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Translocation of uranium from water to foodstuff while cooking
K. C. Krishnapriya, Ananya Baksi, Swathi Chaudhari, Soujit Sen Gupta,
Published in Elsevier
2015
PMID: 25956648
Volume: 297
   
Pages: 183 - 190
Abstract
The present work report the unusual uranium uptake by foodstuff, especially those rich in carbohydrates like rice when they are cooked in water, contaminated with uranium. The major staple diet in South Asia, rice, was chosen to study its interaction with UO22+, the active uranium species in water, using inductively coupled plasma mass spectrometry. Highest uptake limit was checked by cooking rice at very high uranium concentration and it was found to be good scavenger of uranium. To gain insight into the mechanism of uptake, direct interaction of UO22+ with monosaccharides was also studied, using electrospray ionization mass spectrometry taking mannose as a model. The studies have been done with dissolved uranium salt, uranyl nitrate hexahydrate (UO2(NO3)2·6H2O), as well as the leachate of a stable oxide of uranium, UO2(s), both of which exist as UO22+ in water. Among the eight different rice varieties investigated, Karnataka Ponni showed the maximum uranium uptake whereas unpolished Basmati rice showed the minimum. Interaction with other foodstuffs (potato, carrot, peas, kidney beans and lentils) with and without NaCl affected the extent of chemical interaction but was not consistent with the carbohydrate content. Uranium interaction with d-mannose monitored through ESI-MS, under optimized instrumental parameters, identified the peaks corresponding to uranyl adduct with mannose monomer, dimer and trimer and the species were confirmed by MS/MS studies. The product ion mass spectra showed peaks illustrating water loss from the parent ion as the collision energy was increased, an evidence for the strong interaction of uranium with mannose. This study would constitute the essential background for understanding interaction of uranium with various foods. Extension of this work would involve identification of foodstuff as green heavy metal scavengers. © 2015.
About the journal
JournalData powered by TypesetJournal of Hazardous Materials
PublisherData powered by TypesetElsevier
ISSN03043894
Open AccessNo
Concepts (78)
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    Carbohydrates
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    Chemical contamination
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    Dimers
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    Electrospray ionization
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    Heavy metals
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    INDUCTIVELY COUPLED PLASMA MASS SPECTROMETRY
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    Mass spectrometers
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    Mass spectrometry
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    Spectrometry
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    Uranium alloys
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    Uranium compounds
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    Chemical interactions
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    Electrospray ionization mass spectrometry
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    ESI-MS
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    ICP-MS
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    INSTRUMENTAL PARAMETERS
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    URANIUM CONCENTRATION
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    URANIUM CONTAMINATIONS
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    URANYL-CARBOHYDRATE ADDUCTS
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    Uranium
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    Carbohydrate
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    Dimer
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    Mannose
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    Monomer
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    Monosaccharide
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    Sodium chloride
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    URANIUM DIOXIDE
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    URANYL NITRATE
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    Water
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    Glucose
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    NITRIC ACID DERIVATIVE
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    URANIUM DERIVATIVE
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    Uranium oxide
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    Water pollutant
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    FOOD
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    Heavy metal
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    Rice
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    SCAVENGING (CHEMISTRY)
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    TRANSLOCATION
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    Article
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    Carbohydrate analysis
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    CARROT
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    Chemical interaction
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    Cooking
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    Electrospray mass spectrometry
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    Energy
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    FOOD
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    Leaching
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    LENTIL
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    PEA
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    PHASEOLUS VULGARIS
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    WATER CONTAMINATION
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    WATER LOSS
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    Analysis
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    Chemistry
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    FOOD CONTAMINATION
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    Infrared spectrophotometry
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    Liquid chromatography
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    ORYZA
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    Scanning electron microscopy
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    Tandem mass spectrometry
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    Temperature
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    Ultraviolet radiation
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    South asia
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    DAUCUS CAROTA
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    LENS CULINARIS
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    PHASEOLUS VULGARIS
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    Pisum sativum
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    SOLANUM TUBEROSUM
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    Chromatography, liquid
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    FOOD CONTAMINATION
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    Microscopy, electron, scanning
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    Nitrates
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    ORYZA
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    Spectrometry, mass, electrospray ionization
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    Spectrophotometry, infrared
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    Ultraviolet rays
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    Water pollutants, chemical