14 C-Chlorpyrifos Residues in Tomatoes and Tomato Products

Aysal, Perihan; Gozek, K.; Artık, Nevzat; Tunçbilek, Aydin

doi:10.1007/s001289900885

Cited by 11 publications

(5 citation statements)

References 2 publications

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“…Thus, pesticide reduction or degradation studies have to be undertaken meticulously. Though there are many pesticides being used on tomatoes, chlorpyrifos an organophosphorus (OP) pesticide was confronted in many countries including Bangladesh (Alam, 2013), India (Sinha, Rao, & Vasudev, 2012), Turkey (Aysal, Gozek, Artık, & Tuncbilek, 1999), Iran (Amrollahi, Pazoki, & Imani, 2018), and Poland (Witczak, Pohoryło, Abdel-Gawad, & Cybulski, 2018).…”

Section: Introductionmentioning

confidence: 99%

Influence of low‐pressure nonthermal dielectric barrier discharge plasma on chlorpyrifos reduction in tomatoes

Gracy

Gupta

Radhakrishnan

2019

J Food Process Engineering

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This study aimed to investigate the influence of nonthermal dielectric barrier discharge (DBD) plasma on chlorpyrifos reduction in tomatoes. As plasma contains highly reactive species and free radicals, it is expected to cause oxidative degradation of the target pesticide chlorpyrifos into its metabolites, thereby reducing the pesticide concentration. Tomatoes applied with three initial pesticide concentrations ranging from 0.6 to 0.8 ppm were subjected to DBD plasma of 2–5 W for the exposure of 4–6 min. The plasma‐treated and control samples were examined for the concentration of pesticide and the physicochemical attributes. The maximum reduction of 89.18% in the pesticide concentration was observed with 5 W at 6 min, which might be due to the intensified reactions of oxidative plasma species. This was further confirmed by GC–MS analysis, and the predominant metabolite of chlorpyrifos degradation, 3,5,6‐trichloro pyridinol (TCP) was identified in the treated sample. The physicochemical attributes except TSS and pH were also significantly (p < .05) influenced by the plasma treatments. Tomato color index (TI) was enhanced while firmness, bio yield point, carotenoids, and total phenolic contents were decreased considerably after plasma treatment. Thus, the cold plasma would be a promising nonthermal technique to degrade and reduce the organophosphate pesticide chlorpyrifos in tomatoes. Practical applications The present study investigates the potential of cold plasma technique to reduce the pesticide contaminant in the perishable commodity, which would result in a safer as well as intact freshness product. The discovered process conditions, that is, the plasma power of 5 W and the treatment time of 6 min giving maximum pesticide reduction would be efficient as well as economical to consider this method of decontamination as a feasible pretreatment. This would further facilitate its application in processing and distribution lines even on a large scale level to promise the consumers a benign product.

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Section: Introductionmentioning

confidence: 99%

Influence of low‐pressure nonthermal dielectric barrier discharge plasma on chlorpyrifos reduction in tomatoes

Gracy

Gupta

Radhakrishnan

2019

J Food Process Engineering

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“…The resulting tomato puree was then mixed with a chlorpyrifos standard solution to produce a pesticide-contaminated sample. The final concentration of chlorpyrifos was fixed at 0.5 ppm, which is the maximum residue (MRL) level for chlorpyrifos . The initial samples were then prepared by mixing equal amounts of chlorpyrifos-contaminated tomato with either pure emulsions or dietary fiber containing emulsions.…”

Section: Methodsmentioning

confidence: 99%

Impact of Food Emulsions on the Bioaccessibility of Hydrophobic Pesticide Residues in Co-Ingested Natural Products: Influence of Emulsifier and Dietary Fiber Type

Zhang

et al. 2019

J. Agric. Food Chem.

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In the typical Western diet, fruits and vegetables are often consumed with food products that exist as oil-in-water emulsions, such as creams, dressings, and sauces. Studies have shown that coingestion of fruits and vegetables with emulsions can increase the bioavailability of beneficial lipophilic bioactive agents, such as nutraceuticals or vitamins. Agricultural produce, however, may also be contaminated with low levels of detrimental lipophilic agents, such as hydrophobic pesticides. We therefore examined the impact of coingesting a common agricultural product (tomatoes) with model food emulsions on the bioaccessibility of a hydrophobic pesticide (chlorpyrifos). The impact of emulsifier types (phospholipids, whey protein, Tween 80) and dietary fiber types (xanthan, chitosan, β-glucan) on the bioaccessibility of the pesticide was measured using a simulated gastrointestinal model. Chlorpyrifos bioaccessibility depended on the type of emulsifier used to formulate the emulsions: phospholipids > Tween 80 > whey protein. Dietary fiber type also influenced pesticide bioaccessibility by an amount that depended on the nature of the emulsifier used. Overall, our results suggest that the bioaccessibility of undesirable pesticides on fruits and vegetables will depend on the nature of the emulsions they are consumed with.

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“…Fresh tomatoes were cut into pieces (approximately 10 mm × 10 mm in height and width) and then blended for 1 min using a household blender to break down the tomato structure. Ten grams of the resulting tomato puree was mixed with 100 μL of chlorpyrifos standard solution (containing either [ 14 C]chlorpyrifos or unlabeled chlorpyrifos) to obtain final chlorpyrifos concentrations of 0.5 ppm, which is the maximum residue level (MRL) for chlorpyrifos . An equal amount of chlorpyrifos-treated tomato was mixed with either phosphate buffer (control) or emulsion (sample).…”

Section: Materials and Methodsmentioning

confidence: 99%

Effect of the Composition and Structure of Excipient Emulsion on the Bioaccessibility of Pesticide Residue in Agricultural Products

Zhang

et al. 2017

J. Agric. Food Chem.

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The influence of co-ingestion of food emulsions with tomatoes on the bioaccessibility of a model pesticide (chlorpyrifos) was studied. Emulsions were fabricated with different oil contents (0-8%), lipid compositions (medium chain triglyceride (MCT) and corn oil), and particle diameters (d = 0.17 and 10 μm). The emulsions were then mixed with chlorpyrifos-contaminated tomato puree, and the mixtures were subjected to a simulated gastrointestinal tract (GIT) consisting of mouth, stomach, and small intestine. The particle size, surface charge, and microstructure of the emulsions was measured as they passed through the GIT, and chlorpyrifos bioaccessibility was determined after digestion. The composition and structure of the emulsions had a significant impact on chlorpyrifos bioaccessibility. Bioaccessibility increased with increasing oil content and was higher for corn oil than MCT, but did not strongly depend on oil droplet size. These results suggest that co-ingestion of emulsions with fruits or vegetables could increase pesticide bioaccessibility.

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14 C-Chlorpyrifos Residues in Tomatoes and Tomato Products

Cited by 11 publications

References 2 publications

Influence of low‐pressure nonthermal dielectric barrier discharge plasma on chlorpyrifos reduction in tomatoes

Influence of low‐pressure nonthermal dielectric barrier discharge plasma on chlorpyrifos reduction in tomatoes

Impact of Food Emulsions on the Bioaccessibility of Hydrophobic Pesticide Residues in Co-Ingested Natural Products: Influence of Emulsifier and Dietary Fiber Type

Effect of the Composition and Structure of Excipient Emulsion on the Bioaccessibility of Pesticide Residue in Agricultural Products

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