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Comparison of properties and heavy metal contents of paddy and Jeju rices

재배방식이 다른 논쌀과 제주밭쌀의 특성 및 중금속 함량비교

  • Lee, Seung-Woo (Department of Food Science and Nutrition, Sangmyung University) ;
  • Han, Jung-Ah (Department of Food Science and Nutrition, Sangmyung University)
  • 이승우 (상명대학교 식품영양학과) ;
  • 한정아 (상명대학교 식품영양학과)
  • Received : 2017.12.06
  • Accepted : 2018.01.22
  • Published : 2018.04.30

Abstract

The physical properties and heavy metal content in rices that were grown in different conditions were compared; two paddy rices grown in irrigated water and a Jeju rice grown in dry field without irrigation. The pasting properties, color, or amylopectin chain length distribution were different, however, they were independent of growing conditions. For heavy metals such as Pb or Cd, Jeju rice showed similar content to paddy rices. However, total and inorganic arsenic (As) contents were much lower; for Jeju rice, the total arsenic content was only 10.1-17.9% of that in two paddy rices, and the inorganic arsenic was just corresponding to 15% of that in paddy rice. The inorganic arsenic content decreased by 34.1, 23.8, and 17.5% in paddy rice by soaking, cooking, and dripping with hot water, respectively.

Keywords

rice;pasting properties;heavy metal;inorganic arsenic;cooking

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