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Brief soaking at above-gelatinization temperature reduces inorganic arsenic in cooked rice

文献类型： 外文期刊

作者： Chen, Guoying 1 ; Lai, Bunhong 1 ; Chen, Tuanwei 2 ; Lin, Hetong 2 ; Mao, Xuefei 3 ;

作者机构： 1.ARS, USDA, Eastern Reg Res Ctr, 600 E Mermaid Lane, Wyndmoor, PA 19038 USA

2.Fujian Agr & Forestry Univ, Coll Food Sci, Fuzhou, Fujian, Peoples R China

3.Chinese Acad Agr Sci, Inst Qual Stand & Testing Technol Agroprod, Beijing, Peoples R China

关键词： arsenic reduction; cooked rice; gelatinization; inorganic arsenic; soaking

期刊名称：CEREAL CHEMISTRY （ 影响因子：1.984； 五年影响因子：2.043 ）

ISSN： 0009-0352

年卷期：

页码：

收录情况： SCI

摘要： Background and objectives Rice contains an order of magnitude higher inorganic arsenic (iAs), a class 1 non-threshold carcinogen, than other terrestrial crops. To reduce iAs in cooked rice, several methods have been proposed such as washing until clear, cooking with high water-to-rice ratio (W/R) then discarding excess water, or continuously percolating near-boiling water. The traditional method practiced by 1.6 billion East Asians, washing and cooking with low W/R until dry, removes only a small percentage of iAs. A new approach was investigated to reduce iAs in cooked rice. Findings Brief (10 min) soaking (W/R 10) at above gelatinization temperature (80 degrees C) reduced iAs in rice by up to 48.4%. A soaking protocol was developed for public use that on average reduced 39.5 +/- 6.6% (n = 12) iAs in non-waxy white rice. Conclusions Brief above-gelatinization-temperature soaking effectively reduces iAs in cooked white rice. Significance and novelty Above-gelatinization-temperature soaking was applied for the first time to cut iAs in cooked rice; thereby chronic iAs exposure and cancer risk can be reduced for rice consumers.

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