Evaluation of the concentration of mercury in rice (Oryza sativa) raw and cooked from the municipality of San Marcos – Sucre and township gold zone Ayapel – Cordoba

Abstract

Introduction: Metals are found in mostly all kind of food. Presence of toxic metals such as mercury are relevant for public health safety, due to the adverse effects it has on human health. Objective: To evaluate mercury concentrations in raw and cooked rice (Oryza sativa) from San Marcos municipality in Sucre and Ayapel gold zone in Córdoba. Methodology: The present study is exploratory and experimental. Sample collection was conducted in rice harvesting time (September) and three repetitions of each type or variety of rice were taken (Fedearroz 2000 - LD 473). Cooking of rice was made under laboratory standards similar to those used by residents of the communities where the samples were collected. For statistical analysis of the relationship between cooking treatment and the concentration of total mercury in samples, we carried out a simple correlation analysis. Determination of statistically significant differences, between samples of raw and cooked rice, was performed using a t-test and Anova. Results: Low concentrations of total mercury and methylmercury were presented in raw and cooked rice. Furthermore, it was found that food cooking processes decreases HgT concentrations. Conclusion: Inhabitants of the municipalities under study are exposed to minimal concentrations of mercury that could be harmful to their health due to high intake of this cereal in their communities’ diet.