Elimination of pesticide residues from virgin olive oil by ultraviolet light: Preliminary results

Nieto, Leonardo Martín; Hodaifa, Gassan; Casanova, Maryse

doi:10.1016/j.jhazmat.2009.02.030

Cited by 22 publications

(17 citation statements)

References 26 publications

(23 reference statements)

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“…Agrochemicals, which include insecticides, herbicides, and fungicides, are used extensively in the olive plantations of Mediterranean countries, and they are intended to decrease losses during production and at harvest time by protecting the olive trees from insects, such as Daucus oleae [17][18][19]. However, the residues of these pesticides can persist to the harvest stage, so they may contaminate the olives that are used to produce table olives and olive oil [17,18,20]. The possible contamination of olives by pesticides generally is due to the inappropriate use of the pesticides, for example, using dosages that are too high.…”

Section: Pesticidesmentioning

confidence: 99%

“…The possible contamination of olives by pesticides generally is due to the inappropriate use of the pesticides, for example, using dosages that are too high. This often occurs because the producers do not respect the guidelines for the use of pesticides, resulting in a contamination if flight olives mix with soil olives during harvesting [18,21]. Therefore, to protect human health and to improve the quality of olive products, different regulations that establish maximum residue limits (MRLs) in olives have been established by both the European Union (EU) and the Food and Agriculture Organization (FAO) of the United Nations [17,18].…”

Section: Pesticidesmentioning

confidence: 99%

“…Obviously, better removal efficiency can be obtained if these parameters are optimized [14,22]. The application of intense UV light also can promote the degradation of some pesticides by direct photolysis due to their potential to absorb light [18]. Nieto et al [18] attempted to develop a simple UV immersion system (200-280 nm, 150 W) to reduce the amount of pesticides in virgin olive oil depending on the treatment time and temperature (15, 20, 25, and 30°C).…”

Section: Pesticidesmentioning

confidence: 99%

“…The application of intense UV light also can promote the degradation of some pesticides by direct photolysis due to their potential to absorb light [18]. Nieto et al [18] attempted to develop a simple UV immersion system (200-280 nm, 150 W) to reduce the amount of pesticides in virgin olive oil depending on the treatment time and temperature (15, 20, 25, and 30°C). While these results indicated the possibility of using UV light as an effective, low-cost process for the destruction of pesticides in olive oil and in table olives, no further progress has been reported in this regard.…”

Section: Pesticidesmentioning

confidence: 99%

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Modern Techniques in the Production of Table Olives

Değirmencioğlu¹

2016

Products From Olive Tree

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The olive tree (Olea europaea L.) is one of the most important trees in the world, and olive oil and table olives are consumed extensively as a basic ingredient of the Mediterranean diet. Table olives are prepared from the fruit of a variety of cultivated olive trees, and, after removing their bitterness by several methods, they are preserved by natural fermentation or other methods before packing. Currently, scientists and consumers alike are interested in and prefer fresh and healthy table olives that have been minimally and safely processed. The aim of this chapter is to provide information about the modern food-processing techniques that are used to improve the quality characteristics of table olives.

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Section: Pesticidesmentioning

confidence: 99%

Section: Pesticidesmentioning

confidence: 99%

Section: Pesticidesmentioning

confidence: 99%

Section: Pesticidesmentioning

confidence: 99%

See 2 more Smart Citations

Modern Techniques in the Production of Table Olives

Değirmencioğlu¹

2016

Products From Olive Tree

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“…About three million people are intoxicated per annum as a result of pesticides usage, reported by the World Health Organization (WHO) [ 6 ]. The degradation of persistent pesticides is very essential for decontaminating soil and water bodies [ 13 ].…”

Section: Introductionmentioning

confidence: 99%

Potential of Biological Agents in Decontamination of Agricultural Soil

2016

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Pesticides are widely used for the control of weeds, diseases, and pests of cultivated plants all over the world, mainly since the period after the Second World War. The use of pesticides is very extensive to control harm of pests all over the globe. Persistent nature of most of the synthetic pesticides causes serious environmental concerns. Decontamination of these hazardous chemicals is very essential. This review paper elaborates the potential of various biological agents in decontamination of agricultural soils. The agricultural crop fields are contaminated by the periodic applications of pesticides. Biodegradation is an ecofriendly, cost-effective, highly efficient approach compared to the physical and chemical methods which are expensive as well as unfriendly towards environment. Biodegradation is sensitive to the concentration levels of hydrogen peroxide and nitrogen along with microbial community, temperature, and pH changes. Experimental work for optimum conditions at lab scale can provide very fruitful results about specific bacterial, fungal strains. This study revealed an upper hand of bioremediation over physicochemical approaches. Further studies should be carried out to understand mechanisms of biotransformation.

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A review on pesticides degradation by using ultraviolet light treatment in agricultural commodities

Lakshmipathy,

Sindhu,

Singh

et al. 2024

eFood

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Pesticides are widely used in agriculture, but their persistence in agricultural products can lead to potential health risks and environmental pollution. Traditional methods for removing pesticide residues from food products, such as washing, peeling, and salting, are often insufficient and time‐consuming. As a result, there has been a shift towards nonthermal processing techniques, such as ultraviolet (UV) disinfection. UV disinfection methods, such as low‐pressure and medium‐pressure mercury lamps, are more efficient and environmentally friendly and can effectively remove pesticide residues from food and agricultural products. Recently, the contamination of food products' surfaces with pesticides has become a significant concern in the food industry. This review paper provides an overview of the basic principles of UV light production, pesticides, and the use of UV in eliminating pesticide residues from agricultural products. The toxicity of photoproducts from pesticides that result from UV treatment is also discussed. Additionally, this paper explores how modified, and combined UV light applications can impact the dissipation of pesticides in agricultural commodities. To sum up, the use of UV light is effective for pesticide degradation but requires further research to optimize the technology and evaluate potential photoproduct toxicity. Future studies should concentrate on developing UV Vacuum technology and exploring synergistic combinations with other methods to improve pesticide reduction in agricultural commodities.

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Elimination of pesticide residues from virgin olive oil by ultraviolet light: Preliminary results

Cited by 22 publications

References 26 publications

Modern Techniques in the Production of Table Olives

Modern Techniques in the Production of Table Olives

Potential of Biological Agents in Decontamination of Agricultural Soil

A review on pesticides degradation by using ultraviolet light treatment in agricultural commodities

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