Analysis before and after cooking processes of a trace chlorpyrifos spiked in polished rice

Lee, Su Rae; Mourer, Charles; Shibamoto, Takayuki

doi:10.1021/jf00005a020

Cited by 25 publications

(13 citation statements)

References 3 publications

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“…The results are also differed to those of Krol et al (2000) who found that rinsing fruits and vegetables with tap water for 15-30 s produced significant reductions in residue levels of malathion, iprodione and other pesticides but not of chlorpyrifos. On the other hand, washing rice grains with water removed approximately 60 % of the chlorpyrifos residues (Lee et al 1991).…”

Section: Resultsmentioning

confidence: 99%

Safety methods for chlorpyrifos removal from date fruits and its relation with sugars, phenolics and antioxidant capacity of fruits

et al. 2012

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The effectiveness of different postharvest wash treatments at two levels (10 and 20 g/l) for different dipping times was determined to remove chlorpyrifos from date fruits treated at concentration of 2 mg/l. The recovered amount of chlorpyrifos was extracted based on the solid phase extraction (SPE) method and then analyzed by gas chromatography with mass spectrometry (GC-MS). The results demonstrate that the removal of chlorpyrifos increased in the order of acetic acid (AA)> citric acid (CA)> hydrogen peroxide (H 2 O 2 )> potassium permanganate (KMnO 4 )> running water (H 2 O), and the percent of pesticide residue on date fruits depended on the concentration of tested washing treatments and dipping time without the formation of the toxic by-product, chlorpyrifos-oxon. Kinetic studies revealed that chlorpyrifos was found to be more easily removable from date fruits treated with the tested chemical solutions with t 1/2 values of 12-29 min compared with roughly 53 min in case of running water. The impact of these washing treatments on quality of date fruits illustrated that all treatments exerted a little negative effect on total sugars content but H 2 O 2 and KMnO4 at level of 2 % had more drastic effect. Whereas, running water, 10 and 20 g/l CA caused significant increases in total phenolic contents, during all the tested contact times compared with control. Except the insignificant effect of KMnO 4 treatments, antioxidant capacity of date fruits tended to increase in all wash treatments, when the contact times were 5 or 15 min.

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Section: Resultsmentioning

confidence: 99%

Safety methods for chlorpyrifos removal from date fruits and its relation with sugars, phenolics and antioxidant capacity of fruits

et al. 2012

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“…The level of EDB in cooked rice appeared to be related to subtle differences in cooking techniques. Lee et al (1991) reported that washing of rice grains spiked with chlorpyriphos (500 ppb) removed approximately 60% of residues. However, it was found to be 30% of original quantity in cooked rice.…”

Section: Thermal Treatmentmentioning

confidence: 99%

Effect of handling and processing on pesticide residues in food- a review

2011

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Pesticides are one of the major inputs used for increasing agricultural productivity of crops. The pesticide residues, left to variable extent in the food materials after harvesting, are beyond the control of consumer and have deleterious effect on human health. The presence of pesticide residues is a major bottleneck in the international trade of food commodities. The localization of pesticides in foods varies with the nature of pesticide molecule, type and portion of food material and environmental factors. The food crops treated with pesticides invariably contain unpredictable amount of these chemicals, therefore, it becomes imperative to find out some alternatives for decontamination of foods. The washing with water or soaking in solutions of salt and some chemicals e.g. chlorine, chlorine dioxide, hydrogen peroxide, ozone, acetic acid, hydroxy peracetic acid, iprodione and detergents are reported to be highly effective in reducing the level of pesticides. Preparatory steps like peeling, trimming etc. remove the residues from outer portions. Various thermal processing treatments like pasteurization, blanching, boiling, cooking, steaming, canning, scrambling etc. have been found valuable in degradation of various pesticides depending upon the type of pesticide and length of treatment. Preservation techniques like drying or dehydration and concentration increase the pesticide content many folds due to concentration effect. Many other techniques like refining, fermentation and curing have been reported to affect the pesticide level in foods to varied extent. Milling, baking, wine making, malting and brewing resulted in lowering of pesticide residue level in the end products. Post harvest treatments and cold storage have also been found effective. Many of the decontamination techniques bring down the concentration of pesticides below MRL. However, the diminution effect depends upon the initial concentration at the time of harvest, substrate/food and type of pesticide. There is diversified information available in literature on the effect of preparation, processing and subsequent handling and storage of foods on pesticide residues which has been compiled in this article.

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“…Washing rice grains with water removed approximately 60% of the chlorpyrifos residues (Lee, Mourer, & Shibamoto, 1991).…”

Section: Washingmentioning

confidence: 99%

Food processing a tool to pesticide residue dissipation – A review

Kaushik

Satya

Naik

2009

Food Research International

410

220

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Analysis before and after cooking processes of a trace chlorpyrifos spiked in polished rice

Cited by 25 publications

References 3 publications

Safety methods for chlorpyrifos removal from date fruits and its relation with sugars, phenolics and antioxidant capacity of fruits

Safety methods for chlorpyrifos removal from date fruits and its relation with sugars, phenolics and antioxidant capacity of fruits

Effect of handling and processing on pesticide residues in food- a review

Food processing a tool to pesticide residue dissipation – A review

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