Fate of Insecticide and Fungicide Residues on Barley during Storage and Malting

Miyake, Y.; Hashimoto, Koji; Matsuki, H.; Ono, M.; Tajima, R.

doi:10.1094/asbcj-60-0110

Cited by 23 publications

(45 citation statements)

References 6 publications

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“…These processes involve heat treatment, which decreases the dichlorvos and malathion content. Despite this, Navarro et al (2011) and Miyake et al (2002) indicated that the percentage of certain fungicides (such as myclobutanil, propiconazole, and triflumizole) increase during this process, which might be attributed to the differences in chemical properties of different pesticides.…”

Section: Effects Of the Processing Steps On Dichlorvos And Malathion mentioning

confidence: 95%

“…Uygun, Özkara, Özbey, and Koksel (2007) investigated the residue levels of malathion and fenitrothion during storage and found that malathion remains relatively longer in barley, probably because it penetrates the grain. Miyake, Hashimoto, Matsuki, Ono, and Tajima (2002) investigated the effect of malting on organophosphorous insecticides and azole fungicides and found that some pesticide residues have log Kow values (partition coefficient between n-octanol and water) of >2 remaining on malt. Mashing and boiling reduce the concentration of most pesticides; however, different percentages of pesticide residues present on the malt enter the wort after mashing and boiling .…”

Section: Introductionmentioning

confidence: 99%

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Behavior of field-applied triadimefon, malathion, dichlorvos, and their main metabolites during barley storage and beer processing

Kong

Chen

et al. 2016

Food Chemistry

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a b s t r a c tThe behavior and fate of 3 pesticides (triadimefon, malathion, and dichlorvos) and the main metabolites (triadimenol and malaoxon) during barley storage or beer processing were assessed using a pilot-plant equipment. The residues of all products were determined using liquid chromatography coupled with tandem mass spectrometry. Field investigation of the dissipation rate kinetics for triadimefon and malathion during storage indicated that their half-life was twice as high when 5 times the recommended dosage was used. Milling had little effect on the removal of dichlorvos and malathion residues, whereas these were substantially removed when the spent grains were filtered after mashing. The calculated processing factors were all <1, indicating the residual ratios of dichlorvos and malathion were reduced during the entire process. In conclusion, storage and processing considerably reduced pesticide residue levels in barley and beer; however, greater focus needs to be paid to the toxicity of their metabolites in commercial by-products.

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Section: Effects Of the Processing Steps On Dichlorvos And Malathion mentioning

confidence: 95%

Section: Introductionmentioning

confidence: 99%

Behavior of field-applied triadimefon, malathion, dichlorvos, and their main metabolites during barley storage and beer processing

Kong

Chen

et al. 2016

Food Chemistry

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“…The cookie processing also significantly reduced the concentrations of malathion and chlorpyrifos-methyl (Uygun et al 2009). e) Malting and brewing: Miyake et al 2002 observed that phenthoate and fenitrothion were persistent during storage of barley. A concentration greater than or equal to 80% of the initial remained after 2 months of storage.…”

Section: Products Manufacturementioning

confidence: 99%

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

2011

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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.

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“…The percentages removed at the end of this step ranged from 26% to 55% for diniconazole (log K OW = 4.3) and flutriafol (log K OW = 2.3), respectively. Navarro et al (2007) found that other SBI fungicides such as myclobutanil and propiconazole are removed from the barley grains (after steeping) in proportion to about 41%, while Miyake et al (2002) indicate percentages something higher for some azole fungicides. i.e.…”

Section: Decline Of Fungicide Residues From Barley To Maltmentioning

confidence: 99%

“…As published by some authors (Miyake, Hashimoto, Matsuki, Ono, & Tajima, 2002; if barley contains pesticide residues, they can remain in the malt (germinated barley) after common malting operations (steeping, germination, and kilning). Later, during mashing and boiling stages, the pesticides on the malted barley and hops can pass into the wort in different proportions, depending on the process used, although it should be noted that the removal of material in the form of trub and spent grains tends to reduce the level of contaminants, especially pesticides, which are often relatively insoluble in water (Hengel & Shibamoto, 2002;Miyake et al, 1999;Navarro, Pérez, &, Mena, 2005;Navarro, Pérez, Navarro, Mena, & Vela, 2006;Navarro, Pérez, Vela, Mena & Navarro, 2005).…”

Section: Introductionmentioning

confidence: 99%