Removal of some elements from washed and cooked rice studied by inductively coupled plasma mass spectrometry and synchrotron based confocal micro-X-ray fluorescence

• Published in: Food chemistry 2010-07, Vol.121 (1), p.290-297
• Main Authors: Mihucz, Victor G., Silversmit, Geert, Szalóki, Imre, Samber, Björn de, Schoonjans, Tom, Tatár, Enikő, Vincze, László, Virág, István, Yao, Jun, Záray, Gyula
• Format: Article
• Language: English
• Subjects: Arsenic; Biological and medical sciences; Cereal and baking product industries; Confocal micro-X-ray fluorescence; confocal scanning laser microscopy; cooked foods; cooking quality; elements; fluorescence; food analysis; food composition; Food industries; Fundamental and applied biological sciences. Psychology; ICP-MS; inductively coupled plasma mass spectrometry; mass spectrometry; Micro; mineral content; Rice; synchrotron based confocal micro-X-ray fluorescence; Toxic elements; washing
• ISSN: 0308-8146; 1873-7072
• DOI: 10.1016/j.foodchem.2009.11.090

Extraction of As, Cd, Cu, Mn, Ni and Ti from two white as well as from one brown rice samples was studied by inductively coupled plasma sector field mass spectrometry (ICP-SF-MS). Samples were subjected to cold and hot water extraction (rice mass to deionised water volume ratio = 1:6, and 1:3, respectively). The discarded liquids were freeze-dried and digested by microwave-assisted digestion. About 50% of the content of the investigated elements could be extracted from the white rice. In case of the brown rice, the boiling water contained As, Cd, Ni and Ti in significant percentages. Elemental distributions in the rice grains determined by synchrotron radiation confocal micro-X-ray fluorescence analysis revealed that a surface layer having a thickness of about 80 μm is the richest region in elements. Ti was detectable only in this so-called skin region. Good correlation was observed for the extraction of As, Mn, Ni and Ti by the above-mentioned two techniques. Thus, in regions affected by heavy metal and other toxic element contamination, those rice dishes would be preferred whose preparation should need abundant amounts of water for washing and cooking, which later should be discarded.