Diverging fates of cadmium and glyphosate during pasta cooking

Figures & data

Table 1. Mean ± standard deviation (n = 3) glyphosate (mg/kg) in whole grain and durum milling fractions from the test materials produced from durum treated with glyphosate-containing herbicide product during the growing season [A: no application of product; B: application at <30% grain moisture content (MC); C: application at >30% MC].

Milling fraction	Durum test material
	Test material A	Test material B	Test material C
Whole grain	<0.1	0.47 ± 0.02	0.874 ± 0.006
Bran	<0.1	1.30 ± 0.02	2.390 ± 0.001
Feeds	<0.1	0.69 ± 0.02	1.26 ± 0.02
Flour	<0.1	0.298 ± 0.003	0.537 ± 0.003
Shorts	<0.1	1.00 ± 0.01	1.87 ± 0.04
Semolina	<0.1	0.25 ± 0.02	0.49 ± 0.02

Table 2. Mean ± standard deviation (n = 3) cadmium (mg/kg) in whole grain and durum milling fractions from the test materials representing a high cadmium accumulating variety (A) and a low cadmium accumulating variety (B, C).

Milling fraction	Durum test material
	Test material A	Test material B	Test material C
Whole grain	0.214 ± 0.002	0.0714 ± 0.0004	0.066 ± 0.001
Bran	0.408 ± 0.005	0.124 ± 0.002	0.116 ± 0.001
Feeds	0.354 ± 0.004	0.123 ± 0.001	0.113 ± 0.002
Flour	0.171 ± 0.002	0.056 ± 0.001	0.050 ± 0.001
Shorts	0.41 ± 0.01	0.136 ± 0.002	0.127 ± 0.004
Semolina	0.16 ± 0.01	0.050 ± 0.005	0.047 ± 0.004

Figure 1. Distribution of total cadmium (Cd), glyphosate (GLY), and sample mass in test material (A, B, and C) milling fractions. Percentages represent the mean of three replicate test portions.

Table 3. Mean ± standard deviation (n = 3) glyphosate in pasta (dry weight) and cooking water sampled at various time points during cooking. Pasta was prepared from test materials B [application of glyphosate-containing herbicide product at <30% grain moisture content (MC)] and C (application at >30% MC). Unique superscripts indicate means were significantly different (one-way ANOVA, p < 0.001).

Cooking time (min)	Durum test material
	Test material B		Test material C
	Pasta (mg/kg)	Cooking water (pg/µL)	Pasta (mg/kg)	Cooking water (pg/µL)
0	0.335 ± 0.003^a	<3^a	0.633 ± 0.002^a	<0.003^a
3	0.189 ± 0.001^b	15.7 ± 0.1^a	0.369 ± 0.005^b	29.3 ± 0.5^b
5	0.166 ± 0.001^c	21.1 ± 0.5^b	0.321 ± 0.001^c	39 ± 2^c
7	0.150 ± 0.001^d	25.3 ± 0.3^b	0.283 ± 0.003^d	47 ± 1^d
9	0.136 ± 0.001^e	31.1 ± 0.6^b	0.254 ± 0.005^e	54 ± 4^e
11	0.124 ± 0.003^f	35 ± 2^b	0.240 ± 0.009^f	63 ± 3^f
13	0.111 ± 0.001^g	37 ± 2^b	0.218 ± 0.005^g	73 ± 3^g
15	0.105 ± 0.003^h	41 ± 2^b	0.201 ± 0.005^h	74 ± 1^h

Table 4. Mean ± standard deviation (n = 3) cadmium in pasta (dry weight) and cooking water sampled at various time points during cooking. Pasta was prepared from test materials representing a high cadmium accumulating variety (A) and a low cadmium accumulating variety (B, C). Unique superscripts indicate means were significantly different (one-way ANOVA, p < 0.001).

Cooking time (min)	Durum test material
	Test material A		Test material B		Test material C
	Pasta (mg/kg)	Cooking water (pg/µL)	Pasta (mg/kg)	Cooking water (pg/µL)	Pasta (mg/kg)	Cooking water (pg/µL)
0	0.159 ± 0.002^a	<0.1^a	0.048 ± 0.001^a	<0.1^a	0.054 ± 0.001^a	<0.1^a
3	0.170 ± 0.003^a	0.45 ± 0.02^b	0.059 ± 0.002^a	0.203 ± 0.003^a	0.052 ± 0.001^a	0.167 ± 0.004^a
5	0.171 ± 0.004^a	0.57 ± 0.03^c	0.064 ± 0.009^a	0.32 ± 0.02^ab	0.054 ± 0.002^a	0.23 ± 0.01^ab
7	0.176 ± 0.001^a	0.68 ± 0.03^d	0.063 ± 0.004^a	0.35 ± 0.02^ab	0.054 ± 0.003^a	0.272 ± 0.005^ab
9	0.176 ± 0.002^a	0.75 ± 0.03^e	0.063 ± 0.004^a	0.39 ± 0.02^ab	0.056 ± 0.003^a	0.32 ± 0.01^ab
11	0.176 ± 0.004^a	0.85 ± 0.03^f	0.0600 ± 0.0002^a	0.41 ± 0.01^ab	0.059 ± 0.005^a	0.33 ± 0.02^ab
13	0.176 ± 0.002^a	0.96 ± 0.07^g	0.061 ± 0.002^a	0.42 ± 0.01^b	0.056 ± 0.002^a	0.362 ± 0.005^b
15	0.178 ± 0.003^a	0.98 ± 0.02^h	0.060 ± 0.001^a	0.41 ± 0.02^b	0.057 ± 0.006^a	0.36 ± 0.01^b

Figure 2. Change in glyphosate content of pasta and water during cooking. Bars represent the mean from the analysis of triplicate test portions.

Figure 3. Change in cadmium content of pasta and water during cooking. Bars represent the mean from the analysis of replicate test portions (n = 3 for A and n = 6 for B, C).