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dc.contributor.author
Medina, María Belén
dc.contributor.author
Munitz, Martín Sebastián
dc.contributor.author
Resnik, Silvia Liliana
dc.date.available
2022-08-11T16:06:00Z
dc.date.issued
2021-04
dc.identifier.citation
Medina, María Belén; Munitz, Martín Sebastián; Resnik, Silvia Liliana; Effect of household rice cooking on pesticide residues; Elsevier; Food Chemistry; 342; 4-2021; 1-8
dc.identifier.issn
0308-8146
dc.identifier.uri
http://hdl.handle.net/11336/165238
dc.description.abstract
This investigation shows the pesticide distribution and reduction using three common household cooking methods. Extraction was performed using QuEChERS and solid phase microextraction methodologies for rice and water, respectively. Gas chromatography-mass spectrometry was used. Both methods showed good linearity (r2 > 0.9996 and 0.9945), adequate recoveries (between 98.9 and 107.8% and 90.5–104.2%) and relative standard deviations lower than 4.5% and 7.0%, for rice and water, respectively. The initial concentration of deltamethrin, penconazole, kresoxim-methyl, cyproconazole, epoxiconazole and azoxystrobin, were 84.9, 242.2, 298.5, 230.7, 253.4 and 293.5 µg/kg, respectively. Washing and soaking water reduce pesticides only 0.40 to 4.28%. The pesticide reduction during cooking were 20.73 to 57.72%, 32.74 to 70.39%, and 68.87 to 87.50% for traditional, excess water, and pre-soaking rice methods, respectively. Pre-soaking rice with extra water before cooking proved to be the method that generates the greatest reduction.
dc.format
application/pdf
dc.language.iso
eng
dc.publisher
Elsevier
dc.rights
info:eu-repo/semantics/restrictedAccess
dc.rights.uri
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
dc.subject
RICE COOKING METHODS
dc.subject
PESTICIDE DISTRIBUTION
dc.subject
PESTICIDE REDUCTION
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MASS BALANCES
dc.subject.classification
Alimentos y Bebidas
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Otras Ingenierías y Tecnologías
dc.subject.classification
INGENIERÍAS Y TECNOLOGÍAS
dc.title
Effect of household rice cooking on pesticide residues
dc.type
info:eu-repo/semantics/article
dc.type
info:ar-repo/semantics/artículo
dc.type
info:eu-repo/semantics/publishedVersion
dc.date.updated
2022-08-11T13:00:23Z
dc.journal.volume
342
dc.journal.pagination
1-8
dc.journal.pais
Países Bajos
dc.journal.ciudad
Amsterdam
dc.description.fil
Fil: Medina, María Belén. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Universidad Nacional de Entre Ríos. Facultad de Ciencias de la Alimentación; Argentina
dc.description.fil
Fil: Munitz, Martín Sebastián. Universidad Nacional de Entre Ríos. Facultad de Ciencias de la Alimentación; Argentina
dc.description.fil
Fil: Resnik, Silvia Liliana. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas; Argentina. Fundación de Investigaciones Científicas "Teresa Benedicta de la Cruz"; Argentina. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales; Argentina
dc.journal.title
Food Chemistry
dc.relation.alternativeid
info:eu-repo/semantics/altIdentifier/url/https://linkinghub.elsevier.com/retrieve/pii/S0308814620321737
dc.relation.alternativeid
info:eu-repo/semantics/altIdentifier/doi/https://doi.org/10.1016/j.foodchem.2020.128311
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