AINP on Pesticide Residues, Centre for Organic Farming, ICAR Unit-9 Anand Agricultural University, Anand-388110
1 Correspondence: pranoy2003pal@yahoo.co.in
Online published on 15 October, 2011.
The degradation of insecticides chlorpyrifos, fipronil, endosulfan, γ-cyhalothrin and deltamethrin at 5–10 mg kg−1 in wheat grains during storage and processing was investigated. The processing included making of flour (in commercial stone flour mill), chapattis and bread. The overall loss of fhe insecticides during 120 days storage was in the range of 47–72% with γ-cyhalothrin and chlorpyrifos showing the lowest and the highest dissipation, respectively. The reduction in residue levels due to processing was in the range of 17–35%, 49–71%, 25–75% for flour, chapattis and bread, respectively. The processing factor for flour, chapattis and bread was in the range of 0.7–0.8, 0.3–0.5 and 0.3–0.8, respectively. The processing factor(s) could be used to judge the suitability of these products for human consumption as no MRLs are prescribed for the processed products.
Chlorpyrifos, fipronil, endosulfan, γ-cyhalothrin, deltamethrin, wheat, degradation, processing, flour, chapattis, bread, processing factor
