Heavy metals (lead, cadmium, methylmercury, arsenic) in commonly imported rice grains ( Oryza sativa ) sold in Saudi Arabia and their potential health risk

Al‐Saleh, Iman; Abduljabbar, Mai

doi:10.1016/j.ijheh.2017.07.007

Cited by 73 publications

(49 citation statements)

References 84 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…They showed that the mean concentration of As in rice samples soaked in water and those rinsed three times with water were 0.202 and 0.183 µg/g dry weight, which showed the higher effects of the soaking procedure in water. Soaking or rinsing rice grains with water decreased As levels in all brands but not to safe levels [19,20]. Therefore, soaking or rinsing rice grains only with water is not sufficient to reduce the risk of residual As.…”

Section: Resultsmentioning

confidence: 96%

“…Signes-Pastor et al (2017) [19] reported the considerable effects of pre-cooking procedures, including rinsing and peeling on the reduction of heavy metals and especially As in foodstuffs. Al-Saleh and Abduljabbar (2017) [20] reported that the mean level of As in rice grain samples was 0.202 (0.183) µg/g dry weight. They showed that the mean concentration of As in rice samples soaked in water and those rinsed three times with water were 0.202 and 0.183 µg/g dry weight, which showed the higher effects of the soaking procedure in water.…”

Section: Resultsmentioning

confidence: 99%

See 1 more Smart Citation

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

Behrouzi¹,

Marhamatizadeh²,

Shoeibi³

et al. 2019

Pol. J. Environ. Stud.

View full text Add to dashboard Cite

Section: Resultsmentioning

confidence: 96%

Section: Resultsmentioning

confidence: 99%

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

Behrouzi¹,

Marhamatizadeh²,

Shoeibi³

et al. 2019

Pol. J. Environ. Stud.

View full text Add to dashboard Cite

“…Signes-Pastor et al (2017) [28] reported the considerable effects of pre-cooking procedures, including rinsing and peeling, on the reduction of heavy metals in foodstuffs. Al-Saleh and Abduljabbar (2017) [29] reported that the mean level of lead in soaked (rinsed) rice gains growth in Saudi-Arabia was 0.034 (0.057) μg/g dry weight. They showed that soaking or rinsing rice grains with water decreased lead levels in all brands to safe levels, which supported our findings.…”

Section: Discussionmentioning

confidence: 99%

Effects of the Pre-Cooking Process Using Acetic Acid and Citric Acid on Lead Concentration in Rice

Behrouzi

Marhamatizadeh

Razavilar

et al. 2019

Pol. J. Environ. Stud.

View full text Add to dashboard Cite

Rice is one of the most highly consumed foodstuffs in the world. In keeping with this, produced rice of many regions of the world contains high lead content. The present research was done to study the effects of the pre-cooking process of rice with acetic acid and citric acid on the concentration of lead. Rice samples were divided into 5 different pre-cooking treatment groups of soaking in acetic acid 1% and soaking in citric acid 1% (2 hrs), boiling with acetic acid 1% and boiling with citric acid 1% (20 min) and finally 6 times rinsing with deionized water. Then, measurement of lead remains was done using an atomic absorption optical spectrometer equipped with a detector of graphite furnace with deuterium lamp. The mean concentration of lead in primary rice samples without any processing operation was 87±4.8 ppb. The mean concentration of lead in rice samples processed with soaking in acetic acid, soaking in citric acid, boiling with citric acid, boiling in acetic acid and finally 6 times rinsing with deionized water were 55±3.8, 14±1.6, 32±2.4, 14±1.1 and 30±0.5 ppb, respectively. The highest reeducation percent of lead in rice samples was obtained in both soaking with citric acid and boiling with citric acid (84%). In keeping with the high concentrations of lead in studied rice samples, obtained concentrations were lower than the allowed limit of lead announced with the international standard organization of Iran (150 ppb). Boiling and soaking of rice samples with citric acid 1% can be a convenient and fast way to reduce the concentration of lead in rice samples.

show abstract

“…The International Agency for Research on Cancer (IARC) categorized Cd as a group 1 human carcinogen (Guan et al, 2015). In addition, Cd toxicity is responsible for various impairment of organisms such as kidney disorder, osteoporosis, damages of the liver, the central and peripheral nervous systems (Pastorelli et al, 2018, Al-Saleh andAbduljabbar, 2017). There is an evidence to support that Cd might be related to hypertension, stroke, and heart failure which is counter to the cardio defensive property of eating the fish (Guan et al, 2015).…”

Section: Introductionmentioning

confidence: 99%

ASSOCIATION OF TOTAL MERCURY AND CADMIUM CONTENT WITH CAPTURE LOCATION AND FISH SIZE OF SWORDFISH (Xiphias gladius); INDIAN OCEAN

Jinadasa¹,

Chathurika²,

Jayasinghe³

et al. 2018

Aquat Res

View full text Add to dashboard Cite

Mercury (Hg) and cadmium (Cd) are non-essential trace elements that transfer through the trophic chain which ultimately bio-accumulate and biomagnify in the upper trophic level. The total Hg (THg) and Cd levels of the muscle tissues of swordfish, Xiphias gladius caught in three different areas in the Indian Ocean around Sri Lanka were determined. THg and Cd levels were <0.07-4.30 mg/kg and <0.006-0.180 mg/kg, (wet weight basis) respectively. Of the analyzed samples, 13.3% fish were over 1 mg/kg for THg while not any single sample exceeded 0.30 mg/kg for Cd which is EU, and FDA action limits. The results indicate that the catching locations do not govern the THg and Cd levels and it showed a weak positive relationship between the length and weight of the fish.

show abstract

Heavy metals (lead, cadmium, methylmercury, arsenic) in commonly imported rice grains ( Oryza sativa ) sold in Saudi Arabia and their potential health risk

Cited by 73 publications

References 84 publications

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

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

Effects of the Pre-Cooking Process Using Acetic Acid and Citric Acid on Lead Concentration in Rice

ASSOCIATION OF TOTAL MERCURY AND CADMIUM CONTENT WITH CAPTURE LOCATION AND FISH SIZE OF SWORDFISH (Xiphias gladius); INDIAN OCEAN

Contact Info

Product

Resources

About