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Changes of Field Incurred Chlorpyrifos and Its Toxic Metabolite Residues in Rice during Food Processing from-RAC-to-Consumption

The objectives of this study were to determine the effects of food processing on field incurred residues levels of chlorpyrifos and its metabolite 3,5,6-Trichloro-2-pyridinol (TCP) in rice. The chlorpyrifos and TCP were found to be 1.27 and 0.093 mg kg-1 in straw and 0.41 and 0.073 mg kg-1 in grain,...

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Autores principales: Zhang, Zhiyong, Jiang, Wayne W., Jian, Qiu, Song, Wencheng, Zheng, Zuntao, Wang, Donglan, Liu, Xianjin
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Public Library of Science 2015
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4301646/
https://www.ncbi.nlm.nih.gov/pubmed/25608031
http://dx.doi.org/10.1371/journal.pone.0116467
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author Zhang, Zhiyong
Jiang, Wayne W.
Jian, Qiu
Song, Wencheng
Zheng, Zuntao
Wang, Donglan
Liu, Xianjin
author_facet Zhang, Zhiyong
Jiang, Wayne W.
Jian, Qiu
Song, Wencheng
Zheng, Zuntao
Wang, Donglan
Liu, Xianjin
author_sort Zhang, Zhiyong
collection PubMed
description The objectives of this study were to determine the effects of food processing on field incurred residues levels of chlorpyrifos and its metabolite 3,5,6-Trichloro-2-pyridinol (TCP) in rice. The chlorpyrifos and TCP were found to be 1.27 and 0.093 mg kg-1 in straw and 0.41 and 0.073 mg kg-1 in grain, respectively. It is observed that the sunlight for 2 hours does not decrease the chlorpyrifos and TCP residues in grain significantly. Their residues in rice were reduced by up to 50% by hulling. The cooking reduced the chlorpyrifos and TCP in rice to undetectable level (below 0.01 mg kg-1). Processing factors (PFs) of chlorpyrifos and TCP residues in rice during food processing were similar. Various factors have impacts on the fates of chlorpyrifos and TCP residues and the important steps to reduce their residues in rice were hulling and cooking. The results can contribute to assure the consumer of a safe wholesome food supply.
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spelling pubmed-43016462015-01-30 Changes of Field Incurred Chlorpyrifos and Its Toxic Metabolite Residues in Rice during Food Processing from-RAC-to-Consumption Zhang, Zhiyong Jiang, Wayne W. Jian, Qiu Song, Wencheng Zheng, Zuntao Wang, Donglan Liu, Xianjin PLoS One Research Article The objectives of this study were to determine the effects of food processing on field incurred residues levels of chlorpyrifos and its metabolite 3,5,6-Trichloro-2-pyridinol (TCP) in rice. The chlorpyrifos and TCP were found to be 1.27 and 0.093 mg kg-1 in straw and 0.41 and 0.073 mg kg-1 in grain, respectively. It is observed that the sunlight for 2 hours does not decrease the chlorpyrifos and TCP residues in grain significantly. Their residues in rice were reduced by up to 50% by hulling. The cooking reduced the chlorpyrifos and TCP in rice to undetectable level (below 0.01 mg kg-1). Processing factors (PFs) of chlorpyrifos and TCP residues in rice during food processing were similar. Various factors have impacts on the fates of chlorpyrifos and TCP residues and the important steps to reduce their residues in rice were hulling and cooking. The results can contribute to assure the consumer of a safe wholesome food supply. Public Library of Science 2015-01-21 /pmc/articles/PMC4301646/ /pubmed/25608031 http://dx.doi.org/10.1371/journal.pone.0116467 Text en © 2015 Zhang et al http://creativecommons.org/licenses/by/4.0/ This is an open-access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are properly credited.
spellingShingle Research Article
Zhang, Zhiyong
Jiang, Wayne W.
Jian, Qiu
Song, Wencheng
Zheng, Zuntao
Wang, Donglan
Liu, Xianjin
Changes of Field Incurred Chlorpyrifos and Its Toxic Metabolite Residues in Rice during Food Processing from-RAC-to-Consumption
title Changes of Field Incurred Chlorpyrifos and Its Toxic Metabolite Residues in Rice during Food Processing from-RAC-to-Consumption
title_full Changes of Field Incurred Chlorpyrifos and Its Toxic Metabolite Residues in Rice during Food Processing from-RAC-to-Consumption
title_fullStr Changes of Field Incurred Chlorpyrifos and Its Toxic Metabolite Residues in Rice during Food Processing from-RAC-to-Consumption
title_full_unstemmed Changes of Field Incurred Chlorpyrifos and Its Toxic Metabolite Residues in Rice during Food Processing from-RAC-to-Consumption
title_short Changes of Field Incurred Chlorpyrifos and Its Toxic Metabolite Residues in Rice during Food Processing from-RAC-to-Consumption
title_sort changes of field incurred chlorpyrifos and its toxic metabolite residues in rice during food processing from-rac-to-consumption
topic Research Article
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4301646/
https://www.ncbi.nlm.nih.gov/pubmed/25608031
http://dx.doi.org/10.1371/journal.pone.0116467
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