بررسی خصوصیات فیزیکوشیمیایی، کیفیت پخت و میزان فلزات سنگین (سرب و کادمیم) برنج چمپا

نوع مقاله : مقاله کامل علمی پژوهشی

نویسندگان

1 گروه علوم و صنایع غذایی، واحد اهواز، دانشگاه آزاد اسلامی، اهواز،

2 گروه علوم و صنایع غذایی، واحد اهواز، دانشگاه آزاد اسلامی، اهواز، ایران

3 مرکز تحقیقات کشاورزی، سازمان تحقیقات آموزش و ترویج کشاورزی، اهواز، ایران.

چکیده

سابقه و هدف: برنج یکی از مهمترین محصولات کشاورزی و غذای اصلی بیش از 25 درصد مردم جهان است. با توجه به مصرف فزایندۀ این محصول کشاورزی، بررسی کیفیت و ویژگی‌های برنج کشت‌شده در مناطق مختلف کشور از اهمیت بالایی برخوردار است. علاوه بر این در دهه‌های اخیر، مساله آلودگی برنج به فلزات سنگین باعث نگرانی عمومی شده است، ینابراین ارزیابی آلودگی برنج به فلزات سنگین ضروری است. مشخص کردن خصوصیات ارقام برنج این امکان را برای مصرف‌کننده و تولید‌کنندگان فراهم می‌کند که برنج متناسب با ذائقه و نیاز خویش را تهیه کنند. از این رو این تحقیق با هدف بررسی میزان سرب و کادمیم، خصوصیات فیزیکوشیمیایی و کیفیت‌پخت برنج چمپا کشت شده در مناطق مختلف باغملک خوزستان انجام گردید.
مواد و روش‌ها: در این مطالعه از برنج کشت شده در مناطق مختلف شهرستان باغملک، در سه تکرار، نمونه‌برداری و جهت انجام آزمایشات به آزمایشگاه منتقل و مورد بررسی و مقایسه قرار گرفت. ویژگی‌های فیزیکوشیمیایی نمونه‌های برنج (پروتئین، چربی، رطوبت، آمیلوز، خاکستر، ماده خشک، فلزات سنگین، جذب‌آب و وزن هزار دانه)، همچنین ویژگی‌های پخت (نمره‌ی ژلاتینه-شدن، ضریب ری‌آمدن و میزان نشت مواد) طبق استاندارد ملی ایران اندازه گیری شد. آزمایشات در قالب طرح کاملاً تصادفی و توسط نرم‌افزارSAS مورد بررسی قرار گرفتند و توسط آزمون دانکن و در سطح احتمال پنج درصد آنالیز شدند.
یافته‌ها: نتایج حاصل از بررسی خصوصیات شیمیایی کلی شامل میزان کربوهیدرات، پروتئین، ماده خشک، خاکستر و رطوبت نشان داد تفاوت معنی‌داری بین نمونه‌های کشت شده در مناطق مختلف وجود داشت. میزان آمیلوز در همه نمونه‌های مورد بررسی به استثننا یک از نمونه‌ها در محدوه 21-20 درصد قرار داشت. نتایج حاصل از بررسی میزان فلزات سنگین کادمیم و سرب نشان داد میزان کادمیم در همه نمونه‌ها در محدوده مجاز استاندارد ولی میزان سرب در نمونه وارداتی محسن و نمونه کشت شده در مناطق صیدون و میدواد از حد مجاز استاندارد بالاتر بود. نمونه‌های مورد مطالعه از لحاظ طول در دسته دانه‌های متوسط قرار داشتند و ضریب ری‌آمدن دانه‌ها در محدوده 74/1-39/1 بود. نمره ژلاتینه شدن نمونه‌های مورد مطالعه با هم اختلاف معنی‌داری داشته و در محدوده 17/4-25/3 قرار داشت. همچنین بررسی ویژگی‌های پخت نمونه شامل زمان پخت، جذب آب و نشت مواد نشان داد بین نمونه‌های مورد مطالعه اختلاف معنی‌داری وجود دارد. وزن هزار دانه نمونه‌های مورد بررسی نیز با هم اختلاف معنی‌داری داشته و در محدوده 86/18-07/13 قرار داشت.
نتیجه‌گیری: نتایج حاصل از این بررسی نشان داد، برنج‌های مورد مطالعه از لحاظ خصوصیات فیزیکوشیمیایی اختلاف معنی‌داری داشتند. همچنین با توجه به بررسی ویژگی‌های پخت در وضعیت مناسبی قرار داشتند که با برنج وارداتی مورد مطالعه قابل مقایسه بود. بررسی وضعیت سلامت نمونه‌های مورد بررسی حاکی از لزوم اعمال کنترل بیشتر بر مناطق کشت برنج بود.

کلیدواژه‌ها


عنوان مقاله [English]

Evaluation of physicochemical properties, cooking quality, and heavy metals (lead and cadmium) of Champa rice

نویسندگان [English]

  • Zynab Moradi 1
  • Mehrnoosh Tadayoni 2
  • Abdol ali Gilani 3
1 Department of Food Science and Technology, Ahvaz Branch, Islamic Azad University, Ahvaz, Iran.
2 Department of Food Science and Technology, Ahvaz Branch, Islamic Azad University, Ahvaz, Iran,
3 Agricultural Research Center, Agricultural Research Education and Extention Organization, Ahvaz, Iran
چکیده [English]

Background: Rice is one of the most important agricultural products and main food for more than %25 people in the world. Due to increasing consumption of this product, evaluation of quality and characteristics of cultivated rice in different regions of country is of great importance. Additionally, over the past decades, heavy metals contamination in rice cause to be public concern, thus assessment of heavy metal pollution of rice is necessary. Evaluation the characteristics of rice varieties will allow consumers and producers to prepare rice according to their taste and need. Therefore, this study was conducted to evaluate the amount of lead and cadmium, physicochemical properties and cooking quality of champa rice in different regions of Baghmalek, Khuzestan.
Materials and Methods: In this study, rice cultivated in different regions of Baghmalek was sampled in three replications and transferred to the laboratory for testing. Physicochemical tests including protein, moisture content, ash, total solid, amylose content and thousand grain weight were evaluated based on national standard of Iran. Cadmium and lead content of rice cultivated in different region of Baghmalek were evaluated. Cooking properties of studied rice including cooking time, water absorption, leakage, gelatinization grade and Elongation of rice were evaluated. The tests were performed in a completely randomized design with SAS software and analyzed by Duncan test at a probability level of 5%.
Results: The results of proximate test including (carbohydrate, protein, total solid, ash and moisture) showed that significant difference was between samples cultivated in different region of Baghmalek. In all samples, except for one samples, amylose content were 20-21%. The results of heavy metal evaluation indicated Cd in all samples were in permissible limit but lead content in imported rice and cultivated rice in Sidon and Meydavoud was more than permissible limit. Studied samples with regard to lenght were in medium category and Elongation of rice was in the range of 1.39-1.74. The gelatinization grade of studied samples was in the range of 3.25-4.17. Evaluation of cooking properties including cooking time, water absorption and leakage indicated it was significant difference between studied samples. Thousand grain weight of studied samples had been significant difference and was in the range of 13.07-18.86.
Conclusion: In general, selected rice samples from different regions of Baghmalek exhibited a significant difference in physicochemical properties. With regard to cooking properties and quality, rice samples had desirable status and were comparable to imported rice. Evaluation of the safety status of studied rice samples suggests that control of cultivated regions is necessary.

کلیدواژه‌ها [English]

  • .Champa
  • Heavy metals
  • Physico-chemical properties
  • Rice
  1. AbdeMishani, S. and Boshehri, A.K. 1998. Plant breeding. Tehran University publication. 206 p. (In Persian)
  2. Akhvat, M. 1997. Rice (Planting, Planting, Harvesting). Farabi Publications. (In Persian)
  3. Alaka, I.C., Ituma, J.O.S., and Ekwu, F.C. 2011. Physical and Chemical Properties of Some Selected Rice Varieties in Ebonyi State. Nig. J. 22: 40-46.
  4. Allahgholipour, M., Ali, A.J., Alinia, F., Nagamine, T., and Kojima, Y. 2006. Relationship between rice grain amylose and pasting properties for breeding better quality rice varieties. Plant Breeding. 125: 357-362. (In Persian)
  5. Allahgholipour, M., Rabiei, B., Ebadi, A.A., Hossieni, M., and Yekta, M. 2010. Starch viscosity properties: New criteria for assessment of cooking quality of rice (Oryza sativa ) cultivars. Iran J. of Crop Science. 12: 2. 140-151. (In Persian)
  6. Askari Asli–Ardeh, E.A., Shakarbeigi, S., and Shojaei, S. 2011. Investigations of grain moisture content effect on some physical properties of two paddy grain varieties. of Agricultural and sustainable production. 21: 1. 116- 123. (In Persian)
  7. Al-Mahasneh, M.A., and Rababah, T.M. 2007. Effect of moisture countet on some engineering properties of green wheat. J. Food ENG. 79: 1467-1473.
  8. Bindra, A.D., Kalia, B.D., and Kumar, S., 2000. Effect of N-levels and dates of transplanting on growth, yield and yield attributes of scented rice. Advances in Agricultural Research in India. 10: 45-48.
  9. Chamannejadian, A., Moezzi, A.A., Sayyad, G.A., Jahangiri, A., and Jafarnejadi, A. 2011. Spatial Distribution of Lead in Calcareous Soils and Rice Seeds of Khuzestan, Iran. Malayzian J. of Soil Science.11: 15. 115-25.
  10. Champang, E.T., Bett, K.L., Vinyard, B.T., Mecheng, A.M., Bartonll, F.E., Moldenhauer, K., Linscombe, S., and Mckenzie, K. 1999. Correlation between cooked rice texture and rapid visco analyzer measurements. J. of Cereal Chemistry. 76: 764-771.
  11. Cuevas, R.P., Gilbert, R.,G., and Fitzgerald, M.A. 2010. Structural differences between hot-water-soluble and hot-water insoluble fractions of starch in waxy rice (Oryza sativa). Carbohyd. Polym. 81: 524-532.
  12. Dobaradaran, Q., Afrasiabi, A., Sobhani, T., and Khorsand, M. 2013. Study of cadmium, cobalt and copper in wheat and consumed rice in Bushehr city. 16th National Conference on Environmental Health in Iran. (In Persian)
  13. Habibi, F. 2013. Experimental methods for measuring quality characteristic in rice grain. Rice Research Institute of Iran. Rasht. (In Persian)
  14. Habibi, F., and Yahya Zadeh, A. 2015. Effect of amylose and amylopectin on the quality of Iranian rice cultivars. Agricultural Engineering Research. 16 (2): 70-61. (In Persian)
  15. Hedayati Farr, M., Fallahi, A., and Birjand, M. 2010. Determination of Lead and Cadmium Metals in Lorestan Province Rice Samples and Comparison with National Standards. Quarterly J. of Lorestan University of Medical Sciences. 12: 4. 22-15. (In Persian)
  16. Hodge, J.C., and Osman, E.M. 1976. Carbohydrates. In R.O., Fennema (Ed.) Principles of Food Science, Part I. Journal of Food Chemistry. 97–200. New York: Marcel Dekker.
  17. 1979. Chemical aspects of rice grain quality. International Rice Research Institute. Los Banos, Philippines. pp. 390.
  18. Institute of Standards and Industrial Research of Iran. 2000. Food& Feed-Maximum limit of heavy metals ISIRI. 12968. 1st. Edition, Karaj: ISIRI. (in Persian)
  19. Institute of Standards and Industrial Research. 2009. Food and feed-maximum limit of heavy metals, 1st Ed., Islamic Republic of Iran, Tehran. (In Persian)
  20. Juliano, B.O. 1971. Simplified assay for milled-rice amylose. Cereal Science Today, 16: 334- 360.
  21. Kabata-Pendias, A.2000. Trace elements in soils and plants, 3rd edn. New york. CRC Press.
  22. Kheiralipour, K., Karimi, M., Tabatabaeefar, A., Naderi, M., Khoubakht, G., and Heidarbeigi K. 2008. Moisture-Depend Properties of Wheat (Triticum aestivum). J. of Agricaltural Technology. 4: 1. 53-64 .(In Persian)
  23. Kolahkaj, M., Battaleblooie, S., Amanipoor, H., and Modabberi, S. 2017. Study of Arsenic Accumulation in Rice and its Exposure Dose in Residents of Meydavood Area, Khoozestan Province. Iran J. of Health and Environment. 9: 4. 537-544. (In Persian)
  24. Lin, J., Shi, C., Wu, M., and Wu, J. 2005. Analysis of genetic effects for cooking quality traits of Japonica rice across environments. J. of Plant Science. 168: 1501–1506.
  25. Little, R.R., Hilder, G.B., and Dawson, E.H. 1958. Differential effect of dilute alkali on 25 varieties of milled white rice. J. of Cereal Chemistry. 35: 111-126.
  26. Mannan, M.A., Bhuiya, M.S.U., Hossain, H.M.A., and. Akhand, M. I. M. 2010. Optimization of nitrogen rate for aromatic Basmati rice (Oriza sativa). Bangladesh J. of Agricultural Research. 35: 1. 157-165.
  27. Mohammadi, P., Poursadeghiyan, M., Yarmohammadi, A., Darsanj, A., Eskandari, S., Khodadadian, B., Jahangirimehr, A., and Sohrabi, Y. 2018. Evaluation of Lead and Cadmium Levels of Iranian and Imported Rice in Kermanshah (Iran). Archives of Hygiene Sciences. 7: 2. 106-111.
  28. Mohammadsalehi, M.S. 1989. The laboratory methods for rice quality. Agricultural and Natural Resources Research of Guilan publication. 23 pp. (In Persian).
  29. Mosayebi, M., and Mirzaee, H. 2014. Determination of Mycotoxin Contamination and Heavy Metals in Edible Rice Imported to Golestan Province. Iran J. of Health and Environ. 6: 4. 503-514. (In Persian)
  30. Naseri, M., Rahmanikhah, Z., Beiygloo, V., and Ranjbar, S. 2014. Effects of Two Cooking Methods on the Concentrations of Some Heavy Metals (Cadmium, Lead, Chromium, Nickel and Cobalt) in Some Rice Brands Available in Iranian Market. J. of Chemical Health Risks. 20: 42. 65-72.
  31. Oko, A.O., and Onyekwere, S.C. 2010. Studies on the proximate chemical composition, and mineral element contents of five new lowland rice varieties planted in Ebonyi State. Int. J. of Biotechnology and Biochemistry. 6: 949 – 955.
  32. Oko, A.O., Ubi, B. E., and Dambaba, N. 2012. Rice Cooking Quality and Physico-Chemical Characteristics: a Comparative Analysis of Selected Local and Newly Introduced Rice Varieties in Ebonyi State, Nigeria. J. of Food and Public Health. 2: 1. 43-49.
  33. Orisakwe, O.E., Nduka, J.K., Amadi, C.N., Dike, D., and Obialor, O.O. 2012. Evaluation of potential dietary toxicity of heavy metals of vegetables. J of Environmental and Analytical Toxicology. 2: 3. 1-4.
  34. Pang, Y., Ali, J., Wang, X., Franje, N.J., Revilleza, J.E., Xu, J and Z, Li. 2016. Relationship of rice grain amylose, gelatinization temperature and pasting properties for breeding better eating and cooking quality of rice varieties. Plos one. 11: 12. 1-14.
  35. Rabiei, B., Valizadeh, M., Ghareyazie, B., Moghaddam, M., Ali, A.J. 2004. Identification of QTLs for rice grain size and shape of Iranian cultivars using SSR markers. Int J. of Plant Breeding. 137: 3. 325-332 (In Persian).
  36. Ramezani1, Z., Khodayar, M.J., Nazari, Z., Hedayatifar, R., and Gilani, A. 2014. Cadmium and Lead Contents of Rice (Oryza sativa) Grown in Khuzestan, Southwest of Iran. Jundishapur J. of Health Sciences. 5: 2. 56-71.
  37. Redhikareddy, K., Ali, Z.S., and Bhattecharya, K.R. 1993. The structure of rice starch amylopectin and its relation to the texture of cooked rice. Carbohyd. Polym. 27: 267-275.
  38. Saha, A., and Yamagishi, Y. 1998. Effect of time of nitrogen application on spikelet differentiation and degeneration of rice. Botanical Bulletin Academia Sinica. 39: 119-123.
  39. Saif, S. M. H., Suter, D. A., and Lan, Y. 2004. Effect of processing conditions and environmental exposure on the tensile properties of parboiled rice. J. of Biosystems Engineering. 89: 3. 321-330.
  40. Schmidt, R.H. 1981. Gelation and coagulation. In J.P., Cherry (Ed.), Protein functionality in foods, ACS symposium series .Washington, DC- American chemical Society 147: 131–147.
  41. Sekhar, K.C., Charg, N.S., Kamala, C.T., Sumanraj, D.S., and Rao, S. 2003. Fractionation studies and bioaccumulation of sediment bound heavy metal in koueru lake by edible fish. Environment International. 22: 1001-1008.
  42. Shih, F.F., Champagne, K.D., and Zarins, Z. 1999. Use of enzymes in the processing of protein products from rice bran and rice flour. Nahrung. 43: 14-18.
  43. Shokrzadeh, M., Rokni, M.A., and 2012. Lead, Cadmium, and Chromium Concentrations in Irrigation Supply of/and Tarom Rice in Central Cities of Mazandaran Province-Iran. J. of Mazandaran University Medical Science. 23: 98. 234-242. (In Persian)
  44. singh, N., Kaur, L., Sohdi, N.S. and Sekhon, K.S. 2005. Physicochemical, cooking and textural properties of milled rice from different Indian rice cultivar. J. of Food Chemistry. 89: 253-259.
  45. Witec, M. 2010. The structural and hydration properties of heat-treated rice studied at multiple length scales. Food Chemistry. 120: 4. 1031-1040.
  46. Won, J.G., Yoshida, T., and Uchimura, Y. 2002. Genetic effects on amylose and protein contents in the crossed rice seeds. J. of Plant Production Science. 5: 1. 17-21.
  47. Yoshida, S. 1981. Fundamentals of rice crop science. Los Banos, Philippine, International Rice Research Institute 269pp.
  48. Zazooli, MA., Bandpei, AM., Ebrahimi, M., and Izanloo, H. 2010. Investigation of Cadmium and Lead contents in Iranian rice cultivated in Babol Region. Asian J. of Chemistry. 22: 2. 1369-76.
  49. Zeng, F., Mao, Y., Cheng, W., Wu, F., and Zhang, G. 2008. Genotypic and environmental variation in chromium, cadmium and lead concentrations in rice. J. of Environmental Pollution. 153: 2. 309-14.
  50. Zhong, L.J., and Cheng, F.M. 2003. Varietal differences in amylose accumulation and activities of major enzymes associated with starch synthesis during grain filling in rice. Acta Agronomica Sinica. 29: 452-456.