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Reduction of arsenic level in rice by different preparation and cooking methods

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dc.contributor.authorSABUNCULAR, GÜLEREN
dc.contributor.authorİSLAMOĞLU, AYŞE HÜMEYRA
dc.contributor.authorAKTAÇ, ŞULE
dc.contributor.authorsSABUNCULAR G., İSLAMOĞLU A. H., Çakır B. N., Turan G., AKTAÇ Ş.
dc.date.accessioned2023-12-28T05:21:12Z
dc.date.available2023-12-28T05:21:12Z
dc.date.issued2023-12-01
dc.description.abstractRice, a crop that grows underwater, can absorb more arsenic and cause dietary exposure to arsenic. Arsenic levels can be reduced by using different methods. This study aimed to determine the arsenic level in rice by different preparation and cooking methods. Rice was prepared by 4 different preparations and 7 different cooking methods, and arsenic levels were analysed by ICP-MS method. Arsenic level was 0.05 ± 0.009 mg/kg in raw rice, while arsenic levels varied between 0.03 - 0.04 mg/kg in different preparation methods and 0.01 - 0.02 mg/kg in different cooking methods. Arsenic levels decreased with cooking, and the highest arsenic removal percentage was achieved in cooking by filtration and steaming methods (for both 80%). In conclusion, the arsenic level in raw rice was below the reference limits, with the appropriate preparation and cooking methods this amount can be reduced.
dc.identifier.citationSABUNCULAR G., İSLAMOĞLU A. H., Çakır B. N., Turan G., AKTAÇ Ş., "Reduction of Arsenic Level in Rice by Different Preparation and Cooking Methods", Eurasian Journal of Food Science and Technology, cilt.7, sa.2, ss.96-104, 2023
dc.identifier.endpage104
dc.identifier.issn2667-4890
dc.identifier.issue2
dc.identifier.startpage96
dc.identifier.urihttps://dergipark.org.tr/tr/pub/ejfst/issue/81802/1410742
dc.identifier.urihttps://hdl.handle.net/11424/296086
dc.identifier.volume7
dc.language.isoeng
dc.relation.ispartofEurasian Journal of Food Science and Technology
dc.rightsinfo:eu-repo/semantics/openAccess
dc.subjectArsenic
dc.subjectcooking methods
dc.subjectpreparation methods
dc.subjectrice
dc.titleReduction of arsenic level in rice by different preparation and cooking methods
dc.typearticle
dspace.entity.typePublication
local.avesis.id2d333a1d-0744-4e19-a240-2c8739881f64
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relation.isAuthorOfPublication.latestForDiscoveryc131d0e2-3944-478c-85a2-01fe2e603777

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