Residual characteristics of etofenprox in the processing stages of rice cakes and cookies
| Autor: | Hye-Su Lee, Moo-Hyeog Im |
|---|---|
| Jazyk: | angličtina |
| Rok vydání: | 2021 |
| Předmět: |
Insecticides
Vapor Pressure Food Handling Flour Rice flour Mechanical Treatment of Specimens Geographical locations chemistry.chemical_compound Pyrethrins Medicine and Health Sciences Cooking Food science Chromatography High Pressure Liquid Multidisciplinary Organic Compounds Physics food and beverages Eukaryota Classical Mechanics Agriculture Plants Chemistry Experimental Organism Systems Physical Sciences Medicine Brown rice Agrochemicals Research Article Asia Science Research and Analysis Methods Etofenprox Plant and Algal Models South Korea Nitriles Pressure Humans Grasses Pesticides Acetonitrile Nutrition Residue (complex analysis) Organic Chemistry Pesticide Residues Organisms Chemical Compounds Biology and Life Sciences Oryza Pesticide Diet chemistry Food Specimen Preparation and Treatment Animal Studies Specimen Grinding Rice Pest Control People and places Food Analysis |
| Zdroj: | PLoS ONE PLoS ONE, Vol 16, Iss 8, p e0255751 (2021) |
| ISSN: | 1932-6203 |
| Popis: | 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. |
| Databáze: | OpenAIRE |
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