Effect of Milling and Parboiling Processes on Arsenic Species Distribution in Rice Grains
| Autor: | D. Tenni, Marco Romani, Gian Maria Beone, Maria Chiara Fontanella, Maria Martin |
|---|---|
| Jazyk: | angličtina |
| Rok vydání: | 2021 |
| Předmět: |
0106 biological sciences
0301 basic medicine parboiling Chemistry rice Species distribution arsenic Plant culture chemistry.chemical_element Plant Science 01 natural sciences inductively coupled plasma-mass spectrometer laser ablation milling SB1-1110 03 medical and health sciences 030104 developmental biology Settore AGR/13 - CHIMICA AGRARIA Food science Parboiling Agronomy and Crop Science Arsenic 010606 plant biology & botany Biotechnology |
| Zdroj: | Rice Science, Vol 28, Iss 4, Pp 402-408 (2021) |
| Popis: | This study identified the role of milling and parboiling on arsenic (As) content and its species in large numbers of rice samples. Total As contents were 108 ± 33 μg/kg in polished rice grains (PR), 159 ± 46 μg/kg in unpolished rice grains (UR), 145 ± 42 μg/kg in parboiled polished rice grains (PPR) and 145 ± 44 μg/kg in parboiled unpolished rice grains (PUR). The percentages of inorganic As (iAs) were 66% ± 8% in PR and from 72% to 77% in other grain categories. The polishing process reduced the As content in the rice grains, removing outer part of the UR with high amount of As, whereas the parboiling technique transferred the semimetal content within the grain. Total As and iAs contents were not significantly different in UR, PPR and PUR, homogenizing its distribution inside the grains. The results allowed to understand how different operations affect As fate and its chemical forms in grains. |
| Databáze: | OpenAIRE |
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