Wheat preharvest herbicide application, whole‐grain flour properties, yeast activity and the degradation of glyphosate in bread

Gélinas, Pierre; Gagnon, Fleur; McKinnon, Carole

doi:10.1111/ijfs.13741

Cited by 23 publications

(21 citation statements)

References 31 publications

(54 reference statements)

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“…This is consistent with most of the other studies published on the fate of glyphosate residues in grain-based foods. Gélinas et al (2018) did not observe any change in glyphosate concentration after baking fermented dough prepared from commercial flour fortified with glyphosate or a commercially available product containing glyphosate as the active ingredient. Gélinas et al did note an approximate 15% decrease in glyphosate concentrations observed in baked bread prepared from wheat grown in a field experiment and treated with a commercially available product containing glyphosate as the active ingredient, but they attributed this change to loss during sample extraction.…”

Section: Bakingmentioning

confidence: 65%

“…Low et al (2005) reported baker's yeast reduced concentrations in glyphosate-fortified dough during the fermentation stage by 21%. Gélinas et al (2018) did not observe glyphosate degradation in glyphosate-fortified dough after fermentation, and there was no difference in glyphosate concentrations in yeasted and non-yeasted bread after baking.…”

Section: Introductionmentioning

confidence: 64%

“…Gélinas et al. (2018) did not observe any change in glyphosate concentration after baking fermented dough prepared from commercial flour fortified with glyphosate or a commercially available product containing glyphosate as the active ingredient. Gélinas et al .…”

Section: Discussionmentioning

confidence: 95%

“…Gélinas et al. (2018) did not observe glyphosate degradation in glyphosate‐fortified dough after fermentation, and there was no difference in glyphosate concentrations in yeasted and non‐yeasted bread after baking.…”

Section: Introductionmentioning

confidence: 94%

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Fate of glyphosate in wheat during milling and bread production

Tittlemier¹,

Bestvater²,

Carlson³

et al. 2020

Cereal Chem

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Background and objectives Glyphosate is an active ingredient in widely used herbicides; its residues have been observed in grain and grain‐based foods. This work investigated the fate of glyphosate and its degradation product aminomethylphosphonic acid (AMPA) in milling fractions of wheat and during the bread making process. Samples of wheat were pearled to obtain successive fractions representing outer kernel layers. Straight grade flour and bread were prepared from the two samples with the highest glyphosate concentration (2.1 and 2.8 mg/kg). Findings All pearling and milling product fractions, dough, fermented dough, bread crust, and bread crumb were analyzed for glyphosate and AMPA using solvent extraction with derivatization and liquid chromatography–tandem mass spectrometry. Glyphosate was the only residue detected in samples. On average, the pearling experiment demonstrated that 50% of the total glyphosate mass resided in the outer 17% of the kernels. Similarly, 81% of the total glyphosate mass in the wheat was associated with the bran, shorts, and feeds milling fractions. No changes in glyphosate concentration were observed during the preparation of dough, fermented dough, and bread. Conclusions Milling provides the best opportunity for reducing exposure to glyphosate, as the baking process did not affect glyphosate residues. Concentrations in bread made from straight grade flour will be approximately 4× lower than that made from whole grain flour. Significance and novelty The use of Canada Western Red Spring from commercial wheat shipments provide realistic glyphosate residue concentrations and also reflect the predominance of this type of wheat used in Canada and elsewhere for bread. Therefore, the outcomes from this study are particularly relevant for estimating consumers’ dietary exposure.

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Section: Bakingmentioning

confidence: 65%

Section: Introductionmentioning

confidence: 64%

Section: Discussionmentioning

confidence: 95%

Section: Introductionmentioning

confidence: 94%

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Fate of glyphosate in wheat during milling and bread production

Tittlemier¹,

Bestvater²,

Carlson³

et al. 2020

Cereal Chem

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“…In addition to treatments, baking quality traits were also impacted by cultivar and location, and as previously explained this could be due to changes in protein quality that is caused by genotypic and environmental effects. As Roisch and Lingens [19] and Gélinas et al [62] reported, glyphosate does not have a significant impact on yeast activity, and this may be the reason why most baking quality traits were not significantly affected by glyphosate.…”

Section: Effect Of Glyphosate On Baking Qualitymentioning

confidence: 95%

Effects of Pre-Harvest Glyphosate Application on Spring Wheat Quality Characteristics

et al. 2020

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This study was conducted to determine the effect of pre-harvest glyphosate application on spring wheat quality characteristics, ranging from kernel quality to baking quality. Two wheat cultivars were grown in three locations, and glyphosate was applied at the recommended rate at the soft dough stage (early application) and the ripe stage (recommended application time). When glyphosate was applied at the soft dough stage, kernel weight, wheat protein and wet gluten decreased significantly (p ≤ 0.05), however, gluten index significantly increased (p ≤ 0.05). Dough quality, farinograph stability, and quality number were significantly (p ≤ 0.05) higher when glyphosate was applied at the soft dough stage, and absorption and the mixing tolerance index were lower. As for baking quality, loaf volume and mix time were significantly (p ≤ 0.05) higher in the treated samples in comparison to the untreated control, and other baking quality characteristics did not show any significant difference. Overall, the results indicate that spring wheat quality characteristics are impacted to the greatest degree when glyphosate is applied earlier than recommended at the soft dough stage, as opposed to the recommended application at the ripe stage of physiological development.

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Glyphosate: Uses Other Than in Glyphosate-Resistant Crops, Mode of Action, Degradation in Plants, and Effects on Non-target Plants and Agricultural Microbes

Duke

2020

Reviews of Environmental Contamination and Toxicology

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Wheat preharvest herbicide application, whole‐grain flour properties, yeast activity and the degradation of glyphosate in bread

Cited by 23 publications

References 31 publications

Fate of glyphosate in wheat during milling and bread production

Fate of glyphosate in wheat during milling and bread production

Effects of Pre-Harvest Glyphosate Application on Spring Wheat Quality Characteristics

Glyphosate: Uses Other Than in Glyphosate-Resistant Crops, Mode of Action, Degradation in Plants, and Effects on Non-target Plants and Agricultural Microbes

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