اثر خیساندن و پخت در حضورعوامل چنگالی‌کننده (سیترات و تارتارات پتاسیم) بر کاهش کادمیوم برخی ارقام برنج وارداتی

نویسندگان
عاطفه سادات هاشمی گرم دره 1
محمد گلی 2
1 دانش‌آموخته کارشناسی ارشد علوم و صنایع غذایی، دانشگاه آزاد اسلامی واحد اصفهان (خوراسگان)، اصفهان، ایران
2 دانشیار گروه علوم و صنایع غذایی، دانشگاه آزاد اسلامی واحد اصفهان (خوراسگان)، اصفهان، ایران
10.29252/fsct.16.97.161
چکیده
برنج یکی از غلات با مصرف گسترده در رژیم غذایی مردم جهان است. امروزه آلودگی برنج به فلزات سنگین یکی از مشکلات پیش روی بشر است. از این رو، هدف از این مطالعه بررسی اثر خیساندن و پخت در حضور کلاته کننده‌های با درجه غذایی یعنی تارتارات پتاسیم و سیترات پتاسیم بر میزان کاهش کادمیوم سه نوع برنج وارداتی (هند، تایلند و آمریکا) است. اندازه‌گیری با جذب اتمی با سه تکرار صورت گرفت تفاوت میانگین‌ها در سطح 5٪ به روش دانکن صورت گرفت. میزان کادمیوم برنج‌های وارداتی از بیشترین به کمترین مقدار، مربوط به برنج‌های آمریکایی، تایلند و هندی است که به ترتیب: 23/86، 93/85 و 07/80 پی‌پی‌بی بود. تیمار خیساندن با عوامل چنگالی‌کننده و پخت با آب معمولی در مقایسه با خیساندن با آب معمولی و پخت با عوامل چنگالی‌کننده اختلاف معنی‌داری در حذف کادمیوم نداشت(05/0<p)، اما استفاده همزمان از عوامل چنگالی‌کننده در آب خیساندن و پخت دارای اثر معنی‌داری در حذف کادمیوم بود(05/0>p). خیساندن و پخت برنج با عوامل چنگالی‌کننده، کادمیوم را به میزان بیش از 93 درصد کاهش داد(58/97 درصد برای تارتارات پتاسیم در برنج تایلندی و 46/93 درصد برای سیترات پتاسیم در برنج هندی). تارتارات در مقایسه با سیترات اثر بیشتری در حذف این فلز سنگین داشت(05/0>p). ارزیابی حسی نمونه‌ها نشان داد که تفاوت آماری معنی‌داری بین تیمارها وجود ندارد(05/0<p).
کلیدواژه‌ها
برنج
کادمیوم
خیساندن و پختن
عوامل چنگالی کننده
تارتارات و سیترات پتاسیم

موضوعات

عنوان مقاله English

The effect of soaking and cooking in the presence of chelating agents (potassium tartrate and citrate) on cadmium reduction of some imported rice varieties

نویسندگان English

Atefeh sadat Hashemi garmdareh 1
Mohammad Goli 2
1 MSc Graduated of Food Science and Technology, Islamic Azad University, Isfahan (Khorasgan) Branch, Isfahan, Iran
2 Associate professor, Department of Food Science and Technology, Islamic Azad University, Isfahan (Khorasgan) Branch, Isfahan, Iran
چکیده English

Rice is one of the most widely consumed grains in the world and is widely used in the diet of people. Today, rice contamination with heavy metals is one of the problems confronting humanity. Therefore, the purpose of this study was to evaluate the effect of soaking and cooking in the presence of chelating agents i.e., potassium tartrate and citrate on the amount of Cadmium reduction of three types of imported rice (India, Thailand, and America). Measurements were carried out with atomic absorption with three replications. The difference in mean was done at Duncan's 5% level. The cadmium of imported rice was higher than the standard values. Cadmium of imported rice from highest to lowest was America, Thailand, and India that was 86.23, 85.93 and 80.07 ppb, respectively. Soaking in the presence of chelating agent but cooking in water without chelating agents(S-chelating agents), in comparison to soaking in water without a chelating agent but cooking in the presence of chelating agents(C-chelating agents), had no significant difference in cadmium elimination(p>0.05). Soaking and cooking of rice in the presence of chelating agents(SC-chelating agents) reduced Cadmium to higher than 93 percent (97.58 for potassium tartrate in Thailand rice and 93.46 for potassium citrate in India rice). Tartrate chelating agents in comparison to citrate had a significant effect in cadmium elimination for imported rice (p<0.05). Finally, the sensory evaluation showed that there was no significant difference between all treatments(p>0.05).

کلیدواژه‌ها English

Rice
Cadmium
Soaking and Cooking
Chelating agents
Potassium tartrate and citrate
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