{"id":1368,"date":"2015-06-18T07:36:17","date_gmt":"2015-06-18T07:36:17","guid":{"rendered":"http:\/\/biomedpharmajournal.org\/?p=1368"},"modified":"2020-04-25T02:17:18","modified_gmt":"2020-04-25T02:17:18","slug":"comparative-perspective-to-the-chemical-composition-of-imported-rice-association-of-cooking-method","status":"publish","type":"post","link":"https:\/\/biomedpharmajournal.org\/staging\/vol8no1\/comparative-perspective-to-the-chemical-composition-of-imported-rice-association-of-cooking-method\/","title":{"rendered":"Comparative Perspective to the Chemical Composition of   Imported Rice: Association of Cooking Method"},"content":{"rendered":"<p><strong>Introduction\u00a0<\/strong><\/p>\n<p>Rice, especially white rice, <em>Oryza sativa <\/em>L. is the staple food in the diet of various people including Asian countries (1,2). Rice is the second food in high consumption among Iranian people. Half of the world populations consume rice as their main food (3, 4). It is the commonest crop grown in agricultural lands in the north of Iran (5). Rice is the seed of the monocot plants (Oryza sativa), for example Asian rice or (Oryza glaberrima), for example African rice of the family, Graminaeae (grass family) (6). Environmental contaminants are chemicals that are present in the environment in which the food is grown, harvested, transported, stored, packaged, processed, and consumed. The physical contact of the food with its environment results in its contamination. Several factors may influence contaminant accumulation such as spices, level and duration of contaminant exposure, topography, agricultural field conditions, amending soil with compost made from municipal sewage sludge and potential bioaccumulation (7). In agricultural crops the main sources of heavy metal contamination are irrigation with contaminated water, metal based pesticides, industrial emissions, fertilizers and transportation, harvesting process, storage, \u00a0and\/or sale of\u00a0 crops (8, 9, 10). As rice is one of the major agricultural products on the national and \u00a0international market (11), during last decades \u00a0many researchers have reported \u00a0heavy metal concentrations, especially for Pb,Cd, Cr and the other elements in rice grains from various countries such as Iran, India, China, South and North Korea, Taiwan and Turkey \u00a0(7, 13, 14, 15,16,17). Daily consumption of rice in Asia countries ranges between 158-178 g\/ person-day (7, 18, 19) Iranian people eat an average of 40 kg of rice every year (20)\u00a0 .Although Iran is eleventh producer of rice at the world with an annual production 2600000 tons in 2010, during the last years the demand for rice has considerably been increased in comparison with its\u00a0production, as a result, currently Iran is known as one of the large-scale importer of rice countries (21).<\/p>\n<p>In this study rice was observed for its special individual consumption as a staple food in Iran (18) and probable hazards of its heavy metal contents on population health. Rice variety, treatment of rice and diversity of cooking may affect elemental content and intake of heavy metals (2, 7, 11,12). This research builds upon:<\/p>\n<ul>\n<li>Determination and comparing heavy metals (Lead, Cadmium and Nickel) contents in 5 popular imported brand in raw rice<\/li>\n<li>Investigation the Effect of Cooking and heating processes in studied rice samples on their mineral and heavy metal contents (Mn, Zn, Fe, Pb, Cd and Ni).<\/li>\n<li>Apply the best cooking methods in order to\u00a0 avoid\u00a0 the\u00a0 side\u00a0 effects\u00a0 of\u00a0 heavy metals in edible an consumed rice.<\/li>\n<li>Assess the associated health risk posed to the population through exposure to heavy metals (Nickel, Cadmium and Lead) in imported rice.<\/li>\n<\/ul>\n<p><strong>Preparing method<\/strong><\/p>\n<p>A descriptive \u2013 analytical and cross-sectional study was conducted for determination of Lead, Nickel, Zinc, Manganese, Iron and Cadmium as heavy metals and essential mineral elements in 600 samples of mostly consumed imported rice samples in Iran in three consequent months in 2015 and all samples collected at the same time. \u00a0For heavy metal analyses the explained method has been followed in 5 stages for : raw rice, rinsing ( 4 times washing) rice, soaking in NaCl solution (2%) for 2 hours ,\u00a0 Boiling and the draining rice, cooked rice. The rinsing samples prepared by washing 4 times and in each step proportion of water and rice was 4:1 and for\u00a0\u00a0 preparing of cooking rice bring the water to boil and then add 10 gram of oven-dried samples when the water has come to boil( rice is cooked in lots of water just like pasta) for 10 minutes then\u00a0 drain it in a colander and wash it by cold water just one time ( traditional method for preparing rice in Iran) (7, 22) and for preparing draining rice samples put the\u00a0 oven-dried samples\u00a0 into boiling water and then heating the plate for 10 minutes till the steam escape . All draining and cooking rice samples have rinsed 4 times then followed by the procedure.<\/p>\n<p><strong>Zinc, Manganese, Nickel ,<\/strong><strong> Lead and cadmium Determination<\/strong><\/p>\n<p>All glassware and plastic containers used were washed with liquid soap, rinsed with water, digested in 10% v\/v of nitric acid for at least 20 hrs, cleaned thoroughly with distilled water and dried in such a manner to ensure that any contamination does not occur. For heavy metal analyses 50 gram of each sample was weighed and oven-dried at 60<sup>0<\/sup>c to a constant weight.<\/p>\n<p>Each oven-dried sample was ground in a mortar and passed through a 0.25 mm pore size 60 mesh sieve. A digestion mixture comprising of concentrated HNO<sub>3<\/sub> (69% Merck and hydrochloric acid 37% Merck in the ratio of 3:1 v\/v was used for wet digestion of the samples. Ten grams of powdered and oven-dried sample was weighed precisely on electronic balance (Shimadzu LIBROR AEX 200G). The samples were put in a 100 ml digestion flask and 20 ml of digestion mixture was added to it and heated on a hot plate in the fuming chamber.\u00a0 Blanks (10% v\/v of nitric acid) and samples were also processed and analyzed simultaneously. This method has been followed in 5 stages for raw rice (untreated samples, rinsing rice, soaking in NaCl 2% for 2 hours, boiling- draining and cooked rice.<\/p>\n<p>For the preparation of material and analysis of heavy metals contents by wet digestion method and atomic absorption spectrophotometry analysis based on annual book of ASTM standards and AOAC (23,24). All digested sample flasks were firstly heated slowly and then vigorously till a white residue is obtained. The residue was dissolved and made up to 10 ml with 0.1 N HNO<sub>3<\/sub> in a volumetric flask. The samples were analyzed by a Flame Emission Spectrophotometer Model AA-6200 (Shimadzu, Japan) using an air-acetylene flame for mineral elements and heavy metals, using at least five standard solutions for each metal (23,24) \u00a0, using at least five standard solutions for each metal. All necessary precautions were taken to avoid any possible contamination of the sample as per the AOAC guidelines (25).<\/p>\n<p><strong>Iron Determination <\/strong><\/p>\n<p>The aliquot was passed through the atomic absorption spectrophotometer to read the iron concentration. Standards were prepared with a standard stock of 10 mg\/L using ferrous ammonium sulphate where 3 &#8211; 60 ml of iron standard solution (10 Mg \/L) were placed in stepwise volumes in 100 ml volumetric flasks. 2 ml of hydrochloric acid were added and then brought to the volume with distilled water. The concentration of iron in the aliquot was measured using the atomic absorption spectrophotometer in mg\/L. The whole procedure was replicated three times (24).<\/p>\n<p>The external standard curves were constructed using reference standard to qualify the studied metal contents in all states of samples. Calibration curves were performed with five or six different concentrations. The square of correlation coefficients (r<sup>2<\/sup>) was 0.991, 0.997, 0.996, 0.993, 0.989 and 0.998 for Cd, Ni, Pb, Fe, Zn and Mn respectively.<\/p>\n<p><strong>Statistical Method<\/strong><\/p>\n<p>State differences on the basis of the states ( raw, rinsing, soaking, boiled-drained and cooked) of samples and different sates of cooking (Raw, Rinsed, Drained and cooked) were determined by student t-test. The changes were calculated by one way ANOVA and for analysis of the role of multiple factors univariate analysis was used by SPSS 17.Probability values of &lt;0.05 were considered significant. Concentrations were expressed in terms of mg\/Kg on a dry weight basis.<\/p>\n<p><strong>Risk Assessment <\/strong><\/p>\n<p>To evaluate the potential risk of rice consumption containing the heavy metals, Provisional Tolerable Daily Intake (PTDI) for a 60kg adult person was calculated by the following equation in which C is the heavy metal concentration in rice, Cons is the average consumption of rice in country (110g per capita per day) and BW is body weight of an Iranian adult person (60kg). The output was compared with the WHO\/FAO and Iranian standard level.<\/p>\n<p>PTDI = C \u00d7 Cons \/ Bw<\/p>\n<p>The Iran standard PTDI limits have been recommended for, Cd, Pb and As 0.001, 0.0036 and 0.0021mg\/day\/kg Bw, respectively (26).<\/p>\n<p><strong>Results and Discussion <\/strong><\/p>\n<p>The results of Cadmium, Nickel and Lead contents in 600 samples of raw, rinsing, soaking by NaCl 2% , boiling \u2013 drained and cooking\u00a0 rice samples \u00a0are shown in figure 2. All concentrations are expressed as mg \/kg DW. Results show that the mean content of Cadmium, Nickel and Lead in the most samples from samples \u00a0\u00a0\u00a0is much higher than maximum levels set by national standard and FAO\/WHO.<\/p>\n<p>ANOVA analysis showed that there was a significant difference in Ni and Pb\u00a0 contents in Rinsing and raw and drained rice samples (p &lt; 0.05 and p &lt; 0.03 respectively). The minimum and maximum Pb content in rinsing and soaking \u00a0rice and cooked \u00a0rice was \u00a00.563 in soaking Victoria \u00a0rice by sodium chloride solution 2% ( after 2 hours ) \u00a0and 3.084 \u00a0(mg\/kg DW) \u00a0in raw baba-Noor Indian rice variety <em>\u00a0<\/em>respectively . To clarify the status of the obtained concentration values better, the maximum allowable contents of metals in rice , we referred to the joint FAO\/WHO and national standard.\u00a0 Expert Committee on Food Additives (JECFA) has proposed a maximum level of 0.2 mg\/kg Cadmium in rice but the community warned that \u201c people who eat a lot of rice from regions containing the higher levels of cadmium could be significantly exposed\u201d (27) .Iran Standard (No. 12968) has established the maximum limit of Cd in\u00a0 rice about 0.06mg\/kg\u00a0 and on the whole\u00a0 Institute of Standard and Industrial Re-search of Iran set limit of 0.15 mg\/ kg \u00a0as the maximum level for\u00a0 lead and arsenic and 0.06 mg\/kg for cadmium in rice (26). There were no permitted values available for the other heavy metals such as Nickel\u00a0 to be compared with those of the rice sample contents. The\u00a0permissible\u00a0limit of Nickel in plants recommended\u00a0by WHO is 10mg\/kg (28). The highest level of Ni occurred in cooked rice ( traditional method of cooking rice in Iran) in Baba-noor brand, while the least Nickel content observed in soaking Victoria rice . The mean content of nickel in soaking state of\u00a0 studied samples was 0.55 mg\/kg but in raw samples was the maximum level , 078 mg\/kg. Rinsing and soaking by salt decrease\u00a0 nickel content significantly (p \u2264 0.03).<\/p>\n<p>Nickel\u00a0has been considered\u00a0to be\u00a0an essential trace\u00a0element for human and\u00a0animal health. In living\u00a0systems, it is associated\u00a0with DNA and\u00a0RNA molecules and\u00a0also a\u00a0regulatory element for the\u00a0various enzyme\u00a0systems (29). Drinking\u00a0water\u00a0and\u00a0food\u00a0are\u00a0the\u00a0main sources of exposure\u00a0for the\u00a0general population with the\u00a0average\u00a0American diet\u00a0containing\u00a0about 300\u00a0\u03bcg\u00a0Ni\/d (30).<\/p>\n<p>The most common ailment arising from Ni is an allergic dermatitis known as Nickel itch, which usually occurs when skin is moist; furthermore Ni has been identified as a suspected carcinogen and adversely affects lungs and nasal cavities. Although Ni is required in minute quantity for body as it is mostly present in the pancreas and hence, plays an important role in the production of insulin. EPA has recommended daily intake of Ni should be less than1mg beyond which is toxic (31-33).<\/p>\n<p>The results in this study \u00a0revealed that the 27.5% mean of\u00a0 raw, rinsing, soaking, boiling &#8211; drained and cooked\u00a0 \u00a0rice and polished rice\u00a0 \u00a0samples had lead content above maximum level 0.15 mg\/kg and only in \u00a0Victoria samples\u00a0 ( in rinsing \u00a0and soaking states ) the lead contents were lower than that. The values obtained for lead in cooked rice are slightly lower than the values obtained by boiled \u2013 drained in all brands. The majority of samples from the 2 most famous brands had detectable levels of lead much more above the permissible limit while the other ones especially Victoria brand had lower than it.<\/p>\n<p>The mean \u00a0concentrations \u00a0of cadmium in all states \u00a0were over than \u00a0maximum level which is recommended by FAO\/WHO Expert Committee \u00a0on Food Additives \u00a0and national standard , but in Victoria and Khatereh\u00a0 brand in rinsing, soaking , drained and cooked states the cadmium contents were below the maximum level of 0.06 mg\/kg.<\/p>\n<p>The Pb, Cd and Ni in Baba-Noor brand samples were much higher than limits of these heavy metals set\u00a0 by FAO\/WHO and\u00a0 Iranian standards.On the Whole \u00a0ANOVA analysis showed that there was a significant difference in Cadmium and Nickel contents in different brands of rice samples (p&lt;0.005).<\/p>\n<table style=\"width: 70%;\" border=\"1\" cellpadding=\"5\">\n<tbody>\n<tr>\n<td style=\"text-align: center;\"><img decoding=\"async\" class=\"alignnone size-thumbnail wp-image-1375\" src=\"https:\/\/biomedpharmajournal.org\/wp-content\/uploads\/2015\/11\/Vol8_No1_Com_Rann_fig1-150x150.jpg\" alt=\"Figure 1- The mean of Zinc, Iron and Manganese contents in different states of studied Imported rice samples ( mg\/kg DW)\" width=\"150\" height=\"150\" srcset=\"https:\/\/biomedpharmajournal.org\/staging\/wp-content\/uploads\/2015\/11\/Vol8_No1_Com_Rann_fig1-150x150.jpg 150w, https:\/\/biomedpharmajournal.org\/staging\/wp-content\/uploads\/2015\/11\/Vol8_No1_Com_Rann_fig1-256x256.jpg 256w, https:\/\/biomedpharmajournal.org\/staging\/wp-content\/uploads\/2015\/11\/Vol8_No1_Com_Rann_fig1.jpg 658w\" sizes=\"(max-width: 150px) 100vw, 150px\" \/><\/td>\n<td><strong>Figure 1: The mean of \u00a0Zinc, Iron and Manganese contents in different states of studied Imported rice samples ( mg\/kg DW) <\/strong><\/p>\n<p><a href=\"http:\/\/biomedpharmajournal.org\/wp-content\/uploads\/2015\/11\/Vol8_No1_Com_Rann_fig1.jpg\" target=\"_blank\">Click here to View figure<\/a><\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n<p>&nbsp;<\/p>\n<p>The mean contents\u00a0 of Fe, Mn and Zn in all states of studied samples were below the maximum permissible levels set by WHO\/FAO. The highest level of mineral elements\u00a0 contents\u00a0 in drained rice were much higher than cooked rice and the differences were significant ( p \u2264 0.05). Regardless of samples\u2019 origin and brands\u00a0 the Mn, Fe and Zn concentrations\u00a0 in different kinds of\u00a0 cooking rice were less than the standard levels.<\/p>\n<table style=\"width: 70%;\" border=\"1\" cellpadding=\"5\">\n<tbody>\n<tr>\n<td style=\"text-align: center;\"><img decoding=\"async\" class=\"alignnone size-thumbnail wp-image-1376\" src=\"https:\/\/biomedpharmajournal.org\/wp-content\/uploads\/2015\/11\/Vol8_No1_Com_Rann_fig2-150x150.jpg\" alt=\"Vol8_No1_Com_Rann_fig2\" width=\"150\" height=\"150\" srcset=\"https:\/\/biomedpharmajournal.org\/staging\/wp-content\/uploads\/2015\/11\/Vol8_No1_Com_Rann_fig2-150x150.jpg 150w, https:\/\/biomedpharmajournal.org\/staging\/wp-content\/uploads\/2015\/11\/Vol8_No1_Com_Rann_fig2-256x256.jpg 256w, https:\/\/biomedpharmajournal.org\/staging\/wp-content\/uploads\/2015\/11\/Vol8_No1_Com_Rann_fig2.jpg 666w\" sizes=\"(max-width: 150px) 100vw, 150px\" \/><\/td>\n<td><strong>Figure 2: The mean Lead, Cadmium and Nickel contents in different states of studied \u00a0Imported rice samples ( mg\/kg DW). \u00a0<\/strong><\/p>\n<p><a href=\"http:\/\/biomedpharmajournal.org\/wp-content\/uploads\/2015\/11\/Vol8_No1_Com_Rann_fig2.jpg\" target=\"_blank\">Click here to View figure<\/a><\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n<p>&nbsp;<\/p>\n<p><strong>Risk Assessment <\/strong><\/p>\n<p>The daily intake of heavy metals through the consumption of the rice tested should be calculated according to the given equation:<\/p>\n<p>Daily intake of heavy metals (\u00b5g\/day) = [Daily rice consumption \u00d7 rice\u00a0 heavy metal concentration]\n<p>The EDI values were compared with PTWI published\u00a0 by JECFA guidelines (34).For this comparison, EDI was multiplied by 7,\u00a0 the respective EWI (Estimated Weekly Intake) values in three treatments of rice have been calculated (Iranian daily rice dietary is 110g per capita (26).<\/p>\n<p>The weekly intake of Cd, Pb\u00a0\u00a0 and Ni only through rice in the treatments of raw, boiling- drained and cooked (Pilaw were less than the PTWI values recommended by WHO\/FAO, but intakes of these heavy metals will\u00a0 increase with consumption of other foods such as vegetables,\u00a0 dairy products, meat, etc along a week. In this study cooking rice has reduced its rate of EWI in comparison by raw rice . For example the weekly intake of Cd from the raw rice was 91.02%<\/p>\n<p>of PTWI, this percent decreased to 54.23\u00a0 and 51.06 % of PTWI with consumption of drained rice and cooked\u00a0 respectively.<\/p>\n<p><strong>Conclusion<\/strong><\/p>\n<p>By the results of this research, we can say that the type of rice cooking affects heavy metals reduction especially Cd and \u00a0Ni and more heavy metals such as chrome and arsenic \u00a0should be followed by\u00a0 \u00a0more brands\u00a0 and samples, because in most samples of the drained and cooked rice, the Pb content decreased though not significantly.<\/p>\n<p>The mean content of Nickel, Lead and Cadmium in 48.6%, 27.5% and\u00a0 42.3% samples from Indian brands were\u00a0\u00a0 over respectively, while Zinc, Manganese\u00a0 and Iron contents were below the maximum permitted levels\u00a0 for rice.\u00a0 Anova analysis showed that there was a significant difference in Cadmium and Nickel contents in different brands of rice samples (p&lt;0.005).<\/p>\n<p>A significant positive correlation was found between Cd , Ni and Ni, Pb and Mn and\u00a0 Zn, and Fe and Zn. In contrast, there was a significant negative association between Zn and Ni. These results indicate that high Cd and Ni\u00a0 concentrations would likely happen simultaneously, and the same thing could occur for Pb\u00a0 and Ni. Moreover, the results indicated that\u00a0 Zn concentration would be lower in grain with higher Ni concentration.<\/p>\n<p><strong>Acknowledgement <\/strong><\/p>\n<p>Authors are thankful to Mrs Mahtab Alimardan, Mr. Amin Azariun and Parviz Raoufi \u00a0,\u00a0 for his technical assistance. Financial Supports from Pharmaceutical Sciences Branch, Islamic Azad University (IAUPS) is gratefully acknowledged.<\/p>\n<p><strong>References<\/strong><\/p>\n<ol>\n<li>Jung, M. C., Yun, S. T. , Lee, J. S. , Lee, J. U. <em>Environ Geochem Health<\/em>. 2005; 27 : 455.<\/li>\n<li>Ziarati, P., Azizi, N. . 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JECFA, Summary and Conclusions of the Sixty-first Meeting of the Joint FAO\/WHO Expert Committee on Food Additives, Rome, 10-19 June 2003.<\/li>\n<\/ol>\n","protected":false},"excerpt":{"rendered":"<p>Introduction\u00a0 Rice, especially white rice, Oryza sativa L. is the  [&#8230;]<\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[3],"tags":[],"class_list":["post-1368","post","type-post","status-publish","format-standard","hentry","category-vol8no1"],"_links":{"self":[{"href":"https:\/\/biomedpharmajournal.org\/staging\/wp-json\/wp\/v2\/posts\/1368","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/biomedpharmajournal.org\/staging\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/biomedpharmajournal.org\/staging\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/biomedpharmajournal.org\/staging\/wp-json\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/biomedpharmajournal.org\/staging\/wp-json\/wp\/v2\/comments?post=1368"}],"version-history":[{"count":4,"href":"https:\/\/biomedpharmajournal.org\/staging\/wp-json\/wp\/v2\/posts\/1368\/revisions"}],"predecessor-version":[{"id":32801,"href":"https:\/\/biomedpharmajournal.org\/staging\/wp-json\/wp\/v2\/posts\/1368\/revisions\/32801"}],"wp:attachment":[{"href":"https:\/\/biomedpharmajournal.org\/staging\/wp-json\/wp\/v2\/media?parent=1368"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/biomedpharmajournal.org\/staging\/wp-json\/wp\/v2\/categories?post=1368"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/biomedpharmajournal.org\/staging\/wp-json\/wp\/v2\/tags?post=1368"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}