Hyesu Lee, Mihyun Cho, Minsoo Park, Myungheon Kim, Jung-A Seo, Dong Hyun Kim, Subin Bae, Myeong Seok Kim, Jeong Ah Kim, Joon-Goo Lee, Moo-Hyeog Im
The effects of milling, washing, and cooking on etofenprox, flubendiamide, and tebufenozide levels in brown and polished rice were investigated by HPLC using a UV detector. The reduction rates of etofenprox, flubendiamide, and tebufenozide after milling were 68.74-93.16%, 64.49-90.25%, and 69.74-92.58%, respectively, 11.64-41.44%, 31.36-65.37%, and 31.61-73.79%, respectively, after washing brown rice, and 30.85-82.08%, 52.13-83.05%, and 43.04-83.89%, respectively, after washing polished rice. The residue levels of the three pesticides in brown rice decreased after electric and pressure cooking by 56...
February 2024: Food Science and Biotechnology