Influence of Frying and Baking on Chlorpropham Residue.

Nagayama, Toshihiro; Kikugawa, Kiyomi

doi:10.1248/jhs1956.38.78

Cited by 12 publications

(11 citation statements)

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“…The effect of the temperature on adsorption process was studied. However, a different trend was noticed in case of adsorption of 3-CA on potato skin at various temperatures (4,10,15,20,30, and 40 ∘ C). The adsorption increased from 4 ∘ C to 30 ∘ C but further increase of temperature to 40 ∘ C decreases the adsorption as shown in Figure 8.…”

Section: Temperature Effectmentioning

confidence: 87%

“…3-Chloroaniline is one of the chlorinated aromatic amines, and it is not only distributed through the industrial production but also formed as a product of thermal and microbial degradation of application potato sprout inhibitor chlorpropham (CIPC) in potato stores [9][10][11][12][13]. In reviewing the literature, adsorption studies of 3-chloroaniline have been investigated in aqueous solutions on various adsorbents such as soil [14], chelating resin [2], and clays [3,6,15,16].…”

Section: Introductionmentioning

confidence: 99%

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Adsorption of 3-Chloroaniline on Potato Skin in Aqueous Solution

Mohammed

Flowers

Duncan

2016

Indian Journal of Materials Science

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The adsorption behaviour of aromatic amine 3-chloroaniline (3-CA) from aqueous solution on fresh potato skin was investigated. A series of batch experiments were conducted under different experimental conditions of contact time, 3-chloroaniline concentration, weight of potato skin, pH, temperature, and ionic strength using RP-HPLC analysis. Adsorption equilibrium of 3-chloroaniline at concentration of 10 g/mL on 1 g weight of chopped potato skin was achieved in 24 hours. Using different varieties of potato skin showed that the adsorption of 3-CA on Nicola variety is higher compared to Sante and Maris Peer varieties. Adsorption on potato skin was found to be generally higher compared to cortex and pith tissues. Analysis of adsorption isotherm shows that equilibrium data was fitted to Freundlich model ( 2 = 0.977). Maximum adsorption capacities of 3-chloroaniline were found in the pH range from 3 to 9, whereas low adsorption quantities were found in high acidic and high basic solutions (pH 2 and pH 13, resp.). Adsorption capacity increased with an increase in temperature from 4 ∘ C to 30 ∘ C but decreased with further increase of temperature to 40 ∘ C. Testing the ionic strength showed that increasing the concentration of electrolyte reduces the adsorption efficiency. This study indicated that the fresh potato skin (without any treatment) is possible to use as a new adsorbent for removal of 3-chloroaniline from industrial waste water.

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Section: Temperature Effectmentioning

confidence: 87%

Section: Introductionmentioning

confidence: 99%

Adsorption of 3-Chloroaniline on Potato Skin in Aqueous Solution

Mohammed

Flowers

Duncan

2016

Indian Journal of Materials Science

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“…CIPC was also detected in potato crisps (Lewis et al 1996) potato chips (Nagami 1997) French fries (Lentza-Rizos and Balokas 2001) and extruded potato peels (Camire et al 1995). There are other reports where CIPC residue was detected and determined not only in cooked and processed potato products but also in the oil which was used for frying (Ritchie et al 1983;Nagayama and Kikugawa 1992;Ezekiel and Singh 2007;Park et al 2009). …”

Section: Adverse Consequences Of Sprouting Of Potatoes During Storagementioning

confidence: 94%

“…It is suggested that the high temperature (300-600°C) of the fogging machine and the contact of CIPC with the metallic surfaces (aluminum pipe of the fogger) mediate the degradation of CIPC via pyrolysis. This thermal degradation (fragmentation and/or rearrangement) is accompanied with the formation of 3-CA (Heikes 1985;Nagayama and Kikugawa 1992;Camire et al 1995;Park et al 2009;Przybylski and Bonnet 2009;Paiga et al 2009). Repeating the application of CIPC during long storage periods not only lead to Source: FAOSTAT (2013b) higher levels of 3-CA but also its higher binding to the potato tuber (Mohammed 2012).…”

Section: Some Important Safety Issues and Environmental Concerns Relamentioning

confidence: 99%

Sprout suppression on potato: need to look beyond CIPC for more effective and safer alternatives

2015

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World over, potatoes are being stored at [8][9][10][11][12]. This is the most common way of long-term (up to 6 to 9 months) storage of potatoes. The benefit of storing the potatoes within the temperature range of 8-12°C is minimum accumulation of sugars in stored potato tubers. In sub-temperate, sub-tropical and tropical countries of the world, short-term (3 to 4 months) storage of potatoes is being done by non-refrigerated traditional/on-farm methods. These short-and long-term storage methods keep the stored potatoes suitable not only for table purpose but also for processing. However, once the natural dormancy period of potato is over, the prevailing temperatures in these storage methods favour sprouting and sprout growth. Therefore, use of some sprout suppressant to check the sprout growth becomes essential under these methods of potato storage. CIPC [Isopropyl N-(3-chlorophenyl) carbamate] is the most wide spread and commonly used sprout suppressant on potatoes. CIPC has been in use for more than 50 years and research carried out over such a long period use of CIPC has not only enhanced our understanding of its properties and chemistry but also about the production and toxicological status of its metabolites/ degradation products. Today, various safety issues and concerns have surfaced primarily due to continuous and longterm use of CIPC. This review presents an appraisal on CIPC and explains the reasons for the long-time dependence on this chemical as a potato sprout suppressant. Issues like maximum residue limit and acceptable daily intake limit are being discussed for CIPC. This article brings an update on practical aspects of potato storage, residue levels of CIPC, efficacy of CIPC as sprout suppressant and health and environmental safety issues linked with CIPC and its metabolites. The aim of this article is to find possible solutions, way outs and future plans that can make the sprout suppression of potatoes safer and more risk free.

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“…Este fato significa que a quantidade de CA formada pode ter sido maior que a encontrada nas análises efetuadas. Este raciocínio está de acordo com o observado por NAGAYAMA & KIKUGAWA [27], onde a 2-cloroanilina, formada a partir da degradação do agrotóxico clorprophan, foi reduzida durante a cocção e fritura de batatas contaminadas. Na amostra cozida em panela de pressão, deve ainda ser considerada a solubilização da CA, já que a amostra ficou em contato direto com a água aquecida.…”

Section: -Em Cortes De Peito Preparados Por Processamentos Térmicos Cunclassified

Desenvolvimento de metodologia para determinação de 4-cloroanilina em frangos por cromatografia gasosa - espectrometria de massas: análise em tecidos tratados com digluconato de clorhexidina após o processamento térmico

Vicente¹,

Toledo²

2003

Ciênc. Tecnol. Aliment.

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A clorhexidina, uma bis-guanida com propriedades bactericida, bacteriostática [6] e fungicida [32], tem sido amplamente utilizada em colutórios, soluções para lentes de contato e pomadas para queimaduras [1,29]. Nas indústrias que manipulam produtos de origem animal ela tem sido empregada como desinfetante de mãos, equipamentos e superfícies [11,14]. As evidências da baixa toxicidade, aliadas à eficiência antimicrobiana, levaram ao desenvolvimento de estudos para avaliar a aplicação do digluconato de clorhexidina (DGCH) no controle de microrganismos em carcaças de frango [25,33]. Entretanto, apesar do benefício tecnológico conseguido, não é conhecido o comportamento deste antimicrobiano durante o armazenamento e processamento de carcaças tratadas.Os dados existentes restringem-se à estabilidade do DGCH em medicamentos e soluções comerciais. DOUB et al. [12] desenvolveram metodologia para analisar produtos resultantes da degradação do DGCH em solução a 20% armazenada por 2,5 a 3 anos no escuro e em temperatura ambiente (20-25 o C). O método foi eficiente na quantificação de 9 dos 11 compostos previamente identificados, entre os quais a 4-cloroanilina (CA), 4-clorofenilguanidina e a 4-clorofeniluréia. A decomposição da DGCH pode ocorrer em função da luz e, principalmente, da temperatura [23]. JAMINET et al. [19] constataram que o pH influencia esta degradação, tendo observado uma maior formação de CA em soluções autoclavadas a 130 o C/30 min em pH 9 do que em pH 6,0.A aplicação de DGCH em alimentos desperta uma preocupação adicional, já que as aminas aromáticas e seus derivados substituídos, como a 4-cloroanilina, são tóxicos, além de existirem suspeitas de carcinogenicidade e mutagenicidade [21]. Esta suspeita decorre da RESUMO A degradação do antimicrobiano digluconato de clorhexidina (DGCH) durante armazenamento ou processamento térmico pode formar a 4-cloroanilina (CA), um composto potencialmente carcinogênico. Conseqüentemente, o uso deste sanitizante para descontaminação de carcaças de frangos representa uma fonte de risco para o consumidor, devendo ser avaliada a presença da CA no produto tratado. Um método foi desenvolvido para determinação de resíduos de CA em tecidos de frangos. Após a extração com diclorometano, foi feita a limpeza do extrato em cartucho C 18 e quantificação por cromatografia gasosaespectrometria de massas (CG-EM), sem derivação. A recuperação média (89,2% -CV 9,9%.) e o limite de detecção (1,8ng/g) foram considerados satisfatórios para os propósitos do estudo. Em amostras tratadas com DGCH e não submetidas a processamento térmico, a quantidade de CA detectada foi relativamente baixa, e provavelmente se originou da solução de tratamento. A fritura e a cocção em forno convencional resultaram em níveis elevados de CA, enquanto que a cocção em panela de pressão não alterou os níveis de CA presentes na amostra crua. Em vista destes resultados e, considerando-se o potencial tóxico da CA, recomenda-se que estes dados sejam levados em consideração quando avaliada a utilização de DGCH como s...

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Influence of Frying and Baking on Chlorpropham Residue.

Cited by 12 publications

References 1 publication

Adsorption of 3-Chloroaniline on Potato Skin in Aqueous Solution

Adsorption of 3-Chloroaniline on Potato Skin in Aqueous Solution

Sprout suppression on potato: need to look beyond CIPC for more effective and safer alternatives

Desenvolvimento de metodologia para determinação de 4-cloroanilina em frangos por cromatografia gasosa - espectrometria de massas: análise em tecidos tratados com digluconato de clorhexidina após o processamento térmico

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