scholarly journals Residual characteristics of etofenprox in the processing stages of rice cakes and cookies

PLoS ONE ◽  
2021 ◽  
Vol 16 (8) ◽  
pp. e0255751
Author(s):  
HyeSu Lee ◽  
Moo-Hyeog Im
Keyword(s):  
High Performance ◽  
Brown Rice ◽  
Rice Flour ◽  
Processing Stage ◽  
Polished Rice ◽  
Ultraviolet Detector ◽  
Study Test ◽  
Rice Samples ◽  
Residue Levels ◽  
Rice Cakes

The changes in residual amounts of an insecticide (etofenprox) in processed rice cakes and cookies were investigated in this study. Test samples were sprayed with etofenprox during rice cultivation, and brown rice samples were dipped in a pesticide solution to investigate the effects of washing and processing. A multiresidue method for multiclass pesticides was employed for etofenprox analysis using a high-performance liquid chromatography–ultraviolet detector setup. Etofenprox was not detected in polished rice that was processed into rice cakes and cookies. The etofenprox residue levels were 2.13 mg/kg in each processing stage of brown rice products that were dipped in 400 mg/kg etofenprox solutions. The residual amounts of etofenprox in washed/polished rice and rice flour obtained by grinding were 1.25 and 0.77 mg/kg, respectively. The residual levels were 0.38 mg/kg in rice cakes prepared by cooking rice flour in a steamer for 20 min (a decrease of 82.1% compared to that in polished rice), 0.47 mg/kg in rice cookies baked in an oven for 20 min (a decrease of 78.0%), and 0.21 mg/kg in fried rice cookies (a decrease of 90.2%). Overall, the residual levels of etofenprox decreased in a range of 40–100% during the processing of rice cakes and cookies.

Effect of Germination on Physicochemical, Morphological and Rheological Properties of Rice Starch from Germ-Remaining Polished Rice

2011 ◽  
Vol 396-398 ◽  
pp. 1493-1497 ◽  
Author(s):  
Yong Le Liu ◽  
Xiang Hong Li ◽  
Jian Yu ◽  
Fa Xiang Wang ◽  
Jian Hui Wang
Keyword(s):  
Rheological Properties ◽  
Starch Granule ◽  
Amylose Content ◽  
Brown Rice ◽  
Rice Starch ◽  
Germinated Brown Rice ◽  
Polished Rice ◽  
Rice Samples ◽  
Slight Alteration ◽  
Scanning Electron

The effects of germination on physicochemical, morphological and rheological properties of rice starch from germ-remaining polished rice (GRPR) have been investigated. The properties of starches from raw GRPR, brown rice and germinated brown rice were also characterized as the comparison. The results showed that a decrease in amylose content was observed after germination and the amylose content of germinated GRPR was lower than that of germinated brown rice. Scanning electron microscopy did not reveal any distinct difference in the appearance of the starches except some slight alteration of the starch granule edges. Rheological investigation illustrated that the starches of GPRG with lower amylose content showed lower peak G’ in the four rice samples.

Total and Inorganic Arsenic in Rice and Rice Bran Purchased in Thailand

2012 ◽  
Vol 75 (4) ◽  
pp. 771-774 ◽  
Author(s):  
SUTHEP RUANGWISES ◽  
PIYAWAT SAIPAN ◽  
BUNDIT TENGJAROENKUL ◽  
NONGLUCK RUANGWISES
Keyword(s):  
Rice Bran ◽  
Brown Rice ◽  
Inorganic Arsenic ◽  
Polished Rice ◽  
Rice Samples

Concentrations of total and inorganic arsenic were determined in 180 samples of polished and brown rice of three rice types, namely white, jasmine, and sticky, and 44 samples of rice bran from these three rice types purchased in Thailand. Concentrations (expressed in nanograms per gram) of inorganic arsenic in polished white, jasmine, and sticky rice were 68.3 ± 17.6 (with a range of 45.0 to 106), 68.4 ± 15.6 (41.7 to 101), and 75.9 ± 24.8 (43.5 to 156), respectively, while those in the three brown rice samples were 124 ± 34.4 (74.5 to 193), 120 ± 31.6 (73.1 to 174), and 131 ± 35.6 (78.0 to 188), respectively. Inorganic arsenic concentrations (expressed in nanograms per gram) in rice bran produced from the three rice types were 633 ± 182 (375 to 919), 599 ± 112 (447 to 824), and 673 ± 195 (436 to 1,071), respectively. Rice bran contained concentrations of total and inorganic arsenic approximately seven and nine times higher, respectively, than those found in the corresponding polished rice. The levels of inorganic arsenic in the three rice types of both polished and brown rice were within the only published regulatory limit of 200 ng/g.

Occurrence of Fusarium Mycotoxins in Rice and Its Milling By-Products in Korea

2011 ◽  
Vol 74 (7) ◽  
pp. 1169-1174 ◽  
Author(s):  
THERESA LEE ◽  
SOO-HYUNG LEE ◽  
SEUNG-HO LEE ◽  
JEAN YOUNG SHIN ◽  
JONG-CHUL YUN ◽  
...  
Keyword(s):  
Fusarium Graminearum ◽  
Brown Rice ◽  
Fusarium Mycotoxins ◽  
Fungal Flora ◽  
Polished Rice ◽  
New Information ◽  
Rice Samples ◽  
Natural Contamination ◽  
Korean Rice ◽  
By Products

A total of 201 samples of brown rice, polished rice, and two types of by-products, blue-tinged rice and discolored rice, were collected from rice stores maintained at 51 rice processing complexes in Korea. These samples were analyzed for the presence of Fusarium mycotoxins such as deoxynivalenol (DON), nivalenol (NIV), and zearalenone (ZEA). Contaminants (and their ranges) found in discolored rice samples were DON (59 to 1,355 ng g−1), NIV (66 to 4,180 ng g−1), and ZEA (25 to 3,305 ng g−1); those found in blue-tinged (less-ripe) rice were DON (86 to 630 ng g−1), NIV (50 to 3,607 ng g−1), and ZEA (26 to 3,156 ng g−1). Brown rice samples were contaminated mostly with NIV and ZEA (52 to 569 ng g−1 and 47 to 235 ng g−1, respectively). Polished rice samples were largely free from mycotoxins, although one sample was contaminated with NIV (77 ng g−1). When the fungal flora associated with each rice sample was investigated, blue-tinged rice was the most often contaminated with Fusarium graminearum (3.8%), followed by the discolored rice (2.4%) and brown rice (1.6%) samples. Using PCR, toxin genotyping of 266 isolates of F. graminearum revealed that most isolates (96%) were NIV producers. In conclusion, this survey is the first report of the cocontamination of Korean rice and its by-products with trichothecenes and ZEA. Importantly, it also provides new information on the natural contamination of rice by Fusarium mycotoxins.

scholarly journals Antioxidant and phytochemical content of commercial brown rice (Ecobrown) and white rice (Jasmine, Jati Super Special and Manggo Thai) for potential cosmetic rice powder raw materials

2021 ◽  
Vol 8 (2) ◽  
pp. 114-118
Author(s):  
Nik Nur Azwanida Zakaria ◽  
Nur Naziha Mad Desa ◽  
Azrina Zolkopli Mohamad ◽  
Khairunnisa Jamal ◽  
Nurul Wahidah Haris ◽  
...  
Keyword(s):  
Gallic Acid ◽  
High Performance ◽  
Phenolic Content ◽  
Brown Rice ◽  
Total Phenolic ◽  
Dpph Assay ◽  
White Rice ◽  
Phytochemical Content ◽  
Rice Samples ◽  
Rice Powder

Cosmetic rice powder or “bedak sejuk'' has long being used as part of traditional skincare routine. The powdered rice extract is applied on the face, usually at night and will be rinsed off the next morning to obtain smooth and clear skin complexion. Usually, the regular rice available in one’s kitchen is used to make the cosmetic rice powder but different grades of rice (based on the price) will give different effects to the skin. This study aims to investigate and compare the bioactivities and phytochemical composition of different grades of rice available in the market. The rice sample used in this study was Ecobrown rice, Jasmine White rice, Jati Super Special Tempatan rice and Manggo Thai rice. All rice samples were extracted using distilled water by maceration process. The bioactivities; antioxidant capacity was measured using DPPH assay. Phytochemical content was determined as total phenolic and flavonoid contents (TPC and TFC). High Performance Liquid Chromatography (HPLC) was also used to determine phenolic content expressed as gallic acid equivalent (GAE). The result showed that brown rice had significantly higher antioxidants with IC50 values of 6.4 mg/mL in DPPH assay. The observed activities were corresponding with total phenolic content, where EcoBrown rice has a significantly higher amount of phenolic content (p?0.05) compared to other samples. Meanwhile, almost similar TFC was observed in all rice samples with Jati Super Special. The analysis of phenolic content was correlated with HPLC analysis, where brown rice was shown to have the highest amount of gallic acid content. In conclusion, brown rice can be considered as a better choice to produce “bedak sejuk”.

Proportion of Kimpul Flour and Brown Rice Flour on Food Bar Processing

2019 ◽  
Author(s):  
Fungki Sri Rejeki ◽  
Diana Puspitasari ◽  
Endang Retnowati Wedowati ◽  
Tri Rahayuningsih
Keyword(s):  
Brown Rice ◽  
Rice Flour ◽  
Brown Rice Flour

scholarly journals Physicochemical and functional properties of yeast fermented brown rice flour

2014 ◽  
Vol 52 (9) ◽  
pp. 5534-5545 ◽  
Author(s):  
Muna Ilowefah ◽  
Jamilah Bakar ◽  
Hasanah M. Ghazali ◽  
Ahmed Mediani ◽  
Kharidah Muhammad
Keyword(s):  
Functional Properties ◽  
Brown Rice ◽  
Rice Flour ◽  
Brown Rice Flour ◽  
Physicochemical And Functional Properties

Spectrophotometric Determination of Phosphine Residues in Rice

1985 ◽  
Vol 68 (2) ◽  
pp. 205-208 ◽  
Author(s):  
Jois R Rangaswamy ◽  
Mysore Muthu
Keyword(s):  
Spectrophotometric Determination ◽  
Closed System ◽  
The Other ◽  
Parboiled Rice ◽  
Polished Rice ◽  
Rice Samples ◽  
Phosphine Residues

Abstract Phosphine residues were determined in 2 types of rice samples, raw polished and parboiled. The yellow chromophore due to phosphine from raw polished rice had 2 absorption maxima, a strong one at 370- 380 nm and a weaker one at 400-410 nm. The chromophore from parboiled rice also had 2, one at 390-400 nm and the other at 410-420 nm. A closed system containing rice and a phosphine tablet or powder yielded 93-99% recovery of fortified phosphine. At any given dose of phosphine, parboiled rice retained a higher amount of residue after aeration than did raw polished rice.

Sign in / Sign up

Export Citation Format

Share Document