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...

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Autores principales:	José Raúl Aguilera-Velázquez, Pilar Carbonero-Aguilar, Irene Martín-Carrasco, María Gracia Hinojosa, Isabel Moreno, Juan Bautista
Formato:	article
Lenguaje:	EN
Publicado:	MDPI AG 2021
Materias:	rice heavy metal ICP-OES prebiotic hazard quotient lifetime cancer risk Chemical technology TP1-1185
Acceso en línea:	https://doaj.org/article/9a8c28c5056c4a1ea98f81b6bdbe780a
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spelling	oai:doaj.org-article:9a8c28c5056c4a1ea98f81b6bdbe780a2021-11-25T17:32:57ZNutritional Quality of the Most Consumed Varieties of Raw and Cooked Rice in Spain Submitted to an In Vitro Digestion Model10.3390/foods101125842304-8158https://doaj.org/article/9a8c28c5056c4a1ea98f81b6bdbe780a2021-10-01T00:00:00Zhttps://www.mdpi.com/2304-8158/10/11/2584https://doaj.org/toc/2304-8158Rice 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 (ICP-OES), 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.José Raúl Aguilera-VelázquezPilar Carbonero-AguilarIrene Martín-CarrascoMaría Gracia HinojosaIsabel MorenoJuan BautistaMDPI AGarticlericeheavy metalICP-OESprebiotichazard quotientlifetime cancer riskChemical technologyTP1-1185ENFoods, Vol 10, Iss 2584, p 2584 (2021)
institution	DOAJ
collection	DOAJ
language	EN
topic	rice heavy metal ICP-OES prebiotic hazard quotient lifetime cancer risk Chemical technology TP1-1185
spellingShingle	rice heavy metal ICP-OES prebiotic hazard quotient lifetime cancer risk Chemical technology TP1-1185 José Raúl Aguilera-Velázquez Pilar Carbonero-Aguilar Irene Martín-Carrasco María Gracia Hinojosa Isabel Moreno Juan Bautista Nutritional Quality of the Most Consumed Varieties of Raw and Cooked Rice in Spain Submitted to an In Vitro Digestion Model
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 (ICP-OES), 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.
format	article
author	José Raúl Aguilera-Velázquez Pilar Carbonero-Aguilar Irene Martín-Carrasco María Gracia Hinojosa Isabel Moreno Juan Bautista
author_facet	José Raúl Aguilera-Velázquez Pilar Carbonero-Aguilar Irene Martín-Carrasco María Gracia Hinojosa Isabel Moreno Juan Bautista
author_sort	José Raúl Aguilera-Velázquez
title	Nutritional Quality of the Most Consumed Varieties of Raw and Cooked Rice in Spain Submitted to an In Vitro Digestion Model
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
publisher	MDPI AG
publishDate	2021
url	https://doaj.org/article/9a8c28c5056c4a1ea98f81b6bdbe780a
work_keys_str_mv	AT joseraulaguileravelazquez nutritionalqualityofthemostconsumedvarietiesofrawandcookedriceinspainsubmittedtoaninvitrodigestionmodel AT pilarcarboneroaguilar nutritionalqualityofthemostconsumedvarietiesofrawandcookedriceinspainsubmittedtoaninvitrodigestionmodel AT irenemartincarrasco nutritionalqualityofthemostconsumedvarietiesofrawandcookedriceinspainsubmittedtoaninvitrodigestionmodel AT mariagraciahinojosa nutritionalqualityofthemostconsumedvarietiesofrawandcookedriceinspainsubmittedtoaninvitrodigestionmodel AT isabelmoreno nutritionalqualityofthemostconsumedvarietiesofrawandcookedriceinspainsubmittedtoaninvitrodigestionmodel AT juanbautista nutritionalqualityofthemostconsumedvarietiesofrawandcookedriceinspainsubmittedtoaninvitrodigestionmodel
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Nutritional Quality of the Most Consumed Varieties of Raw and Cooked Rice in Spain Submitted to an In Vitro Digestion Model

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