Boiling, Blanching, and Stir-Frying Markedly Reduce Pesticide Residues in Vegetables
Issued Date
2022-05-01
Resource Type
eISSN
23048158
Scopus ID
2-s2.0-85130893963
Journal Title
Foods
Volume
11
Issue
10
Rights Holder(s)
SCOPUS
Bibliographic Citation
Foods Vol.11 No.10 (2022)
Suggested Citation
Phopin K., Wanwimolruk S., Norkaew C., Buddhaprom J., Isarankura-Na-ayudhya C. Boiling, Blanching, and Stir-Frying Markedly Reduce Pesticide Residues in Vegetables. Foods Vol.11 No.10 (2022). doi:10.3390/foods11101463 Retrieved from: https://repository.li.mahidol.ac.th/handle/20.500.14594/83243
Title
Boiling, Blanching, and Stir-Frying Markedly Reduce Pesticide Residues in Vegetables
Author's Affiliation
Other Contributor(s)
Abstract
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 neurolog-ical 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.