Effect of heat processing and storage on pesticide residues in spinach and apricots

Elkins, Edgar R; Farrow, Richard P.; Kim, Eung S.

doi:10.1021/jf60180a015

Cited by 20 publications

(8 citation statements)

References 9 publications

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“…Processing of spinach for 66 min at 252°F reduced the pesticides as diazinon 58%, azinphos-methyl 100%, malathion 96%, methyl parathion 100% and carbophenothion 17% (Elkins, Farrow, & Kim, 1972). Apple fortified with daminozide at the tolerance level of 30 ppm and boiled for 30 min contained 1.53 ppm of dimethylhydrazine.…”

Section: Cookingmentioning

confidence: 99%

Food processing a tool to pesticide residue dissipation – A review

Kaushik

Satya

Naik

2009

Food Research International

403

220

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Section: Cookingmentioning

confidence: 99%

Food processing a tool to pesticide residue dissipation – A review

Kaushik

Satya

Naik

2009

Food Research International

403

220

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“…Several organophosphorus pesticides were shown to be unstable in canned products with residues becoming non-detectable after 1 year (Ref. 61,62). Table 5 summarises some of the extensive literature on the effects of processing of wheat on residues.…”

Section: 26mentioning

confidence: 99%

Pesticides report 31: Effects of storage and processing on pesticide residues in plant products (Technical Report)

Holland¹,

Hamilton²,

Ohlin³

et al. 1994

Pure and Applied Chemistry

218

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Names of countries given after Members' names are in accordance with the IUPAC Handbook 1991-93; changes will be effected in the 1994-95 edition. Republication of this report is AbstractResidues of pesticides in food are influenced by the storage, handling and processing that occurs between harvesting of raw agricultural commodities and consumption of prepared foodstuffs. Reviewing the extensive literature showed that in most cases these steps lead to large reductions in residue levels in the prepared food, particularly through trimming, washing and cooking operations. Residues of post harvest insecticide treatment on stored staples such as cereal grains and oil seeds generally decline only rather slowly. However processing into foods again results in large losses except for unrefined oils. The behaviour of residues in storage and processing can be rationalised in terms of the physico-chemical properties of the pesticide and the nature of the process. EBDC fungicides are examined in more detail as a class of fungicides of concern due to the formation of the toxic breakdown product ETU. Recommendations are provided for the conduct of storage or processing studies on fate of pesticide residues in food so that data obtained is relevant, comparable and may be extrapolated to other situations.

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“…One of the requests for laboratory accreditation systems should include stability studies during development or validation of analytical methods. The design of stability studies was described in regulatory documents [2] (http://www.fao.org/fileadmin/ templates/agphome/documents/Pests_Pesticides/JMPR/Reports_1991-2006/Report1993.pdf) and in the literature [9][10][11][12][13]. The criteria of OECD 509 for stability were established and a loss of 30% was already stated as the limit of stability for standard solutions [12,13].…”

Section: Introductionmentioning

confidence: 99%

Storage stability of organophosphorus pesticide residues in peanut and soya bean extracted solutions

Guo¹,

Jiang²,

Liu³

et al. 2018

R. Soc. open sci.

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This study was performed to determine the storage stability of organophosphorus pesticide residues in high oil content commodity matrices, peanut and soya bean. The storage conditions included different types of solvents (ethyl acetate, acetone and hexane) and corresponding extracted matrix solutions, light and temperature. It was found that three pesticides degraded quickly especially in ethyl acetate solvent. They decreased greater than 30% when stored for 3 days at −20°C in ethyl acetate; the results showed that the stability could be improved in the extracted matrix solutions. Light had a slight effect for stability of phorate and fenthion, while it played an important effect for disulfoton with the exception of ethyl acetate as solvent. Even at −20°C, exposure to solvents or extracted matrix solution resulted in 40.67, 96.33 and 35.07% loss of phorate, disulfoton and fenthion. Hence, it could be assumed that these three residues could be more stable at lower temperature, in the dark and in acetone or hexane extracted peanut and soya bean solutions.

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Effect of heat processing and storage on pesticide residues in spinach and apricots

Cited by 20 publications

References 9 publications

Food processing a tool to pesticide residue dissipation – A review

Food processing a tool to pesticide residue dissipation – A review

Pesticides report 31: Effects of storage and processing on pesticide residues in plant products (Technical Report)

Storage stability of organophosphorus pesticide residues in peanut and soya bean extracted solutions

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