Essential and non-essential/toxic elements in rice available in the Portuguese and Spanish markets

• Type: Article in International Scientific Journal
• Date: 2016

Authors

Pinto, E (Author) Other; Agostinho Almeida (Author) FFUP; Ferreira, Isabel (Author) FFUP

Journal

Title: Journal of Food Composition and Analysis

Vol. 48

Pages: 81-87

ISSN: 0889-1575

Publisher: Elsevier

Indexing

ISI Web of Knowledge - 33 Citations

Scopus - 38 Citations

Other information

Authenticus ID: P-00K-891

DOI: 10.1016/j.jfca.2016.02.008

Abstract (EN): Eighty-six rice samples, representing the most common rice brands sold in Portuguese and Spanish markets (either locally produced or imported), were analyzed for their content of 35 essential and non-essential/toxic elements using inductively coupled plasma-mass spectrometry (ICP-MS). The mean content of essential elements was: 1189 mg/kg (P), 746 mg/kg (K), 294 mg/kg (Mg), 84.7 mg/Kg (Ca), 13.3 mg/kg (Zn), 8.8 mg/kg (Na), 8.3 mg/kg (Mn), 7.5 mg/kg (Fe), 1.9 mg/kg (Cu), 0.55 mg/kg (Mo), 0.18 mg/kg (Se) and 0.12 mg/kg (Co). However, significant differences exist between the different types of rice, with brown rice showing the highest content of most essential elements. The daily intake of essential elements resulting from the average Iberian (Portugal and Spain) per capita consumption of rice was calculated and its contribution to the Recommended Dietary Allowance (RDA) or Adequate Intake (AI) was estimated. Data showed that rice can be an important dietary source of P, Zn, Mn, Cu, Mo and Se but does not significantly contribute to the daily dietary intake of Ca, Na and Fe. The content of toxic elements was very low, indicating that rice can be regarded as a very safe food.

Language: English

Type (Professor's evaluation): Scientific

No. of pages: 7