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| Effects of cultivation and cooking on the bioaccessibility of arsenic and cadmium in rice |
| Received:April 09, 2025 |
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| KeyWord:rice;physiologically based extraction test（PBET）;cadmium;arsenic;iron |
| Author Name | Affiliation | E-mail | | HONG Hongjia | Guangdong Provincial Energy Conservation and Environmental Protection Industry Research Institute, Guangzhou 510030, China | | | LI Guodong | South China Institute of Environmental Sciences, Ministry of Ecology and Environment(State Environmental Protection Key Laboratory of Water Environmental Simulation and Pollution Control), Guangzhou 510530, China | 280600857@qq.com |
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| Abstract: |
| To investigate the effects of cultivation and cooking on the bioaccessibility of arsenic and cadmium in rice, this study employed the physiologically based extraction test（PBET）method to study the impact of cooking methods on the bioaccessibility of arsenic（As）and cadmium（Cd）in rice cultivated under different water management practices. Additionally, it aimed to elucidate the effect of iron on the bioaccessibility of these two elements. The results indicated that the raw concentrations of As and Cd in rice were significantly positively correlated with their bioaccessible concentrations during digestion. Notably, the average bioaccessible As levels followed the trend： continuous flooding（0.60 mg·kg-1）>intermittent flooding（0.52 mg·kg-1）>continuous drainage（0.49 mg·kg-1）. In contrast, the trend for Cd was opposite, with continuous drainage showing the highest levels（0.052 mg·kg-1）>followed by intermittent flooding（0.038 mg·kg-1）and continuous flooding（0.030 mg·kg-1）. After cooking, the average bioaccessibility of As and Cd in rice was determined to be 51.7% and 21.3%, respectively. Compared to a water-to-rice ratio of 1∶1, high-moisture cooking methods（with water-to-rice ratios of 5∶1 and 10∶1） significantly reduced the bioaccessibility of As and Cd, with average reductions of 9.4% and 16.0%, respectively. Furthermore, a significant positive correlation was observed between bioaccessible iron and As dissolution（r=0.44-0.80）, while bioaccessible iron exhibited an inhibitory effect on the bioaccessibility of Cd（r=-0.49--0.56）. The results demonstrated that the exposure risks of As and Cd in rice can be mitigated by optimizing water management practices（e. g., employing drainage treatments to reduce As in rice）, adjusting cooking parameters（such as maintaining a water-to-rice ratio greater than 5∶1）, and enhancing iron nutrition in the grains. |
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