Influence of Frying and Baking on Chlorpropham Residue

Abstract

Chlorpropham (CIPC) residue in imported frozen and fried potatoes obtained in Tokyo were investigated. The mean value of CIPC levels in frozen potatoes was 0.18 ppm, and that in fried potatoes was 0.26 ppm. The CIPC residue percentage in skin portions of frozen potatoes ranged from 32 to 54%. The CIPC level of frozen potatoes decreased during frying or baking, however, the residual percentage was about 80%. CIPC loss may be due to its thermal degradation to m-chloroaniline and removal of the degradation product by volatilization.