Investigation on Effects of Cooking Processes on Insecticide and Herbicide Residues in Rice

White rice is one of the most common foods for Iranian people. Simple domestic processes like washing, soaking and cooking enhance the digestibility and nutritive value of rice. Use of pesticides is essential to improve agricultural and cultivation operations in spite of lack in agricultural areas. Nevertheless, residues of pesticides in foods are toxic and hazardous for human certainly. In this study effects of domestic processes including washing, soaking, usual and traditional cooking for Diazinon insecticide and Butachlor herbicide residues in white rice have been investigated. Diazonin residue decreased in white rice samples 59.12, 93.61, 92.56 and 14.14% by washing, soaking, usual and traditional cooking processes, respectively. Except traditional cooking, all treatments reduced Diazinon residue significantly in rice samples. Butachlor herbicide residue also reduced in rice samples also 68.30, 96.15, 90.48 and 74.87% by washing, soaking, usual and traditional cooking processes, respectively. All processes decreased the Butachlor residue in rice samples significantly. According to obtained results, washing, soaking and cooking processes except traditional cooking for Diazinon, reduced Diazinon and Butachlor residues in white rice

کلیدواژه ها:

Diazinon insecticide ، Butachlor herbicide ، Domestic treatment effect ، White rice ، Pesticide residue