The Fate of Organophosphorus Pesticides during Camellia Oil Production

Abstract

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.

Optimization of Bleaching Parameters in Refining Process of Kenaf Seed Oil with a Central Composite Design Model

“…Crude oil is needed to transform to odorless, bland and oxidative stable edible oil through the refining process, which is preferable to the consumer (Kim and Choe ; Farhoosh and others ; Liu and others ). The valuable bioactive compounds might easily degrade during the refining process due to the high temperature applied (Škevin and others ; Wei and others ).…”

Degradation Dynamics and Dietary Risk Assessments of Two Neonicotinoid Insecticides during Lonicera japonica Planting, Drying, and Tea Brewing Processes

“…Abd-Alrahman investigated the residue and dissipation kinetics of thiamethoxam in potato plants and soil in a field ecosystem. Some researchers have reported on the effects of handling and processing pesticide residues in raw cucumber, button crimini, olive oil, and camellia oil . There are recent studies of the effect of tea brewing conditions on pesticide residues in herbal tea and tea. − These studies found several critical controlling factors, such as tea variety, tea/water ratio, tea brewing time, and washed or unwashed tea.…”