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

Authors
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
10.29252/fsct.16.97.161
Abstract
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).
Keywords
Rice
Cadmium
Soaking and Cooking
Chelating agents
Potassium tartrate and citrate

Subjects

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Journal of food science and technology(Iran)
Volume 16, Issue 97 - Serial Number 97
February 2020
Pages 161-169