Survey of Heavy Metals Residue (Ni and Cr) in raw Tarom rice and evaluation of cooking methods effectson the concentrations of thesemetals Survey of Heavy Metals Residue (Ni and Cr) in raw Tarom rice and evaluation of its cooking effects
International Pharmacy Acta,
Vol. 4 No. 1 (2021),
2 June 2021
,
Page 4e2:1-8
https://doi.org/10.22037/ipa.v4i1.25278
Abstract
Introduction: Consumption of food contaminated by heavy metals, especially nickel and chromium, cause adverse effects on human health, including impairment of renal function, met - hemoglobinemia, cirrhosis, and many other intoxication consequences. Since rice is one of the main meals of Iranian people, this project was conducted to determine the amount of contamination of nickel and chromium in rice , and to find how the cooking process may be effective on these elements. Materials and Methods: Five samples were collected randomly from five geographic regions of Qaemshahr (i.e., North, South, East, West, and Center). Residues of nickel and chromium in raw and cooked rice were determined by the flame atomic absorption spectrophotometer (FAAS). Statistical analyses were done by SPSS V.18 software, and the mean values of groups were comprised by ANOVA software. Results: The average values of nickel / chromium were 0.174 ±0.01 for raw rice and 0.036±000 for the rinsing water of cooked rice. The amount of these elements in the cooked rice by the “Virgo” cooking method was 0.12 ±0.0311 and for the “kateh” method (ordinary cooking of rice) was 0.142±0.035, respectively. Conclusion: The results indicated that the cooking processes of Virgo and Kateh methods had positive impacts on reducing the amount of nickel / chromium compared to the raw rice.- Raw Rice
- Heavy Metals
- Cooking process
- Chromium / nicke
- Atomic absorption flame spectrophotometer
How to Cite
References
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Table 1: Average and standard deviation of total chromium rate in raw and processed Tarom rice of the city of Qaemshahr (in PPM(dry weight)
Average + standard deviation Samples Type of sample
/174±0/009 25 Raw rice
/036±0/0003 25 Rice water (Rinsing water)
/142±0/0018 25 ordinary cooked
Cooked rice by “kata” method (stewed)
/12±0/002 25 Cooked rice with rinsed method (pilaw)
/118±0/0033 100 total
The unit is based on the dry weight *
Table 2: Average and standard deviation of total nickel rate in raw and processed Tarom rice of the city of Qaemshahr (in PPM) (dry weight)
Average + standard deviation Samples Type of sample
/117±0/0003 25 Raw rice
/00± 0/00 25 Rice water (Rinsing water)
/035±0/0002 25 ordinary cooked
Cooked rice by “kata” method (stewed)
/0311±0/0002 25 Cooked rice with rinsed method (pilaw)
/046±0/0002 100 total
The unit is based on the dry weight *
Table 3: Average and standard deviation of total chromium and nickel rates in considered samples and comparing them with FAO proposed standards (in PPM) (dry weight)
Average standard Total of Average and standard deviation Samples Metals
/1 0.118±0.0033 100 Cr
/1 0/046±0.0002 100 Ni
Chart 1 :Average Chrome in raw rice, rinsing water, rinsing(pilaw) and ordinary cooked(kateh) for different regions.
Chart 2 :Average nickel in raw rice, rinsing water, rinsing (pilaw) and ordinary cooked(kateh) for different regions.
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