Residue changes, degradation, processing factors and their relation between physicochemical properties of pesticides in peanuts during multiproduct processing

文献类型： 外文期刊

第一作者： Cui, Kai

作者： Cui, Kai;Wang, Jian;Guan, Shuai;Liang, Jingyun;Fang, Liping;Ding, Ruiyan;Li, Teng;Dong, Zhan;Ma, Guoping;Wu, Xiaohu;Zheng, Yongquan

作者机构：

关键词： Degradation; Health; Peanut; Pesticide; Treatment

期刊名称：FOOD CHEMISTRY （ 影响因子：8.8； 五年影响因子：8.6 ）

ISSN： 0308-8146

年卷期： 2024 年 452 卷

页码：

收录情况： SCI

摘要： This study systematically investigates the residue changes, processing factors (PFs), and relation between the physicochemical properties of pesticides during peanut processing. Results revealed that peeling, washing, and boiling treatments removed partial or substantial pesticide residues from peanuts with PFs of 0.29 - 1.10 (most <1). By contrast, pesticides appeared to be partially concentrated during roasting, stir-frying, and deep-frying peanuts with PFs of 0.16 - 1.25. During oil pressing, 13 of the 28 pesticides were concentrated in the peanut oil (PF range: 1.06 - 2.01) and 25 of the pesticides were concentrated in the peanut meal (1.07 - 1.46). Physicochemical parameters such as octanol - water partition coefficient, degradation point, molecular weight, and melting point showed significant correlations with PFs during processing. Notably, log Kow exhibited strong positive correlations with the PFs of boiling, roasting, and oil pressing. Overall, this study describes the fate of pesticides during multiproduct processing, providing guidance to promote the healthy consumption of peanuts for human health.

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