Effects of Processing and Cooking on the Levels of Pesticide Residues in Rice Samples

Saka, Machiko; Iijima, Kazuaki; Nishida, Mayumi.; Koma, Yukiko; Hasegawa, Naomi; Satô, Kiyoshi; Kato, Yasuhiro

doi:10.3358/shokueishi.49.141

Cited by 18 publications

(5 citation statements)

References 10 publications

(1 reference statement)

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Watanabe et al [ 18 ] reported a positive RR value (40%) of DIN in rice after the cooking processes. Significant reductions in several pesticides in rice after the cooking process were also observed in two Japanese studies [ 35 , 36 ]. In addition, Hanafi et al [ 37 ] suggest that ACE is reduced after the heat process in pre-washed okra fruits with a RR of 90%.…”

Section: Resultssupporting

confidence: 57%

See 1 more Smart Citation

Changing on the Concentrations of Neonicotinoids in Rice and Drinking Water through Heat Treatment Process

Wei

Zhang

et al. 2023

Molecules

View full text Add to dashboard Cite

Neonicotinoids (NEOs) have become the most widely used insecticides in the world since the mid-1990s. According to Chinese dietary habits, rice and water are usually heated before being consumed, but the information about the alteration through the heat treatment process is very limited. In this study, NEOs in rice samples were extracted by acetonitrile (ACN) and in tap water, samples were extracted through an HLB cartridge, then, a high-performance liquid chromatography system and a triple quadrupole mass spectrometry (HPLC-MS/MS) were applied for target chemical analysis. The parents of NEOs (p-NEOs) accounted for >99% of the total NEOs mass (∑NEOs) in both uncooked (median: 66.8 ng/g) and cooked (median: 41.4 ng/g) rice samples from Guangdong Province, China, while the metabolites of NEOs (m-NEOs) involved in this study accounted for less than 1%. We aimed to reveal the concentration changes of NEOs through heat treatment process, thus, several groups of rice and water samples from Guangdong were cooked and boiled, respectively. Significant (p < 0.05) reductions in acetamiprid, imidacloprid (IMI), thiacloprid, and thiamethoxam (THM) have been observed after the heat treatment of the rice samples. In water samples, the concentrations of THM and dinotefuran decreased significantly (p < 0.05) after the heat treatment. These results indicate the degradation of p-NEOs and m-NEOs during the heat treatment process. However, the concentrations of IMI increased significantly in tap water samples (p < 0.05) after heat treatment process, which might be caused by the potential IMI precursors in those industrial pesticide products. The concentrations of NEOs in rice and water can be shifted by the heat treatment process, so this process should be considered in relevant human exposure studies.

show abstract

Section: Resultssupporting

confidence: 57%

Section: Fates Of Neos In Rice Through Heat Treatment Processsupporting

confidence: 55%

Changing on the Concentrations of Neonicotinoids in Rice and Drinking Water through Heat Treatment Process

Wei

Zhang

et al. 2023

Molecules

View full text Add to dashboard Cite

show abstract

“…Boiling rice grains did not result in the loss of any HCH residues (Battu et al 1989). Saka et al (2008a) observed that in the polishing process, the transfer ratio (%, total pesticide residue amount in product/that in brown rice) of rice bran ranged from 40 to 106%, and that of polished rice ranged from 9 to 65% in preharvest samples. d) Baking: Losses of methylphoxim residues during chlorine bleaching at 2 oz/100 lb of flour were 41.2-55.5% compared with 32.3-45.6% of malathion residues .…”

Section: Products Manufacturementioning

confidence: 99%

Effect of handling and processing on pesticide residues in food- a review

2011

View full text Add to dashboard Cite

Pesticides are one of the major inputs used for increasing agricultural productivity of crops. The pesticide residues, left to variable extent in the food materials after harvesting, are beyond the control of consumer and have deleterious effect on human health. The presence of pesticide residues is a major bottleneck in the international trade of food commodities. The localization of pesticides in foods varies with the nature of pesticide molecule, type and portion of food material and environmental factors. The food crops treated with pesticides invariably contain unpredictable amount of these chemicals, therefore, it becomes imperative to find out some alternatives for decontamination of foods. The washing with water or soaking in solutions of salt and some chemicals e.g. chlorine, chlorine dioxide, hydrogen peroxide, ozone, acetic acid, hydroxy peracetic acid, iprodione and detergents are reported to be highly effective in reducing the level of pesticides. Preparatory steps like peeling, trimming etc. remove the residues from outer portions. Various thermal processing treatments like pasteurization, blanching, boiling, cooking, steaming, canning, scrambling etc. have been found valuable in degradation of various pesticides depending upon the type of pesticide and length of treatment. Preservation techniques like drying or dehydration and concentration increase the pesticide content many folds due to concentration effect. Many other techniques like refining, fermentation and curing have been reported to affect the pesticide level in foods to varied extent. Milling, baking, wine making, malting and brewing resulted in lowering of pesticide residue level in the end products. Post harvest treatments and cold storage have also been found effective. Many of the decontamination techniques bring down the concentration of pesticides below MRL. However, the diminution effect depends upon the initial concentration at the time of harvest, substrate/food and type of pesticide. There is diversified information available in literature on the effect of preparation, processing and subsequent handling and storage of foods on pesticide residues which has been compiled in this article.

show abstract

“…The transfer ratio was calculated as (Saka et al . ):

\begin{matrix} left \\ Transfer ratio \\ = [(mass balance of cooked noodles or broth) / \\ \sum (mass balances of cooked noodles + broth)] \times 100 \end{matrix}

…”

Section: Methodsmentioning

confidence: 99%

Loss of Nivalenol during Cooking of Noodles Made from Fusarium -Infected Japanese Soft Wheat

Hossen

Nakagawa

Nagashima

et al. 2013

Journal of Food Processing and Preservation

View full text Add to dashboard Cite

We investigated the effect of cooking on the content of nivalenol (NIV), a Fusarium mycotoxin, in wheat noodles. Samples of a Japanese soft wheat cultivar “Chikugoizumi” of two different NIV concentrations were milled to obtain two patent flours with different NIV concentrations. The contents of NIV in the flour, raw noodles, cooked noodles and noodle broth were analyzed by liquid chromatographic separation and ultraviolet absorbance detection. There was no significant change in the levels of NIV from flour to raw noodles, but cooking halved the NIV content; the NIV was transferred into the broth. The transfer ratio of NIV to the broth was correlated with the cooking time, and cooking for 20 min was satisfactory to achieve the acceptable transfer ratio to the broth. Practical Applications Nivalenol is retained in finished noodles. Our results will contribute to the establishment of a regulatory limit for NIV in Japan.

show abstract

Effects of Processing and Cooking on the Levels of Pesticide Residues in Rice Samples

Cited by 18 publications

References 10 publications

Changing on the Concentrations of Neonicotinoids in Rice and Drinking Water through Heat Treatment Process

Changing on the Concentrations of Neonicotinoids in Rice and Drinking Water through Heat Treatment Process

Effect of handling and processing on pesticide residues in food- a review

Loss of Nivalenol during Cooking of Noodles Made from Fusarium -Infected Japanese Soft Wheat

Contact Info

Product

Resources

About