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Influence of cooking method on arsenic retention in cooked rice related to dietary exposure
http://hdl.handle.net/2297/2866
http://hdl.handle.net/2297/28661cbcc4db-fb67-43fa-a24b-1a75852d1561
| 名前 / ファイル | ライセンス | アクション |
|---|---|---|
TE-PR-HASEGAWA-H-01.pdf (656.2 kB)
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| Item type | 学術雑誌論文 / Journal Article(1) | |||||
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| 公開日 | 2017-10-03 | |||||
| タイトル | ||||||
| タイトル | Influence of cooking method on arsenic retention in cooked rice related to dietary exposure | |||||
| 言語 | ||||||
| 言語 | eng | |||||
| 資源タイプ | ||||||
| 資源タイプ識別子 | http://purl.org/coar/resource_type/c_6501 | |||||
| 資源タイプ | journal article | |||||
| 著者 |
Rahman, M. Azizur
× Rahman, M. Azizur× Hasegawa, Hiroshi× Rahman, M. Arifur× Rahman, M. Mahfuzur× Majid, Miah M.A. |
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| 提供者所属 | ||||||
| 内容記述タイプ | Other | |||||
| 内容記述 | 金沢大学大学院自然科学研究科物質情報解析 | |||||
| 書誌情報 |
Science of the Total Environment 巻 370, 号 1, p. 51-60, 発行日 2006-10-01 |
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| ISSN | ||||||
| 収録物識別子タイプ | ISSN | |||||
| 収録物識別子 | 0048-9697 | |||||
| DOI | ||||||
| 関連タイプ | isVersionOf | |||||
| 識別子タイプ | DOI | |||||
| 関連識別子 | https://doi.org/10.1016/j.scitotenv.2006.05.018 | |||||
| 出版者 | ||||||
| 出版者 | Elsevier BV | |||||
| 抄録 | ||||||
| 内容記述タイプ | Abstract | |||||
| 内容記述 | 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. © 2006 Elsevier B.V. All rights reserved. | |||||
| 著者版フラグ | ||||||
| 出版タイプ | AM | |||||
| 出版タイプResource | http://purl.org/coar/version/c_ab4af688f83e57aa | |||||
