Jusino-Olivencia, Christine M.

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    Determinación de arsénico en diferentes variedades de arroces utilizando ICP-MS y la evaluación de un método para reducir tal contaminante
    (2018-05) Jusino-Olivencia, Christine M.; Román-Velázquez, Félix R.; College of Arts and Sciences - Sciences; Plaza, María L; Sánchez Rivera, Diana; Pérez, Fernando; Department of Food Science and Technology; Perales, Oscar J.
    Arsenic is an element of interest, in the food industry, due to its accumulation in the food and later in the human body, which may lead to further complications in health. This study of arsenic in rice was conducted using an Inductive Coupled Plasma – Mass Spectrometry instrument and microwave acid digestion to determine the total concentration of the element. The determination of arsenic was made before and after the selected treatment. The method selected to reduce the arsenic was a water boiling process in which the rice was submerged periodically from 30 seconds to 3 minutes and then rinsed, and dried out in an oven at 395o F from a range of 30 minutes to 2 hours. The total concentration of arsenic was reduced from 18 to 58%, depending on the sample. The treatment developed has great potential to be used to reduce arsenic in rice with high levels of this toxic element.