Removal of Pesticides during Washing and Cooking of Rice

Hwang, Lae-Hwong; Kim, Ae-Kyung; Jung, Bo-Kyung; Lee, Jae-Kyoo; Shin, Jaemin; Park, Young-Hye; Park, Hyewon; Kim, Minjeong; Park, Kyung-Ai; Yun, Eun-Sun; Kim, Moo‐Sang

doi:10.13103/jfhs.2013.28.1.031

Cited by 8 publications

(10 citation statements)

References 2 publications

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“…The vapor pressures of isoprothiolane and phthalide are 4.93 × 10 −1 mPa (25˚C) and 3 × 10 −3 mPa (23˚C), respectively, implying that they possess higher volatilities than that of etofenprox. Nevertheless, Hwang et al [29] reported lower reduction rates than that of etofenprox obtained in this study. The results reported by Hwang et al [29] agree with those reported by Im et al [30], suggesting that the reduction rates of pesticide residues can be determined not by the degree of volatility, which is a physiochemical property of pesticides, but by the differences in processing methods.…”

Section: Plos Onecontrasting

confidence: 73%

“…Nevertheless, Hwang et al [29] reported lower reduction rates than that of etofenprox obtained in this study. The results reported by Hwang et al [29] agree with those reported by Im et al [30], suggesting that the reduction rates of pesticide residues can be determined not by the degree of volatility, which is a physiochemical property of pesticides, but by the differences in processing methods. Jegal et al [31] reported that the residual levels of diazinon, fenitrothion, phenthoate, and O-ethyl O-(4-nitrophenyl) phenylphosphonothioate (EPN) in cooked rice decreased by 77.8, 74.4, 74.0, and 74.0%, respectively; these results are similar to those obtained in the present study.…”

Section: Plos Onecontrasting

confidence: 73%

“…Similarly, the other pesticides analyzed by Han et al [28] were thought to have a lower pesticide reduction rate than that of etofenprox owing to their lower vapor pressures (and low volatility) than that of etofenprox. By contrast, Hwang PLOS ONE et al [29] reported that the residual levels of isoprothiolane and phthalide in cooked rice decreased by 66.0% and 79.0%, respectively. The vapor pressures of isoprothiolane and phthalide are 4.93 × 10 −1 mPa (25˚C) and 3 × 10 −3 mPa (23˚C), respectively, implying that they possess higher volatilities than that of etofenprox.…”

Section: Plos Onementioning

confidence: 90%

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Residual characteristics of etofenprox in the processing stages of rice cakes and cookies

Lee

2021

PLoS ONE

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The changes in residual amounts of an insecticide (etofenprox) in processed rice cakes and cookies were investigated in this study. Test samples were sprayed with etofenprox during rice cultivation, and brown rice samples were dipped in a pesticide solution to investigate the effects of washing and processing. A multiresidue method for multiclass pesticides was employed for etofenprox analysis using a high-performance liquid chromatography–ultraviolet detector setup. Etofenprox was not detected in polished rice that was processed into rice cakes and cookies. The etofenprox residue levels were 2.13 mg/kg in each processing stage of brown rice products that were dipped in 400 mg/kg etofenprox solutions. The residual amounts of etofenprox in washed/polished rice and rice flour obtained by grinding were 1.25 and 0.77 mg/kg, respectively. The residual levels were 0.38 mg/kg in rice cakes prepared by cooking rice flour in a steamer for 20 min (a decrease of 82.1% compared to that in polished rice), 0.47 mg/kg in rice cookies baked in an oven for 20 min (a decrease of 78.0%), and 0.21 mg/kg in fried rice cookies (a decrease of 90.2%). Overall, the residual levels of etofenprox decreased in a range of 40–100% during the processing of rice cakes and cookies.

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Section: Plos Onecontrasting

confidence: 73%

Section: Plos Onecontrasting

confidence: 73%

Section: Plos Onementioning

confidence: 90%

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Residual characteristics of etofenprox in the processing stages of rice cakes and cookies

Lee

2021

PLoS ONE

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“…The reduction rate of the three pesticides tended to increase as number of washes increased. Hwang et al ( 2013 ) compared the reduction rates of two pesticides remaining in polished rice after one, three, five, and seven washes and obtained results similar to those found in the present study, that is, the pesticide reduction rates increased significantly as the number of washes increased. The etofenprox reduction rate was 41.44% for brown rice but 79.15% for polished rice.…”

Section: Characteristics Of Pesticide Residues In Ricesupporting

confidence: 86%

“…Hwang et al ( 2013 ) reported that the isoprothiolane and fthalide reduction rates in brown rice were 88.7 and 92.9%, respectively. The vapor pressures of isoprothiolane and fthalide are 4.93 × 10 −1 and 3 × 10 −3 mPa (23 °C), respectively (Pesticide Properties DataBase, 2021 ; Turner, 2015e ).…”

Section: Characteristics Of Pesticide Residues In Ricementioning

confidence: 99%

Effect of rice milling, washing, and cooking on reducing pesticide residues

Lee

Cho

Park

et al. 2023

Food Sci Biotechnol

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The effects of milling, washing, and cooking on etofenprox, flubendiamide, and tebufenozide levels in brown and polished rice were investigated by HPLC using a UV detector. The reduction rates of etofenprox, flubendiamide, and tebufenozide after milling were 68.74–93.16%, 64.49–90.25%, and 69.74–92.58%, respectively, 11.64–41.44%, 31.36–65.37%, and 31.61–73.79%, respectively, after washing brown rice, and 30.85–82.08%, 52.13–83.05%, and 43.04–83.89%, respectively, after washing polished rice. The residue levels of the three pesticides in brown rice decreased after electric and pressure cooking by 56.49 and 54.41%, 75.80 and 73.42%, and 70.01 and 71.27%, respectively, and the corresponding levels in polished rice decreased after electric and pressure cooking by 85.58 and 85.82%, 86.70 and 87.06%, and 89.89 and 89.68%, respectively. In conclusion, various processing methods decrease the residual levels of etofenprox, flubendiamide, and tebufenozide in rice.

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