Residual levels of five pesticides in peanut oil processing and chips frying

BACKGROUND Pesticide contamination in oil crops and processed products is an important food safety concern. The study was aimed to investigate the pesticide residue changes in press processing of peanut oil and frying of chips. RESULTS Five pesticides - chlorpyrifos, deltamethrin, methoxyfenozide, azoxystrobin and propargite - which are often applied during growth period in peanut plants, were selected to investigate their residue changes in cold press processing of peanut oil and frying of potato chips. Results showed that the residues of the five pesticides were decreased by 3.1-42.6% during air-drying before oil pressing. The residues of chlorpyrifos, deltamethrin, methoxyfenozide and propargite in peanut oil were 2.05-3.63 times higher than that in peanut meal after cold pressing of the oil, except for azoxystrobin having a slightly lower residue in peanut oil, with 0.92 times that in peanut meal. The processing factors of the five pesticides in peanut oil ranged from 1.17 to 2.73 and were highly related to the log K-ow of the pesticides. The higher the log K-ow, the more easily was the pesticide partitioned in the peanut oil. Besides, as frying time increase during preparation of chips, the concentration of pesticides in peanut oil decreased gradually by 6.7-22.1% compared to the first frying. In addition, 0.47-11.06% of the pesticides were transferred to the chips through frying with contaminated oil. CONCLUSION This is first report showing that pesticides can transfer from contaminated oil to chips. There exists a potential dietary health risk by using pesticide-contaminated oil for frying chips. This work could provide basic data for accurate dietary risk assessment of pesticide residues in peanut oil and its frying products. (c) 2021 Society of Chemical Industry.