Determination of total arsenic content and arsenic speciation in different types of rice
- Authors
- Yim, Sang Ryun; Park, Ga Young; Lee, Kwang Won; Chung, Myung-Sub; Shim, Soon-Mi
- Issue Date
- 2월-2017
- Publisher
- KOREAN SOCIETY FOOD SCIENCE & TECHNOLOGY-KOSFOST
- Keywords
- total arsenic; arsenic speciation; rice; degree of polishing; ICP-MS
- Citation
- FOOD SCIENCE AND BIOTECHNOLOGY, v.26, no.1, pp.293 - 298
- Indexed
- SCIE
SCOPUS
KCI
- Journal Title
- FOOD SCIENCE AND BIOTECHNOLOGY
- Volume
- 26
- Number
- 1
- Start Page
- 293
- End Page
- 298
- URI
- https://scholar.korea.ac.kr/handle/2021.sw.korea/84750
- DOI
- 10.1007/s10068-017-0039-9
- ISSN
- 1226-7708
- Abstract
- The objectives of this study was to examine the amount of total arsenic and arsenic speciation in different types of rice from two areas in Korea using inductively coupled plasma/mass spectrometer (ICP-MS) and high performance liquid chromatography-ICP/MS (HPLC-ICP/MS) and estimate the potential health risk from rice consumption. Brown rice (0% of degree of polishing, DOP%) contained the highest amount of total arsenic followed by 5, 7 and 10 DOP% white rice. Among the arsenic species, As(III) was predominantly detected in brown (0 DOP%) and white rice (10 DOP%), with concentrations ranging from 28.51 +/- 0.71 to 51.91 +/- 1.13 mu g/kg in region A and from 62.1 to 130.4 mu g/kg in region B. While estimating the daily arsenic exposure from consumption of polished rice, the expected daily exposure of inorganic arsenic from brown and 10 DOP% white rice was found to be below benchmark dose modeling value for a 0.5% increased incidence of lung cancer (BMDL0.5) (3.0 mu g/kg bw per day). Therefore, arsenic in rice, particularly, As(III), tends to accumulate in the outer layer of rice.
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