Thermostability of organophosphate pesticides and some of their major metabolites in water and beef muscle

Coulibaly, K.; Smith, Josh

doi:10.1021/jf00034a038

Cited by 9 publications

(12 citation statements)

References 8 publications

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“…A similar decrease in pesticide residues in fresh fruits processing is also cited in the literature 7–9. The effect of cooking on organophosphates has been reported by several groups of workers 2, 10–12…”

Section: Introductionsupporting

confidence: 76%

How manufacturing processes affect the level of pesticide residues in tea

et al. 2004

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Tea (both green and black) is consumed throughout the world, both for pleasure and therapeutic purposes. Most people will be unaware of their involuntary exposure to residues of pesticides lingering in processed tea and so possibly transferring into infusions of tea. The purpose of this work was to study the effect of green tea and orthodox black tea manufacturing processes on the fate of pesticides sprayed onto tea bushes (Camellia sinensis). The fates of residues of dimethoate, quinalphos, dicofol and deltamethrin in these two different types of tea manufacturing processes were compared. For black tea, the manufacturing process involves leaf harvesting, withering, rolling, fermentation and drying; and for green tea, leaf harvesting, microwave heating, rolling and drying. The two processes resulted in the same concentration factor of plant material into the dried commodity, while the decreases in residue levels were different for different pesticides. Initial microwave heating and dehydration in the green tea manufacturing process resulted in greater loss of pesticide residues than did withering and dehydration in black tea; no significant reduction in residue level resulted from the rolling and fermentation steps in black tea. Residue levels in both green and black teas were reduced during final drying.

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Section: Introductionsupporting

confidence: 76%

How manufacturing processes affect the level of pesticide residues in tea

et al. 2004

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“…The leaves were harvested at the following times: 0 (1 hour after spraying), 1,3,6,9,12,15,18,21,24,27 and 30 days after spraying. Withered tea leaves are allowed to sit for 1 hour before the 1st shaking with the leaves spread tea thickness of 7-10 cm.…”

Section: Pesticides Dissipation Studiesmentioning

confidence: 99%

Dissipation of carbofuran and carbaryl on Oolong tea during tea bushes, manufacturing and roasting processes

Wu¹,

Cai

Wang

et al. 2007

Journal of Environmental Science and Health, Part B

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Carbofuran (2,3-dihydro-2,2-dimethyl-7-benzofuranol-N-methylcarbamate) and carbaryl (1-naphthyl-N-methylcarbamate) are insecticides widely used in tea plantations. The objective of the present study was to evaluate the dissipation of carbofuran and carbaryl during the growth periods of Oolong tea, processing and roasting. Analysis of the residual insecticides was carried out using high-pressure liquid chromatography with a post-column fluorescence detector. Results showed that in the tea field carbofuran dissipated faster then carbaryl. Manufacturing processes of Oolong tea further reduced the carbofuran and carbaryl contents. The persistence of carbofuran and carbaryl was decreased with increasing roasting temperature. From the results, we conclude that the presence of carbofuran and carbaryl in tea can be reduced by proper field management, manufacturing and roasting processes.

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“…Although the catalyzed degradation of OPs in environmental and aqueous systems is well documented, only one study has evaluated the thermostability of OPs and some of their metabolites in beef muscle (Coulibaly and Smith, 1993). That research provided some insight into the thermal stability of OPs, but the final internal temperature of the meat during cooking remains to be investigated.…”

Section: Introductionmentioning

confidence: 99%