Transfer of Cesium and Potassium from Grapes to Wine

Goto‐Yamamoto, Nami; Koyama, Kazuya; Tsukamoto, Kaori; Kamigakiuchi, Hiroshi; Sumihiro, Masanori; Okuda, Masaki; Hashiguchi, Takuhei; Matsumaru, Katsumi; Sekizawa, Haruhito; Shimoi, Hitoshi

doi:10.5344/ajev.2013.13079

Cited by 6 publications

(5 citation statements)

References 10 publications

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“…In the production of sake , ~90% of the total mass of Cs was removed by the steps of milling, washing and steeping in water during sake brewing. For wine making, although the radioactivity of wine relative to grapes was not decreased as much as in sake, the radioactivity of wine did not exceed the legal limit when made using grapes within the legal limit, and the safety of wine was confirmed . These data have provided useful information for alcoholic drink makers and consumers.…”

Section: Introductionmentioning

confidence: 73%

“…Each tissue of the Ume fruit was separated using a scalpel. The samples were prepared by wet‐ashing using a microwave digestion system (MLS‐1200MEGA, Milestone, Bergamo, Italy) according to a previous method . The concentration of 133 Cs in the samples was determined using inductively coupled plasma–mass spectrometry(Agilent 7700x, Tokyo, Japan) according to a previous method .…”

Section: Methodsmentioning

confidence: 99%

“…The samples were prepared by wet‐ashing using a microwave digestion system (MLS‐1200MEGA, Milestone, Bergamo, Italy) according to a previous method . The concentration of 133 Cs in the samples was determined using inductively coupled plasma–mass spectrometry(Agilent 7700x, Tokyo, Japan) according to a previous method . The concentration of potassium (K) in the samples was determined using inductively coupled plasma–emission spectrometry (Shimadzu ICPS‐9000E, Kyoto, Japan) according to a previous method .…”

Section: Methodsmentioning

confidence: 99%

“…In general, isotopes behave similarly in terms of their physical properties and chemical reactivity . Therefore, we have previously examined both the behaviour of radioactive Cs and that of stable 133 Cs during sake and wine making . The behaviour of stable 133 Cs was the same as that of radioactive Cs in the production of sake and wine, and the results showed that stable Cs is a useful indicator for predicting the behaviour of radioactive Cs, as the International Atomic Energy Agency reported .…”

Section: Introductionmentioning

confidence: 91%

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Transfer of caesium and potassium from Japanese apricot (Prunus mume Sieb.et Zucc.) to Japanese apricot liqueur (Umeliqueur)

et al. 2016

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The potential contamination with radionuclides released by the Fukushima Daiichi Nuclear Power Plant Accident following the great east Japan earthquake and tsunami in March 2011 of agricultural products and processed foods derived from them is a matter of on-going concern. The stable 133 Cs is a useful indicator for predicting the behaviour of radioactive Cs, and potassium (K) is a congener of Cs. In this study, the distribution of 133 Cs and K in Ume fruit, and the transfer of 133 Cs and K from Ume fruit to Ume liqueur, were investigated. The concentrations of 133 Cs and K in Ume fruit were highest in the skin, followed by the kernel or flesh, and then the pit. About 80% of 133 Cs and K in all Ume fruits was distributed in the flesh. The transfer ratios of 133 Cs and K from Ume fruit to Ume liqueur were similar among all cultivars after 3 months, and they were similar to those of organic acids. The food retention factor (Fr = weight of 133 Cs in Ume liqueur/weight of 133 Cs in Ume fruit) was ca. 0.8, and the processing factor (Pf = concentration of 133 Cs in Ume liqueur/concentration of 133 Cs in Ume fruit) was 0.2-0.3. From the present study, the radioactivity of Ume liqueur would be below the legal limit if made using Ume fruits within the legal limit, thereby confirming the safety of Ume liqueur.

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Section: Introductionmentioning

confidence: 73%

Section: Methodsmentioning

confidence: 99%

Section: Methodsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 91%

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Transfer of caesium and potassium from Japanese apricot (Prunus mume Sieb.et Zucc.) to Japanese apricot liqueur (Umeliqueur)

et al. 2016

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“…Unfortunately, radiocesium removal data by food processing, including culinary preparation, for crops commonly consumed in Japan have been limited because of little interest in the topic before the FDNPP accident. To remedy this, Japanese researchers have begun collecting such data [2][3][4][5][6][7][8][9][10][11][12]. Recently, the Radioactive Waste Management Funding and Research Center (RWMC) compiled the radiocesium removal ratios by food processing using open source data published mainly in 2011 and 2012 [13].…”

mentioning

confidence: 99%

Radiocesium and Potassium Decreases in Wild Edible Plants by Food Processing

Tagami¹,

Uchida²

2016

Radiological Issues for Fukushima’s Revitalized Future

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It is more than 4 years since March 11, 2011, and, at this stage, foods that exceed the standard limits of radiocesium are mainly from the wild. Hence, one of the public's main concerns is how to decrease ingestion of radiocesium from foods they have collected from the wild as well as from their home-grown fruits because radioactivities in these food materials have not been monitored. In this study, we focused on wild edible plants and fruits, and the effects of washing, boiling, and pealing to remove radiocesium were observed. Samples were collected in 2013 and 2014 from Chiba and Fukushima Prefectures, e.g., young bamboo shoots, giant butterbur, and chestnuts. Wild edible plants were separated into three portions to make raw, washed, and boiled samples. For fruit samples (i.e., persimmon, loquat, and Japanese apricot), fruit parts were separated into skin, flesh, and seeds.It was found that washing of plants is not effective in removing both 137 Cs and 40 K, and that boiling provided different removal effects on plant tissues. The retention factors of 137 Cs and 40 K for thinner plant body sample (leaves) tended to be higher than those for thicker plant body types, e.g., giant butterbur petiole and bamboo shoots. Thus, the boiling time as well as the crop thickness affects radiocesium retention in processed foods. For fruits, Cs concentration was higher in skin than in fruit flesh for persimmon and loquat; however, Japanese apricot showed different distribution.

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