IB-CAS  > 中科院北方资源植物重点实验室
Effects of soaking process on arsenic and other mineral elements in brown rice
Zhang, Fan2; Gu, Fengying; Yan, Huili3; He, Zhenyan3; Wang, Bolun2; Liu, Hao2; Yang, Tingting2; Wang, Feng1
2020
Source PublicationFOOD SCIENCE AND HUMAN WELLNESS
Volume9Issue:2Pages:168-175
AbstractOne of the main food crops in the world, rice can accumulate high levels of arsenic from flooded paddy soils, which seriously threatens human health. Soaking, a common processing method for brown rice products, especially for brown rice noodles, was investigated in this study. Japonica rice (Dao Hua Xiang No. 2) and Indica rice (Ye Xiang You No. 3) were selected for studying the effects of soaking on arsenic concentrations, species, and distributions. Results revealed that soaking can efficiently remove arsenic in these two rice varieties, and the main part of removal is endosperm with the maximal rate of about 40%. Inorganic arsenic (I-As) (about 85%) is the main species of arsenic reduction. Meanwhile, the variations of four other elements (i.e., Mg, Ca, Zn, and Fe) were analyzed. Collectively, the findings of this study indicate that soaking can efficiently remove arsenic in brown rice under controlled soaking conditions, which thereby reduces the arsenic intake for brown rice customers. (C) 2020 Society information. Production and hosting by Elsevier B.V. on behalf of KeAi Communications Co., Ltd.
KeywordBrown rice Soaking Total arsenic Arsenic species Distribution
Subject AreaFood Science & Technology ; Nutrition & Dietetics
DOI10.1016/j.fshw.2020.01.005
Indexed BySCI
Language英语
WOS KeywordSPECIATION ; WATER ; BRAN ; BIOACCESSIBILITY ; GERMINATION ; POLLUTION ; REMOVAL ; WHEAT ; RISK ; ACID
WOS Research AreaFood Science & Technology ; Nutrition & Dietetics
WOS IDWOS:000546891000009
PublisherKEAI PUBLISHING LTD
SubtypeArticle
Publication PlaceBEIJING
EISSN2213-4530
Funding OrganizationSpecial National Key Research and Development Plan [2016YFD0400204] ; Ministry of Science and Technology of the People's Republic of ChinaMinistry of Science and Technology, China [2015FY111300] ; Technology Innovation Program of the Chinese Academy of Agricultural Sciences [CAAS-ASTIP-201X-IAPPST]
Corresponding Author Emailwangfeng@caas.cn
OAgold
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Cited Times:6[WOS]   [WOS Record]     [Related Records in WOS]
Document Type期刊论文
Identifierhttp://ir.ibcas.ac.cn/handle/2S10CLM1/21685
Collection中科院北方资源植物重点实验室
Affiliation1.Chinese Acad Agr Sci, Inst Food Sci & Technol, Beijing 100193, Peoples R China
2.Minist Agr, Key Lab Agroprod Proc, Beijing 100193, Peoples R China
3.Chinese Acad Agr Sci, Grad Sch, Beijing 100081, Peoples R China
4.Chinese Acad Sci, Inst Bot, Beijing 100093, Peoples R China
Recommended Citation
GB/T 7714
Zhang, Fan,Gu, Fengying,Yan, Huili,et al. Effects of soaking process on arsenic and other mineral elements in brown rice[J]. FOOD SCIENCE AND HUMAN WELLNESS,2020,9(2):168-175.
APA Zhang, Fan.,Gu, Fengying.,Yan, Huili.,He, Zhenyan.,Wang, Bolun.,...&Wang, Feng.(2020).Effects of soaking process on arsenic and other mineral elements in brown rice.FOOD SCIENCE AND HUMAN WELLNESS,9(2),168-175.
MLA Zhang, Fan,et al."Effects of soaking process on arsenic and other mineral elements in brown rice".FOOD SCIENCE AND HUMAN WELLNESS 9.2(2020):168-175.
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