Reduction Factors of Pesticides with Different Physicochemical Properties under Washing and Cooking Conditions

Research Institute of Human Ecology, Seoul National UniversityAbstract The reduction factor of pesticides is getting more crucial these days. However, most studies have focused onthe relationship between pesticides and commodities. This study was conducted to examine the pesticide reduction factorbased on their physicochemical properties. Five pesticides were selected among 288 insecticides by considering thepresence of an ionizable group, the log P, and boiling points. The correlation coefficients between log P and removal bytap water, 5% acetic acid, 20% ethanol, and 0.15% detergent were -0.835 (p<0.001), 0.336 (p=0.221), 0.659 (p<0.01), and-0.939 (p<0.001), respectively. Removal by blanching was affected by log P as it showed a positive correlation with alog P of 0.620 (p<0.05). Removal by frying showed a strong negative correlation with a log P of -0.913 (p<0.001). Theresults suggest that removing pesticides was affected largely by log P and by vapor pressure during cooking, whereasduring washing, the matrix of the food also contributed to the reduction.Keywords: pesticides, reduction factor, physicochemical properties, washing, cooking