ORIGINAL RESEARCH
Effects of Pre-Cooking with Acetic Acid and Citric Acid on Residual Arsenic Content in Rice
 
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1
Department of Food Industries, Islamic Azad University, Tehran, Iran
2
Department of Food Hygiene, Faculty of Veterinary Medicine, Kazerun Branch, Islamic Azad University, Kazerun, Iran
3
Food and Drug Control Laboratories, Food and Drug Deputy, Ministry of Health and Medical Education, Tehran, Iran
CORRESPONDING AUTHOR
Mohammad Hosein Marhamatizadeh   

Department of Food Hygiene, Faculty of Veterinary Medicine, Kazerun Branch, Islamic Azad University, Kazerun, Iran., Department of Food Hygiene, Faculty of Veterinary Medicine, Kazerun Branch, Islamic Azad University,, 8817933597 Kazerun, Iran
Online publish date: 2019-09-13
Submission date: 2018-02-11
Final revision date: 2018-04-11
Acceptance date: 2018-04-17
 
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ABSTRACT
The present research was done to study the effects of the pre-cooking process of rice with acetic acid and citric acid on the concentration of residual arsenic. Rice samples were treated with soaking (2 h) and boiling (20 min) in acetic acid (1%)and citric acid (1%). Analyses of arsenic was done using atomic absorption equipped with a GTA-120 graphite furnace atomizer and deuterium lamp. Limit of detection (LOD) and limit of quantification (LOQ) of arsenic were 6 ng/g and 25 ng/g, respectively. The mean concentration of residual arsenic in primary rice samples was 356±14.7 ppb. The mean concentration of arsenic in rice samples processed with soaking in acetic and citric acids and boiling in acetic and citric acids were 186.1±6.9, 68.2±3.6, 99.7±10.3 and 129.0±8.3 ppb, respectively. The highest reeducation percentage was obtained in boiling with citric acid (80%). Boiling of rice samples with citric acid for 20 min can be a convenient way to reduce the concentration of residual arsenic in both the manufacturing and home-cooking processes.
eISSN:2083-5906
ISSN:1230-1485