Author/Authors :
Hamid , Noor Aman School of Medical Sciences - 16150 Universiti SainsMalaysia - Kelantan, Malaysia , Gee, Ong Mei Global Nutrition and Epidemiological Transition Initiative (GNET) - Harvard Chan School of Public Health - 665 Huntington Avenue - Boston, MA 02115 USA , Jalil, Rohana Abdul Global Nutrition and Epidemiological Transition Initiative (GNET) - Harvard Chan School of Public Health - 665 Huntington Avenue - Boston, MA 02115 USA , Ishak, Wan Rosli Wan Global Nutrition and Epidemiological Transition Initiative (GNET) - Harvard Chan School of Public Health - 665 Huntington Avenue - Boston, MA 02115 USA , Nik, Wan Suriati Wan Global Nutrition and Epidemiological Transition Initiative (GNET) - Harvard Chan School of Public Health - 665 Huntington Avenue - Boston, MA 02115 USA , Hamid, Noor Fadzlina Global Nutrition and Epidemiological Transition Initiative (GNET) - Harvard Chan School of Public Health - 665 Huntington Avenue - Boston, MA 02115 USA , Malik, Vasanti Global Nutrition and Epidemiological Transition Initiative (GNET) - Harvard Chan School of Public Health - 665 Huntington Avenue - Boston, MA 02115 USA , Willet, Walter Global Nutrition and Epidemiological Transition Initiative (GNET) - Harvard Chan School of Public Health - 665 Huntington Avenue - Boston, MA 02115 USA , Hu, Frank Global Nutrition and Epidemiological Transition Initiative (GNET) - Harvard Chan School of Public Health - 665 Huntington Avenue - Boston, MA 02115 USA , Aziz, Che Badariah Abdul School of Medical Sciences - 16150 Universiti SainsMalaysia - Kelantan, Malaysia
Abstract :
Rice is the staple food in Malaysia. There are limited literature about study on the elemental levels and observation on ultrastructure of commercially available white rice and brown rice in Malaysia. Therefore, the objectives of this study were to determine the concentration of elements in three uncooked long rice grain, i.e.two brown rice and one white rice varieties that are commercially available in Malaysia using inductively coupled plasma mass spectrometry (ICP-MS) and compare the structure and elements of uncooked and cooked rice grain using Scanning Electron Microscopy-Energy Dispersive X-Ray Spectroscopy (SEM-EDX). The ICP-MS results of the three uncooked rice grains showed high concentration of copper, manganese and zinc, followed with potassium, magnesium and calcium. Besides, the element contaminant such as plumbum, antimony and cadmium in the rice grains were under Malaysian permissible limit (Malaysian Food Act, 1983)and international standard (FAO/WHO, 2002). Arsenic was below Malaysian permissible limit but higher than safe limit by international standard. Silicon was observed in brown rice after viewed by using SEM-EDX. Besides, brown rice showed higher concentration of elements than white rice
Keywords :
White rice , SEM-EDX , Elements , ICP-MS , Brown rice
