Dissipation of two field‐incurred pesticides and three degradation products in rice (Oryza sativa L.) from harvest to dining table

BACKGROUND High levels of harmful pesticide residues in rice can cause undesirable side effects and are a source of great concern to consumers. Reduction of pesticide residues to provide rice security has thus became an urgent problem. RESULTS In this study, the effects of commercial and home proces...

Full description

Saved in:
Bibliographic Details
Published in:Journal of the science of food and agriculture 2019-08, Vol.99 (10), p.4602-4608
Main Authors: Ma, Youning, Zhan, Liwei, Yang, Huan, Qin, Meiling, Chai, Shuangshuang, Cao, Zhaoyun, Mou, Renxiang, Chen, Mingxue
Format: Article
Language:English
Subjects:
Carbofuran
Chlorpyrifos
commercial and home processing
Consumers
Cooking
Degradation products
Diet
dissipation behaviors
high‐performance liquid chromatography/tandem mass spectrometry
insecticides
Metabolites
Organic chemistry
Oryza sativa
Pesticide application
Pesticide residues
Pesticide use reduction
Pesticides
Pressure
Pressure cooking
Residues
Rice
Rice fields
Security
Side effects
Washing
Citations: Items that this one cites
Items that cite this one
Online Access:Get full text
Tags: Add Tag
No Tags, Be the first to tag this record!
Description
Summary:BACKGROUND High levels of harmful pesticide residues in rice can cause undesirable side effects and are a source of great concern to consumers. Reduction of pesticide residues to provide rice security has thus became an urgent problem. RESULTS In this study, the effects of commercial and home processing on removal of chlorpyrifos and carbosulfan residues from rice, and the formation of metabolites during processing, were studied. The results showed that 3,5,6‐trichloro‐2‐pyridinol (0.87 mg kg−1) and carbofuran (0.43 mg kg−1) were the predominant components detected in paddy rice. All detected residues were primarily deposited on the rice hull and bran. Washing twice followed by high‐pressure cooking was able to further decrease residues in polished rice with the processing factor value
ISSN:0022-5142
1097-0010
DOI:10.1002/jsfa.9699