Effect of Processing on Residual Buprofezin Levels in Ginseng Products

Hyun Ho Noh, Hyeon Woo Shin, Dong Ju Kim, Jeong Woo Lee, Seung Hyeon Jo, Danbi Kim and Kee Sung Kyung
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Hyun Ho Noh: Chemical Safety Division, Department of Agro-Food Safety and Crop Protection, National Institute of Agricultural Sciences, Rural Development Administration, Wanju 55365, Korea
Hyeon Woo Shin: Department of Environmental and Biological Chemistry, College of Agriculture, Life and Environment Science, Chungbuk National University, Cheongju 28644, Korea
Dong Ju Kim: Department of Environmental and Biological Chemistry, College of Agriculture, Life and Environment Science, Chungbuk National University, Cheongju 28644, Korea
Jeong Woo Lee: Department of Environmental and Biological Chemistry, College of Agriculture, Life and Environment Science, Chungbuk National University, Cheongju 28644, Korea
Seung Hyeon Jo: Department of Environmental and Biological Chemistry, College of Agriculture, Life and Environment Science, Chungbuk National University, Cheongju 28644, Korea
Danbi Kim: Chemical Safety Division, Department of Agro-Food Safety and Crop Protection, National Institute of Agricultural Sciences, Rural Development Administration, Wanju 55365, Korea
Kee Sung Kyung: Department of Environmental and Biological Chemistry, College of Agriculture, Life and Environment Science, Chungbuk National University, Cheongju 28644, Korea

IJERPH, 2021, vol. 18, issue 2, 1-11

Abstract: This study determined residual buprofezin levels in fresh ginseng and evaluated their changes during processing. Supervised field trials were conducted at Yeongju, Geumsan, and Goesan, Korea. Buprofezin 12.5% EC was applied to 5-y ginseng in accordance with the Korean good agriculture practice (GAP). Samples were collected at 0, 7, 14, 21, and 30 d after the final application. On day 14 (GAP-equivalent preharvest date), the ginseng was processed to obtain dried and red ginseng. The average buprofezin concentrations on day 0 were 0.076 (Yeongju), 0.055 (Geumsan), and 0.078 mg kg −1 (Goesan). Residual concentrations increased as ginseng was processed into dried and red ginseng. Residue levels in dried ginseng manufactured by hot air drying were higher than in red ginseng obtained by steaming, hot air, and sunlight drying. However, the absolute amount of pesticides decreased by approximately 20–30% as a result of calculating the reduction factor considering the dry yield and moisture content. Therefore, the residual concentration in processed products may vary depending on the processing method, and it is deemed necessary to consider the processing yield and moisture content when evaluating the safety of residual pesticides in dried processed products.

Keywords: buprofezin; ginseng; preharvest interval; drying processing; pesticide residue; processing factor; reduction factor (search for similar items in EconPapers)
JEL-codes: I I1 I3 Q Q5 (search for similar items in EconPapers)
Date: 2021
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