- Title
- Flow of arsenic between rice grain and water: its interaction, accumulation and distribution in different fractions of cooked rice
- Creator
- Chowdhury, Nilanjana Roy; Das, Antara; Joardar, Madhurima; De, Ayan; Mridha, Deepanjan; Das, Reshmi; Rahman, Mohammad Mahmudur; Roychowdhury, Tarit
- Relation
- Science of the Total Environment Vol. 731, Issue 20 August 2020, no. 138937
- Publisher Link
- http://dx.doi.org/10.1016/j.scitotenv.2020.138937
- Publisher
- Elsevier
- Resource Type
- journal article
- Date
- 2020
- Description
- Arsenic (As) contaminated water is a major threat to human health when used for drinking, cooking and irrigational purposes. Rice being consumed by 50% of the world's population, supplies considerable amount of As to the human body. Our study provides a detailed understanding of As distribution in each fraction of rice while cooking (viz. uncooked rice, cooking water, cooked rice and gruel/total discarded water), ultimately leading to a better explanation of As movement between rice grain and water. A significant decrease of As was observed in cooked rice (34–89% and 23–84% for sunned and parboiled rice respectively) when cooked with low-As containing water, <3 μg/l and moderate As-contaminated water, 36–58 μg/l (3–50% and 12–61% for sunned and parboiled rice respectively) with increasing selenium (Se) concentration. Movement of As from water to rice grain has been inferred with increasing water As (84–105 μg/l), which results in a significant increase of As in cooked rice (24–337% and 114% for sunned and parboiled rice, respectively) with decreasing Se concentration. Arsenic speciation study emphasizes the fact of similar reduction percentage of As (III), As (V) and total As in wet cooked rice when cooked with low-As containing water. The SAMOE value in ‘risk thermometer’ supports the higher risk of suffering from wet cooked rice (class 4) with increasing cooking water As concentration (class 3 to class 5).
- Subject
- rice grain; cooking water; cooked rice; arsenic flow; micronutrient; risk thermometer; SDG 3; SDG 6; Sustainable Development Goals
- Identifier
- http://hdl.handle.net/1959.13/1436231
- Identifier
- uon:39956
- Identifier
- ISSN:0048-9697
- Language
- eng
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Goal 6: Clean Water and Sanitation
Goal 3: Good Health and Well-Being
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