Cadmium (Cd)-contaminated rice is one of the most important sources of cadmium exposure in the general population from some Asian countries. This study was conducted to assess cadmium exposure from uncooked rice in rural mining areas based on the bioaccessible fraction of cadmium using an in vitro digestion model. The biotoxic effects of cadmium in uncooked rice from mining areas were much higher than those in the control area, based not only on their higher total concentration (52.49 vs. 7.93 μg kg(-1)), but also on their higher bioaccessibility (16.94% vs. 2.38%). In the mining areas, the bioaccessible fraction of cadmium in uncooked rice has a significant positive correlation with the total concentration of cadmium in rice and there was quarterly unsafe rice to the public in the mining areas. The results indicated that the in vitro digestion model could be a useful and economical tool for providing the solubilization or bioaccessibility of uncooked rice in the mining area. The results could be helpful in conducting future experiments of cooked rice in the vitro model.
Download full-text PDF |
Source |
|---|---|
| http://dx.doi.org/10.1007/s12011-011-9159-x | DOI Listing |
Publication Analysis
Top Keywords
Similar Publications
Action plan strategies for a new approach to the combination of yeast and ultrasonic waves for the reduction of heavy metal residues in rice.
Sci Rep
November 2024
Department of Food and Nutrition Policy and Planning Research, Shahid Beheshti University of Medical Sciences (SBMU), Tehran, Iran.
Article Synopsis
- A study explored combining ultrasonic and yeast treatment to reduce heavy metals (As, Cd, Pb) in rice, a staple food.
- The treatments significantly lowered heavy metal concentrations in both uncooked and cooked rice, with the ultrasonic-yeast combination being most effective for As reduction.
- Additionally, these treatments maintained good sensory qualities and texture in rice, suggesting a viable method for improving food safety and public health.
Modeling Textural Properties of Cooked Germinated Brown Rice Using the near-Infrared Spectra of Whole Grain.
Foods
December 2023
Laboratory of Agricultural Production Engineering, Faculty of Agriculture, Saga University, 1 Honjo-machi, Saga 840-8502, Japan.
If a non-destructive and rapid technique to determine the textural properties of cooked germinated brown rice (GBR) was developed, it would hold immense potential for the enhancement of the quality control process in large-scale commercial rice production. We combined the Fourier transform near-infrared (NIR) spectral data of uncooked whole grain GBR with partial least squares (PLS) regression and an artificial neural network (ANN) for an evaluation of the textural properties of cooked germinated brown rice (GBR); in addition, data separation and spectral pretreatment methods were investigated. The ANN was outperformed in the evaluation of hardness by a back extrusion test of cooked GBR using the smoothing combined with the standard normal variate pretreated NIR spectra of 188 whole grain samples in the range of 4000-12,500 cm.
View Article and Find Full Text PDFFluoride in Raw Rice (Oryza sativa): a Global Systematic Review and Probabilistic Health Risk Assessment.
Biol Trace Elem Res
September 2024
Food Health Research Center, Hormozgan University of Medical Sciences, Bandar Abbas, Iran.
Rice (Oryza sativa) is one of the essential staple foods highly consumed globally, with nearly 40% to 45% of the global population estimated to consume rice. Therefore, consumable rice should have low levels of harmful elements. This study investigates fluoride (F¯) content in raw rice (uncooked rice) and evaluates Probabilistic Health Risk Assessment (PHRA) through Monte Carlo simulation (MCS) due to the consumption of F¯ enriched rice.
View Article and Find Full Text PDFPhysicochemical properties, phenolic content and digestion profile of Chinese black rice ( L.).
Food Funct
October 2023
College of Food Science and Technology, Huazhong Agricultural University, Wuhan, 430070, China.
Yangxian black rice, as one of the ancient Chinese black rice varieties, is widely planted in the Yangxian area of China. This study investigated the physicochemical properties, phenolic content and digestion profile of Chinese black rice under gradient milling treatment. The chemical composition, color, pasting and thermal properties of black rice with different milling degrees were comprehensively compared.
View Article and Find Full Text PDFComparison of Metabolites and Main Nutritional Components between Uncooked and Cooked Purple Rice.
Metabolites
September 2023
Jiangsu Key Laboratory of Crop Genetics and Physiology/Jiangsu Key Laboratory of Crop Cultivation and Physiology, Agricultural College of Yangzhou University, Yangzhou 225009, China.
Cooking can lead to varying degrees of nutrient loss in purple rice. For this investigation, two varieties of purple rice (YZN1 and YZ6) were chosen as the focal points to explore the metabolites associated with rice nutrition post cooking using nontargeted and targeted metabolomics techniques. The results showed that after cooking the two purple rice varieties, the contents of the flavonoids; OPC; TP; total antioxidant capacity; and K, Na, Fe, Mn, Zn, Cu, Ca, and Mg significantly decreased.
View Article and Find Full Text PDFWant AI Summaries of new PubMed Abstracts delivered to your In-box?
Enter search terms and have AI summaries delivered each week - change queries or unsubscribe any time!