Fate of Chlorpropham during High-Temperature Processing of Potatoes

Abstract

Chlorpropham is a widely used sprouting inhibitor applied on potatoes during their storage. Currently, severe concerns are raised regarding the potential formation of 3-chloroaniline from chlorpropham during heat treatment. The reactions degrading the molecule in the matrix are quite complex under harsh processing conditions, and a molecular investigation is thus challenging. This study aims to decipher the reaction pathways and to discover new metabolites in typical high-temperature food-processing steps. For this purpose, potatoes were treated with 14C-radiolabeled chlorpropham, stored for up to 6 months, and subjected to the traditional preparation steps of boiling, frying, and baking. A quantification method including an acidic hydrolysis was developed for analysis of free and bound analytes. All conducted processing steps led to a substantial mitigation of chlorpropham residues in the consumable products. Of the residues, 17 ± 6% remained in boiled tubers, while 27 ± 3 and 22 ± 3% remained in the fried and baked products, respectively. Chlorpropham was transferred into the surrounding media (boiling water, frying oil, and air, respectively). 3-Chloroaniline was only (raw tubers) or predominantly (processed tubers) present as a bound analyte and was shown to form during storage but not during processing. Additionally, nonextractable and nonquantified residues were detected in the baked and in the long-term-stored tubers after processing. Future studies will have to balance beneficial (mitigating) and potentially hazardous aspects of these results. By transferring the 14C-food-processing approach to a variety of substances, ingredients, and processes, it will be possible to further understand chemical reactions in food processing, finally leading to safer food.

Residual levels of five pesticides in peanut oil processing and chips frying

“…Moreover, Gockener et al . found that chlorpropham in potato could be reduced to 27 ± 3% during frying, 36 and could be transferred to frying oil. However, the transfer of pesticides from oil into fried food is still rarely reported.…”

“…Thus the degradation effect of the three pesticides was less than the concentration effect, which could lead to their concentration in peanut oil during frying. 9,[33][34][35] Moreover, Gockener et al found that chlorpropham in potato could be reduced to 27 ± 3% during frying, 36 and could be transferred to frying oil. However, the transfer of pesticides from oil into fried food is still rarely reported.…”

Towards comprehensive identification of pesticide degradation products following thermal processing below and above 120 °C: A review

“…Considering the studies with data on processing below 120 °C (Bai et al, 2021;Bulaid et al, 2005;Chavarri et al, 2005;Duhan et al, 2010;Gockener et al, 2020;Heshmati et al, 2019;Holden et al, 2001;Huan et al, 2015;Jankowska et al, 2019;S. W. Kim et al, 2015;Kontou et al, 2004b;Lin et al, 2005;Łzwicka & Jankwska, 2016;Medina et al, 2021;Meknen et al, 2015;Pallavi et al, 2021;Raveendranath et al, 2014;Sakaliene et al, 2009;Shabeer et al, 2015;Shakoori et al, 2018;Shoeibi et al, 2011;Singh et al, 2017;Soliman, 2001;Walia et al, 2010;Watanabe et al, 2018;Yang et al, 2012;F.…”

“…W. Kim et al, 2015;Kontou et al, 2004b;Lin et al, 2005;Łzwicka & Jankwska, 2016;Medina et al, 2021;Meknen et al, 2015;Pallavi et al, 2021;Raveendranath et al, 2014;Sakaliene et al, 2009;Shabeer et al, 2015;Shakoori et al, 2018;Shoeibi et al, 2011;Singh et al, 2017;Soliman, 2001;Walia et al, 2010;Watanabe et al, 2018;Yang et al, 2012;F. Zhao et al, 2020), even though 23 (85%) reported PFs or degradation percent calculations, only three (11%) (Gockener et al, 2020;Kntu et al, 2004b;Lin et al, 2005) investigated the degradation products of the pesticides of interest. Most of the cooking processes were sterilisation, boiling and pasteurisation, even though other processes such as drying, blanching or various cooking processes were also investigated.…”

A Simple Approach for Determining the Maximum Sorption Capacity of Chlorpropham from Aqueous Solution onto Granular Activated Charcoal

“…Chlorpropham has a low toxicity profile with no acute toxicity effects under (1000 mg/kg/day) after exposure. Long-term exposure to the blood can lead to reduced body weight, decreased hemoglobin and hematocrits and increased blood reticulocyte at high doses (to 1000 mg/kg/day) [4,[7][8][9]. While the effectiveness of CIPC in sprout suppression is highlighted in various studies including [4,5,10], there is a growing concern regarding the safety linked to long term use.…”