Inorganic arsenic removal in rice bran by percolating cooking water

Antonio J Signes-Pastor, Manus Carey, Andrew A Meharg

Research output: Contribution to journalArticlepeer-review

23 Citations (Scopus)
405 Downloads (Pure)

Abstract

Rice bran, a by-product of milling rice, is highly nutritious but contains very high levels of the non-threshold carcinogen inorganic arsenic (i-As), at concentrations around 1mg/kg. This i-As content needs to be reduced to make rice bran a useful food ingredient. Evaluated here is a novel approach to minimizing rice bran i-As content which is also suitable for its stabilization namely, cooking bran in percolating arsenic-free boiling water. Up to 96% of i-As removal was observed for a range of rice bran products, with i-As removal related to the volume of cooking water used. This process reduced the copper, potassium, and phosphorus content, but had little effect on other trace- and macro-nutrient elements in the rice bran. There was little change in organic composition, as assayed by NIR, except for a decrease in the soluble sugar and an increase, due to biomass loss, in dietary fiber.

Original languageEnglish
Pages (from-to)76-80
Number of pages5
JournalFood Chemistry
Volume234
Early online date27 Apr 2017
DOIs
Publication statusPublished - 01 Nov 2017

Keywords

  • Arsenic
  • Cooking
  • Oryza
  • Water
  • Journal Article

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