Stability of the pyrethroid pesticide bifenthrin in milled wheat during thermal processing, yeast and lactic acid fermentation, and storage
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2013
Authors
Đorđević, Tijana M.Šiler-Marinković, Slavica
Durović, Rada D.
Dimitrijević-Branković, Suzana
Gajić-Umiljendić, Jelena
Article (Published version)
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BACKGROUND: Pesticide residues have become an unavoidable part of food commodities. In the context of increased interest for food processing techniques as a tool for reducing pesticide residues, it is interesting to study the potential loss of pesticides during lactic acid and yeast fermentation. In the present paper the effect of fermentation by Lactobacillus plantarum and Saccharomyces cerevisiae and storage on 23 degrees C on bifenthrin in wheat was investigated. In addition, the effect of sterilisation (applied in order to avoid contamination with wild microorganism strains, i.e. to determine the individual effects of used strains) on bifenthrin degradation was tested as well. RESULTS: No significant loss of bifenthrin was observed during storage, or after the sterilisation. During the lactic acid fermentation, reduction within wheat fortified with 0.5 mg kg(-1) was 42%, while quite lower within samples fortified with 2.5 mg kg(-1), maximum 18%. In contrast, bifenthrin concentratio...n was not reduced during yeast fermentation, as the reduction in fortified samples was in the range of spontaneous chemical degradation during incubation period. CONCLUSION: Possible bifenthrin contamination in wheat, in amounts over the maximum residue limits, could not be reduced by sterilisation or by yeast fermentation, but lactic acid fermentation could be an effective tool for minimising residual contamination.
Keywords:
bifenthrin / wheat / fermentation / storage / sterilisationSource:
Journal of the Science of Food and Agriculture, 2013, 93, 13, 3377-3383Publisher:
- Wiley, Hoboken
Funding / projects:
- Studies on plant pathogens, arthropods, weeds, and pesticides with a view to developing the methods of biorational plant protection and safe food production (RS-MESTD-Technological Development (TD or TR)-31043)
DOI: 10.1002/jsfa.6188
ISSN: 0022-5142
PubMed: 23606131
WoS: 000323934300033
Scopus: 2-s2.0-84883552903
Institution/Community
Tehnološko-metalurški fakultetTY - JOUR AU - Đorđević, Tijana M. AU - Šiler-Marinković, Slavica AU - Durović, Rada D. AU - Dimitrijević-Branković, Suzana AU - Gajić-Umiljendić, Jelena PY - 2013 UR - http://TechnoRep.tmf.bg.ac.rs/handle/123456789/2397 AB - BACKGROUND: Pesticide residues have become an unavoidable part of food commodities. In the context of increased interest for food processing techniques as a tool for reducing pesticide residues, it is interesting to study the potential loss of pesticides during lactic acid and yeast fermentation. In the present paper the effect of fermentation by Lactobacillus plantarum and Saccharomyces cerevisiae and storage on 23 degrees C on bifenthrin in wheat was investigated. In addition, the effect of sterilisation (applied in order to avoid contamination with wild microorganism strains, i.e. to determine the individual effects of used strains) on bifenthrin degradation was tested as well. RESULTS: No significant loss of bifenthrin was observed during storage, or after the sterilisation. During the lactic acid fermentation, reduction within wheat fortified with 0.5 mg kg(-1) was 42%, while quite lower within samples fortified with 2.5 mg kg(-1), maximum 18%. In contrast, bifenthrin concentration was not reduced during yeast fermentation, as the reduction in fortified samples was in the range of spontaneous chemical degradation during incubation period. CONCLUSION: Possible bifenthrin contamination in wheat, in amounts over the maximum residue limits, could not be reduced by sterilisation or by yeast fermentation, but lactic acid fermentation could be an effective tool for minimising residual contamination. PB - Wiley, Hoboken T2 - Journal of the Science of Food and Agriculture T1 - Stability of the pyrethroid pesticide bifenthrin in milled wheat during thermal processing, yeast and lactic acid fermentation, and storage EP - 3383 IS - 13 SP - 3377 VL - 93 DO - 10.1002/jsfa.6188 ER -
@article{ author = "Đorđević, Tijana M. and Šiler-Marinković, Slavica and Durović, Rada D. and Dimitrijević-Branković, Suzana and Gajić-Umiljendić, Jelena", year = "2013", abstract = "BACKGROUND: Pesticide residues have become an unavoidable part of food commodities. In the context of increased interest for food processing techniques as a tool for reducing pesticide residues, it is interesting to study the potential loss of pesticides during lactic acid and yeast fermentation. In the present paper the effect of fermentation by Lactobacillus plantarum and Saccharomyces cerevisiae and storage on 23 degrees C on bifenthrin in wheat was investigated. In addition, the effect of sterilisation (applied in order to avoid contamination with wild microorganism strains, i.e. to determine the individual effects of used strains) on bifenthrin degradation was tested as well. RESULTS: No significant loss of bifenthrin was observed during storage, or after the sterilisation. During the lactic acid fermentation, reduction within wheat fortified with 0.5 mg kg(-1) was 42%, while quite lower within samples fortified with 2.5 mg kg(-1), maximum 18%. In contrast, bifenthrin concentration was not reduced during yeast fermentation, as the reduction in fortified samples was in the range of spontaneous chemical degradation during incubation period. CONCLUSION: Possible bifenthrin contamination in wheat, in amounts over the maximum residue limits, could not be reduced by sterilisation or by yeast fermentation, but lactic acid fermentation could be an effective tool for minimising residual contamination.", publisher = "Wiley, Hoboken", journal = "Journal of the Science of Food and Agriculture", title = "Stability of the pyrethroid pesticide bifenthrin in milled wheat during thermal processing, yeast and lactic acid fermentation, and storage", pages = "3383-3377", number = "13", volume = "93", doi = "10.1002/jsfa.6188" }
Đorđević, T. M., Šiler-Marinković, S., Durović, R. D., Dimitrijević-Branković, S.,& Gajić-Umiljendić, J.. (2013). Stability of the pyrethroid pesticide bifenthrin in milled wheat during thermal processing, yeast and lactic acid fermentation, and storage. in Journal of the Science of Food and Agriculture Wiley, Hoboken., 93(13), 3377-3383. https://doi.org/10.1002/jsfa.6188
Đorđević TM, Šiler-Marinković S, Durović RD, Dimitrijević-Branković S, Gajić-Umiljendić J. Stability of the pyrethroid pesticide bifenthrin in milled wheat during thermal processing, yeast and lactic acid fermentation, and storage. in Journal of the Science of Food and Agriculture. 2013;93(13):3377-3383. doi:10.1002/jsfa.6188 .
Đorđević, Tijana M., Šiler-Marinković, Slavica, Durović, Rada D., Dimitrijević-Branković, Suzana, Gajić-Umiljendić, Jelena, "Stability of the pyrethroid pesticide bifenthrin in milled wheat during thermal processing, yeast and lactic acid fermentation, and storage" in Journal of the Science of Food and Agriculture, 93, no. 13 (2013):3377-3383, https://doi.org/10.1002/jsfa.6188 . .