Effects of Pre-Cooking with Acetic Acid and Citric
Acid on Residual Arsenic Content in Rice

Behrouzi, Roya; Marhamatizadeh, Mohammad Hossein; Shoeibi, Shahram; Razavilar, Vadood; Rastegar, Hossein

doi:10.15244/pjoes/90026

Cited by 1 publication

(1 citation statement)

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“…Zou et al (2019) found that citric acid could remove cadmium from bran, while Wu et al (2016) established that citric acid could be used to reduce this element from brown rice flour. Citric acid treatment also was found to reduce lead (Behrouzi et al, 2020a) and total arsenic (Behrouzi et al, 2020b) from rice grain. Here we optimise procedures to remove cadmium from intact rice using citric acid, and then developed processes to neutralize the subsequent acidification of pH.…”

Section: Introductionmentioning

confidence: 93%

Reducing the cadmium, inorganic arsenic and dimethylarsinic acid content of rice through food-safe chemical cooking pre-treatment

et al. 2021

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Cadmium, inorganic arsenic and, potentially, dimethyl arsenic acid are carcinogens widely elevated in rice. Here it was identified that the food-safe and common cadmium chelator citric acid efficiently removed cadmium from intact grain via pre-soaking procedure, while also reducing arsenic species. A twostep pre-soaking stage was developed whereby rice was first incubated, at ambient temperature, in 1 M citric acid for 12 hours, and then in 1M calcium carbonate for another 12 hours, the latter step to neutralize pH, followed by cooking. When 10 different individual types of rice were processed in such a way this resulted in removal rates of 79% for cadmium, 81% for inorganic arsenic and a 66% for DMA. The technology is particularly suitable for bulk food processing and could be deployed in the most cadmium and arsenic impacted regions where rice is a staple.

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Section: Introductionmentioning

confidence: 93%