Nutritional quality of the most consumed varieties of raw and cooked rice in Spain submitted to an in vitro digestion model

Rice is one of the most consumed staple foods around the world and its trade is highly globalized. Increased environmental pollution generates a large amount of waste that, in many cases, is discarded close to culture fields. Some species are able to bioaccumulate toxic substances, such as metals, t...

Descripción completa

Detalles Bibliográficos
Autores: Aguilera Velázquez, José Raúl, Carbonero Aguilar, María del Pilar, Martín-Carrasco, Irene, Hinojosa Hidalgo, María Gracia, Moreno Navarro, Isabel María, Bautista Palomas, Juan Dionisio
Tipo de recurso: artículo
Estado:Versión publicada
Fecha de publicación:2021
País:España
Institución:Universidad de Sevilla (US)
Repositorio:idUS. Depósito de Investigación de la Universidad de Sevilla
OAI Identifier:oai:idus.us.es:11441/127958
Acceso en línea:https://hdl.handle.net/11441/127958
https://doi.org/10.3390/foods10112584
Access Level:acceso abierto
Palabra clave:Bioaccumulation
Hazard quotient
Heavy metal
ICP-OES
Lifetime cancer risk
Prebiotic
Rice
id ES_f79f0c2b4910a0868614dbcf06ceed01
oai_identifier_str oai:idus.us.es:11441/127958
network_acronym_str ES
network_name_str España
repository_id_str
spelling Nutritional quality of the most consumed varieties of raw and cooked rice in Spain submitted to an in vitro digestion modelAguilera Velázquez, José RaúlCarbonero Aguilar, María del PilarMartín-Carrasco, IreneHinojosa Hidalgo, María GraciaMoreno Navarro, Isabel MaríaBautista Palomas, Juan DionisioBioaccumulationHazard quotientHeavy metalICP-OESLifetime cancer riskPrebioticRiceRice is one of the most consumed staple foods around the world and its trade is highly globalized. Increased environmental pollution generates a large amount of waste that, in many cases, is discarded close to culture fields. Some species are able to bioaccumulate toxic substances, such as metals, that could be transferred to the food chain. The main goal of this study was to evaluate the content of metallic (Al, Cd, Pb, and Cr) and metalloid elements (As) in 14 of the most consumed varieties of rice in Spain and their effects on human health. The samples were cooked, and human digestion was simulated by using a standard in vitro digestion method. Metallic and metalloid element levels were analysed by Inductively Coupled Plasma Optical Emission Spectrometry (ICPOES), previous called microwave digestion. Both the human health risk index, Hazard Quotient, and Lifetime Cancer Risk did not show toxic values in any case. Rice with a higher non-digestible fraction showed a higher liberation of proteins and a lower glycemic index. There were no significant differences in the concentrations of metallic and metalloid elements in cooked rice or in the digestible fraction in all varieties analysed. However, Al concentrations were higher than other metals in all varieties studied due to its global distribution. No relationship has been observed between the digestibility of rice and the bioaccessibility of each metallic and metalloid element. All of the studied rice varieties are healthy food products and its daily consumption is safe. The regular monitoring of metals and As in rice consumed in Spain may contribute to improvements in the human health risk evaluation.Universidad de Sevilla VIPPIT-2021-I.5Multidisciplinary Digital Publishing Institute (MDPI)Bioquímica y Biología MolecularNutrición y Bromatología, Toxicología y Medicina Legal2021info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionapplication/pdfapplication/pdfhttps://hdl.handle.net/11441/127958https://doi.org/10.3390/foods10112584reponame:idUS. Depósito de Investigación de la Universidad de Sevillainstname:Universidad de Sevilla (US)InglésFoods, 10 (11), 2584.VIPPIT-2021-I.5https://doi.org/10.3390/foods10112584info:eu-repo/semantics/openAccessoai:idus.us.es:11441/1279582026-06-17T12:51:07Z
dc.title.none.fl_str_mv Nutritional quality of the most consumed varieties of raw and cooked rice in Spain submitted to an in vitro digestion model
title Nutritional quality of the most consumed varieties of raw and cooked rice in Spain submitted to an in vitro digestion model
spellingShingle Nutritional quality of the most consumed varieties of raw and cooked rice in Spain submitted to an in vitro digestion model
Aguilera Velázquez, José Raúl
Bioaccumulation
Hazard quotient
Heavy metal
ICP-OES
Lifetime cancer risk
Prebiotic
Rice
title_short Nutritional quality of the most consumed varieties of raw and cooked rice in Spain submitted to an in vitro digestion model
title_full Nutritional quality of the most consumed varieties of raw and cooked rice in Spain submitted to an in vitro digestion model
title_fullStr Nutritional quality of the most consumed varieties of raw and cooked rice in Spain submitted to an in vitro digestion model
title_full_unstemmed Nutritional quality of the most consumed varieties of raw and cooked rice in Spain submitted to an in vitro digestion model
title_sort Nutritional quality of the most consumed varieties of raw and cooked rice in Spain submitted to an in vitro digestion model
dc.creator.none.fl_str_mv Aguilera Velázquez, José Raúl
Carbonero Aguilar, María del Pilar
Martín-Carrasco, Irene
Hinojosa Hidalgo, María Gracia
Moreno Navarro, Isabel María
Bautista Palomas, Juan Dionisio
author Aguilera Velázquez, José Raúl
author_facet Aguilera Velázquez, José Raúl
Carbonero Aguilar, María del Pilar
Martín-Carrasco, Irene
Hinojosa Hidalgo, María Gracia
Moreno Navarro, Isabel María
Bautista Palomas, Juan Dionisio
author_role author
author2 Carbonero Aguilar, María del Pilar
Martín-Carrasco, Irene
Hinojosa Hidalgo, María Gracia
Moreno Navarro, Isabel María
Bautista Palomas, Juan Dionisio
author2_role author
author
author
author
author
dc.contributor.none.fl_str_mv Bioquímica y Biología Molecular
Nutrición y Bromatología, Toxicología y Medicina Legal
dc.subject.none.fl_str_mv Bioaccumulation
Hazard quotient
Heavy metal
ICP-OES
Lifetime cancer risk
Prebiotic
Rice
topic Bioaccumulation
Hazard quotient
Heavy metal
ICP-OES
Lifetime cancer risk
Prebiotic
Rice
description Rice is one of the most consumed staple foods around the world and its trade is highly globalized. Increased environmental pollution generates a large amount of waste that, in many cases, is discarded close to culture fields. Some species are able to bioaccumulate toxic substances, such as metals, that could be transferred to the food chain. The main goal of this study was to evaluate the content of metallic (Al, Cd, Pb, and Cr) and metalloid elements (As) in 14 of the most consumed varieties of rice in Spain and their effects on human health. The samples were cooked, and human digestion was simulated by using a standard in vitro digestion method. Metallic and metalloid element levels were analysed by Inductively Coupled Plasma Optical Emission Spectrometry (ICPOES), previous called microwave digestion. Both the human health risk index, Hazard Quotient, and Lifetime Cancer Risk did not show toxic values in any case. Rice with a higher non-digestible fraction showed a higher liberation of proteins and a lower glycemic index. There were no significant differences in the concentrations of metallic and metalloid elements in cooked rice or in the digestible fraction in all varieties analysed. However, Al concentrations were higher than other metals in all varieties studied due to its global distribution. No relationship has been observed between the digestibility of rice and the bioaccessibility of each metallic and metalloid element. All of the studied rice varieties are healthy food products and its daily consumption is safe. The regular monitoring of metals and As in rice consumed in Spain may contribute to improvements in the human health risk evaluation.
publishDate 2021
dc.date.none.fl_str_mv 2021
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv https://hdl.handle.net/11441/127958
https://doi.org/10.3390/foods10112584
url https://hdl.handle.net/11441/127958
https://doi.org/10.3390/foods10112584
dc.language.none.fl_str_mv Inglés
language_invalid_str_mv Inglés
dc.relation.none.fl_str_mv Foods, 10 (11), 2584.
VIPPIT-2021-I.5
https://doi.org/10.3390/foods10112584
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv application/pdf
application/pdf
dc.publisher.none.fl_str_mv Multidisciplinary Digital Publishing Institute (MDPI)
publisher.none.fl_str_mv Multidisciplinary Digital Publishing Institute (MDPI)
dc.source.none.fl_str_mv reponame:idUS. Depósito de Investigación de la Universidad de Sevilla
instname:Universidad de Sevilla (US)
instname_str Universidad de Sevilla (US)
reponame_str idUS. Depósito de Investigación de la Universidad de Sevilla
collection idUS. Depósito de Investigación de la Universidad de Sevilla
repository.name.fl_str_mv
repository.mail.fl_str_mv
_version_ 1869424899385196544
score 15,300719

Similares en LA Referencia