فهرست مقالات Cooking Methods

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  1 - The Effect of Different Cooking Methods on Lead and Cadmium Contents of Shrimp and Lobster
  E. Gheisari M. Raissy E. Rahimi
  ABSTRACT: Regular consumption of seafood has been widely recommended by the authorities. However, some species especially benthic crustaceans accumulate heavy metals. In addition, the health risks associated to the consumption of such seafood might increase if the consu چکیده کامل

  ABSTRACT: Regular consumption of seafood has been widely recommended by the authorities. However, some species especially benthic crustaceans accumulate heavy metals. In addition, the health risks associated to the consumption of such seafood might increase if the consumers use cooking methods that enhance the concentration of heavy metals. In this study, the effects of different cooking methods (boiling, steaming and frying) on the concentrations of lead (Pb) and cadmium (Cd) in shrimp and lobster were studied. Samples were prepared by wet digestion and the contents of heavy metals were measured by graphite furnace atomic absorption spectrophotometer. Mean concentrations of lead and cadmium for raw samples of shrimp and lobster were 75.67±15.31 and 26.00±8.00 µg/kg and 316.67±66.58 and 195.33±131.46 µg/kg respectively. The findings indicated that the highest contents of lead and cadmium were observed in the fried samples (p<0.05), however the differences were not significant for cadmium. According to the results, boiling and steaming are suggested as the best cooking method to provide healthful seafood. پرونده مقاله
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  2 - 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
  Mahmood Naseri Zahedeh Rahmanikhah Vahid Beiygloo Somayeh Ranjbar
  10.22034/jchr.2018.544068
  Dietary intake is the most important route of exposure to heavy metals for most people. Rice is a staple food for Iranians that, if polluted, threatens public health. Cooking process may affect heavy metals content of rice. In this study, concentrations of cadmium (Cd), چکیده کامل

  Dietary intake is the most important route of exposure to heavy metals for most people. Rice is a staple food for Iranians that, if polluted, threatens public health. Cooking process may affect heavy metals content of rice. In this study, concentrations of cadmium (Cd), lead (Pb), chromium (Cr), nickel (Ni) and cobalt (Co) were measured in 3 brands of imported rice available in Shiraz-Iran market. Two methods of cooking (Kateh and Pilaw) were applied for all brands. The heavy metals were detected in raw and cooked rice grains. The samples were analyzed by atomic absorption spectrometer. The mean concentrations of Cd, Pb, Cr, Ni and Co were 0.33, 1.75, 0.38, 0.89 and 0.20 µg/g in raw rice samples respectively, 0.10, 1, 0.29, 0.19, and 0.03 µg/g in Kateh rice samples and 0.10, 0.98, 0.28, 0.18 and 0.03 µg/g in Pilaw rice samples. Cooking rice grains reduced the content of heavy metals. Minimum cooking efficiency was for Cr. The effect of cooking methods was not significantly different in this study. The obtained concentrations were compared with the permitted values, published by Institute of Standards of Iran, for heavy metal contents in rice. Moreover, weekly intakes of the metals through rice were estimated and compared with the PTWI (Provisional Tolerable Weekly Intake) amounts determined by FAO/WHO. پرونده مقاله