@article{ajfn20261422,
author={{KOUAME, Kan Benjamin and ANOUHE, Say Jean Baptiste and KACOU, Amaco Marise and ZIOH, Nonhond¨¦ Horline D¨¦grace and KOFFI, Kouakou Levi Mo?se and ZOUZOU, Soune Carole and CISSE, Mady and ASSIDJO, Nogbou Emmanuel},
title={Assessment of Trace Metal Concentrations in Rice (<i>Oryza sativaL</i>.) Cultivated in Three Production Areas of the Hight-Sassandra Region, C?te d¡¯Ivoire},
journal={American Journal of Food and Nutrition},
volume={14},
number={2},
pages={54--62},
year={2026},
url={https://pubs.sciepub.com/ajfn/14/2/2},
issn={2374-1163},
abstract={Plant-derived foods are critical sources of essential minerals, yet environmental contamination by trace elements (TEs) can result in their bioaccumulation, posing potential health risks. This study quantified Fe, Al, Zn, Cu, Co, Ni, Cr, and Pb in rice from Daloa, Issia, and Vavoua, Haut-Sassandra region, C?te d¡¯Ivoire, to assess compliance with international safety standards. Thirty samples (10 per locality) representing the varieties Wita 9, Bouak¨¦ Am¨¦lior¨¦, and V10 were collected from local producers. Following acid digestion, trace elements concentrations were determined by flame atomic absorption spectrometry. Fe ranged from 10.21 to 36.80 mg/kg, Al from 7.76 to 29.02 mg/kg, Zn from 20.05 to 41.07 mg/kg, and Cu from 1.00 to 5.25 mg/kg. Co (0.91¨C2.05 mg/kg), Ni (0.01¨C0.30 mg/kg), and Pb (0.002¨C0.024 mg/kg) levels were low, whereas Cr concentrations (0.25¨C2.00 mg/kg) exceeded WHO thresholds in some samples. ANOVA (p &lt; 0.05) revealed significant differences between localities. Overall, the rice studied poses no immediate health risk regarding most TEs and retains significant nutritional value. However, the cumulative nature of certain metals, particularly Cr, underscores the need for continuous monitoring and implementation of preventive strategies at the production level. These results highlight the importance of integrating nutritional quality assessment with rigorous food safety surveillance to ensure the production of safe, mineral-rich staple foods.},
doi={10.12691/ajfn-14-2-2}
publisher={Science and Education Publishing}
}