Advertisement

Food Science and Biotechnology

, Volume 26, Issue 1, pp 293–298 | Cite as

Determination of total arsenic content and arsenic speciation in different types of rice

  • Sang Ryun Yim
  • Ga Young Park
  • Kwang Won Lee
  • Myung-Sub Chung
  • Soon-Mi Shim
Article

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 μg/kg in region A and from 62.1 to 130.4 μg/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 μg/kg bw per day). Therefore, arsenic in rice, particularly, As(III), tends to accumulate in the outer layer of rice.

Keywords

total arsenic arsenic speciation rice degree of polishing ICP-MS 

Preview

Unable to display preview. Download preview PDF.

Unable to display preview. Download preview PDF.

References

  1. 1.
    International Agency for Research on Cancer (IARC). IARC Monographs on the evaluation of carcinogenic risks to humans; volume 100C: arsenic, metals, fibers, and dusts. Available from: http://monographs.iarc.fr/ENG/Monographs/vol100C/mono100C-6.pdf. Accessed Dec. 13, 2016.Google Scholar
  2. 2.
    Kim JY, Kim WI, Yoo JH, Lee JH, Kunhikrishnan A, Kim DH. Speciation of sixarsenic species of rice in Korea by HPLC/ICPMS. 39002, pp. 1–3. In: Proceedings of the 16th International Conference on Heavy Metals in the Environment. September 23-27, Italy, Rome. EDP Sciences, Les Ulis, France (2013)Google Scholar
  3. 3.
    Ma JF, Yamaji N, Mitani N, Xu XY, Su YH, McGrath SP, Zhao FJ. Transporters of arsenite in rice and their role in arsenic accumulation in rice grain. P. Natl. Acad. Sci. USA 105: 9931–9935 (2008)CrossRefGoogle Scholar
  4. 4.
    Ryu HW, Lee DH, Won HR, Kim KH, Seong YJ, Kwon SH. Influence of toxicologically relevant metals on human epigenetic regulation. Toxicol. Res. 31: 1–9 (2015)CrossRefGoogle Scholar
  5. 5.
    Abedin MJ, Cresser MS, Meharg AA, Feldmann J, Cotter-Howells J. Arsenic accumulation and metabolism in rice (Oryza sativa L.). Environ. Sci. Technol. 36: 962–968 (2002)CrossRefGoogle Scholar
  6. 6.
    Raab A, Baskaran C, Feldmann J, Meharg AA. Cooking rice in a high water to rice ratio reduces inorganic arsenic content. J. Environ. Monitor. 11: 41–44 (2009)CrossRefGoogle Scholar
  7. 7.
    Zhu YG, Sun GX, Lei M, Teng M, Liu YX, Chen NC, Wang LH, Carey A, Deacon C, Raab A, Meharg AA, Williams PN. High percentage inorganic arsenic content of mining impacted and nonimpacted Chinese rice. Environ. Sci. Technol. 42: 5008–5013 (2008)CrossRefGoogle Scholar
  8. 8.
    Kim EA, Lee SY, Lee SY. Quality characteristics of steamed rice bread prepared with different contents of proteolytic enzyme. Appl. Biol. Chem. 59: 95–102 (2016)CrossRefGoogle Scholar
  9. 9.
    Ryu KY, Shim SL, Hwang IM, Jung MS, Jun SN, Seo HY, Park JS, Kim HY, Om AS, Park KS. Kim KS. Arsenic Speciation and Risk Assesment of Hijiki (Hizikia fusiforme) by HPLC-ICP-MS. Korean J. Food Sci. Technol. 41: 1–6 (2009)Google Scholar
  10. 10.
    Huang JH, Fecher P, Ilgen G, Hu KN, Yang J. Speciation of arsenite and arsenate in rice grain–Verification of nitric acid based extraction method and mass sample survey. Food Chem. 130: 453–459 (2012)CrossRefGoogle Scholar
  11. 11.
    Meharg AA, Lombi E, Williams PN, Scheckel KG, Feldmann J, Raab A, Zhu Y, Islam R. Speciation and localization of arsenic in white and brown rice grains. Environ. Sci. Technol. 42: 1051–1057 (2008)CrossRefGoogle Scholar
  12. 12.
    Rahman MA, Hasegawa H, Rahman MM, Rahman MA, Miah MAM. Accumulation of arsenic in tissues of rice plant (Oryza sativa L.) and its distribution in fractions of rice grain. Chemosphere 69: 942–948 (2007)CrossRefGoogle Scholar
  13. 13.
    Smith E, Kempson I, Juhasz AL, Weber J, Skinner WM, Gräfe M. Localization and speciation of arsenic and trace elements in rice tissues. Chemosphere 76: 529–535 (2009)CrossRefGoogle Scholar
  14. 14.
    U.S Food and Drug Administration (FDA). Inorganic arsenic in rice cereals for infants: Action level guidance for industry. Available from: http://www.fda.gov/downloads/Food/GuidanceRegulation/GuidanceDocumentsRegulatory Information/UCM493152.pdf. Accessed Oct. 24, 2016.Google Scholar
  15. 15.
    Hwang DW, Kim SG. Evaluation of heavy metal contamination in intertidal surface sediments of coastal islands in the western part of Jeollanam province using geochemical assessment techniques. Korean J. Fish. Aquat. Sci. 44: 772–784 (2011)Google Scholar
  16. 16.
    Codex Alimentarius Commission. Joint FAO/WHO Food Standards Programme Codex Committee on Contaminants in Foods: Proposed draft maximum levels for arsenic in rice. Available from: ftp://ftp.fao.org/codex/meetings/cccf/cccf6/cf06_08e.pdf. Accessed Oct. 24, 2016.Google Scholar
  17. 17.
    Rahman MA, Rahman MM, Reichman SM, Lim RP, Naidu R. Arsenic speciation in Australian-grown and imported rice on sale in Australia: Implications for human health risk. J. Agr. Food Chem. 62: 6016–6024 (2014)CrossRefGoogle Scholar
  18. 18.
    Resurrection AP, Juliano BO, Tanaka Y. Nutrient content and distribution in milling fractions of rice grain. J. Sci. Food Agr. 30: 475–481 (1979)CrossRefGoogle Scholar
  19. 19.
    Narukawa T, Matsumoto E, Nishimura T, Hioki A. Determination of sixteen elements and arsenic species in brown, polished and milled rice. Anal. Sci. 30: 245–250 (2014)CrossRefGoogle Scholar
  20. 20.
    The Korean Ministry of Food and Drug Safety. The announcement of Korean Ministry of Food and Drug Safety, 2014-298; Administrative advance notice: Proposed Amendments for “Standards and Specifications of Foods”. Available from: http://www.cfsa.net.cn:8033/UpLoadFiles/news/upload/2014/2014-11/91c3e555-9052-46e8-9cb3-8c0279ec8ac2.pdf. Accessed Oct. 24, 2016.Google Scholar
  21. 21.
    Guo H, Ling W, Wang Q, Liu C, Hu Y, Xia M, Feng X, Xia X. Effect of anthocyaninrich extract from black rice (Oryza sativa L. indica) on hyperlipidemia and insulin resistance in fructose-fed rats. Plant Food. Hum. Nutr. 62: 1–6 (2007)Google Scholar
  22. 22.
    Xia X, Ling W, Ma J, Xia M, Hou M, Wang Q, Zhu H, Tang Z. An anthocyanin-rich extract from black rice enhances atherosclerotic plaque stabilization in apolipoprotein E–deficient mice. J. Nutr. 136: 2220–2225 (2006)Google Scholar
  23. 23.
    Naito S, Matsumoto E, Shindoh K, Nishimura T. Effects of polishing, cooking, and storing on total arsenic and arsenic species concentrations in rice cultivated in Japan. Food Chem. 168: 294–301 (2005)CrossRefGoogle Scholar
  24. 24.
    Zavala YJ, Gerads R, Gürleyük H, Duxbury JM. Arsenic in rice: II. Arsenic speciation in USA grain and implications for human health. Environ. Sci. Technol. 42: 3861–3866 (2008)Google Scholar
  25. 25.
    Codex Alimentarius Commission. Joint FAO/WHO Food Standard Programme Codex Committee on Contaminants in Foods: 7th Session. Moscow, Russian Federation, 2013. Available from: www.fao.org/input/download/report/797/cf07_01e.pdf. Accessed Oct. 24, 2016.Google Scholar
  26. 26.
    European Commission (EC). Commission Regulation (EU) 2015/1006 of 25 June 2015: amending Regulation (EC) No 1881/2006 as regards maximum levels of inorganic arsenic in foodstuffs. Available from: http://eur-lex. europa.eu/legal-content/EN/TXT/PDF/?uri=CELEX:32015R1006&from=EN. Accessed Oct. 24, 2016.Google Scholar
  27. 27.
    World Health Organization (WHO). Evaluation of Certain Contaminants in Food: Seventy-Second Report of the Joint FAO/WHO Expert Committee on Food Additives. WHO Technical Report Series No. 959. Rome, Italy, 2010. Available from: http://apps.who.int/iris/bitstream/10665/44514/1/WHO_TRS_959_eng.pdf. Accessed Oct. 24, 2016.Google Scholar
  28. 28.
    Korea Health Industry Development Institute. National Food & Nutrition Statistics I: based on 2013 Korea National Health and Nutrition Examination Survey. Available from: https://www.khidi.or.kr/fileDownload?titleId=153139&fileId=1&fileDownType=C&paramMenuId=MENU00085. Accessed Oct. 24, 2016.Google Scholar

Copyright information

© The Korean Society of Food Science and Technology and Springer Science+Business Media Dordrecht 2017

Authors and Affiliations

  • Sang Ryun Yim
    • 1
  • Ga Young Park
    • 2
  • Kwang Won Lee
    • 3
  • Myung-Sub Chung
    • 2
  • Soon-Mi Shim
    • 1
  1. 1.Department of Food Science and TechnologySejong UniversitySeoulKorea
  2. 2.Department of Food Science and TechnologyChung-Ang UniversitySeoulKorea
  3. 3.Department of Biotechnology, College of Life Sciences and BiotechnologyKorea UniversitySeoulKorea

Personalised recommendations