Degradation of organophosphorus pesticides in wheat during cookie processing

UYGUN Ü. , Senoz B., Oztuk S., KÖKSEL H.

FOOD CHEMISTRY, vol.117, no.2, pp.261-264, 2009 (Journal Indexed in SCI) identifier identifier

  • Publication Type: Article / Article
  • Volume: 117 Issue: 2
  • Publication Date: 2009
  • Doi Number: 10.1016/j.foodchem.2009.03.111
  • Title of Journal : FOOD CHEMISTRY
  • Page Numbers: pp.261-264


For investigating carryover of some organophosphorus pesticide residues in the cereal food chain from grain to consumer, a study was set up on wheat bran, flour and cookies, with and without bran. Special emphasis was given to malathion and chlorpyrifos-methyl residues in cookies for better protection of consumers. Pesticide-free wheat was placed in a small-scale model of a commercial storage vessel and treated with these pesticides. The residue levels of insecticides were determined in wheat, as well as in bran, Hour and cookies produced from stored wheat at various time intervals during storage. A multiresidue analysis was performed using GC-NPD and CC-MS. Malathion and chlorpyrifos-methyl residue levels were higher than the maximum residue limits (MRLs) in wheat after 240 days of storage. MRLs established by the EC for malathion and chlorpyrifos-methyl in wheat are 8 and 3 mg kg(-1), respectively. The residue levels of insecticides in flour samples also exceeded the MRL (2 mg kg(-1) for both insecticides). Eight months of storage were not effective for reducing the residues in wheat to the levels below MRLs. Although, considerable amounts of the insecticides remained in the bran and flour, the cookie processing significantly reduced the concentrations in general. Chlorpyrifos-methyl was more persistent than was malathion and comparatively less degradation occurred during milling and cookie processing due to its physicochemical properties. (C) 2009 Elsevier Ltd. All rights reserved.