Mercury Emission from Artisanal Buladu Gold Mine and its Bioaccumulation in Rice Grains, Gorontalo Province, Indonesia

2014 ◽  
Vol 931-932 ◽  
pp. 744-748 ◽  
Author(s):  
Anwar Mallongi ◽  
Poranee Pataranawat ◽  
Preeda Parkpian
Keyword(s):  
Dry Deposition ◽  
Hazard Quotient ◽  
Brown Rice ◽  
Target Hazard Quotient ◽  
Gold Mine ◽  
White Rice ◽  
Rice Grains ◽  
Top Soil ◽  
Rice Consumption ◽  
Potential Risks

Available forms of mercury (Hg) released from artisanal gold mine activities could be taken up increasingly by plants via root and leaf stomata. Total mercury (THg) concentrations in dry deposit, surface soil and rice grains were investigated as well as the potential risks in september 2011 from three rice fields of concern. The results revealed that the concentrations of THg in dry deposition, top soil (0 to 5 cm depth), sub soil (6 to 10 cm depth) and rice grains (Oriza sativa L.) both brown (once milled) and white (twice milled) grains were ranged from 166 to 322 m-2 day-1, 484 to 4244 μg kg-1dw, 122 to 1812 μg kg-1ww, and 113 to 1084 μg kg-1ww, respectively. Hazard quotient (HQ) values for dry deposition, top soil and sub soil were ranged from 3 to 7, 5 to 42 and 5 to 36, respectively. Target hazard quotient (THQ) for brown and white rice grains consumptions were found in the range of 0.1 to 1.6 and 0.1 to 1.0, respectively. THQ values through brown rice consumption exceeded the guideline (>1) presented that the brown rice in these areas should not be safe for consumption and are at risks for the whole lifespan. However, the THQ values of both brown and white rice grains in some areas were still low and should be safe for the whole life span consumption.

scholarly journals Analysis of Fungal Contamination on Commercially Sold Rice in Puerto Rico

2018 ◽  
Vol 15 (2) ◽  
Author(s):  
Nicole Colón Carrión ◽  
Chad Lozada Troche
Keyword(s):  
Rice Variety ◽  
Fungal Endophytes ◽  
Brown Rice ◽  
P Value ◽  
Rice Grain ◽  
Penicillium Verrucosum ◽  
Normal Surface ◽  
White Rice ◽  
Rice Grains ◽  
Fungal Contaminants

Crops and stored grains are susceptible to pathogens that represent a threat to our health. The study presented herein compares the normal surface and endophytic fungal communities present on white and brown rice grains. One hundred grains of each rice variety was analyzed to determine their fungal contaminants and endophytes. Fungi were inoculated on SDA media, and purified in PDA media; morphological characterization was performed followed by amplification of the ITS region using PCR for all fungal isolates. Statistical analysis indicated significant differences between medium brown rice compared to white rice for surface and endophytic communities (p-value £ 0.05). In addition, a higher fungal diversity was found on brown rice grains compared to white rice. This variation may be due to differences in the processing methods used for each rice grain type. BLAST analysis revealed the presence of toxigenic strains of Aspergillus flavus, A.oryzae, Penicillium verrucosum, and P. viridicatum. The study of fungal growth in rice grains can contribute to the minimization of mycotoxin production by its prevention and control; therefore, decreasing crop contamination and human exposure to their metabolites. KEYWORDS: Fungi; Rice; Fungal contaminants; Fungal endophytes

scholarly journals Yield and quality of brown rice noodles processed from early-season rice grains

2021 ◽  
Vol 11 (1) ◽  
Author(s):  
Min Huang ◽  
Zhengwu Xiao ◽  
Jiana Chen ◽  
Fangbo Cao
Keyword(s):  
Loss Rate ◽  
Brown Rice ◽  
Consumer Preference ◽  
Early Season ◽  
White Rice ◽  
Rice Grains ◽  
Yield And Quality ◽  
Acceptable Range ◽  
Nutritional Benefits

AbstractProducing rice noodles using early-season rice grains is a way to bypass difficulties in marketing early-season rice that does not meet consumer preference for soft-textured rice. In recent years, brown rice foods including noodles have attracted great attention due to their health and nutritional benefits. This study was conducted to evaluate the yield and quality of brown rice noodles processed from two early-season rice cultivars. Results showed that the yield of brown rice noodles was 12–19% higher than that of white rice noodles. Although the cooked break rate and cooking loss rate were 5–10% higher in brown rice noodles compared to white rice noodles, both were within an acceptable range for brown rice noodles. Cooked brown rice noodles had 21–27% lower hardness and chewiness than cooked white rice noodles, though differences in the elasticity parameters springiness, cohesiveness, and resilience were not significant or were inconsistent between cooked brown and white rice noodles. These results suggest that it is feasible to process early-season rice to produce brown rice noodles of desirable yield and quality.

Laboratory Study of Vibrio cholerae O1 Survival on Three Types of Boiled Rice (Oryza sativa L.) Held at Room Temperature

2008 ◽  
Vol 71 (12) ◽  
pp. 2453-2459 ◽  
Author(s):  
JOHN TANG YEW HUAT ◽  
YAP KOK LEONG ◽  
HING HIANG LIAN
Keyword(s):  
Vibrio Cholerae ◽  
Room Temperature ◽  
Brown Rice ◽  
Rice Grain ◽  
White Rice ◽  
Rice Grains ◽  
Cooked Rice ◽  
Glutinous Rice ◽  
Vibrio Cholerae O1 ◽  
Grain Surface

This study examined whether the survival of Vibrio cholerae O1 on contaminated cooked rice was influenced by the type of rice. Vibrios survived unchanged on clumps of glutinous white rice (wet, grains adhered) held at room temperature for 24 h. On nonglutinous white rice (slightly moist, grains separate), 30% viable vibrios remained at 24 h. On nonglutinous brown rice (moist, separate, covered with a mucus-like substance), the number of vibrios increased 2.7-fold at 24 h. Survival rates of vibrios on the surfaces of a row of five cooked rice grains after 2 h of exposure at room temperature were 86, 29, 12, and 4% for glutinous rice, white rice, and the endosperm and pericarp of brown rice, respectively. (Each boiled brown rice grain surface was partly pericarp and partly endosperm, which became exposed by a rupture of the pericarp.) Covering each inoculated grain with a similar cooked rice grain surface increased the corresponding figures to 93, 99, 60, and 94%. Scanning electron microscopy revealed that each type of cooked grain surface possessed a distinct microtopography. For example, the surfaces of glutinous rice grains consisted of separated overlapping strips with many holes, while the pericarps of brown rice were flat interspersed with small pits. In conclusion, each type of boiled rice produced a distinct survival pattern of V. cholerae O1 caused by both the distinct gross features and the fine surface characteristics of the rice. The significance of this finding is that the type of rice consumed can be a factor in cholera transmission by contaminated rice.

scholarly journals Heavy Metals in the Fish Tenualosa ilisha Hamilton, 1822 in the Padma–Meghna River Confluence: Potential Risks to Public Health

Toxics ◽  
2021 ◽  
Vol 9 (12) ◽  
pp. 341
Author(s):  
Md. Jahangir Sarker ◽  
Md. Ariful Islam ◽  
Farhana Rahman ◽  
Md. Anisuzzaman
Keyword(s):  
Public Health ◽  
Heavy Metals ◽  
Surface Water ◽  
Health Risks ◽  
Hazard Quotient ◽  
Single Species ◽  
Target Hazard Quotient ◽  
Icp Ms ◽  
River Confluence ◽  
Potential Risks

Hilsa shad (Tenulosa ilisha) is Bangladesh’s most important single-species fishery that contributes to 11% of total catch and employment for millions of people. However, heavy metals (HMs) toxicity in the edible organs of T. ilisha and their plausible public health threats have received weak attention. To provide insights on this issue, we determined, using ICP-MS, the concentration of Zn, Cu, Cr (VI), Pb, and Cd in the edible organs of five different sizes of T. ilisha and the surface water collected from the Padma–Meghna River confluence, Chandpur (Bangladesh). Multivariate analysis indicated that T. ilisha gills and liver contained higher HMs than muscle, and the surface water was below the safety limits. The study revealed that only Cr crossed the safety limits and bioaccumulated in the smaller-sized gills and liver. To assess the public health risks, target hazard quotient (THQ), total THQ (TTHQ) and carcinogenic (CR) risks were calculated. Only Cr imposed non-carcinogenic risks to consumers, while TTHQ showed higher chronic health risks. There was no CR risk measured for consumers, except for the largest-sized gills for children. Randomly positive relations between HMs and sizes were found; whereas, consistently positive relations were found among the tissue types. The outcomes of our study may aid policymakers in managing pollutants, especially the Cr sources in the greater Chandpur regions.

scholarly journals Physico-chemical characteristics, cooking and texture of polished and brown rice of different varieties sold in Brazil

2020 ◽  
Vol 9 (7) ◽  
pp. e901974556
Author(s):  
Amanda Souza da Silva ◽  
Kerolaine Lijanda Anselmo ◽  
Géssica Regiane Silva ◽  
Clara Mariana Lima ◽  
Maria Helena Araujo ◽  
...  
Keyword(s):  
Strong Correlation ◽  
Volume Expansion ◽  
Brown Rice ◽  
Expansion Ratio ◽  
Cooking Time ◽  
Red Rice ◽  
White Rice ◽  
Rice Grains ◽  
Physico Chemical ◽  
Different Characteristics

The diversity of whole rice grains with black and red pericarp has been valued in Brazil due to its different characteristics of color, texture, and also due to the association with health benefits. This work aimed to evaluate the physicochemical, cooking, and textural characteristics of different samples of polished and whole rice grains from different varieties marketed in Brazil. A total of 28 samples were collected and divided into 6 groups: polished white rice, white polished parboiled rice, whole white rice, whole red rice, whole black rice, and whole wild rice.  Moisture content, crude protein, ash, mineral content, hardness, and adhesiveness were analyzed. The cooking quality was evaluated through the determination of cooking time, swelling ratio, and volume expansion ratio. A strong correlation between the protein content and the hardness value of cooked grains was observed. The polished samples showed the lowest ash and mineral values and the shortest cooking time. A strong correlation was also observed for the volume expansion ratio and hardness of cooked samples. The data obtained contribute to a better understanding of the quality of the rice marketed in Brazil and demonstrate a large variation among samples in terms of physicochemical, cooking, and texture properties.

scholarly journals Relationship between rice consumption and body weight gain in Japanese workers: white versus brown rice/multigrain rice

2019 ◽  
Vol 44 (5) ◽  
pp. 528-532
Author(s):  
Kimi Sawada ◽  
Yukari Takemi ◽  
Nobuko Murayama ◽  
Hiromi Ishida
Keyword(s):  
Body Weight ◽  
Weight Gain ◽  
Weight Control ◽  
Body Weight Gain ◽  
Brown Rice ◽  
White Rice ◽  
Japanese Workers ◽  
Significant Difference ◽  
Rice Consumption ◽  
Body Weight Control

Increasing obesity rates have driven research into dietary support for body weight control, but previous studies have only assessed changes in body weight of ±3 kg. We investigated the relationships between white or brown/multi-grain rice consumption and 1-year body weight gain ≥3 kg in Japanese factory workers (n = 437). Routine medical check-up data from a 1-year nutrition and lifestyle cohort study were analysed. Participants were divided into white rice and brown/multi-grain rice consumption groups and further classified by tertile of rice consumption. Multiple logistic regression analyses were performed by tertile. At 1 year, high white rice consumption was significantly associated with increased risk of body weight gain ≥3 kg compared with low white rice consumption, maintained after adjustment for age, sex, and consumption of other obesogenic foods (p = 0.034). In the brown/multi-grain rice consumption group, however, there was no significant difference in risk between high and low consumption, even after multi-variate adjustment (p = 0.387). The consumption of white rice, but not brown rice/multi-grain rice, was positively correlated with the risk of a 1-year body weight gain of 3 kg or more. This suggests that brown rice/multi-grain rice consumption is useful for body weight control among Japanese workers.

scholarly journals Effects of Application of Pig Manure on the Accumulation of Heavy Metals in Rice

Plants ◽  
2022 ◽  
Vol 11 (2) ◽  
pp. 207
Author(s):  
Wenchong Lan ◽  
Chunxia Yao ◽  
Fan Luo ◽  
Zhi Jin ◽  
Siwen Lu ◽  
...  
Keyword(s):  
Heavy Metals ◽  
Brown Rice ◽  
Heavy Metal Accumulation ◽  
Feed Additives ◽  
Pig Manure ◽  
Rice Plants ◽  
Rice Roots ◽  
Rice Grains ◽  
Potential Risks ◽  
Cu And Zn

Pig manure (PM) is often highly enriched in heavy metals, such as Cu and Zn, due to the wide use of feed additives. To study the potential risks of heavy metal accumulation in the soil and rice grains by the application of PM and other organic manure, a four-year field experiment was conducted in the suburb of Shanghai, southeast China. The contents of Cu, Zn, Pb, and Cd in the soils and rice plants by the treatments of PM and fungal culturing residues (FCR) show a trend of annual increase. Those in the soils and rice by the PM treatment are raised even more significantly. Cu and Zn contents in the soil and rice roots by the PM are significantly higher than those by the non-fertilizer control (CK) during the four years, and Pb and Cd also significantly higher than CK in the latter two years. Heavy metals taken up by the rice plants are mostly retained in the roots. Cu and Zn contents in the rice plants are in the decreasing order of roots > grains > stems > leaves, and Pb and Cd in the order of roots > stems > leaves > grains. Cu, Zn, Pb, and Cd contents in the soils by the PM treatment increase by 73%, 32%, 106%, and 127% on annual average, and those in the brown rice by 104%, 98%, 275%, and 199%, respectively. The contents of Cu, Zn, Pb, and Cd in the brown rice of the treatments are significantly correlated with those in the soils and rice roots (p < 0.05), suggesting the heavy metals accumulated in the rice grains come from the application of PM and FCR. Though the contents of heavy metals in the brown rice during the four experimental years are still within the safe levels, the risks of their accumulative increments, especially by long-term application of PM, can never be neglected.

scholarly journals Value of Wholegrain Rice in a Healthy Human Nutrition

Agriculture ◽  
2021 ◽  
Vol 11 (8) ◽  
pp. 720
Author(s):  
Marina Carcea
Keyword(s):  
Metabolic Disorders ◽  
Brown Rice ◽  
Epidemiological Studies ◽  
Whole Grains ◽  
Nutritional Composition ◽  
Healthy Human ◽  
White Rice ◽  
Pigmented Rice ◽  
Beneficial Effects ◽  
Rice Consumption

Rice is one of the most widely consumed cereals in the world. The husks of harvested, unprocessed rice are not digested by humans and need to be removed to obtain edible grains, whereas the bran can be partially (brown rice) or totally removed (white rice). Brown rice is a wholegrain cereal and, as such, is known to have beneficial effects on human health. Recent epidemiological studies have shown that the consumption of whole grains can reduce the risk of metabolic disorders, cardiovascular diseases, and some types of cancer. However, white rice is preferred for reasons connected to appearance, taste, palatability, ease of cooking, tradition, safety, shelf-life, and lack of awareness about its benefits and availability. In this review, the latest scientific reports regarding the nutritional composition of brown rice and the evolution of the technology for its production will be briefly reviewed together with research on nutritional implications of brown rice consumption also in relation to cancer development in humans. A specific chapter is devoted to pigmented rice which, thanks to its composition, has attracted the growing interest of consumers worldwide. The need for further studies to help promote the consumption of wholegrain rice are also discussed.

Three-Dimensional Numerical Modeling of Convective Heat Transfer During Shallow-Depth Forced-Air Drying of Brown Rice Grains

2015 ◽  
Vol 33 (11) ◽  
pp. 1350-1359 ◽  
Author(s):  
Jonathan H. Perez ◽  
Fumina Tanaka ◽  
Fumihiko Tanaka ◽  
Daisuke Hamanaka ◽  
Toshitaka Uchino
Keyword(s):  
Heat Transfer ◽  
Numerical Modeling ◽  
Convective Heat Transfer ◽  
Convective Heat ◽  
Three Dimensional ◽  
Brown Rice ◽  
Shallow Depth ◽  
Air Drying ◽  
Rice Grains ◽  
Forced Air

scholarly journals The Safety Assessment of Toxic Metals in Commonly Used Herbs, Spices, Tea, and Coffee in Poland

2021 ◽  
Vol 18 (11) ◽  
pp. 5779
Author(s):  
Grażyna Kowalska
Keyword(s):  
Heavy Metals ◽  
Environmental Protection Agency ◽  
Inductively Coupled Plasma ◽  
Raw Materials ◽  
Hazard Quotient ◽  
World Health Organisation ◽  
World Health ◽  
Target Hazard Quotient ◽  
Plant Materials

The presented study was aimed at the determination of the level of contamination with heavy metals (Cd, Pb, As, and Hg) in 240 samples of plant materials, i.e., herbal raw materials, spices, tea, and coffee. Moreover, a probabilistic risk assessment (noncarcinogenic and carcinogenic risks) was estimated by models including target hazard quotient (THQ) and cancer risk (CR). The samples were subjected to microwave mineralisation with the use of HNO3 (65%), while the determination of the content of the elements was performed with the use of inductively coupled plasma mass spectrometer (ICP–MS) and a mercury analyser. The element which was characterised by the highest level of accumulation in the analysed samples was lead (from 0.010 to 5.680 mg/kg). Among the heavy metals under analysis, the lowest concentration was noted in the case of mercury (from 0.005 to 0.030 mg/kg). A notably higher level of contamination with heavy metals was noted in the analysed samples of herbs and spices (0.005–5.680 mg/kg), compared to samples of tea and coffee (0.005–0.791 mg/kg). According to the guidelines of the World Health Organisation (WHO) concerning the limits of contamination of samples of herbal raw materials with heavy metals, lead levels exceeding the limits were only noted in 24 samples of herbs (18%). In all of the analysed samples of spices, tea, and coffee, no instances of exceeded limits were noted for any of the analysed heavy metals. The values of TTHQmax (in relation to the consumption of the analysed products) were as follows: up to 4.23 × 10−2 for spices, up to 2.51 × 10−1 for herbs, up to 4.03 × 10−2 for China tea, and up to 1.25 × 10−1 for roasted coffee beans. As the value of THQ ≤1, there is no probability of the appearance of undesirable effects related to the consumption of the analysed group of raw materials and products of plant origin. The CR value for As (max. value) was 1.29 × 10−5, which is lower than the maximum acceptable level of 1 × 10−4 suggested by United States Environmental Protection Agency (USEPA).

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