Food Science and Biotechnology

Korean Society of Food Science and Technology (한국식품과학회)
권호 표지

Leaching of Pesticide Residues during Juicing of Kale Crop

Lee, Mi-Gyung;Chun, Mi-Wha

  • Published : 20031200
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Abstract

This study investigated the leaching ratio of pesticides during the juicing of artificially or naturally contaminated kale. The following ten pesticides were tested: chlorpyrifos, diazinon, dichlorvos, dimethoate, EPN, profenofos, cypermethrin, deltamethrin, endosulfan, and fenvalerate. The leaching ratios of pesticides into kale juice were 45.1 % for chlorpyrifos, 41.1 % for diazinon, 4.4% for dichlorvos, 25.1 % for dimethoate, 58.3% for EPN, 51.5% for profenofos, 68.9% for cypermethrin, 59.9% for deltamethrin, 35.8% for endosulfan, and 53.4% for fenvalerate. From these data, the processing factors could be estimated and these will be utilized for dietary intake assessment of pesticides. In addition, the log value of the pesticide leaching ratio had a positive association with the water solubility log value of pesticide at a significance level, ${\alpha}$ = 0.001 ($R^2$ = 0.7792). This result suggests a strong possibility of predicting the amount of pesticide residue in foods after cooking or processing.

Keywords

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