Retention of Zn, Fe and phytic acid in parboiled biofortified and non-biofortified rice

Taleon, Víctor; Gallego, Sonia; Orozco, Juan; Grenier, Cécile

doi:10.1016/j.fochx.2020.100105

Cited by 14 publications

(26 citation statements)

References 38 publications

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“…Zinc TR for BOIL and LIM was also higher than TR (56.1 – 64.9%) reported by Taleon et al . for milled parboiled rice using a parboiled method similar to COM1 3 . For iron, milled rice subject to BOIL had higher TR (85.1 – 119.8%) than rice subject to COM2 (56.7 – 68.8%) but not always higher than rice subject to LIM and COM1 (Table 1).…”

Section: Resultsmentioning

confidence: 93%

“…Rice varieties with zinc concentration up to 12 μg g −1 higher than in commercial varieties are being developed through biofortification to improve the daily zinc intake of deficient populations. Yet the additional zinc in biofortified rice could be reduced due to parboiling 3 . Parboiling is a processing technique used to decrease the amount of broken rice during milling and reduce stickiness of cooked rice 4…”

Section: Introductionmentioning

confidence: 99%

“…In Bangladesh and India – the countries that produce the most parboiled rice and where biofortified rice is available – parboiling is done in households, small and medium commercial mills (SMED) and large mills called ‘automated rice mills’ (ARM) 3 ‐ 6 . Parboiling is done usually by soaking, steaming and drying rough rice.…”

Section: Introductionmentioning

confidence: 99%

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Effect of parboiling conditions on zinc and iron retention in biofortified and non‐biofortified milled rice

Taleon

Hasan²,

Jongstra

et al. 2021

J Sci Food Agric

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BACKGROUND Zinc‐biofortified rice could contribute to zinc intake in deficient populations, but processing it into parboiled rice could affect this potential benefit. Zinc and iron true retention (TR) in milled rice produced under conditions resembling household and commercial parboiled methods was evaluated. Zinc and iron TR in milled rice obtained from biofortified and non‐biofortified rice subjected to different soaking temperatures during parboiling was also evaluated. RESULTS Conditions resembling commercial parboiling methods resulted in 52.2–59.7% zinc TR and 55.4–79.1% iron TR, whereas those used for household parboiling resulted in 70.7–79.6% zinc TR and 78.2–119.8% iron TR. Zinc TR in milled (8–16% bran removal) biofortified and non‐biofortified parboiled rice was 50.6–66.8% when soaking rough rice at 20 °C and 29.9–56.0% when soaking rough rice at 65 °C; both had lower zinc TR than non‐parboiled rice (58.0–80.6%). Iron TR was generally similar between milled non‐parboiled and parboiled rice (26.2–67.6%) and between parboiled biofortified and non‐biofortified milled rice. CONCLUSION Parboiling conditions used to obtain milled rice targeted for own household consumption resulted in higher zinc and iron TR compared to parboiling conditions used for milled rice targeted for markets. More zinc from the inner endosperm moved towards the outer layers at high soaking temperature, resulting in lower zinc TR for milled parboiled rice soaked in hotter water. Parboiled rice soaked at temperatures used in households could provide more zinc to diets compared to rice soaked in hotter water commonly used in large rice mills, especially when rice is extensively milled. © 2021 The Authors. Journal of The Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.

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Section: Resultsmentioning

confidence: 93%

Section: Introductionmentioning

confidence: 99%

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Effect of parboiling conditions on zinc and iron retention in biofortified and non‐biofortified milled rice

Taleon

Hasan²,

Jongstra

et al. 2021

J Sci Food Agric

Self Cite

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“…The calculated thiamine intake significantly differed between the software programs. Cereals grains are rich in thiamine (MOHW and KNS, 2016); however, the consumption and kind of rice differs between different countries ( Taleon et al, 2020 ). Although rice dishes may be similar between countries, the types and nutrient contents of rice varieties vary.…”

Section: Discussionmentioning

confidence: 99%

Comparison of Nutrient Intake in Lao PDR by the Korean CAN-Pro and Thailand INMUCAL Analysis Programs

Jeong

Hansana

et al. 2021

Prev. Nutr. Food Sci.

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A computer-based nutritional analysis program can help to identify the nutritional status of people and provide information for nutritional counseling, nutrition education, diet planning, and menu development. Although computer-based nutritional analysis has been conducted since the 1960s in developed countries, in developing countries nutritional analysis programs either do not exist or need improving. This study tests two analysis programs developed by different countries to compare the nutrition status data calculated by two different analysts to highlight the importance of developing an appropriate nutrition analysis tool. An interview-administered 24-h dietary recall method was conducted with 100 adults aged 40∼59 years in Vientiane, Laos. Analysts from Korea and Laos, respectively, calculated nutrient intake using the Institute of Nutrition, Mahidol University CALculation (INMUCAL) nutritional analysis program (Bangkok, Thailand). Nutrient intake was also compared using two different analysis tools, INMUCAL and computer aided nutrition-al analysis program (CAN-Pro) 5.0 software (Seoul, Korea). The average nutrient intake calculated by the different analysts using INMUCAL were not significantly different. Furthermore, macronutrient intake calculated by CAN-Pro 5.0 and INMUCAL did not significantly differ, aside for intake of iron, thiamin, and vitamin C. Nutrient intake calculated by one analysis program differed from those calculated by a different program in Laos. Therefore, it is necessary to develop an appropriate nutritional analysis program that reflects the diet behavior and food culture in Laos and to understand the nutritional status of Laotians.

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“…Rice is the main staple food of our country, which contains sugar, protein, fat and dietary fiber, and other main nutrition elements and also contains a lot of necessary trace elements, such as Ca, Fe, Zn, Se, and other mineral elements [1]. Heavy and toxic metals, especially As and Cd, present due to environmental pollution are taken up by the rice plant [2][3][4][5].…”

Section: Introductionmentioning

confidence: 99%

Multielement Principal Component Analysis and Origin Traceability of Rice Based on ICP-MS/MS

Wang

Yuan

Linan

et al. 2021

Journal of Food Quality

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In this experiment, inductively coupled plasma tandem mass spectrometry (ICP-MS/MS) was used to determine the content of 30 elements in rice from six places of production and to explore the relationship between the multielement content in rice and the producing area. The contents of Ca, P, S, Zn, Cu, Fe, Mn, K, Mg, Na, Ge, Sb, Ba, Ti, V, Se, As, Sr, Mo, Ni, Co, Cr, Al, Li, Cs, Pb, Cd, B, In, and Sn in rice were determined by ICP-MS/MS in the SQ and MS/MS mode. By passing H2, O2, He, and NH3/He reaction gas into the ICP-MS/MS, respectively, the interference was eliminated by means of in situ mass spectrometry and mass transfer. The detection limit of each element was 0.0000662–0.144 mg/kg, and the limit of quantification was in the range of 0.000221–0.479 mg/kg, the linear correlation coefficient was greater or equal to 0.9987 (R2 ≥ 0.9987), and the detection results had low detection limit and great linear regression. Recovery of the method was in the range of 80.6% to 110.5% with spike levels of 0.10–100.00 mg/kg, and relative standard deviations were lower than 10%. For the multielement content of rice from different producing areas, the principal component factor analysis can get six principal component factors, 87.878% cumulative contribution rate, and the distribution of the principal component scores of each element and different producing areas. Based on the multielement content and cluster analysis, the samples were accurately divided into two major categories and six subcategories according to the places of production, which proved that there was a significant correlation between the multielement content in rice and the place of production, so that the place of rice origin can be traced.

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Retention of Zn, Fe and phytic acid in parboiled biofortified and non-biofortified rice

Cited by 14 publications

References 38 publications

Effect of parboiling conditions on zinc and iron retention in biofortified and non‐biofortified milled rice

Effect of parboiling conditions on zinc and iron retention in biofortified and non‐biofortified milled rice

Comparison of Nutrient Intake in Lao PDR by the Korean CAN-Pro and Thailand INMUCAL Analysis Programs

Multielement Principal Component Analysis and Origin Traceability of Rice Based on ICP-MS/MS

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