Impact of Different Decontamination Processes on the Reduction of Pesticide Residues in Fruits and Vegetables

ta, Ani; Ahlawat, Sushil; Devi, Sudesh

doi:10.20546/ijcmas.2018.705.106

Cited by 5 publications

(6 citation statements)

References 17 publications

(19 reference statements)

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“…The pesticide mitigation in vegetables is depending on many factors such as the types of pesticides, age of pesticides, localization of pesticides, properties of pesticides and properties of washing solutions (Anita et al, 2018; Rasolonjatovo et al, 2017). The plant extracts were analyzed using GC–MS/MS to identify the presence of active compounds and the results were presented in Figure 1 and Table 2.…”

Section: Resultsmentioning

confidence: 99%

Mitigation of multiple pesticide residues in green bell pepper using natural extracts as an emerging trend in pesticide decontamination using GC–MS/MS

Venkatachalapathy,

Peter,

Udhyasooriyan

et al. 2024

J Food Process Engineering

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The main objective of this work is to assess the effect of natural extracts and its characterization for the mitigation of multiple pesticide residues in green bell pepper. In this study, four plant extracts such as Acacia concinna, Albizia amara, Tamarindus indica, and Azadirachta indica have been used to mitigate the six pesticides present in green bell pepper and its phytochemical constituents were analyzed using gas chromatography coupled to triple quadrupole tandem mass spectrometry (GC–MS/MS). In addition to that, the method for the quantification of six pesticide residues in green bell pepper using GC–MS/MS was validated according to SANTE/11312/2021 guidelines. The extracts of Acacia concinna, Albizia amara, Tamarindus indica, and Azadirachta indica were showed effective mitigation for selected pesticides. The phytochemical compounds present in plant extracts were correlated with its effect on the mitigation of multiple pesticide residues. The T. indica showed better pesticide mitigation efficiency when compared to A. indica, A. amara, and A. concinna, respectively. The plant extracts showed higher mitigation efficiency for organophosphorous pesticides than the synthetic pyrethroids. The nutritional and sensorial properties of green bell pepper were highly retained after pesticide decontamination using plant extracts. The results of this work indicated the application of plant extracts for the mitigation of multiple pesticides in green bell pepper by household and commercial processing units. This study addressed the balance between food safety and food quality.Practical ApplicationsPesticide contamination in vegetables is one of the major global food safety issues and it poses potent threat to human health. Pesticide decontamination is always a challenging task due to the unpredictability of types and levels of pesticides and the presences of multiple pesticides in contaminated vegetables. Washing of vegetables with water is the common procedure followed by both household and commercial units. However, washing of vegetables only with water is not enough to reduce the multiple pesticides residues to safe levels. The washing of vegetables with chemical solutions and other thermal and non‐thermal processing could result in toxic byproduct formation based on the types of pesticides present in contaminated sample. Hence, in this study, the plant extracts were characterized for its efficiency on the mitigation of multiple pesticide residues in vegetables has been analyzed by Gas Chromatography—Triple Quadrupole Tandem Mass Spectrometry and the method has been validated according to SANTE/11312/2021 guidelines. The phytochemical compounds of the plant extracts could be correlated with the effective multiple pesticide decontamination efficiency and the plant extracts were found to retain the physicochemical properties of vegetables during washing. The results of this study showed that the selected plant extracts could enhance the food safety without compromising food quality. The results of this study could be useful for the formulation of vegetables cleaning solutions for the effective mitigation of multiple pesticide residues.

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Section: Resultsmentioning

confidence: 99%

Mitigation of multiple pesticide residues in green bell pepper using natural extracts as an emerging trend in pesticide decontamination using GC–MS/MS

Venkatachalapathy,

Peter,

Udhyasooriyan

et al. 2024

J Food Process Engineering

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“…Saini and Kumari (2015) also reported the effects of washing on the fipronil residue in chili fruits, and the percentage of residue decreased from 93.61% to 97.88% on the 1st day and 91.6% to 96.62% on the 3rd day. Ta et al (2018) examined the impact of different decontaminations methods on the reduction of pesticide residue in different fruits and vegetables and found that peeling was the most effective method. Anita et al (2018) observed the effect of different processing methods on the reduction of pesticides residues in different types of fruit and vegetable crops.…”

Section: Resultsmentioning

confidence: 99%

“…Ta et al (2018) examined the impact of different decontaminations methods on the reduction of pesticide residue in different fruits and vegetables and found that peeling was the most effective method. Anita et al (2018) observed the effect of different processing methods on the reduction of pesticides residues in different types of fruit and vegetable crops. The effectiveness of any decontamination method varies with the type of pesticide, location, and age of residues in fruit/vegetable.…”

Section: Resultsmentioning

confidence: 99%

“…Certain remedial actions must be implemented to limit the risk of these residues, allowing consumers to protect their health while consuming pesticidetreated goods. The effect of different decontamination techniques applied to remove pesticide residues from vegetables was assessed by Andrade et al, 2015, Muppalla & Peddi, 2020, Balkan & Yilmaz, 2022, Bhatnagar et al, 2022Yang et al, 2022, andTerfe et al, 2023. It is important to note that the effectiveness of any decontamination procedure varies depending on the type of pesticide used, the location of residues in the fruit/vegetable, and the age of the residues (Ta et al, 2018).…”

Section: Introductionmentioning

confidence: 99%

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The effect of different decontamination processes on the residues of fipronil and its metabolites in chili fruits (Capsicum annuum L.)

Dudwal,

Jakhar,

Pathan

et al. 2023

Biomedical Chromatography

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Fipronil is a broad‐spectrum phenyl pyrazole insecticide that has a high degree of environmental toxicity. Commonly available chilies in the market are treated with fipronil insecticides. Demand for insecticide‐free chili has thus been increasing globally. This needs various sustainable and economical methods to remove insecticides from chilies. The present study examined the effectiveness of several cleaning methods to remove pesticide residues in chili fruits. A supervised field trial was conducted in randomized block design at Rajasthan Agricultural Research Institute, Durgapura, Jaipur, India. Chili samples were subjected to seven different household methods. The samples were extracted using the quick, easy, cheap, effective, rugged, and safe (QuEChERS) method. The residues were analyzed using a gas chromatograph–electron capture detector and confirmed by GC–MS. Of the seven methods, the acetic acid treatment removes the maximum residue effect of fipronil and its metabolites (desulfinyl [MB046513]), sulfide (MB045950), and sulfone (MB046136) on chili fruits. By contrast, the tap water treatment was the least effective. The Food Safety and Standards Authority of India (FSSAI) have set the maximum residue limit value of 0.001 mg kg−1 for fipronil on green chili.

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“…Washing of Chinese kale with a 0.10% NaHCO 3 solution removed methomyl and carbaryl residues by 43.19% and 91.24%, respectively (Satpathy et al, 2012). One study compared boiling water to tap water (Ta et al, 2018), and there was a significantly lower concentration of chlorpyriphos, indoxacarb, profenophos, and cypermethrin in cauliflower samples that were washed with boiling water, and indoxacarb (79%) and chlorpyriphos (67%) residues were efficiently removed.…”

Section: Quality Controlmentioning

confidence: 99%

The efficiency of various household processing for removing chlorpyrifos and cypermethrin in Chinese kale and Pakchoi

Tongjai

Hongsibsong

Sapbamrer

2021

qas

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The vegetables, Chinese kale and Pakchoi, which are popular among the Thai people, are found to have problems with residues of pesticide. The pesticide residues in both Kale and Pakchoi were chlorpyrifos and cypermethrin. This research was to study the efficiency of pesticide residue reduction in Chinese kale and Pakchoi samples by using various household wash processing. The process included washing with normal water, 0.10% NaCl, baking soda, water flowing, and blanching. Pesticide residues were extracted from Chinese kale and Pakchoi to determine the amount of chlorpyriphos and cypermethrin residue by using analytical tools such as Gas Chromatography— Flame Photometric Detector (FPD) and Gas Chromatography—Electron Capture Detector (ECD). The results showed that the household processes for reducing the chlorpyrifos residue in Chinese kale and Pakchoi were the following: residues were reduced by 52.70–65.41%, 58.33–62.14%, 59.46–80.52%, and 46.04–62.85% when washed with normal water, 0.10% NaCl, baking soda, and water flowing through, respectively. Similarly, the household processes for reducing cypermethrin residue in Chinese kale and Pakchoi were the following: residues were reduced by 51.13–66.29%, 33.75–45.65%, 38.14–63.64%, and 44.88–61.63% when washed with normal water, 10% NaCl, baking soda, and water flowing through, respectively. Also, blanching reduced the chlorpyrifos residue by 37.96–50.44% and the cypermethrin residue by 47.86–52.42%. Therefore, while washing vegetables by soaking and dissolving substances, baking soda is the most effective when used for washing for at least 15 min to reduce the residue of pesticides. The consumers should be provided vegetables that are cleaned and have had a proper washing for removing pesticide residues and toxic residues.

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Impact of Different Decontamination Processes on the Reduction of Pesticide Residues in Fruits and Vegetables

Cited by 5 publications

References 17 publications

Mitigation of multiple pesticide residues in green bell pepper using natural extracts as an emerging trend in pesticide decontamination using GC–MS/MS

Mitigation of multiple pesticide residues in green bell pepper using natural extracts as an emerging trend in pesticide decontamination using GC–MS/MS

The effect of different decontamination processes on the residues of fipronil and its metabolites in chili fruits (Capsicum annuum L.)

The efficiency of various household processing for removing chlorpyrifos and cypermethrin in Chinese kale and Pakchoi

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