Abstract
The problem of dietary deficiency of several essential elements among different stages of life is still observed. The consumption of whole grains (among others unprocessed rice) is recommended as a part of a healthy diet. This research aimed to determine the content of selected macro- and microelements in rice and rice products to verify whether the tested products could be regarded as a source of selected minerals in the diet of the adult European population. Methods: A total of 99 samples from 12 groups of rice products (basmati, black, brown, parboiled, red, wild, white rice and expanded rice, rice flakes, flour, pasta, and waffles) were obtained. The atomic absorption spectrometry method (AAS) was used to determine the content of Ca, Cu, Fe, Mg, Mn, Se and Zn in the study material. Results: The average measured contents of Ca, Cu, Fe, Mg, Mn, Se and Zn were as follows: 226.3 ± 160.6 mg/kg, 3.6 ± 2.8 mg/kg, 9.4 ± 7.0 mg/kg, 618.0 ± 498.4 mg/kg, 16.7 ± 10.0 mg/kg, 242.9 ± 140.4 µg/kg and 19.5 ± 15.0 mg/kg, respectively. Statistical analyses confirmed the differences in the levels of the studied elements between the subgroups of processed and unprocessed products. Considering the tolerable upper intake level of studied elements, the tested products could be regarded as safe to consume. Conclusion: All tested products can be recommended as a source of Cu, Mn, and Se, while a majority of studied products can be considered a source of Mg and Zn in the diet of the adult European population.
Highlights
The consumption of whole grains is recommended as a part of a healthy diet
Depending on the processes carried out on the grain, the rice can be classified as paddy, brown, white or milled or parboiled [4]
None of the subgroups tested can be considered a source of Ca and Fe in the diet of the adult European population
Summary
The consumption of whole grains (unprocessed maize, oats, wheat and unpolished rice) is recommended as a part of a healthy diet. The predominant part of the rice available on the world market is produced in Asian countries (>90%); only 0.6% is cultivated in European countries. In the structure of paddy rice grains, two main parts can be specified: the hull and the caryopsis. The caryopsis is under the hull and includes the bran layer, endosperm and germ. Depending on the processes carried out on the grain, the rice can be classified as paddy (kernels are present inside the hull), brown (when the caryopsis is removed in the hulling process), white or milled (the milling process removes the bran layer and the germ from the brown rice) or parboiled (soaked in hot water steamed before drying) [4]. The parboiling process reduces the glycemic index and contributes to the transfer of some minerals into the grain, which has a positive effect on its nutritional value [4]
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