ArticleFood science & nutrition2021
The effect of chelating agents including potassium tartrate and citrate on the maximum reduction of lead and cadmium during soaking and cooking from some different varieties of rice available in Iran.
Article in Food science & nutrition, 2021. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 4 papers.
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4 citing papers in PubMed, 11 citations in OpenAlex.
- Bioaccessibility of metal (loid)s from fine particulate matter (PMEnvironmental science and pollution research international · 2025Article
- Toxic Metals and Metalloids in Hassawi Brown Rice: Fate during Cooking and Associated Health Risks.International journal of environmental research and public health · 2022Article
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- The effect of chelating agents including potassium tartrate and citrate on the maximum reduction of lead and cadmium during soaking and cooking from some different varieties of rice available in Iran.Food science & nutrition · 2021Article
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Authors and funding
2 authors at 1 institution in 1 country.
Funding
No grant is acknowledged in the PubMed record.
Abstract
This study aimed to determine the percentage of reduction of lead and cadmium by chelating agents (potassium tartrate and potassium citrate) in the steps of soaking, cooking, and simultaneous soaking and cooking in some varieties of rice for the first time. Each chemical experiment was performed in ten replications. Inductively coupled plasma mass spectrometry (Agilent-7700X ICP-MS) was used to assess the complete Cd and Pb content in rice samples acid-digested (500 mg dry-sample, 9 ml HNO
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