Effect of food preparation using naturally-contaminated groundwater from La Pampa, Argentina: Estimation of elemental dietary intake from rice and drinking water
| Autor: | Monica Felipe-Sotelo, A. L. Marcilla, Maisarah Jaafar, Neil I. Ward |
|---|---|
| Rok vydání: | 2018 |
| Předmět: |
Argentina
chemistry.chemical_element Food Contamination Manganese Zinc 010501 environmental sciences 01 natural sciences Arsenic Analytical Chemistry 0404 agricultural biotechnology Tap water Humans Water Pollutants Cooking Food science Groundwater 0105 earth and related environmental sciences Drinking Water Dietary intake Water Pollution food and beverages Oryza 04 agricultural and veterinary sciences General Medicine 040401 food science Diet Agronomy chemistry Food preparation Contaminated groundwater Water Pollutants Chemical Food Science |
| Zdroj: | Food Chemistry. 246:258-265 |
| ISSN: | 0308-8146 |
| DOI: | 10.1016/j.foodchem.2017.11.019 |
| Popis: | Water from La Pampa, Argentina, was used for washing and cooking rice to examine the in-situ impact of using naturally-contaminated water for food preparation on the elemental dietary intake. Whilst washing with the control tap water (28 g/L As) reduced the concentration of As in rice by 23%, the use of different well waters (281-1144 g/L) increased As levels significantly (48-227%) in comparison with the original concentration in the rice (0.056 µg/g). Cooking the rice at a low water-to-rice ratio (2:1) using modern methods increased the levels of As in the cooked samples by 2-3 orders of magnitude for both pre-washed and un-washed rice. Similar trends were observed for vanadium. Although the levels of manganese, iron, copper, zinc and molybdenum in rice were reduced during washing and cooking for most water samples, the molybdenum concentration in the cooked rice doubled (2.2-2.9 µg/g) when using water containing >1 mg/L Mo. |
| Databáze: | OpenAIRE |
| Externí odkaz: |
|
Full Text from ScienceDirect