Effect of Milling and Parboiling Processes on Arsenic Species Distribution in Rice Grains

Maria Chiara Fontanella*, Maria Martin, Daniele Tenni, Gian Maria Beone, Marco Romani

*Autore corrispondente per questo lavoro

Risultato della ricerca: Contributo in rivistaArticolo in rivista


This study identified the role of milling and parboiling on arsenic (As) content and its species in large numbers of rice samples. Total As contents were 108 ± 33 μg/kg in polished rice grains (PR), 159 ± 46 μg/kg in unpolished rice grains (UR), 145 ± 42 μg/kg in parboiled polished rice grains (PPR) and 145 ± 44 μg/kg in parboiled unpolished rice grains (PUR). The percentages of inorganic As (iAs) were 66% ± 8% in PR and from 72% to 77% in other grain categories. The polishing process reduced the As content in the rice grains, removing outer part of the UR with high amount of As, whereas the parboiling technique transferred the semimetal content within the grain. Total As and iAs contents were not significantly different in UR, PPR and PUR, homogenizing its distribution inside the grains. The results allowed to understand how different operations affect As fate and its chemical forms in grains.
Lingua originaleEnglish
pagine (da-a)402-408
Numero di pagine7
RivistaRice Science
Stato di pubblicazionePubblicato - 2021


  • arsenic
  • inductively coupled plasma-mass spectrometer
  • laser ablation
  • milling
  • parboiling
  • rice


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