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Effect of cooking on arsenic concentration in rice

2020Journal article Open access
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dc.contributor.authorAtiaga, Oliva
dc.contributor.authorNunes, Luís
dc.contributor.authorOtero, Xosé L.
dc.date.accessioned2020-03-24T14:57:05Z
dc.date.available2020-03-24T14:57:05Z
dc.date.issued2020
dc.description.abstractThis study assessed the effect of rinsing and boiling on total content of As (tAs) and of its inorganic and organic forms in different types of rice (polished and brown) from Spain and Ecuador. Rice was subjected to five different treatments. The results showed that the treatment consisting of three grain rinsing cycles followed by boiling in excess water showed a significant decrease in tAs content compared with raw rice. Regarding As species, it is worth noting that the different treatments significantly reduced the content of the most toxic forms of As. The estimated lifetime health risks indicate that pre-rinsing alone can reduce the risk by 50%, while combining it with discarding excess water can reduce the risk by 83%; therefore, the latter would be the preferable method.pt_PT
dc.description.sponsorshipUniversidad de las Fuerzas Armadas-ESPE through Project 2015- PIC-017, Xunta de Galicia-Consellería de Educación, Universidades e Formación Profesional, Plan Galego IDT, Consolidation of competitive research groups (ref. ED31C2018/12), and Cross-Research in Environmental Technologies (CRETUS, AGRUP2015/02, ref. 2018-PG100). XLOP is grateful for the financial support from the Proyecto PROMETEO (SENESCYT Ecuador).pt_PT
dc.description.versioninfo:eu-repo/semantics/publishedVersionpt_PT
dc.identifier.doihttps://doi.org/10.1007/s11356-019-07552-2pt_PT
dc.identifier.issn0944-1344
dc.identifier.urihttp://hdl.handle.net/10400.1/13646
dc.language.isoengpt_PT
dc.peerreviewedyespt_PT
dc.publisherSpringerpt_PT
dc.relation.publisherversionhttps://link.springer.com/article/10.1007%2Fs11356-019-07552-2pt_PT
dc.subjectArsenicpt_PT
dc.subjectArsenic speciespt_PT
dc.subjectRicept_PT
dc.subjectEcuadorpt_PT
dc.subjectSpainpt_PT
dc.subjectCookingpt_PT
dc.titleEffect of cooking on arsenic concentration in ricept_PT
dc.typejournal article
dspace.entity.typePublication
oaire.citation.titleEnvironmental Science and Pollution Researchpt_PT
person.familyNameNunes
person.givenNameLuís
person.identifier93800
person.identifier.ciencia-id3112-1FCD-6685
person.identifier.orcid0000-0001-5606-970X
person.identifier.ridM-4647-2013
person.identifier.scopus-author-id7102529511
rcaap.rightsopenAccesspt_PT
rcaap.typearticlept_PT
relation.isAuthorOfPublicationd32d0ac6-6cb6-4f03-afcf-3c80978d469f
relation.isAuthorOfPublication.latestForDiscoveryd32d0ac6-6cb6-4f03-afcf-3c80978d469f

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