Activity: Talks and presentations › Conference presentations
Agricultural products are generally consumed as processed food, which directs the attention given to pesticide residues to the end-processed product, in addition to the raw material. By applying processing factors for pesticides in food, the dietary intake of pesticides can be estimated more precisely. In the study presented, the pesticide residue levels were analysed in the bran raw material and the processed biscuit after baking. Based on incurred pesticides, processing factors were derived for 41 pesticides in biscuits prepared from raw materials. The raw material consisted of wheat, rye, oat, and barley grain produced as test material for European Union Proficiency Tests. Possible relations between the effects of the baking process on the pesticide residue levels and the compounds physicochemical properties (polarity, volatility, and thermal degradation) was studied. Most of the compounds exhibited a +/- 20% variation, with most levels decreasing, corresponding to an average processing factor range of 0.80-1.20. Vapour pressure and polarity were found to be important indicators of processing factors. Moreover, the effects of baking parameters (temperature/time) on the probable exceeded elimination or concentration of pesticide residues in the biscuits were studied demonstrating that prolonged baking time did not significantly affect the pesticide levels in the biscuits except for the highly volatile and highly polar compounds.