Removal of 16 pesticide residues from strawberries by washing with tap and ozone water, ultrasonic cleaning and boiling

Łozowicka, Bożena; Jankowska, Magdalena; Hrynko, Izabela; Kaczyński, Piotr

doi:10.1007/s10661-015-4850-6

Cited by 169 publications

(100 citation statements)

References 39 publications

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“…With low‐intensity electrical current and ultrasound applications, the residues of captan, thiamethoxam, and metalaxyl were reduced in the order of 94.24%, 69.80% and 95.06% using these combinations (Cengiz, Baslar, Basancelebi, & Kilicli, ). Lozowicka, Jankowska, Hrynko, and Kaczynski () indicated that ultrasonic cleaning and boiling were the most effective treatments for the reduction of 16 pesticide residues in raw strawberries, with removal of up to 91.2%. Taking together, combining with the other treatment, ultrasonic technology will be more effective and further consideration should be given.…”

Section: Resultsmentioning

confidence: 99%

The degradation of forchlorfenuron in the model kiwifruit juice by ultrasonic treatment

Guo

Chen

et al. 2020

J Food Process Preserv

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Forchlorfenuron (CPPU), as a plant growth regulator, is widely applied to promote fruits and vegetables yield. The degradation of CPPU in model kiwifruit juice by sonication was investigated in the present study. Results showed that bath sonication was effective in eliminating CPPU in model kiwifruit juice, and the ultrasonic power, time and temperature significantly influenced the degradation of phorate (p < .05).The maximum degradations were achieved 72.01% after the ultrasonic treatment at 600 W, 45°C for 40 min. The primary and secondary factor order of the key factors of ultrasonic treatment was temperature > treatment time > power through analysis of variance for response surface quadratic model. Furthermore, 3-hydroxyphenylforchlorfenuron and 4-hydroxyphenyl-forchlorfenuron were identified as the degradation products of CPPU by UPCL-Q-TOF-MS. Practical applicationsKiwifruit had grown throughout the world owing to its good taste, flavor, and significant nutritional. Forchlorfenuron (1-(2-chloro-4-pyridyl)-3-phenylurea) is the most widely used plant growth regulators (PGR) for kiwifruit cultivation and protection.Ultrasonic treatment may effectively degrade PGR residues and mostly retain the sensory and nutritional quality of the product. Compared to other thermal treatments, forchlorfenuron subjected to ultrasonic treatment maybe show better removal efficiency. Thus, as an easy operation and low-cost processing technology, ultrasonic technique may be commercially useful to develop forchlorfenuron residues in Kiwifruit juice and other PGR residues.

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Section: Resultsmentioning

confidence: 99%

The degradation of forchlorfenuron in the model kiwifruit juice by ultrasonic treatment

Guo

Chen

et al. 2020

J Food Process Preserv

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“…On the previous studies, similar results have been reported. Lozowicka et al (2016) indicated that ultrasonic cleaning could be an effective treatment for the removal of 16 pesticides in raw strawberries reducing 91.2% of the residue. Dur results were different from other studied due to type of vegetable and pesticide.…”

Section: Resultsmentioning

confidence: 99%

Dichlorvos (DDVP) residue removal from tomato by washing with tap and ozone water, a commercial detergent solution and ultrasonic cleaner

Heshmati

Nazemi

2017

Food Sci. Technol

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Dichlorvos (DDVP) is one of the most consumption chlorinated organophosphate insecticide used on tomato. The knowledge about the influence of postharvest household processes on the levels of DDVP residues in vegetables is required to estimate dietary exposure. On this study, the removal of sprayed dichlorvos (DDVP) on tomato by washing with tap, ozonated water (in dosages of 2, 4 and 6 mg ozone/L), a commercial detergent solution (in concentration of 1, 2 and 3%) and ultrasonic cleaner (with power of 100, 200 and 300 W) was investigated. DDVP residue was determined by gas chromatography with electron capture detector. Washing processes led to the significant reduction of DDVP. The gradual increase in the percentage of the removal was observed due to increment of washing time, ozone dosage, and concentration of detergent solution as well as ultrasonic power. The maximum removal percentage of DDVP after 15 min of washing with tap and ozonated water, a detergent solution and ultrasonic cleaner was 30.7, 91.9, 70.7, and 88.9%, respectively. On general, results indicated washing with tap, ozonated water, a detergent solution and ultrasonic cleaning are effective methods for removal of DDVP from tomato and reduction of its dietary exposure without influence on product quality.Keywords: dichlorvos; pesticide; ozone; ultrasonic; tomato.Practical Application: Washing processing especially by ozonated water was a suitable method for DDVP removal in tomato.

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“…Moreover, they conclude that the molecular weight of each compound could affect the percentage of reduction. Washing with ozone water was more effective in the removal of pesticides with a lower molecular mass (Lozowicka et al, 2016).…”

Section: < Lod = < 0001 Ppmmentioning

confidence: 98%

Assessment the availability of ozonated water on the bioavailability of deltamethrin in treated sheep’s meat

2016

Int. J. Adv. Res. Biol. Sci

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Deltamethrin (DMT) is one of the synthetic pyrethroid compounds having wide insecticidal activity against a large number of ectoparasites and has important uses in veterinary and human health protection. In Iraq DMT has been widely used now in Baghdad and other provinces for sheep, goats and cattle dipping or spraying by the veterinarians and farmers for controlling of ectoparasites in animals and as insecticide in crop production in agricultures. The aim of this study was to determine the effects of ozonated water treatment (0.5 ppm/15 min.) on the bioavailability of DMT in treated meat. A total of 50 sheep meat samples were collected from 10 different locations of Al-Karkh /Baghdad province (Jameaa, Kadraa, Yarmouk, Huria city, Adl, Ameriya, Dora, Saideya, Gazalyia and Mansour markets) from October 2015 to March 2016. Five sheep's meat samples were purchased from different butchers per location. These samples were analyzed by using High Performance Liquid Chromatography techniques (HPLC). The residual analysis of DMT in sheep's meat samples after ozone treatment (0.5 ppm for 15 min) revealed that there was significant reduction (P<0.05) in DMT residues (ppm), with an overall reduction of 88%. This reduction was less than or slightly above the MRLs recommended by the WHO and FAO. In conclusions, sheep's meat treated with ozonated water have the advantages in that it did not affect the color and texture characteristics of the sheep meat, can be used in mass production as a preservation technique and to eliminate or reduce pesticide residues at the same time, and can be used in any slaughter house without the need to modify the design of the buildings. Adoption of ozonated water would minimize the high risk to the consumers from the consumption of sheep's meat containing high residual concentrations of Deltamethrin in Baghdad Province

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Removal of 16 pesticide residues from strawberries by washing with tap and ozone water, ultrasonic cleaning and boiling

Cited by 169 publications

References 39 publications

The degradation of forchlorfenuron in the model kiwifruit juice by ultrasonic treatment

The degradation of forchlorfenuron in the model kiwifruit juice by ultrasonic treatment

Dichlorvos (DDVP) residue removal from tomato by washing with tap and ozone water, a commercial detergent solution and ultrasonic cleaner

Assessment the availability of ozonated water on the bioavailability of deltamethrin in treated sheep’s meat

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