Total and Inorganic Arsenic in Rice and Rice Bran Purchased in Thailand

Ruangwises, Suthep; Saipan, Piyawat; Tengjaroenkul, Bundit; Ruangwises, Nongluck

doi:10.4315/0362-028x.jfp-11-494

Cited by 33 publications

(33 citation statements)

References 8 publications

(6 reference statements)

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“…Reported inorganic As concentrations in Asia ranged from 0.042 to 0.22 µg g -1 (Ruangwises et al 2012;Nookabkaew et al 2013). Inorganic As concentrations in rice of 0.06-0.11 µg g -1 were observed for Italian-produced rice from areas with high natural As levels (Sommella et al 2013).…”

Section: As and As Species Concentrations In Foodmentioning

confidence: 96%

“…For the United States, concentrations of 0.06-0.85 µg g -1 were reported for total As in different rice types on the US market (Williams et al 2007;He et al 2012). In Asia, total As concentrations ranging from 0.024 to 0.30 µg g -1 were observed in different rice types (Ruangwises et al 2012;Nookabkaew et al 2013;Phan et al 2013). In Europe, total As levels of 0.03-0.65 µg g -1 were reported for rice available on the Danish and Finish markets (Rasmussen et al 2013;Rintala et al 2014).…”

Section: As and As Species Concentrations In Foodmentioning

confidence: 97%

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Arsenic: bioaccessibility from seaweed and rice, dietary exposure calculations and risk assessment

Brandon

Janssen

Wit-Bos

2014

Food Additives & Contaminants: Part A

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Arsenic is a metalloid that occurs in food and the environment in different chemical forms. Inorganic arsenic is classified as a class I carcinogen. The inorganic arsenic intake from food and drinking water varies depending on the geographic arsenic background. Non-dietary exposure to arsenic is likely to be of minor importance for the general population within the European Union. In Europe, arsenic in drinking water is on average low, but food products (e.g. rice and seaweed) are imported from all over the world including from regions with naturally high arsenic levels. Therefore, specific populations living in Europe could also have a high exposure to inorganic arsenic due to their consumption pattern. Current risk assessment is based on exposure via drinking water. For a good estimation of the risks of arsenic in food, it is important to investigate if the bioavailability of inorganic arsenic from food is different from drinking water. The present study further explores the issue of European dietary exposure to inorganic arsenic via rice and seaweed and its associated health risks. The bioavailability of inorganic arsenic was measured in in vitro digestion experiments. The data indicate that the bioavailability of inorganic arsenic is similar for rice and seaweed compared with drinking water. The calculated dietary intake for specific European Union populations varied between 0.44 and 4.51 µg kg⁻¹ bw day⁻¹. The margins of exposure between the inorganic intake levels and the BMDL0.5 values as derived by JECFA are low. Decreasing the intake of inorganic arsenic via Hijiki seaweed could be achieved by setting legal limits similar to those set for rice by the Codex Alimentarius Commission in July 2014.

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Section: As and As Species Concentrations In Foodmentioning

confidence: 96%

Section: As and As Species Concentrations In Foodmentioning

confidence: 97%

Arsenic: bioaccessibility from seaweed and rice, dietary exposure calculations and risk assessment

Brandon

Janssen

Wit-Bos

2014

Food Additives & Contaminants: Part A

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“…All calibration curves showed good linearity (r>0.99). Arsenic was measured based on the following Hydride generation conditions: quartz cell, 16 cm path length, 90.7 cm i.d., electrothermal heating, cell temperature, 900°C, carrier gas (argon) flow rate, 50-100 mL/min, reducing agent (0.2% (w/v) NaBH 4 in 0.05% (w/v) sodium hydroxide solution) flow rate, 5-7 mL/min, and HCl flow rate, 9-11 mL/min [13] using Shimadzu Hydride Vapor Generator model: HVG-1.…”

Section: Instrumentationmentioning

confidence: 99%

Metals Contents in Spices and Herbs Available on the Egyptian Market: Assessment of Potential Human Health Risk

Soliman¹

2015

TOPROCJ

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Spices and herbs are being used as a diet ingredient often to improve color, aroma and acceptability of food. The contamination of spices with heavy metals may result in the accumulation of these metals in the body organs. The aim of the present study was to investigate As, Cu, Fe and Zn contents in the most popular spices and herbs that are used in Egyptian cuisine. Ten samples were purchased directly from the local markets in Egypt. Arsenic, Copper, Iron and Zinc contents in the samples were determined by atomic absorption spectrophotometer after acid digestion. The concentration ranges for the studied elements were found as 0. 02-0.11, 3.72-21.04, 47.39-1261.21, and 2.14-314.05mg/kg for arsenic, copper, iron, and zinc, respectively. The obtained data compared well with the counterpart data reported internationally. The World Health Organization has given the maximum permissible limits of arsenic, copper, Iron and Zinc in species, i.e. 1, 50, 300 and 100 mg/kg, respectively.

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“…and wangmincaas@126.com (M.W.). much higher than those in polished rice obtained from the same whole paddy rice (11,(14)(15)(16)19). Arsenic in rice and bran is primarily inorganic arsenic (AsIII + AsV) and DMA with very low amounts of MMA (2,16,19).…”

mentioning

confidence: 96%

Evaluation of Arsenate Content of Rice and Rice Bran Purchased from Local Markets in the People's Republic of China

Dai

Yang

Mao

et al. 2014

Journal of Food Protection

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In previous studies, inorganic arsenic and total arsenic concentrations in rice bran have been much higher than those in polished rice obtained from the same whole paddy rice. However, the arsenic species distribution between rice and bran is still unknown, especially for arsenite (AsIII) and arsenate (AsV). To characterize the arsenic species in rice and bran and explain the elevated concentrations of inorganic arsenic and total arsenic, four arsenic species, AsIII, AsV, dimethylarsinic acid, and monomethylarsonic acid, were evaluated. Rice and bran samples (n = 108) purchased from local markets in the People's Republic of China were analyzed using high-performance liquid chromatography with hydride generation and atomic fluorescence spectrometry and then microwave extraction. As expected, most of the arsenic was found in bran, with bran/rice ratios of 6.8 for total arsenic species and 6.4 for inorganic arsenic. Among four arsenic species, the maximum bran/rice ratio was 104.7 (335/3.2 μg kg(-1)) for AsV followed by 1.2 (69.2/56.1) for AsIII, 1.3 (6.7/5.2) for dimethylarsinic acid, and 4.0 (0.8/0.2) for monomethylarsonic acid. Thus, the large difference in arsenic concentration between rice and bran was mostly due to the difference in the AsV concentration, which account for 96 and 95 % of the difference for total arsenic species and inorganic arsenic, respectively. Therefore, the possibility of AsV contamination in rice bran and its by-products needs more study. This study is the first in which concentrations of AsIII and AsV in rice and bran have been documented, revealing that a higher percentage of AsV occurs in bran than in rice.

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Total and Inorganic Arsenic in Rice and Rice Bran Purchased in Thailand

Cited by 33 publications

References 8 publications

Arsenic: bioaccessibility from seaweed and rice, dietary exposure calculations and risk assessment

Arsenic: bioaccessibility from seaweed and rice, dietary exposure calculations and risk assessment

Metals Contents in Spices and Herbs Available on the Egyptian Market: Assessment of Potential Human Health Risk

Evaluation of Arsenate Content of Rice and Rice Bran Purchased from Local Markets in the People's Republic of China

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