Degradation of organophosphorus pesticides in cereal grains during milling and cooking in India.

Lockwood, M. and Majumder, S. K. and Lineback, D. R. (1974) Degradation of organophosphorus pesticides in cereal grains during milling and cooking in India. Cereal Science Today, 19 (8). 330-333, 346.

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Abstract

Samples of paddy (rough rice), wheat, and sorghum were treated with different concentrations of malathion, Gardona. and 5umithion lor protection against insect infestation during storage. Subsequently, samples were milled. cooked. and analyzed by 9a$liquid chromatography to determine residues remaining in the final products. Malathion and Gardona treatments ranged from 1Oto 80 p.p.m.• Sumithion treatments, from 2 to 16p.p.m. During machine milling, reSidues in wheat and sorghum were decreased from 30to 70%. Because residues were concentrated in the hull and bran of the paddy, relatively little remained on polished rice after milling. Even with treatments of 80 p.p,m. residues on polished rice were never more than 4p.p.m. Milled products from each grain were cooked using traditional Indian methods. Preparations involving !roiling or steaming (wet cooking} resulted in complete degradation (loss) of residues of all three protectants so far as detectable with methods sensitive to less than 0,1 p_p.m. Dry cooking methods, used in preparing chapatties from wheat and sorghum, resulted in average losses of 43 to 75% of residues.

Item Type:	Article
Uncontrolled Keywords:	paddy (rough rice), wheat, sorghum, insect infestation, degradation, organochlorine pesticides
Subjects:	500 Natural Sciences and Mathematics > 04 Chemistry and Allied Sciences > 26 Pesticide Chemistry 600 Technology > 08 Food technology > 16 Nutritive value > 08 Grains
Divisions:	Food Protectants and Infestation Control Grain Science and Technology
Depositing User:	Food Sci. & Technol. Information Services
Date Deposited:	20 Sep 2013 08:40
Last Modified:	20 Sep 2013 08:40
URI:	http://ir.cftri.res.in/id/eprint/3680

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