The effect of soaking and cooking in the presence of chelating agents (potassium tartrate and citrate) on cadmium reduction of some imported rice varieties

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Hashemi garmdareh A.; GOLI M.

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Paper Information

Journal: IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY Year:2020 | Volume:16 | Issue:97 Page(s): 161-169

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Title

The effect of soaking and cooking in the presence of chelating agents (potassium tartrate and citrate) on cadmium reduction of some imported rice varieties

Author(s)

Hashemi garmdareh A. | GOLI M. | Issue Writer Certificate

Keywords

RiceQ1

CadmiumQ2

Soaking and CookingQ1

Chelating agentsQ1

Potassium tartrate and citrateQ1

Abstract

Rice is one of the most widely consumed grains in the world and is widely used in the diet of people. Today, Rice contamination with heavy metals is one of the problems confronting humanity. Therefore, the purpose of this study was to evaluate the effect of Soaking and Cooking in the presence of Chelating agents i. e., Potassium tartrate and citrate on the amount of Cadmium reduction of three types of imported Rice (India, Thailand, and America). Measurements were carried out with atomic absorption with three replications. The difference in mean was done at Duncan's 5% level. The Cadmium of imported Rice was higher than the standard values. Cadmium of imported Rice from highest to lowest was America, Thailand, and India that was 86. 23, 85. 93 and 80. 07 ppb, respectively. Soaking in the presence of chelating agent but cooking in water without Chelating agents(S-Chelating agents), in comparison to soaking in water without a chelating agent but cooking in the presence of Chelating agents(C-Chelating agents), had no significant difference in Cadmium elimination(p>0. 05). Soaking and Cooking of Rice in the presence of Chelating agents (SC-Chelating agents) reduced Cadmium to higher than 93 percent (97. 58 for potassium tartrate in Thailand Rice and 93. 46 for potassium citrate in India Rice). Tartrate Chelating agents in comparison to citrate had a significant effect in Cadmium elimination for imported Rice (p<0. 05). Finally, the sensory evaluation showed that there was no significant difference between all treatments (p>0. 05).

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APA: Copy

Hashemi garmdareh, A., & GOLI, M.. (2020). The effect of soaking and cooking in the presence of chelating agents (potassium tartrate and citrate) on cadmium reduction of some imported rice varieties. IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, 16(97 ), 161-169. SID. https://sid.ir/paper/71829/en

Vancouver: Copy

Hashemi garmdareh A., GOLI M.. The effect of soaking and cooking in the presence of chelating agents (potassium tartrate and citrate) on cadmium reduction of some imported rice varieties. IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY[Internet]. 2020;16(97 ):161-169. Available from: https://sid.ir/paper/71829/en

IEEE: Copy

A. Hashemi garmdareh, and M. GOLI, “The effect of soaking and cooking in the presence of chelating agents (potassium tartrate and citrate) on cadmium reduction of some imported rice varieties,” IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, vol. 16, no. 97 , pp. 161–169, 2020, [Online]. Available: https://sid.ir/paper/71829/en

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