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Effects of the Pre-Cooking Process Using Acetic Acid and Citric Acid on Lead Concentration in Rice
Departmentof Veterinary Medicine, Science and Research Branch, Islamic Azad University, Tehran, Iran
Department of Food Hygiene, Faculty of Veterinary Medicine,Kazerun Branch, Islamic Azad University, Kazerun, Iran
Food and Drug Control Laboratory Reference Center, Food and Drug Organization, Ministry of Health and Medical Education, Tehran, Iran
Food and Drug Laboratory Research Center, Food and Drug Organization, Ministry of Health and Medical Education, Tehran, Iran
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
Final revision date: 2018-04-11
Online publication date: 2019-09-13
Pol. J. Environ. Stud. 2020;29(1):545–551
Human health risk assessment
Heavy metals contamination of plants
Hazards to human health
Rice is one of the most highly consumed foodstuffs in the world. In keeping with this, produced rice of many regions of the world contains high lead content. 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 lead. Rice samples were divided into 5 different pre-cooking treatment groups of soaking in acetic acid 1% and soaking in citric acid 1% (2 hrs), boiling with acetic acid 1% and boiling with citric acid 1% (20 min) and finally 6 times rinsing with deionized water. Then, measurement of lead remains was done using an atomic absorption optical spectrometer equipped with a detector of graphite furnace with deuterium lamp. The mean concentration of lead in primary rice samples without any processing operation was 87±4.8 ppb. The mean concentration of lead in rice samples processed with soaking in acetic acid, soaking in citric acid, boiling with citric acid, boiling in acetic acid and finally 6 times rinsing with deionized water were 55±3.8, 14±1.6, 32±2.4, 14±1.1 and 30±0.5 ppb, respectively. The highest reeducation percent of lead in rice samples was obtained in both soaking with citric acid and boiling with citric acid (84%). In keeping with the high concentrations of lead in studied rice samples, obtained concentrations were lower than the allowed limit of lead announced with the international standard organization of Iran (150 ppb). Boiling and soaking of rice samples with citric acid 1% can be a convenient and fast way to reduce the concentration of lead in rice samples.
Adsorption Characteristics of Lead Ion by Sorghum Vinasse
Preparation of Multi-Group Magnetic Biochar (MMBC) and Its Mechanism for Adsorption of Pb(II) in Aqueous Solution
Evaluating the Heavy Metal Risks of Soil and Rice from a Farmland in a Nanjing Suburb through In-vitro Simulation Tests
Potential of Rhizobacteria for Bioremediation of Lead Accumulation in Rice Plants
Using Acid-Activated Azad Kashmir Clays to Remove Cadmium and Lead Ions from Wastewater
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