Decrease in Organic Solvent Extractable Ethion by Grapefruit Pectin during Processing
Published in Journal of Agricultural and Food Chemistry • Dec 1, 1997
NobleIDNI5P03W00R27S11
Authors:
Toshihiro Nagayama
Abstract
The effect of food components on pesticide residue was examined using citrus fruit often heated to make marmalade. Commercial grapefruit was peeled, and the parts were fractionated by extraction with several kinds of solvents (n-hexane, acetone, methanol, and water). The amount of organic solvent ex...