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<p>Rice (<i>Oryza sativa</i> L.), the staple dietary cereal of Sri Lankans, contains several ETEs, though post-harvest processing including cooking considerably reduce their concentrations. This study investigated Zn, Se, Mn and Cu in raw rice grains from widely consumed Sri Lankan varieties across red and white pericarp colors and parboiled/ non – parboiled stages including; Traditional/heirloom varieties (<i>Suwandel</i>, <i>Kaluheenati</i>, <i>Pachchaperumal</i>), Improved varieties (<i>White/Red Nadu</i>, <i>White/Red Samba</i>,<i> White/Red Kekulu)</i>, and Imported variety (<i>Indian Basmati</i>). Raw to cooked elemental transitions were evaluated and nutritional benefits assessed against Recommended Daily Allowances (RDAs). A total of fifty-four rice samples were pooled in to produce twenty-five composites, which were cooked using standardized domestic cooking procedures. Lyophilized grain powders from raw and cooked stages were digested (in-vitro) and analyzed using ICP-MS. Mean ± SD raw rice concentrations (mg kg<sup>− 1</sup> dw) were: Zn 32.020 ± 6.820, Se 0.049 ± 0.016, Mn 13.705 ± 3.858 and Cu 0.467 ± 0.827. Red pericarp and parboiled varieties contained significantly higher ETEs (<i>p</i> &lt; 0.05) than white, non-parboiled rice. Traditional varieties showed significantly higher Se and Mn levels than other categories (<i>p</i> &lt; 0.05). Domestic cooking caused significant losses (<i>p</i> &lt; 0.001) of all ETEs: Zn 17.42–60.26%, Se 20.98–59.35%, Mn 20.92–53.73% and Cu 4.53–65.36%. Average cooked rice consumption (682.5&#xa0;g day<sup>− 1</sup>) provided median RDA fulfillment in Sri Lankan adults: Zn 73.50% (males) and 101.06% (females), Se 19.63% (males) and 21.42% (females), Mn 123.44% (males) and 157.73% (females), Cu 44.51% (both genders). Red pericarp, parboiled Traditional varieties provided significant dietary advantages (<i>p</i> &lt; 0.05) for ETE requirements. Although Sri Lankan rice provided adequate dietary ETEs: Zn, Cu and Mn, supplementing with ETE-rich foods and maintaining high dietary diversity may be required to reach adequate daily intakes, especially for Se and elements with low gut absorption rates.</p>

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Essential Trace Elements in Commonly Consumed Varieties of Sri Lankan Cooked Rice and its Dietary Significance: A Focus on Recommended Daily Allowances

  • 期刊论文

  • 发表日期：

    2025年12月10日

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  • Jayani Wathsala Gunawardana,
  • Inoka Chinthana Perera,
  • Chamindri Witharana,
  • Nekadage Don Amal Wageesha,
  • Sameera Anurudda Gunawardena

摘要

Rice (Oryza sativa L.), the staple dietary cereal of Sri Lankans, contains several ETEs, though post-harvest processing including cooking considerably reduce their concentrations. This study investigated Zn, Se, Mn and Cu in raw rice grains from widely consumed Sri Lankan varieties across red and white pericarp colors and parboiled/ non – parboiled stages including; Traditional/heirloom varieties (Suwandel, Kaluheenati, Pachchaperumal), Improved varieties (White/Red Nadu, White/Red Samba, White/Red Kekulu), and Imported variety (Indian Basmati). Raw to cooked elemental transitions were evaluated and nutritional benefits assessed against Recommended Daily Allowances (RDAs). A total of fifty-four rice samples were pooled in to produce twenty-five composites, which were cooked using standardized domestic cooking procedures. Lyophilized grain powders from raw and cooked stages were digested (in-vitro) and analyzed using ICP-MS. Mean ± SD raw rice concentrations (mg kg− 1 dw) were: Zn 32.020 ± 6.820, Se 0.049 ± 0.016, Mn 13.705 ± 3.858 and Cu 0.467 ± 0.827. Red pericarp and parboiled varieties contained significantly higher ETEs (p < 0.05) than white, non-parboiled rice. Traditional varieties showed significantly higher Se and Mn levels than other categories (p < 0.05). Domestic cooking caused significant losses (p < 0.001) of all ETEs: Zn 17.42–60.26%, Se 20.98–59.35%, Mn 20.92–53.73% and Cu 4.53–65.36%. Average cooked rice consumption (682.5 g day− 1) provided median RDA fulfillment in Sri Lankan adults: Zn 73.50% (males) and 101.06% (females), Se 19.63% (males) and 21.42% (females), Mn 123.44% (males) and 157.73% (females), Cu 44.51% (both genders). Red pericarp, parboiled Traditional varieties provided significant dietary advantages (p < 0.05) for ETE requirements. Although Sri Lankan rice provided adequate dietary ETEs: Zn, Cu and Mn, supplementing with ETE-rich foods and maintaining high dietary diversity may be required to reach adequate daily intakes, especially for Se and elements with low gut absorption rates.