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Arsenic Content of Raw and Cooked Rice and Vegetables Grown in Matlab Area of Chandpur District of Bangladesh

ZINAT MAHAL
Department of Biochemistry and Molecular Biology, University of Dhaka, Dhaka-1000, Bangladesh

HASAN M. ZAHID*
Department of Biochemistry and Molecular Biology, University of Dhaka, Dhaka-1000, Bangladesh

M.A. WAHED
Department of Biochemistry and Molecular Biology, University of Dhaka, Dhaka-1000, Bangladesh

HARUN K.M. YUSUF
Department of Biochemistry and Molecular Biology, University of Dhaka, Dhaka-1000, Bangladesh

Abstract/ Executive Summary:

The purpose of the present study was to estimate the As content of the staple food rice and some vegetables in both raw and cooked form grown in an As-prone area of Bangladesh, namely Matlab under the district of Chandpur and to see the changes that occur in these foodstuffs due to cooking. Rice and vegetables were chosen for our study because it is the main diet of the rural people. Samples of rice and vegetables were collected from Uttamdi and Naojam villages in Matlab, Bangladesh. The vegetables included amaranth, arum stem, green banana, amaranth stick, eggplant and potato. About 1000 g of the edible part of each sample were collected from various agricultural small holdings into polythene bags using vinyl gloves. The samples were transported to the laboratory in suitable conservation conditions and washed with distilled water to remove soil. Some of these samples were cooked in accordance with the cooking customs of the population. Collected samples were frozen at −20ºC until analysis. Samples were then digested with nitric acid and perchloric acid before analysis with the hydride generation atomic absorption spectrophotometer. case of the change of As concentration in raw and cooked arum and amaranth. Some non-leafy vegetables like potato, green banana, corolla, data and brinjal were also analyzed, in raw form. The highest concentration of As was found in the brinjal (7 µg/l) and the lowest concentration was found in data, 1.28 µg/Kg. The other values were: potato, 5.4 µg/Kg; green banana, 5.35 µg/Kg; and corolla, 3.12 µg/Kg. This study suggests that leafy vegetables accumulate more arsenic than non-leafy vegetables.

Keywords: Arsenic, Raw and cooked rice, Vegetables

Location: Matlab under the district of Chandpur

Start Date:

End Date:

Program Area: Risk Management in Agriculture

Commodity: Arsenic

Objectives:

Methodology:

Samples of rice and vegetables were collected from Uttamdi and Naojam villages in Matlab, Bangladesh. The vegetables included amaranth, arum stem, green banana, amaranth stick, eggplant and potato. About 1000 g of the edible part of each sample were collected from various agricultural small holdings into polythene bags using vinyl gloves. The samples were transported to the laboratory in suitable conservation conditions and washed with distilled water to remove soil. Some of these samples were cooked in accordance with the cooking customs of the population. Collected samples were frozen at −20ºC until analysis. Samples were then digested with nitric acid and perchloric acid before analysis with the hydride generation atomic absorption spectrophotometer.

Source of Information: Dhaka Univ. J. Biol. Sci. 19(1): 91-94, 2010 (January)

Article Link (Online Journal):

Funding Source:

Total Budget (Tk.) :

Achievement/Findings:

case of the change of As concentration in raw and cooked arum and amaranth. Some non-leafy vegetables like potato, green banana, corolla, data and brinjal were also analyzed, in raw form. The highest concentration of As was found in the brinjal (7 µg/l) and the lowest concentration was found in data, 1.28 µg/Kg. The other values were: potato, 5.4 µg/Kg; green banana, 5.35 µg/Kg; and corolla, 3.12 µg/Kg. This study suggests that leafy vegetables accumulate more arsenic than non-leafy vegetables.

Knowledge Management: Journal