Determination of total arsenic content and arsenic speciation in different types of rice
DC Field | Value | Language |
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dc.contributor.author | Yim, Sang Ryun | - |
dc.contributor.author | Park, Ga Young | - |
dc.contributor.author | Lee, Kwang Won | - |
dc.contributor.author | Chung, Myung-Sub | - |
dc.contributor.author | Shim, Soon-Mi | - |
dc.date.available | 2019-03-08T09:37:59Z | - |
dc.date.issued | 2017-02 | - |
dc.identifier.issn | 1226-7708 | - |
dc.identifier.issn | 2092-6456 | - |
dc.identifier.uri | https://scholarworks.bwise.kr/cau/handle/2019.sw.cau/4873 | - |
dc.description.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 mu g/kg in region A and from 62.1 to 130.4 mu g/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 mu g/kg bw per day). Therefore, arsenic in rice, particularly, As(III), tends to accumulate in the outer layer of rice. | - |
dc.format.extent | 6 | - |
dc.language | 영어 | - |
dc.language.iso | ENG | - |
dc.publisher | KOREAN SOCIETY FOOD SCIENCE & TECHNOLOGY-KOSFOST | - |
dc.title | Determination of total arsenic content and arsenic speciation in different types of rice | - |
dc.type | Article | - |
dc.identifier.doi | 10.1007/s10068-017-0039-9 | - |
dc.identifier.bibliographicCitation | FOOD SCIENCE AND BIOTECHNOLOGY, v.26, no.1, pp 293 - 298 | - |
dc.identifier.kciid | ART002202955 | - |
dc.description.isOpenAccess | N | - |
dc.identifier.wosid | 000396268200039 | - |
dc.identifier.scopusid | 2-s2.0-85014945005 | - |
dc.citation.endPage | 298 | - |
dc.citation.number | 1 | - |
dc.citation.startPage | 293 | - |
dc.citation.title | FOOD SCIENCE AND BIOTECHNOLOGY | - |
dc.citation.volume | 26 | - |
dc.type.docType | Article | - |
dc.publisher.location | 대한민국 | - |
dc.subject.keywordAuthor | total arsenic | - |
dc.subject.keywordAuthor | arsenic speciation | - |
dc.subject.keywordAuthor | rice | - |
dc.subject.keywordAuthor | degree of polishing | - |
dc.subject.keywordAuthor | ICP-MS | - |
dc.subject.keywordPlus | ORYZA-SATIVA L. | - |
dc.subject.keywordPlus | HUMAN HEALTH | - |
dc.subject.keywordPlus | GRAIN | - |
dc.subject.keywordPlus | ACCUMULATION | - |
dc.subject.keywordPlus | FRACTIONS | - |
dc.subject.keywordPlus | EXTRACT | - |
dc.subject.keywordPlus | BROWN | - |
dc.relation.journalResearchArea | Food Science & Technology | - |
dc.relation.journalWebOfScienceCategory | Food Science & Technology | - |
dc.description.journalRegisteredClass | scie | - |
dc.description.journalRegisteredClass | scopus | - |
dc.description.journalRegisteredClass | kci | - |
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