., Gebologlu U., Ulu F., Oncel S. & Demirbas E. 2011. Removal of arsenic from drinking water by electrocoagulation using Fe and Al electrodes. Electrochimica Acta; 56(14):5060-5070.
  • Menon M., Dong W., Chen X., Hufton J. & Rhodes E. 2021. Improved rice cooking approach to maximise arsenic removal while preserving nutrient elements. Science of the Total Environment; 755(2): 143341.
  • Mihucz V.G., Tatar E., Virag I., Zhao .C, Jao Y. & Zaray G. 2007. Arsenic removal from rice by washing and cooking with water. Food Chemistry; 105(4):1718-1725.
  • Misbahuddin M. 2003. Consumption of arsenic through cooked rice. Lancet; 361(9355): 435-6.
  • Öztürk M., Aslan Ş. & Demirbaş., A. 2017. Sulama sularındaki arseniğin bitkilerde birikimi. [Accumulation of arsenic in plants from arsenic contaminated irrigation]. Pamukkale University Journal of Engineering Sciences; 23(3):289-297.
  • Raab A., Baskaran C., Feldmann J. & Meharg A.A. 2009. Cooking rice in a high water-to-rice ratio reduces inorganic arsenic content. Journal of Environmental Monitoring; 11: 41-44.
  • Rahman M.A., Hasegawa H., Rahman M.A., Rahman M.M. & Miah M.A.M. 2006. Influence of cooking method on arsenic retention in cooked rice related to dietary exposure. Sci Total Environ; 370: 51-60.
  • Semerci A. & Everest B. 2021. Çanakkale İli Tarım İşletmelerinde Çeltik Üretiminin Yeri ve Önemi. [Econometric Analysis of Paddy Production in Çanakkale Province]. Turkish Journal of Agricultural and Natural Sciences; 8(3):576 – 584.
  • Sengupta M.K., Hossain M.A., Mukherjee A., Ahamed S., Das B., Nayak B., Pal A. & Chakraborti D. 2006. The arsenic burden of cooked rice: Traditional and modern methods. Food Chem Toxicol; 44(11):1823-9.
  • Signes-Pastor A.J., Mitra K., Sarkhel S., Hobbes M., Burlo F., de Groot W.T. & Carbonell-Barrachina A.A. 2008. Arsenic speciation in food and estimation of the dietary intake of inorganic arsenic in a rural village of West Bengal, India. J Agric Food Chem; 56:9469-74.
  • Sinczuk-Walczak H., Szymczak M. & Hałatek T. 2010. Effects of occupational exposure to arsenic on the nervous system: clinical and neurophysiological studies. Int J Occup Med Environ Health; 23:347-355.
  • Sönmez O. & Kılıç F.N. 2021. Heavy metal pollution in soil and removal methods. Turkish Journal of Agricultural Engineering Research (TURKAGER); 2(2), 493-507.
  •  TFC (Turkish Food Codex) Turkish Food Codex regulation. Official Gazette (26879). (Regulation number: 2008/26).
  • TFC (Turkish Food Codex) Turkish Food Codex regulation. Official Gazette (5996). (Regulation number: 2010/60).
  • TEPGE Institute of Agricultural Economics and Policy Development. 2021. Status and Forecast-Rice Report. 7-13. Publication No: 344, E-ISBN: 978-605-7599-98-8
  • Wu Y. 2014. General Standard for Contaminants and Toxins in Food And Feed. (CODEX STAN 193-1995) Adopted in 1995. Revised in 1997, 2006, 2008 and 2009. Amendment 2010, 2012, 2013, 2014.

Reduction of Arsenic Level in Rice by Different Preparation and Cooking Methods

Year 2023, Volume: 7 Issue: 2, 96 - 104, 27.12.2023

Abstract

Rice, a crop that grows underwater, can absorb more arsenic and cause dietary exposure to arsenic. Arsenic levels can be reduced by using different methods. This study aimed to determine the arsenic level in rice by different preparation and cooking methods. Rice was prepared by 4 different preparations and 7 different cooking methods, and arsenic levels were analysed by ICP-MS method. Arsenic level was 0.05 ± 0.009 mg/kg in raw rice, while arsenic levels varied between 0.03 - 0.04 mg/kg in different preparation methods and 0.01 - 0.02 mg/kg in different cooking methods. Arsenic levels decreased with cooking, and the highest arsenic removal percentage was achieved in cooking by filtration and steaming methods (for both 80%). In conclusion, the arsenic level in raw rice was below the reference limits, with the appropriate preparation and cooking methods this amount can be reduced.

Supporting Institution

This work was supported by TÜBİTAK 2209-A (Project number: 1919B012209528).

Project Number

TÜBİTAK 2209-A

References

  • Akbal A., Tutkun E., Gökmen F., Reşorlu H. & Yılmaz H. 2013. Kronik arsenik maruziyeti olan hastalarda yaşam kalitesi ve yorgunluk düzeyleri. [Quality of life and fatigue status in patients with chronic arsenic exposure]. International Journal of Clinical Research 2013;1(2):54-57.
  • Cubadda F., Raggi A., Zanasi F. & Carcea M.. 2003. From durum wheat to pasta: effect of technological processing on the levels of arsenic, cadmium, lead and nickel - a pilot study. Food Addit Contam; 20(4):353-60.
  • Davis M.A, Signes-Pastor A.J., Argos M., Slaughter F., Pendergrast C., Punshon T., Gossai A., Ahsan H. & Karagas M.R. 2017. Assessment of human dietary exposure to arsenic through rice. Science of the Total Environment; 586:1237-1244.
  • Diaz O.P., Leyton I., Munoz O., Nunez N., Devesa V., Suner M.A., Velez D. & Montoro R.. 2004. Contribution of water, bread, and vegetables (raw and cooked) to dietary intake of inorganic arsenic in a rural village of Northern Chile. J Agric Food Chem; 52:1773-9.
  • EU 2015. Commission Regulation 2015/1006 of 25 June 2015 amending Regulation (EC) No 1881/2006 as regards maximum levels of inorganic arsenic in foodstuffs. Official Journal of the European Union.
  • EU 2023. Commission Regulation 2023/465 of 3 March 2023 amending Regulation (EC) No 1881/2006 as regards maximum levels of arsenic in certain foods. Official Journal of the European Union 161:16.
  • Hayati A., Helvacıoğlu İ.A., Meriç Ç. & Tokatlı C. 2015. İpsala ilçesi (Edirne) toprak ve pirinç kalitesinin bazı esansiyel ve toksik element birikimleri açısından değerlendirilmesi. [Assessment of Soil and Rice Quality of Ipsala District (Edirne) in Terms of Some Essential and Toxic Element Accumulations]. The Journal of Agricultural Sciences; 8(1), 7-13.
  • JECFA. Joint FAO/WHO Expert Committee on Food Additives. 2010. Limit test for heavy metals in food additive specifications.
  • Kır İ. & Ulusoy M. 2017. Antalya İli İçme Suyu Kaynaklarında Arsenik Miktarının İncelenmesi. [Determination of Arsenic (As) Concentrations in Drinking Water Sources of Antalya Province (Turkey)] Süleyman Demirel University Journal of Egirdir Fisheries Faculty; 13 (2), 186-194.
  • Kobya M., Gebologlu U., Ulu F., Oncel S. & Demirbas E. 2011. Removal of arsenic from drinking water by electrocoagulation using Fe and Al electrodes. Electrochimica Acta; 56(14):5060-5070.
  • Menon M., Dong W., Chen X., Hufton J. & Rhodes E. 2021. Improved rice cooking approach to maximise arsenic removal while preserving nutrient elements. Science of the Total Environment; 755(2): 143341.
  • Mihucz V.G., Tatar E., Virag I., Zhao .C, Jao Y. & Zaray G. 2007. Arsenic removal from rice by washing and cooking with water. Food Chemistry; 105(4):1718-1725.
  • Misbahuddin M. 2003. Consumption of arsenic through cooked rice. Lancet; 361(9355): 435-6.
  • Öztürk M., Aslan Ş. & Demirbaş., A. 2017. Sulama sularındaki arseniğin bitkilerde birikimi. [Accumulation of arsenic in plants from arsenic contaminated irrigation]. Pamukkale University Journal of Engineering Sciences; 23(3):289-297.
  • Raab A., Baskaran C., Feldmann J. & Meharg A.A. 2009. Cooking rice in a high water-to-rice ratio reduces inorganic arsenic content. Journal of Environmental Monitoring; 11: 41-44.
  • Rahman M.A., Hasegawa H., Rahman M.A., Rahman M.M. & Miah M.A.M. 2006. Influence of cooking method on arsenic retention in cooked rice related to dietary exposure. Sci Total Environ; 370: 51-60.
  • Semerci A. & Everest B. 2021. Çanakkale İli Tarım İşletmelerinde Çeltik Üretiminin Yeri ve Önemi. [Econometric Analysis of Paddy Production in Çanakkale Province]. Turkish Journal of Agricultural and Natural Sciences; 8(3):576 – 584.
  • Sengupta M.K., Hossain M.A., Mukherjee A., Ahamed S., Das B., Nayak B., Pal A. & Chakraborti D. 2006. The arsenic burden of cooked rice: Traditional and modern methods. Food Chem Toxicol; 44(11):1823-9.
  • Signes-Pastor A.J., Mitra K., Sarkhel S., Hobbes M., Burlo F., de Groot W.T. & Carbonell-Barrachina A.A. 2008. Arsenic speciation in food and estimation of the dietary intake of inorganic arsenic in a rural village of West Bengal, India. J Agric Food Chem; 56:9469-74.
  • Sinczuk-Walczak H., Szymczak M. & Hałatek T. 2010. Effects of occupational exposure to arsenic on the nervous system: clinical and neurophysiological studies. Int J Occup Med Environ Health; 23:347-355.
  • Sönmez O. & Kılıç F.N. 2021. Heavy metal pollution in soil and removal methods. Turkish Journal of Agricultural Engineering Research (TURKAGER); 2(2), 493-507.
  •  TFC (Turkish Food Codex) Turkish Food Codex regulation. Official Gazette (26879). (Regulation number: 2008/26).
  • TFC (Turkish Food Codex) Turkish Food Codex regulation. Official Gazette (5996). (Regulation number: 2010/60).
  • TEPGE Institute of Agricultural Economics and Policy Development. 2021. Status and Forecast-Rice Report. 7-13. Publication No: 344, E-ISBN: 978-605-7599-98-8
  • Wu Y. 2014. General Standard for Contaminants and Toxins in Food And Feed. (CODEX STAN 193-1995) Adopted in 1995. Revised in 1997, 2006, 2008 and 2009. Amendment 2010, 2012, 2013, 2014.
There are 25 citations in total.

Details

Primary Language English
Subjects Grain Technology
Journal Section Article
Authors

Güleren Sabuncular

Ayşe Hümeyra İslamoğlu

Beyza Nur Çakır

Gözde Turan

Şule Aktaç

Project Number TÜBİTAK 2209-A
Publication Date December 27, 2023
Published in Issue Year 2023 Volume: 7 Issue: 2

Cite

APA Sabuncular, G., İslamoğlu, A. H., Çakır, B. N., Turan, G., et al. (2023). Reduction of Arsenic Level in Rice by Different Preparation and Cooking Methods. Eurasian Journal of Food Science and Technology, 7(2), 96-104.
AMA Sabuncular G, İslamoğlu AH, Çakır BN, Turan G, Aktaç Ş. Reduction of Arsenic Level in Rice by Different Preparation and Cooking Methods. EJFST. December 2023;7(2):96-104.
Chicago Sabuncular, Güleren, Ayşe Hümeyra İslamoğlu, Beyza Nur Çakır, Gözde Turan, and Şule Aktaç. “Reduction of Arsenic Level in Rice by Different Preparation and Cooking Methods”. Eurasian Journal of Food Science and Technology 7, no. 2 (December 2023): 96-104.
EndNote Sabuncular G, İslamoğlu AH, Çakır BN, Turan G, Aktaç Ş (December 1, 2023) Reduction of Arsenic Level in Rice by Different Preparation and Cooking Methods. Eurasian Journal of Food Science and Technology 7 2 96–104.
IEEE G. Sabuncular, A. H. İslamoğlu, B. N. Çakır, G. Turan, and Ş. Aktaç, “Reduction of Arsenic Level in Rice by Different Preparation and Cooking Methods”, EJFST, vol. 7, no. 2, pp. 96–104, 2023.
ISNAD Sabuncular, Güleren et al. “Reduction of Arsenic Level in Rice by Different Preparation and Cooking Methods”. Eurasian Journal of Food Science and Technology 7/2 (December 2023), 96-104.
JAMA Sabuncular G, İslamoğlu AH, Çakır BN, Turan G, Aktaç Ş. Reduction of Arsenic Level in Rice by Different Preparation and Cooking Methods. EJFST. 2023;7:96–104.
MLA Sabuncular, Güleren et al. “Reduction of Arsenic Level in Rice by Different Preparation and Cooking Methods”. Eurasian Journal of Food Science and Technology, vol. 7, no. 2, 2023, pp. 96-104.
Vancouver Sabuncular G, İslamoğlu AH, Çakır BN, Turan G, Aktaç Ş. Reduction of Arsenic Level in Rice by Different Preparation and Cooking Methods. EJFST. 2023;7(2):96-104.

Eurasian Journal of Food Science and Technology (EJFST)   e-ISSN: 2667-4890   Web: https://dergipark.org.tr/en/pub/ejfst   e-mail: foodsciencejournal@gmail.com