Effect of processing and cooking on the residue levels of benomyl in edamame (immature soybeans) and wheat samples

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  • Saka Machiko
    The Institute of Environmental Toxicology, Study Management Division
  • Tomiyama Naruto
    The Institute of Environmental Toxicology, Chemistry Division
  • Koma Yukiko
    The Institute of Environmental Toxicology, Chemistry Division
  • Iijima Kazuaki
    The Institute of Environmental Toxicology, Chemistry Division
  • Kato Yasuhiro
    The Institute of Environmental Toxicology, Study Management Division

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Other Title
  • えだまめおよび小麦試料における加工および調理工程のベノミル残留濃度への影響
  • エ ダ マメ オヨビ コムギ シリョウ ニ オケル カコウ オヨビ チョウリ コウテイ ノ ベノミル ザンリュウ ノウド エ ノ エイキョウ

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<p>The effects of processing and cooking on the residue levels of benomyl, which was applied preharvest and determined to be as carbendazim, were investigated. In the case of edamame, the residual amount ratios (%, RARs) in raw seeds as the edible portions were reduced to 1% after removing the pods. Although more than 70% of the initial residues were eliminated into the boiling wastewater, the RARs in boiled seeds slightly increased to 2.6–3.6%. This increase indicated that a part of the residue was translated from the pod to the seed portion during the boiling process. In the case of wheat, the RAR of flour as the major edible portion was 26% after the milling process. However, the process of cooking wheat flour, such as making bread and lumping noodles, caused no significant reducing of RARs. Removing edamame pods and milling wheat effectively reduce benomyl residue.</p>

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