Changes of Field Incurred Chlorpyrifos and Its Toxic Metabolite Residues in Rice during Food Processing from-RAC-to-Consumption

Zhang, Zhiyong; Jiang, Wayne; Jian, Qiu; Zheng, Zhaowen; Donglan, Wang; Liu, Xianjin

doi:10.1371/journal.pone.0116467

Cited by 17 publications

(11 citation statements)

References 31 publications

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“…Different parameters such as vapor pressure, boiling point, and suspect ability of the compound to hydrolysis, were thought to be responsible for the losing of pesticides during the cooking process. In a rice cooking study, above 90% chlorpyrifos in rice was degraded (Zhang and others ). However, in our study, although the levels of pesticides were removed significantly ( P < 0.05) during the heating process (except for methamidophos from camellia oil by deacidfying and bleaching), the loss percent of twelve OPs in crude camellia oil during the whole heat process were not above 6% (Table ).…”

Section: Resultsmentioning

confidence: 99%

The Fate of Organophosphorus Pesticides during Camellia Oil Production

Liu

Dai

et al. 2015

Journal of Food Science

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The purpose of this study was to investigate the fate of organophosphorus pesticides (OPs) during camellia oil production process, from camellia fruit to the final oil product. The results showed that the OPs were mainly distributed in the peel of camellia fruit, basically above 40% after the pesticide application of 7 d (P < 0.05). A small amount of OPs could enter into the seed and convert to crude camellia oil, with the concentration of 19.5 to 548.2 mg/L. In addition, metabolites of OPs (25.7 to 768.9 mg/L) could be detected in the crude camellia oil. Moreover, the refining process (degumming, deacidfying, bleaching) had a significant effect on the removal of OPs from the crude camellia oil (P < 0.05), and the effect was related to the octanol-water partition constant (LogP) of pesticide. The larger the LogP, the more stable the OPs were during refining process. The final refined camellia oil was found to have no detectable levels of OPs metabolite.

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Section: Resultsmentioning

confidence: 99%

The Fate of Organophosphorus Pesticides during Camellia Oil Production

Liu

Dai

et al. 2015

Journal of Food Science

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“…where PF n is the individual processing factor for step n, and C n and C 0 are the pesticide concentrations after the nth processing step and before the initial processing step, respectively (Zhang et al, 2015).…”

Section: Experimental Design and Data Analysismentioning

confidence: 99%

“…Additionally, the degradation of TF in YPD liquid broth without yeast may be caused by photodegradation (Nag & Dureja, 1996). Zhang et al (2015) reported that the exposure to sunlight could reduce the amounts of chlorpyrifos and its metabolite, 3,5,6-trichloro-2-pyridinol, in grains. As shown in Fig.…”

Section: Influence Of Different Yeast Strains On Tf Behaviormentioning

confidence: 99%

Processing factors of triadimefon and triadimenol in barley brewing based on response surface methodology

Kong

Chen

et al. 2016

Food Control

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a b s t r a c tNumerous studies have focused on the effects of food-processing techniques on pesticide residues. However, it remains a challenge to ensure high-quality processing and effective pesticide removal from foods. Triadimefon (TF) is a broad-spectrum fungicide that is widely used in barley crop, and its residues are detected in its products, including beer. In this study, we investigated the dissipation kinetics of TF during fermentation mediated by two different yeast strains, Saccharomyces cerevisiae IAPPST 1401 (Y1) and CICC 1202 (Y2), and found that Y2 promoted the degradation of TF. Response surface methodology was used to optimize fermentation process variables, in order to achieve the maximum removal rate of TF and the minimum production of its corresponding metabolite, triadimenol (TN). Processing factors (PFs) were also evaluated during the optimized brewing process and were close to 1 for TF during the malting, milling, boiling, and cooling steps, but not in mashing and fermentation that were 0.19 and 0.13, respectively. TF degraded to TN during brewing, and a PF value of >1 for TN was also observed in malting and fermentation. Our analysis concluded that beers produced using the yeasts and brewing methods we investigated are safe for human consumption.

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“…In the present study, home preparations were ignored and various food processing factors such as sunlight exposure, hulling, polishing, washing, and cooking on rice will result in reduction of OPs and overestimation of dietary exposure to OPs (Yang et al, 2012;Zhang et al, 2015).…”

Section: Dietary Intakes Of Organophosphorus Pesticidesmentioning

confidence: 99%

Concentrations of organophosphorus pesticides in rice (Oryza sativa) and human health risk assessment from Songhua River, Northeast China

Liu

et al. 2015

Human and Ecological Risk Assessment: An International Journal

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The aim of this study was to investigate organophosphorus pesticides (OPs) concentrations in rice grains and estimate potential health risk to inhabitants. A total of 102 rice samples were collected from Irrigated Area of Songhua River, where located in Jilin province, one of the most important rice production areas and a key agricultural area in China. The twelve OPs were determined by gas chromatography coupled with flame photometric detector (GC-FPD). Results showed that OPs concentrations in rice grains were not exceed maximum residues limit (MRL).The mean concentrations obtained for detected twelve OPs in µg kg -1 were as follows: omethoate (0.60), diazinon (0.56), parathion-methyl (0.54), dimethoate (0.38), isocarbophos (0.38), phorate (0.31), fenitrothion (0.24), parathion (0.23), fenthion (0.23), malathion (0.13), dichlorvos (0.13) and methamidophos (0.08). Diazinon (39.2%), omethoate (31.4%) and parathion-methyl (25.5%) had the highest frequency in the detected twelve OPs. 69.6% samples contained more than one OP, while 24.5% samples detected one OP and only 5.9% samples didn't find any OPs. The average target hazard quotients (ave THQ) were all less than one and average hazard index (ave HI) for adults and children were 0.273 and 0.238, respectively. Overall, results indicated that the intake of rice may be safe for consumers

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Changes of Field Incurred Chlorpyrifos and Its Toxic Metabolite Residues in Rice during Food Processing from-RAC-to-Consumption

Cited by 17 publications

References 31 publications

The Fate of Organophosphorus Pesticides during Camellia Oil Production

The Fate of Organophosphorus Pesticides during Camellia Oil Production

Processing factors of triadimefon and triadimenol in barley brewing based on response surface methodology

Concentrations of organophosphorus pesticides in rice (Oryza sativa) and human health risk assessment from Songhua River, Northeast China

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