Pesticide Residue Reduction in Selected Vegetables Using Rice-Bran

Adachi, Atsuko; Okano, Toshio

doi:10.1248/jhs.52.320

Cited by 15 publications

(8 citation statements)

References 18 publications

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“…The removal by 2 % SP is higher than the other organic acids. Based on these results we have concluded that removal of pesticides by 2 % SP is dependent on the uptake of pesticides in different acids and may also be dependent on the presence of spherosomes in SP (Adachi and Okano, 2006). SP is an underutilized, inexpensive, exotic fruit which is available in different species all over the world.…”

Section: Pesticide Reduction Studymentioning

confidence: 87%

“…The treatment of fruits with lemon juice, a dip in 2 % tamarind solution for 5 min followed by a wash with tap water and steam cooking for 10 min were found to remove the residues of monocrotophos, fenitrothion and fenvalerate to an extent of 41.81, 100 and 100% respectively (Gardenmo.net, 2011). It has also been reported that Chlorothalonil and tetradifon were successfully removed from commercial eggplant and cucumber with an average removal efficiency of 95 % just after 5 minutes of pickling the vegetables in rice-bran paste (Adachi and Okano, 2006).…”

Section: Introductionmentioning

confidence: 87%

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Removal of Organophosphorus (OP) Pesticide Residues from Vegetables Using Washing Solutions and Boiling

Tyagi¹,

Gupta²

2012

JAS

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In a monitoring study, the effects of household processing on removal of organophosphate residues (malathion, fenitrothion, formothion, parathion, methyl parathion and chlorpyriphos) in tomato, bean, okra, eggplant, cauliflower and capsicum were studied. The processes included washing separately with (water, 0.9 % NaCl, 0.1 % NaHCO₃, and 0.1 % acetic acid, 0.001 % KMnO₄, 0.1 % ascorbic acid, 0.1 % malic acid and 0.1 % oxalic acid and 2 % aqueous solution of raw Spondias pinnata (SP)) and boiling. Organophosphorous (OP) residues were estimated (for real market samples and spiked samples) using multi residue analytical technique employing with capillary gas chromatograph with mass spectrometry detector (GCMSD). In all of the vegetables, washing with different household chemicals reduced the residues by 20-89 % and boiling reduced the residues by 52-100 %. Boiling of vegetables was found to be more effective than washing in dislodging the residues.

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Section: Pesticide Reduction Studymentioning

confidence: 87%

Section: Introductionmentioning

confidence: 87%

Removal of Organophosphorus (OP) Pesticide Residues from Vegetables Using Washing Solutions and Boiling

Tyagi¹,

Gupta²

2012

JAS

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“…The washing method, which involves soaking vegetables in lemon juice, soaking them in 2% tamarind juice mixed with water for 5 min, followed by washing with water and steaming for 10 min, could remove the residues in the range of 41.81% to 100% (Kar et al 2012). Previous studies report that residues can be removed from eggplant and cucumber, with an average removal efficiency of 95% after soaking them in water from washing rice for 5 min (Adachi & Okano, 2006). There are several common methods for removing residues in vegetables, such as washing with tap water, salt water, baking soda, and vinegar.…”

Section: Sample Extraction Analysismentioning

confidence: 99%

“…and chlorpyrifos effectively. Phan et al (2018) reported the effectiveness of gliding arc discharge plasma in the degradation of pesticide residues sprayed on mangoes. They also explored the effects of this plasma treatment on some quality characteristics of mango at 5 min of plasma treatment with the carrier gas of argon that successfully reduced the level of cypermethrin and chlorpyrifos by 63% and 74%, respectively.…”

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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“…In this study, cleaning solutions with different biochemical properties that were effective in previous studies on different pesticides and different plants were selected [2,26,28]. Thirteen solutions that have no negative effects on human health were used for the removal of pyraclostrobin, pyrimethanil, sulfoxaflor, deltamethrin, fluopyram, boscalid and fluopicolide, which are used extensively in lettuce against to pests.…”

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confidence: 99%

Efficacy of some washing solutions for removal of pesticide residues in lettuce

Balkan

Yılmaz

2022

Beni-Suef Univ J Basic Appl Sci

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Background When previous studies were examined, it was reported that a wide variety of pesticide residues were detected in lettuce (Bakırcı et al. in Food Chem 160:379–392, 2014; Balkan and Yılmaz in Food Chem 384:132516, 2022; Qin et al. in Food Res Int 72:161–167, 2015; Selim et al. in Res J Environ Sci 5:248–258, 2011). In addition, pesticide-contaminated lettuce poses a risk to consumers as it is a fresh food that is eaten raw. Therefore, pesticide removal processes must be applied before consumption. Some pesticide removal process, such as storage and heat treatment cannot be applied to lettuce because of unshelled, no long shelf life and consuming as fresh. Different practical methods are needed for the removal of pesticides process. The recommendations of suitable methods for cleaning salad materials in ready-to-eat sector, hotels, restaurants and homes are very important. It is important to reduce pesticide residues in vegetables and fruits that are consumed raw by washing them with non-toxic solutions. These approaches aim to protect public health. The study conducted in 2021 determined the effect of various washing treatments. For this purpose, before the washing trials, QuEChERS method was validated for determination of 7 pesticides in lettuce, by liquid chromatography–tandem mass spectrometry (LC–MS/MS). Lettuce plants were grown in the greenhouse for the study. Lettuces were brought to the laboratory 24 h after pesticides were applied in the greenhouse. The samples were kept in 2 L washing solution for pesticide analysis. Results The processing factor values of all washing applications were found below 1. This result shows that the residue level was reduced by washing solutions. Among the washing solution treatments, the rice vinegar washing solution was found to be most effective in reducing the pesticide residues which was due to the high degree in the pesticide degradation. Washing with filtered rice water also exhibited equivalent reduction capability similar to rice vinegar. Conclusions The effectiveness of washing solutions was different for boscalid, deltamethrin, fluopcolide, fluopyram, pyrimethanil, pyraclostrobin and sulfoxaflor. However, when the average removal of these pesticides was evaluated, the most effective solutions were rice vinegar, filtered rice water, carbonated water, NaCl + grape vinegar, hot tap water (40 °C), grape vinegar (6% acetic acid), grape vinegar + water, cold tap water (20 °C), lemon juice, baking soda water, grape vinegar (8% acetic acid), filtered mint water and grape vinegar (4% acetic acid), respectively. It was concluded that some of the solutions used in this study can significantly reduce exposure to pesticides for consumers.

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Pesticide Residue Reduction in Selected Vegetables Using Rice-Bran

Cited by 15 publications

References 18 publications

Removal of Organophosphorus (OP) Pesticide Residues from Vegetables Using Washing Solutions and Boiling

Removal of Organophosphorus (OP) Pesticide Residues from Vegetables Using Washing Solutions and Boiling

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

Efficacy of some washing solutions for removal of pesticide residues in lettuce

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