Mihyun Cho, Myungheon Kim, Jaebin Im, Changkyo Seo, Yong-Sun Moon, Moo-Hyeog Im
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引用次数: 0
Abstract
The residue levels of the fungicide, boscalid on Welsh onions after cooking via different methods, were investigated. After boscalid treatment, Welsh onions of varying sizes were cooked via stir-frying, baking, and boiling under different heating times, and residue quantification was realized via LC–MS/MS (limit of quantification, 0.01 mg/kg; recovery rate, 84.6–102.7%). Residues levels after stir-frying and baking were 1.81–2.28 (processing factor (PF), 0.70–0.88) and 0.57–1.16 (0.22–0.45) mg/kg, respectively. Boiling 0.8 and 5 cm slices resulted in residue levels of 0.49–0.88 (0.19–0.34) and 0.23–0.58 (0.09–0.22) mg/kg, respectively, and the PF for baking and boiling decreased with increasing heating time, indicating an effective reduction of residue level by heat. However, stir-frying showed increased residue levels with extended heating owing to water loss. Thus, boiling was the most effective method in reducing pesticide residue levels in Welsh onions.
期刊介绍：
The FSB journal covers food chemistry and analysis for compositional and physiological activity changes, food hygiene and toxicology, food microbiology and biotechnology, and food engineering involved in during and after food processing through physical, chemical, and biological ways. Consumer perception and sensory evaluation on processed foods are accepted only when they are relevant to the laboratory research work. As a general rule, manuscripts dealing with analysis and efficacy of extracts from natural resources prior to the processing or without any related food processing may not be considered within the scope of the journal. The FSB journal does not deal with only local interest and a lack of significant scientific merit. The main scope of our journal is seeking for human health and wellness through constructive works and new findings in food science and biotechnology field.
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