Boiling, Blanching, and Stir-Frying Markedly Reduce Pesticide Residues in Vegetables
Nowadays, a lot of produce (fruits and vegetables) sold in many countries are contaminated with pesticide residues, which cause severe effects on consumer health, such as cancer and neurological disorders. Therefore, this study aims to determine whether cooking processes can reduce the pesticide res...
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| Format: | Article |
| Language: | English |
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MDPI AG
2022-05-01
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| Series: | Foods |
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| Online Access: | https://www.mdpi.com/2304-8158/11/10/1463 |
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| author | Kamonrat Phopin Sompon Wanwimolruk Chosita Norkaew Jaruwat Buddhaprom Chartchalerm Isarankura-Na-Ayudhya |
| author_facet | Kamonrat Phopin Sompon Wanwimolruk Chosita Norkaew Jaruwat Buddhaprom Chartchalerm Isarankura-Na-Ayudhya |
| author_sort | Kamonrat Phopin |
| collection | DOAJ |
| description | Nowadays, a lot of produce (fruits and vegetables) sold in many countries are contaminated with pesticide residues, which cause severe effects on consumer health, such as cancer and neurological disorders. Therefore, this study aims to determine whether cooking processes can reduce the pesticide residues in commonly consumed vegetables (Chinese kale and yard long beans) in Thailand. For cooking experiments, the two vegetables were cooked using three different processes: boiling, blanching, and stir-frying. After the treatments, all cooked and control samples were subjected to extraction and GC-MS/MS analysis for 88 pesticides. The results demonstrated that pesticide residues were reduced by 18–71% after boiling, 36–100% after blanching, and 25–60% after stir-frying for Chinese kale. For yard long beans, pesticide residues were reduced by 38–100% after boiling, 27–28% after blanching, and 35–63% after stir-frying. Therefore, cooking vegetables are proven to protect consumers from ingesting pesticide residues. |
| first_indexed | 2024-03-10T03:54:13Z |
| format | Article |
| id | doaj.art-7ce26274bee240feb6436269a3b71e0e |
| institution | Directory Open Access Journal |
| issn | 2304-8158 |
| language | English |
| last_indexed | 2024-03-10T03:54:13Z |
| publishDate | 2022-05-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Foods |
| spelling | doaj.art-7ce26274bee240feb6436269a3b71e0e2023-11-23T10:59:31ZengMDPI AGFoods2304-81582022-05-011110146310.3390/foods11101463Boiling, Blanching, and Stir-Frying Markedly Reduce Pesticide Residues in VegetablesKamonrat Phopin0Sompon Wanwimolruk1Chosita Norkaew2Jaruwat Buddhaprom3Chartchalerm Isarankura-Na-Ayudhya4Center for Research and Innovation, Faculty of Medical Technology, Mahidol University, Bangkok 10700, ThailandCenter for Research and Innovation, Faculty of Medical Technology, Mahidol University, Bangkok 10700, ThailandCenter for Research and Innovation, Faculty of Medical Technology, Mahidol University, Bangkok 10700, ThailandCenter for Research and Innovation, Faculty of Medical Technology, Mahidol University, Bangkok 10700, ThailandDepartment of Clinical Microbiology and Applied Technology, Faculty of Medical Technology, Mahidol University, Bangkok 10700, ThailandNowadays, a lot of produce (fruits and vegetables) sold in many countries are contaminated with pesticide residues, which cause severe effects on consumer health, such as cancer and neurological disorders. Therefore, this study aims to determine whether cooking processes can reduce the pesticide residues in commonly consumed vegetables (Chinese kale and yard long beans) in Thailand. For cooking experiments, the two vegetables were cooked using three different processes: boiling, blanching, and stir-frying. After the treatments, all cooked and control samples were subjected to extraction and GC-MS/MS analysis for 88 pesticides. The results demonstrated that pesticide residues were reduced by 18–71% after boiling, 36–100% after blanching, and 25–60% after stir-frying for Chinese kale. For yard long beans, pesticide residues were reduced by 38–100% after boiling, 27–28% after blanching, and 35–63% after stir-frying. Therefore, cooking vegetables are proven to protect consumers from ingesting pesticide residues.https://www.mdpi.com/2304-8158/11/10/1463pesticide residuesfood safetycookingChinese kaleyard long beans |
| spellingShingle | Kamonrat Phopin Sompon Wanwimolruk Chosita Norkaew Jaruwat Buddhaprom Chartchalerm Isarankura-Na-Ayudhya Boiling, Blanching, and Stir-Frying Markedly Reduce Pesticide Residues in Vegetables Foods pesticide residues food safety cooking Chinese kale yard long beans |
| title | Boiling, Blanching, and Stir-Frying Markedly Reduce Pesticide Residues in Vegetables |
| title_full | Boiling, Blanching, and Stir-Frying Markedly Reduce Pesticide Residues in Vegetables |
| title_fullStr | Boiling, Blanching, and Stir-Frying Markedly Reduce Pesticide Residues in Vegetables |
| title_full_unstemmed | Boiling, Blanching, and Stir-Frying Markedly Reduce Pesticide Residues in Vegetables |
| title_short | Boiling, Blanching, and Stir-Frying Markedly Reduce Pesticide Residues in Vegetables |
| title_sort | boiling blanching and stir frying markedly reduce pesticide residues in vegetables |
| topic | pesticide residues food safety cooking Chinese kale yard long beans |
| url | https://www.mdpi.com/2304-8158/11/10/1463 |
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