The effect of chelating agents including potassium tartrate and citrate on the maximum reduction of lead and cadmium during soaking and cooking from some different varieties of rice available in Iran

Karimi, Zahra; Goli, Mohammad

doi:10.1002/fsn3.2473

Cited by 7 publications

(3 citation statements)

References 26 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Compared to these studies, the present study showed lower reduction (%) of heavy metals from food. The use of chelating agents in parallel with cooking methods for metal removal showed promising results too [ 62 ]. However, it is noteworthy that most of these removal techniques were utilized for solid foods and require more longer treatment duration than the atmospheric pressure cold plasma.…”

Section: Resultsmentioning

confidence: 99%

Alleviating Heavy Metal Toxicity in Milk and Water through a Synergistic Approach of Absorption Technique and High Voltage Atmospheric Cold Plasma and Probable Rheological Changes

et al. 2022

View full text Add to dashboard Cite

In this study, we combined atmospheric pressure cold plasma, a novel treatment technology, with an absorption technique with soybean husk to remove Pb and Cd from milk. Different combinations of treatment duration, voltage, and post treatment retention time were used to determine the effectiveness of cold plasma. Soybean husk was used for metal extraction, and it was observed that when the milk samples were plasma treated with a discharge voltage of 50 kV for 2 min and held for 24 h, the highest mean elimination of about 27.37% for Pb and 14.89% for Cd was obtained. Reactive oxygen and nitrogen species produced from plasma treatment were identified using Optical Emission Spectra analysis. A high voltage of 50 kV plasma for a 2 min duration could produce 500 ± 100 ppm of ozone concentration inside the treated package. The value of ΔE, which indicates overall color difference measurement, was significantly (p < 0.05) higher in all the treated samples than control samples. However, in the frequency range from 0.01 to 100 Hz, there was not much difference between the control and treated sample in the frequency sweep test. The identified functional groups at different wavenumbers (cm−1) in the treated samples were found to be similar compared to the control samples.

show abstract

Section: Resultsmentioning

confidence: 99%

Alleviating Heavy Metal Toxicity in Milk and Water through a Synergistic Approach of Absorption Technique and High Voltage Atmospheric Cold Plasma and Probable Rheological Changes

et al. 2022

View full text Add to dashboard Cite

show abstract

“…SorCA-modified wood, being a distinct growth substrate for fungi, could potentially impact gene expression in the tested Basidiomycetes, impeding the non-enzymatic stage of brown rot decay. It should be also considered that both citric acid and sorbitol, as well as citric acid-and sorbitol-based compounds are highly effective chelating agents [59,60]. Consequently, they may compete with oxalate (also a potent chelating agent) for iron at the non-enzymatic decay stage [35].…”

Section: Mode Of Protective Action Against Decaymentioning

confidence: 99%

Biological durability and wood–water interactions of sorbitol and citric acid (SorCA) modified wood

Kurkowiak,

Emmerich,

Militz

2023

J Wood Sci

View full text Add to dashboard Cite

This study aimed to investigate the relationship between moisture dynamics of sorbitol and citric acid (SorCA) modified wood and its biological durability. Specifically, the research aimed to determine the chemical loading needed for effective protection against wood-destroying basidiomycetes, while also improving the understanding of the moisture behavior of SorCA-modified wood. The SorCA modification process is relatively new, and thus, there is limited knowledge on its moisture behavior and its impact on biological durability. The research focused on Scots pine sapwood (Pinus sylvestris L.) and used the EN 113-2 standard to investigate its durability against wood-destroying basidiomycetes. Moisture behavior was analyzed through short-term water uptake and release tests, capillary water uptake and CEN/TS 16818. Results showed a significant reduction in liquid and water vapor uptake, likely due to a reduction in the maximum moisture capacity within the wood cell wall. The study confirmed that high chemical loadings (i.e., weight percent gain, WPG) are necessary for adequate decay protection.

show abstract

“…Perello [24] studied the effect of food processing unit operations on concentrations of arsenic, mercury, cadmium and lead in food products. They found that cooking operations exerted a limited impact on the removal of heavy metals from the foods under investigation and concluded that the hypothetical reduction in heavy metals depends upon the cooking conditions (time, temperature and medium of cooking) [25]. Some studies on the impact of rice cooking conditions on arsenic levels have been carried out by a few researchers [26,27]; however, the impact of cooking operations on other toxic metals is still lacking in the literature, particularly for brown rice.…”

Section: Introductionmentioning

confidence: 99%

Toxic Metals and Metalloids in Hassawi Brown Rice: Fate during Cooking and Associated Health Risks

AlMulla

Dahlawi

Randhawa

et al. 2022

IJERPH

View full text Add to dashboard Cite

Rice has been a dietary staple for centuries, providing vital nutrients to the human body. Brown rice is well known for its nutrient-dense food profile. However, owing to multiple causes (anthropogenic and non-anthropogenic), it can also be a potential source of toxic heavy metals in the diet. Brown Hassawi rice samples were collected from the Al-Ahsa region and analyzed for its content of toxic metals. The results reveal that all the tested metals varied significantly in the brown rice samples, while As and Pb in all three samples exceeded their respective maximum allowable limits (MALs), followed by Cd, which nearly approached the MAL in two samples out of three. Brown rice samples were cooked in rice:water systems, viz., low rice:water ratios (1:2.5, 1:3.5) and high rice:water ratios (1:5, 1:6), along with soaking as a pre-treatment. Soaking was unproductive in removing the heavy metals from the rice, whereas cooking dissipated all metals from the rice, except for Cd, which was statistically non-significant. The high-water cooking of the rice was more effective in the dissipation of metals from the rice as compared to low-water cooking conditions. Through the consumption of rice, the estimated daily intake (EDI) of heavy metals is 162 g per person per day for As, which is above the provisional maximum tolerable daily intake (PMTDI) regardless of cooking circumstances. The hazard risk index (HRI) also highlighted the fact that As can be a potential health hazard to rice consumers in the Al-Ahsa region of Saudi Arabia. These results indicate the potential health risks caused by the consumption of this rice by humans. Regular monitoring is recommended to manage and control elevated concentrations and related health hazards as a result of the use of Hassawi rice contaminated by the accumulation of metals and metalloids.

show abstract

The effect of chelating agents including potassium tartrate and citrate on the maximum reduction of lead and cadmium during soaking and cooking from some different varieties of rice available in Iran

Abstract: This is an open access article under the terms of the Creat ive Commo ns Attri bution License, which permits use, distribution and reproduction in any medium, provided the original work is properly cited.

Cited by 7 publications

References 26 publications

Alleviating Heavy Metal Toxicity in Milk and Water through a Synergistic Approach of Absorption Technique and High Voltage Atmospheric Cold Plasma and Probable Rheological Changes

Alleviating Heavy Metal Toxicity in Milk and Water through a Synergistic Approach of Absorption Technique and High Voltage Atmospheric Cold Plasma and Probable Rheological Changes

Biological durability and wood–water interactions of sorbitol and citric acid (SorCA) modified wood

Toxic Metals and Metalloids in Hassawi Brown Rice: Fate during Cooking and Associated Health Risks

Contact Info

Product

Resources

About