Effect of Processing on Residual Buprofezin Levels in Ginseng Products

Abstract

This study determined residual buprofezin levels in fresh ginseng and evaluated their changes during processing. Supervised field trials were conducted at Yeongju, Geumsan, and Goesan, Korea. Buprofezin 12.5% EC was applied to 5-y ginseng in accordance with the Korean good agriculture practice (GAP). Samples were collected at 0, 7, 14, 21, and 30 d after the final application. On day 14 (GAP-equivalent preharvest date), the ginseng was processed to obtain dried and red ginseng. The average buprofezin concentrations on day 0 were 0.076 (Yeongju), 0.055 (Geumsan), and 0.078 mg kg−1 (Goesan). Residual concentrations increased as ginseng was processed into dried and red ginseng. Residue levels in dried ginseng manufactured by hot air drying were higher than in red ginseng obtained by steaming, hot air, and sunlight drying. However, the absolute amount of pesticides decreased by approximately 20–30% as a result of calculating the reduction factor considering the dry yield and moisture content. Therefore, the residual concentration in processed products may vary depending on the processing method, and it is deemed necessary to consider the processing yield and moisture content when evaluating the safety of residual pesticides in dried processed products.

Dissipation and Residue Pattern of Dinotefuran, Fluazinam, Indoxacarb, and Thiacloprid in Fresh and Processed Persimmon Using LC-MS/MS

“…The pesticide residue was analyzed using the modified QuEChERS method [11]. The pesticide residues in the samples were extracted using acetonitrile and separated using the QuEChERS EN extraction method (4 g of MgSO4, 1 g of NaCl, 1 g of trisodium citrate dihydrate and 0.5 g of disodium citrate sesquihydrate).…”

“…where Ct (mg kg −1 ) represents the concentration of the residual pesticides at time t (day), C0 (mg kg −1 ) represents the initial concentration of the residual pesticide at time t = 0, and k (day −1 ) represents the degradation coefficient [11,22].…”

“…This can also be used as a basis to establish MRLs among the processed products. The reduction factor (RF) is an index that can determine the amount of reduction in the absolute amount of pesticides during the processing stage [11]. For example, if the reduction coefficient was 0.5, the absolute amount of pesticides is decreased by 50% during the processing stage.…”

“…The manufacturing yield of the processed product must be determined to perform this calculation, and the moisture content of the raw material and the processed product must be measured. Additionally, the reduction factor can be calculated by considering the residual amount and yield before and after processing, based on the dry weight [11,18], as shown below:…”

“…Additionally, most residual pesticides that have not been translocated into the agro-food can be removed during the peeling process. The residual pesticides can be reduced during boiling or juicing, and the amount of residual pesticides may decrease based on the drying method [9][10][11]. However, the reduction patterns may vary depending on the chemical properties of the pesticides.…”