Effect of Milling and Parboiling Processes on Arsenic Species Distribution in Rice Grains

doi:10.1016/j.rsci.2021.05.010

Abstract

Abstract:

This study identified the role of milling and parboiling on arsenic (As) content and its species in large numbers of rice samples. Total As contents were 108 ± 33 μg/kg in polished rice grains (PR), 159 ± 46 μg/kg in unpolished rice grains (UR), 145 ± 42 μg/kg in parboiled polished rice grains (PPR) and 145 ± 44 μg/kg in parboiled unpolished rice grains (PUR). The percentages of inorganic As (iAs) were 66% ± 8% in PR and from 72% to 77% in other grain categories. The polishing process reduced the As content in the rice grains, removing outer part of the UR with high amount of As, whereas the parboiling technique transferred the semimetal content within the grain. Total As and iAs contents were not significantly different in UR, PPR and PUR, homogenizing its distribution inside the grains. The results allowed to understand how different operations affect As fate and its chemical forms in grains.

Key words: rice, arsenic, inductively coupled plasma-mass spectrometer, milling, parboiling, laser ablation

Chiara Fontanella Maria, Martin Maria, Tenni Daniele, Maria Beone Gian, Romani Marco. Effect of Milling and Parboiling Processes on Arsenic Species Distribution in Rice Grains[J]. Rice Science, 2021, 28(4): 402-408.

Figures/Tables 11

References 40

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ice type	Number (n)	As³⁺				DMA⁵⁺				MMA⁵⁺				As⁵⁺
ice type	Number (n)	Mean	SD	Min	Max	Mean	SD	Min	Max	Mean	SD	Min	Max	Mean	SD	Min	Max
PR	53	69	18	40	116	29	16	8	90	< 3		< 3	4	< 3		< 3	7
UR	53	104	26	55	165	31	16	8	90	< 3		< 3	8	10	5	< 3	26
PPR	53	95	25	54	180	28	15	11	91	< 3		< 3	5	14	6	< 3	34
PUR	53	90	21	61	145	28	14	12	74	< 3		< 3	6	20	7	< 3	46

ice type	Number (n)	As³⁺				DMA⁵⁺				MMA⁵⁺				As⁵⁺
ice type	Number (n)	Mean	SD	Min	Max	Mean	SD	Min	Max	Mean	SD	Min	Max	Mean	SD	Min	Max
PR	53	69	18	40	116	29	16	8	90	< 3		< 3	4	< 3		< 3	7
UR	53	104	26	55	165	31	16	8	90	< 3		< 3	8	10	5	< 3	26
PPR	53	95	25	54	180	28	15	11	91	< 3		< 3	5	14	6	< 3	34
PUR	53	90	21	61	145	28	14	12	74	< 3		< 3	6	20	7	< 3	46

Parameter	Rice bran (μg/kg)	Parboiled rice bran (μg/kg)	P-value
Total As	646 ± 198	214 ± 78	< 0.001
Inorganic As (iAs)	503 ± 155	155 ± 58	< 0.001
Percentage of iAs (%)	78 ± 4	72 ± 5	< 0.001
As³⁺	413 ± 113	70 ± 32	< 0.001
As⁵⁺	91 ± 44	85 ± 37	0.4064
Organic As	57 ± 22	28 ± 15	< 0.001
DMA⁵⁺	42 ± 18	24 ± 14	< 0.001
MMA⁵⁺	16 ± 5	4 ± 2	< 0.001

Parameter	Rice bran (μg/kg)	Parboiled rice bran (μg/kg)	P-value
Total As	646 ± 198	214 ± 78	< 0.001
Inorganic As (iAs)	503 ± 155	155 ± 58	< 0.001
Percentage of iAs (%)	78 ± 4	72 ± 5	< 0.001
As³⁺	413 ± 113	70 ± 32	< 0.001
As⁵⁺	91 ± 44	85 ± 37	0.4064
Organic As	57 ± 22	28 ± 15	< 0.001
DMA⁵⁺	42 ± 18	24 ± 14	< 0.001
MMA⁵⁺	16 ± 5	4 ± 2	< 0.001

Regulation (EU) No. 1308/2013	Rice type	Number	Total As (μg/kg)	Inorganic As (μg/kg)
Long A	PR	32	115 ± 36 cd	73 ± 21 a
	PPR	32	154 ± 44 ab	113 ± 33 b
	UR	32	170 ± 52 a	120 ± 33 b
	PUR	32	154 ± 47 ab	114 ± 30 b
Long B	PR	21	98 ± 24 d	67 ± 14 a
	PPR	21	131 ± 34 ac	101 ± 21 b
	UR	21	142 ± 30 ab	103 ± 22 b
	PUR	21	131 ± 34 bc	103 ± 21 b