Effect of rice milling, washing, and cooking on reducing pesticide residues

Abstract The effects of milling, washing, and cooking on etofenprox, flubendiamide, tebufenozide levels in brown polished rice were investigated by HPLC using a UV detector. reduction rates after milling 68.74–93.16%, 64.49–90.25%, 69.74–92.58%, respectively, 11.64–41.44%, 31.36–65.37%, 31.61–73.79%, washing rice, 30.85–82.08%, 52.13–83.05%, 43.04–83.89%, rice. residue the three pesticides decreased electric pressure 56.49 54.41%, 75.80 73.42%, 70.01 71.27%, corresponding 85.58 85.82%, 86.70 87.06%, 89.89 89.68%, respectively. In conclusion, various processing methods decrease residual