Author(s):
Simões, Ana Catarina Pereira 
Date: 2014
Persistent ID: http://hdl.handle.net/10400.5/6783
Origin: Repositório da UTL
Subject(s): rice; rice-based products; arsenic; arsenic intake; toxicity
Document details
Avaliação da presença de arsénio em arroz e produtos derivados de arroz
Description
Mestrado em Engenharia Alimentar - Instituto Superior de Agronomia This study assessed the presence of arsenic (As) in rice and rice-based products in 21 samples. Values ranged between 12,0 – 400,5 μg kg-1 (>10 μg kg-1). As was detected in all the rice samples (12,0 – 300,8 μg kg-1). The highest values belonged to Portuguese rice and the lowest were found in the Asian types. Results suggest that the presence of As in rice and rice based-products it is dependent of multiple factors. In rice, the As content seems related to geographical origin and rice type. Regarding the rice-based products, the data suggests that the presence of As depends of the rice percentage in their composition, geographical origin, rice type, rice processing and production method. Three samples of rice were cooked and some inconclusive variations occurred, suggesting that cooking methods have some influence in As content in cooked rice. Using the data of As content found in Portuguese rice samples, it was estimated the dietary intake of As for the Portuguese population (0,17 – 0,23 μg kg-1), the results did not reveal worrying values. Two different acid digestion methodologies were compared, by heating block and microwave assisted. The results showed no significant different between the methods and good recovery percentages (88,33%; 95,55%), suggesting that the methods used are adequate for future similar studies.
Mestrado em Engenharia Alimentar - Instituto Superior de Agronomia This study assessed the presence of arsenic (As) in rice and rice-based products in 21 samples. Values ranged between 12,0 – 400,5 μg kg-1 (>10 μg kg-1). As was detected in all the rice samples (12,0 – 300,8 μg kg-1). The highest values belonged to Portuguese rice and the lowest were found in the Asian types. Results suggest that the presence of As in rice and rice based-products it is dependent of multiple factors. In rice, the As content seems related to geographical origin and rice type. Regarding the rice-based products, the data suggests that the presence of As depends of the rice percentage in their composition, geographical origin, rice type, rice processing and production method. Three samples of rice were cooked and some inconclusive variations occurred, suggesting that cooking methods have some influence in As content in cooked rice. Using the data of As content found in Portuguese rice samples, it was estimated the dietary intake of As for the Portuguese population (0,17 – 0,23 μg kg-1), the results did not reveal worrying values. Two different acid digestion methodologies were compared, by heating block and microwave assisted. The results showed no significant different between the methods and good recovery percentages (88,33%; 95,55%), suggesting that the methods used are adequate for future similar studies.
Document Type
Master Thesis
Language Portuguese
Advisor(s) Martins, Maria Luísa Louro; Moreira, Inês Neto
Language Portuguese
Advisor(s) Martins, Maria Luísa Louro; Moreira, Inês Neto
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