مطالعه ویژگی‌های کیفی، آلودگی‌های میکروبی، فلزات سنگین و میزان سموم در انواع مختلف برنج‌های تولید داخل و وارداتی
محورهای موضوعی :
علوم و صنایع غذایی
سارا ناجی طبسی
1
,
اسماء وردیان
2
,
حسین زمانی
3
,
لعیا اصفری
4
,
شفق شیرزایی
5
1 - استادیار، گروه نانوفناوری مواد غذایی، موسسه پژوهشی علوم و صنایع غذایی، مشهد، ایران
2 - استادیار، گروه ایمنی و کنترل کیفیت مواد غذایی، موسسه پژوهشی علوم و صنایع غذایی ، مشهد، ایران
3 - استادیار، گروه طراحی ماشین‌آلات مواد غذایی، موسسه پژوهشی علوم و صنایع غذایی، مشهد، ایران؛ مؤسسه کیفیت رضوی، مشهد، ایران
4 - دانشجوی کارشناسی ارشد، گروه علوم و مهندسی صنایع غذایی، دانشگاه علوم پزشکی آزاد اسلامی تهران واحد علوم دارویی، ایران
5 - دانشجوی کارشناسی ارشد، گروه علوم و مهندسی صنایع غذایی، دانشگاه علوم پزشکی آزاد اسلامی تهران واحد علوم دارویی، ایران
تاریخ دریافت : 1399/07/25
تاریخ پذیرش : 1399/10/17
تاریخ انتشار : 1399/07/01
کلید واژه:
برنج,
آلودگی,
ارگانیک,
سلامتی,
آفت‌کش,
چکیده مقاله :
برنج از مهم‌ترین اقلام غذایی است که نیمی از جمعیت جهان به برنج به‌عنوان یک غذای اصلی وابسته است. در ایران نیز برنج محصولی استراتژیک به شمار می‌رود و پس از نان، قوت اصلی مردم است. ازاین‌رو انتظار می‌رود این محصول باکیفیت مناسب عرضه و در سبد خانوار قرار گیرد. در این پژوهش، ویژگی‌های کیفی، میزان ناخالصی، غلظت فلزات سنگین (کادمیوم، آرسنیک و سرب)، تعداد کپک و مخمر، میزان غلظت آفلاتوکسین و باقیمانده آفت‌کش‌ها در محصول برنج مناطق مختلف مازندران (گونه‌های طارم، شیرودی و ندا)، گیلان (گونه‌های طارم، علی کاظمی و هاشمی)، سه نمونه برنج ارگانیک (کشت اول، کشت دوم و قهوه‌ای) و برنج وارداتی از پاکستان (سه برند تجاری) و هندوستان (دو برند تجاری) قرار گرفت. بر اساس نتایج دامنه افزایش طولی معادل (26/7-68/6)، (62/7-60/7)، (62/7-68/6)، (00/7-50/6) و (20/6-80/5) میلی‌متر برای ارقام پاکستانی، هندی، مازندران، گیلان و ارگانیک مشاهده گردید. ارقام هندیA و B و گیلان (هاشمی) دارای کمترین و رقم پاکستانی A دارای بیشترین ناخالصی بودند. بیشترین عطر به نمونه‌های گیلان (تالش)، مازندران (طارم) تعلق داشت. بیشترین میزان ژلاتینه شدن نشاسته و کمترین میزان فلزات سنگین در نمونه‌های ایرانی مشاهده شد. بیشترین مقدار فلزات سنگین در برنج‌های پاکستانی، پس‌ازآن در برنج‌های هندی و سپس ایرانی به دست آمد. طبق نتایج، غلظت آﻓﻼﺗﻮﮐﺴﯿﻦ در کلیه نمونه‌ها، به‌جز نمونه‌های پاکستانی، کمتر از حد تشخیص ﺑﻮد. با‌توجه به نتایج، نمونه برنج ارگانیک کشت اول با کمترین مصرف سموم، حداقل میزان آلودگی‌های فلزات سنگین، میکروبی و مایکوتوکسین ها جهت تأمین سلامت جامعه قابل توصیه است.
چکیده انگلیسی:
Rice is one of the major food commodities for half of the world's population. In Iran, rice is a strategic product that is the main strength of the people after bread, and it is expected this product supplies with appropriate quality and placed in the household basket. In this study, qualitative characteristics, amount of impurities, the concentration of heavy metals (cadmium, arsenic, and lead), microbial growth (mold and yeast), aflatoxin concentration, and pesticides in rice crop in different regions of Mazandaran (three species Tarom, Shiroodi, and Neda), Gilan (three species of Tarom, Ali Kazemi and Hashemi), three samples of organic rice (first crop, second crop and brown), and rice imported from Pakistan (three brands) and Indian rice (two brands) Was examined. The longitudinal range of increase was found to be 6.68-7.62, 7.60-7.62, 6.68-7.62, 6.50-7.00 and 5.80-6.20 mm for Pakistan, Indian, Mazandaran, Gilan and organic cultivars. Indian cultivars A, B, and Gilan (Hashemi) had the lowest, and Pakistani cultivar A had the highest impurities. Most of the perfumes belonged to Gilan (Talesh) and Mazandaran (Tarom). The highest starch gelatinisation and lowest amount of heavy metals were observed in Iranian cultivar samples. According to general estimates, the highest amount of heavy metals was measured in Pakistani rice, followed by Indian and then Iranian rice. The concentration of Aflatoxin in all samples, except for Pakistan samples, was lower than the detection limit. According to the results, the sample of organic rice with the least consumption of pesticides, the minimum amount of heavy metal, microbial and mycotoxin contamination is recommended to ensure public health.
منابع و مأخذ:
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· Aghili, S.R., Shokohi, T., Khosravi, A.R., and Salmanian, B. (2012). Mycoflora Contamination of Consumed Rice in Mazandaran. Journal of Mazandaran University of Medical Sciences, 21(86): 280-286. [In persian]
Afshar mohammadian, M., Esmaeili, S., Almasi, Z., Shakib, F., Majidi-Shilsar, F., Shokri Vahed, H., Aliakbar, A. and Shokrzadeh Lamuki, M. (2015). Total protein and Some Mineral Elements Content under Different Pesticides Treatmentin Brown and White Grain of Three Varieties of Rice. Journal of Plant Process and Function, 3: 11-20.
· Amanloo, S., Rezaei Kahhka, M., Ramezani, A., and Mir L. (2014). The Mycotoxin contamination of the Imported Consumer Rice and its producing Fungi in Zabol. Pars Journal of Jahrom University of Medical Sciences. 12 (1) :17-25. [In Persian]
· Cano‐Lamadrid, M., Munera‐Picazo, S., Burló, F., Hojjati, M., and Carbonell‐Barrachina, Á. A. (2015). Total and Inorganic Arsenic in Iranian Rice. Journal of Food Science, 80(5): T1129-T1135.
· Cheraghi, M. (2015). Comparison of Cadmium Concentration and its Weekly Intake in Imported and Iranian Rice. Food Hygiene, 5(18): 83-92.
· Cheraghi, M., Afshari Bahmanbeigloo, Z., and Seif, A. (2013). Health assessment of Arsenic and Zinc in Rice Cultivated in Fars Province (Case Study: Firoozabad fields). Food Hygiene, 3(11): 67-74.
· Corry, J. E., Jarvis, B., Passmore, S., and Hedges, A. (2007). A Critical Review of Measurement Uncertainty in The Enumeration of Food Micro-Organisms. Food Microbiology, 24(3): 230-253.
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· Hadiacn, Z., Yazdanpanah, H., Azizi, M., Seyed, A.F., Koushki, M., Hosseini, P. S., Khoshgozaran, S. (2009). Occurrence of ochratoxin A in rice sold in chain stores in Tehran Iranian Journal of Nutrition Sciences and Food Technology. 4 (2) :53-59 .[In Persian]
· Hajimohammadi, B., Kiani, M., Mosadegh, M., Biabani, J., Fallahzadeh, H., and Tabatabayi, M. (2016). Effect of Heating Processes and Home Cooking Methods of Rice on Concentration of Aflatoxin B1. Tolooebehdasht, 15(3): 165-175. [In Persian]
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· Juliano, B., Bautista, G. M., Lugay, J., and Reyes, A. C. (1964). Rice Quality, Studies on Physicochemical Properties of Rice. Journal of Agricultural and Food Chemistry, 12(2): 131-138.
· Najafi, B., and Bakhshoodeh, M. (2002). Effectiveness of Government Protective Policies on Rice Production in Iran. EAAE Congress ‘Exploring Diversity in the European Agri-Food System’, Zaragoza (Spain), 28-31 August.
· Payman, MH, Rouhi, GH R, and Alizadeh, MR. (2005). Determination of Energy Consumption in Traditional and Semi-Mechanized Methods for Rice Production (a Case Study in Gilan Province). Irrigation and Drainage Structures Engineering Research 6(1), 97-112 . [In Persian]
· Prasert, W., and Suwannaporn, P. (2009). Optimization of Instant Jasmine Rice Process and its Physicochemical Properties. Journal of Food Engineering, 95(1): 54-61.
· Ramesh, B., Mohtasebi, S.S., and Rafiee, S. (2019). Classification of Different Iranian Rice Varieties and Frauded Rice based on Volatile Compounds Detected by Electronic Nose Method. Iranian Journal of Biosystems Engineering, 50(3), 595-606. [In Persian]
· Ramezanpour A, Pirdashti H, Abdollahi-mobarhan Sh, and Bahari-Saravi S, H. (2016). Quality Traits Investigation and Their Relationship with Grain Yield in Several Varieties and Promising Lines of Rice (Oryza sativa L.). Agronomy Journal (Pajouheshand Sazandegi). 107: 8-16. [In persian]
· Siddiqui, Z. S. and Ahmed, S. (2006). Combined Effects of Pesticide on Growth and Nutritive Composition of Soybean Plants. Pakistan Journal of Botany. 38: 721.
· Skandari, A., Mohammadi Rozbahani, M., and Payandeh, K. (2019). Health Assessment of Heavy Metals Pollutions in Some of Imported and Cultivated Rice of Karoon River (Case study: Shadegan City). Food Hygiene, 9(35): 13-24.
· Tajadodi talab, k. Latifi A. and Habibi, F. (2016). Effect of Paddy Moisture, Drying Air Temperature and Type of Whitener on the Whole Kernel Percentage and Quality Characteristics of the Common Rice Cultivarsin North of Iran. Cereal Research, 6(4), 423-435. [In persian]
· Tajadodi Talab, K. (2005). The Effect oF Multi Pass Drying on Milling Yield and Drying Time of Paddy. Journal of Agricultural Engineering Research, 6(22),113-124. [In persian]
· Vahaji, N., Tayefe, M., and Sadeghi, M. (2019). Comparison of the Concentration of Heavy Elements and their Weekly Absorption in Consumed Rice Planted in Different Regions of Guilan Province. Ebnesina, 21(4): 51-58. [In persian]
· Villareal, R., Resurreccion, A., Suzuki, L., and Juliano, B. (1976). Changes in Physicochemical Properties of Rice During Storage. Starch‐Stärke, 28(3): 88-94.
· Zamani, H., Naji-Tabasi, S., Afkhami-Rouhani, H., Ahmadzadeh, S. M., and Shahidi-Noghabi, M. (2020). Conceptual Explanation of the Food Production Cycle based on Tayyib Food Indices in the Holy Quran. Journal of Pizhūhish dar dīn va salāmat, 6(2): 165-179. ]In persian]
_||_
· Agha-Golzadeh, H. (2010). Rice Harvest and Post-Harvest Guide. Publication of Education (Institute of Agricultural Education and Extension). [In persian]
· Aghili, S.R., Shokohi, T., Khosravi, A.R., and Salmanian, B. (2012). Mycoflora Contamination of Consumed Rice in Mazandaran. Journal of Mazandaran University of Medical Sciences, 21(86): 280-286. [In persian]
Afshar mohammadian, M., Esmaeili, S., Almasi, Z., Shakib, F., Majidi-Shilsar, F., Shokri Vahed, H., Aliakbar, A. and Shokrzadeh Lamuki, M. (2015). Total protein and Some Mineral Elements Content under Different Pesticides Treatmentin Brown and White Grain of Three Varieties of Rice. Journal of Plant Process and Function, 3: 11-20.
· Amanloo, S., Rezaei Kahhka, M., Ramezani, A., and Mir L. (2014). The Mycotoxin contamination of the Imported Consumer Rice and its producing Fungi in Zabol. Pars Journal of Jahrom University of Medical Sciences. 12 (1) :17-25. [In Persian]
· Cano‐Lamadrid, M., Munera‐Picazo, S., Burló, F., Hojjati, M., and Carbonell‐Barrachina, Á. A. (2015). Total and Inorganic Arsenic in Iranian Rice. Journal of Food Science, 80(5): T1129-T1135.
· Cheraghi, M. (2015). Comparison of Cadmium Concentration and its Weekly Intake in Imported and Iranian Rice. Food Hygiene, 5(18): 83-92.
· Cheraghi, M., Afshari Bahmanbeigloo, Z., and Seif, A. (2013). Health assessment of Arsenic and Zinc in Rice Cultivated in Fars Province (Case Study: Firoozabad fields). Food Hygiene, 3(11): 67-74.
· Corry, J. E., Jarvis, B., Passmore, S., and Hedges, A. (2007). A Critical Review of Measurement Uncertainty in The Enumeration of Food Micro-Organisms. Food Microbiology, 24(3): 230-253.
· Dehghani and Mosaferi. (2015). Determination of Heavy Metal Concentrations (Cadmium, Arsenic and Lead) in Iranian, Pakistani and Indian Rice Consumed in Hormozgan Province .Mazandaran Medical Sciences. 25(134), 363-367. [In persian]
· FAOSTAT, F. 2018. Disponível em:< http://faostat. fao. org>. Acesso em, 14.
· FiBL. www.organic-world.net/yearbook/yearbook-2016.html [Online]. http://fsct.modares.ac.ir/article-7-5152-fa.html.
· Gharachorloo, M., Zulfiqar, A., Bayat, M., and Bahrami, F. (2019). Arsenic Tracking in Iranian Rice: Analysis of Agricultural Soil and Water, Unpolished Rice and White Rice. Journal of Food Biosciences and Technology, 9(1): 19-34
· Habibi, F. (2016). Determination of gelatinization temperature in rice varieties by the rapid visco analyzer (RVA). Agricultural Research, Education and Extension Organization (AREO), 14(64): 301-309. [In persian]
· Hadiacn, Z., Yazdanpanah, H., Azizi, M., Seyed, A.F., Koushki, M., Hosseini, P. S., Khoshgozaran, S. (2009). Occurrence of ochratoxin A in rice sold in chain stores in Tehran Iranian Journal of Nutrition Sciences and Food Technology. 4 (2) :53-59 .[In Persian]
· Hajimohammadi, B., Kiani, M., Mosadegh, M., Biabani, J., Fallahzadeh, H., and Tabatabayi, M. (2016). Effect of Heating Processes and Home Cooking Methods of Rice on Concentration of Aflatoxin B1. Tolooebehdasht, 15(3): 165-175. [In Persian]
· Institute of Standards and Industrial Research of Iran (ISIRI), (2008). Foods - Determination of Lead, Cadmium, Copper, Iron and Zinc - Atomic absorption spectrophotometry. 1nd revision. ISIRI No. 9266. [In Persia]
· Institute of Standards and Industrial Research of Iran (ISIRI), (2008). Microbiology of food and animal feeding stuffs - Horizontal Method for the Enumeration of Yeasts and Moulds -Part 2: Colony Count Technique in Products with Water Activity less than or Equal to 0.95. 2nd revision. ISIRI No. 10899. [In Persian[
· Institute of Standards and Industrial Research of Iran (ISIRI), (2011). Food and Feed Stuffs Determination of Aflatoxins BandG by HPLC Method using Immunoaffinity Column Clean up-Test Method. , ISIRI No. 6872. [In Persian]
· Institute of Standards and Industrial Research of Iran (ISIRI), (2010). Cereal and Cereal Products -Wheat -Specification and Test methods. 5nd revision, ISIRI No. 2705. [In Persian]
· Institute of Standards and Industrial Research of Iran (ISIRI), (2013). Foods of Plant Origin— Determination of Pesticide Residues using GC-MS and/or LC-MS/MS following Acetonitrile Extraction/Partitioning and Cleanup by Dispersive SPE— QuEChERS-method. 1nd revision. ISIRI No. 17026. [In Persian]
· Institute of Standards and Industrial Research of Iran (ISIRI), (2013b). Foodstuffs – Determination of Trace Elements –Determination of total Arsenic by Hydride Generation Atomic Absorption Spectrometry (HGAAS) after Dry Ashing. 1nd version. ISIRI No. 16722. [In Persian]
· Institute of Standards and Industrial Research of Iran )ISIRI(, (2017). Rice - Characteristics and Test Methods. ISIRI No. 127. [In Persian]
· Juliano, B., Bautista, G. M., Lugay, J., and Reyes, A. C. (1964). Rice Quality, Studies on Physicochemical Properties of Rice. Journal of Agricultural and Food Chemistry, 12(2): 131-138.
· Najafi, B., and Bakhshoodeh, M. (2002). Effectiveness of Government Protective Policies on Rice Production in Iran. EAAE Congress ‘Exploring Diversity in the European Agri-Food System’, Zaragoza (Spain), 28-31 August.
· Payman, MH, Rouhi, GH R, and Alizadeh, MR. (2005). Determination of Energy Consumption in Traditional and Semi-Mechanized Methods for Rice Production (a Case Study in Gilan Province). Irrigation and Drainage Structures Engineering Research 6(1), 97-112 . [In Persian]
· Prasert, W., and Suwannaporn, P. (2009). Optimization of Instant Jasmine Rice Process and its Physicochemical Properties. Journal of Food Engineering, 95(1): 54-61.
· Ramesh, B., Mohtasebi, S.S., and Rafiee, S. (2019). Classification of Different Iranian Rice Varieties and Frauded Rice based on Volatile Compounds Detected by Electronic Nose Method. Iranian Journal of Biosystems Engineering, 50(3), 595-606. [In Persian]
· Ramezanpour A, Pirdashti H, Abdollahi-mobarhan Sh, and Bahari-Saravi S, H. (2016). Quality Traits Investigation and Their Relationship with Grain Yield in Several Varieties and Promising Lines of Rice (Oryza sativa L.). Agronomy Journal (Pajouheshand Sazandegi). 107: 8-16. [In persian]
· Siddiqui, Z. S. and Ahmed, S. (2006). Combined Effects of Pesticide on Growth and Nutritive Composition of Soybean Plants. Pakistan Journal of Botany. 38: 721.
· Skandari, A., Mohammadi Rozbahani, M., and Payandeh, K. (2019). Health Assessment of Heavy Metals Pollutions in Some of Imported and Cultivated Rice of Karoon River (Case study: Shadegan City). Food Hygiene, 9(35): 13-24.
· Tajadodi talab, k. Latifi A. and Habibi, F. (2016). Effect of Paddy Moisture, Drying Air Temperature and Type of Whitener on the Whole Kernel Percentage and Quality Characteristics of the Common Rice Cultivarsin North of Iran. Cereal Research, 6(4), 423-435. [In persian]
· Tajadodi Talab, K. (2005). The Effect oF Multi Pass Drying on Milling Yield and Drying Time of Paddy. Journal of Agricultural Engineering Research, 6(22),113-124. [In persian]
· Vahaji, N., Tayefe, M., and Sadeghi, M. (2019). Comparison of the Concentration of Heavy Elements and their Weekly Absorption in Consumed Rice Planted in Different Regions of Guilan Province. Ebnesina, 21(4): 51-58. [In persian]
· Villareal, R., Resurreccion, A., Suzuki, L., and Juliano, B. (1976). Changes in Physicochemical Properties of Rice During Storage. Starch‐Stärke, 28(3): 88-94.
· Zamani, H., Naji-Tabasi, S., Afkhami-Rouhani, H., Ahmadzadeh, S. M., and Shahidi-Noghabi, M. (2020). Conceptual Explanation of the Food Production Cycle based on Tayyib Food Indices in the Holy Quran. Journal of Pizhūhish dar dīn va salāmat, 6(2): 165-179. ]In persian]
