Reduction Factors of Pesticides with Different Physicochemical Properties under Washing and Cooking Conditions
2011
You, Y.H., Seoul National University, Seoul, Republic of Korea | Lee, Y.S., Seoul National University, Seoul, Republic of Korea | Kwon, H.J., Seoul National University, Seoul, Republic of Korea
The reduction factor of pesticides is getting more crucial these days. However, most studies have focused on the relationship between pesticides and commodities. This study was conducted to examine the pesticide reduction factor based on their physicochemical properties. Five pesticides were selected among 288 insecticides by considering the presence of an ionizable group, the log P, and boiling points. The correlation coefficients between log P and removal by tap water, 5% acetic acid, 20% ethanol, and 0.15% detergent were -0.835 (p less than 0.001), 0.336 (p=0.221), 0.659 (p less than 0.01), and -0.939 (p less than 0.001), respectively. Removal by blanching was affected by log P as it showed a positive correlation with a log P of 0.620 (p less than 0.05). Removal by frying showed a strong negative correlation with a log P of -0.913 (p less than 0.001). The results suggest that removing pesticides was affected largely by log P and by vapor pressure during cooking, whereas during washing, the matrix of the food also contributed to the reduction.
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