Residue Patterns of Hexaconazole, Tricyclazole, Etofenprox and Imidacloprid in Polished and Unpolished Rice

Ro, Jin‐Ho; Lim, Sung-Jin; Jin, Yong-Duk; Kim, Danbi; Choi, Geun‐Hyoung; Kim, Sang-Su; Lee, Hak-won; Park, Jihyun

doi:10.7585/kjps.2017.21.3.324

Cited by 4 publications

(4 citation statements)

References 12 publications

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“…Hexaconazole and tricyclazole are systemic, whereas etofenprox is nonsystemic. The three pesticides in the present study are all nonsystemic; thus, the residue levels of these pesticides are significantly reduced after milling, similar to the results of Ro et al ( 2017 ). The findings thus far indicate that nonsystemic pesticide residue levels can be significantly reduced simply by polishing rice and removing its bran layer.…”

Section: Characteristics Of Pesticide Residues In Ricesupporting

confidence: 91%

“…Because these six pesticides are all nonsystemic, they remain on the wheat husk and show reduction rates of over 90% after milling, similar to the results of the present study. Ro et al ( 2017 ) reported that the reduction rates of residual hexaconazole, tricyclazole, and etofenprox were 40–50%, 31.2–35.2%, and 100%, respectively, when brown rice was milled into polished rice. Hexaconazole and tricyclazole are systemic, whereas etofenprox is nonsystemic.…”

Section: Characteristics Of Pesticide Residues In Ricementioning

confidence: 99%

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Effect of rice milling, washing, and cooking on reducing pesticide residues

Lee

Cho

Park

et al. 2023

Food Sci Biotechnol

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The effects of milling, washing, and cooking on etofenprox, flubendiamide, and tebufenozide levels in brown and polished rice were investigated by HPLC using a UV detector. The reduction rates of etofenprox, flubendiamide, and tebufenozide after milling were 68.74–93.16%, 64.49–90.25%, and 69.74–92.58%, respectively, 11.64–41.44%, 31.36–65.37%, and 31.61–73.79%, respectively, after washing brown rice, and 30.85–82.08%, 52.13–83.05%, and 43.04–83.89%, respectively, after washing polished rice. The residue levels of the three pesticides in brown rice decreased after electric and pressure cooking by 56.49 and 54.41%, 75.80 and 73.42%, and 70.01 and 71.27%, respectively, and the corresponding levels in polished rice decreased after electric and pressure cooking by 85.58 and 85.82%, 86.70 and 87.06%, and 89.89 and 89.68%, respectively. In conclusion, various processing methods decrease the residual levels of etofenprox, flubendiamide, and tebufenozide in rice.

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Section: Characteristics Of Pesticide Residues In Ricesupporting

confidence: 91%

Section: Characteristics Of Pesticide Residues In Ricementioning

confidence: 99%

Effect of rice milling, washing, and cooking on reducing pesticide residues

Lee

Cho

Park

et al. 2023

Food Sci Biotechnol

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“…Previous studies on etofenprox have focused on several topics regarding residue levels, such as the biological half-life of pesticide residues in Chinese cabbages and changes in pesticide residues over specific durations [20], the effect of drying on the processing factors of pesticide residues in Chinese matrimony vines [21], and on the levels of pesticide residues in brown rice and polished rice samples sprayed with etofenprox [22]. The JMPR submits reports that establish the Codex MRLs for pesticide residues.…”

Section: Introductionmentioning

confidence: 99%

Residual characteristics of etofenprox in the processing stages of rice cakes and cookies

Lee

2021

PLoS ONE

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The changes in residual amounts of an insecticide (etofenprox) in processed rice cakes and cookies were investigated in this study. Test samples were sprayed with etofenprox during rice cultivation, and brown rice samples were dipped in a pesticide solution to investigate the effects of washing and processing. A multiresidue method for multiclass pesticides was employed for etofenprox analysis using a high-performance liquid chromatography–ultraviolet detector setup. Etofenprox was not detected in polished rice that was processed into rice cakes and cookies. The etofenprox residue levels were 2.13 mg/kg in each processing stage of brown rice products that were dipped in 400 mg/kg etofenprox solutions. The residual amounts of etofenprox in washed/polished rice and rice flour obtained by grinding were 1.25 and 0.77 mg/kg, respectively. The residual levels were 0.38 mg/kg in rice cakes prepared by cooking rice flour in a steamer for 20 min (a decrease of 82.1% compared to that in polished rice), 0.47 mg/kg in rice cookies baked in an oven for 20 min (a decrease of 78.0%), and 0.21 mg/kg in fried rice cookies (a decrease of 90.2%). Overall, the residual levels of etofenprox decreased in a range of 40–100% during the processing of rice cakes and cookies.

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“…따라서 농산물에 잔류된 농약을 제거하기 위한 세척 및 가공 방법에 관한 연구와 이에 대한 소비자들의 관심도 높아지고 있다 (Kwak 등, 2019). 농약은 살포 시기와 종류에 따라 농산물 에 잔류되는 양이 다르므로 (Kwon, 2004;Ro, 2017) (Han, 1999;Hwang, 2013;Kim, 1979;Kim, 1996)…”

Section: 서론unclassified

Reduction effects of isoprothiolane during rice washing and cooking

Kim¹,

Cho²,

An³

et al. 2023

Korean J. Food Preserv.

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This study used gas chromatography combined with the microelectron capture detection method to determine the most effective washing and cooking methods for removing isoprothiolane from rice. The initial isoprothiolane concentrations in brown and polished rice, before washing, were 17.03 mg/kg and 1.67 mg/kg, respectively. Residual concentrations declined with more washing cycles (19.3-59.3% for brown rice; 43.1-66.5% for polished rice); and by increasing the temperature of the washing water from 5°C to 40°C (56.6-63.1% for brown rice; 67.1-74.9% for polished rice). Hand-washing samples using gentle stirring or harsh rubbing reduced pesticide concentrations by 63.1-71.6% for brown rice, versus 75.4-87.4% for polished rice. Reduction in isoprothiolane concentrations varied based on the rice cooker type and whether the rice was pre-soaked. Immediate cooking using an electric- or pressure-cooker showed 78.5% and 78.4% reduction in brown rice, compared with 94.0% and 94.0% for polished rice, respectively. Pre-cooking immersion for 30 min showed similar reductions of 83.4% and 83.4% in brown rice, versus 95.8% and 95.8% in polished rice. The results of this study suggest that the most effective method for removing residual isoprothiolane from both brown rice and polished rice was to wash six times (with vigorous rubbing during the 2nd and 3rd washing) in 7-fold water at 40°C, followed by immersion for 30 min before cooking. Regardless of the type of rice cooker, heating is sufficient to remove an average of 83.4% and 95.8% of isoprothiolane from brown rice and polished rice, respectively.

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Residue Patterns of Hexaconazole, Tricyclazole, Etofenprox and Imidacloprid in Polished and Unpolished Rice

Cited by 4 publications

References 12 publications

Effect of rice milling, washing, and cooking on reducing pesticide residues

Effect of rice milling, washing, and cooking on reducing pesticide residues

Residual characteristics of etofenprox in the processing stages of rice cakes and cookies

Reduction effects of isoprothiolane during rice washing and cooking

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