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

Abstract

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.

Impact of different decontamination methods on the reduction of spiromesifen residue in chilli fruits

“…The first spray was administered during the initiation of the fruiting stage, and subsequently, a second application was conducted on the 10th day following the initial treatment. In order to minimize the potential impact of wind-induced drift between treatment plots, all applications were only undertaken during the morning hours [ 21 ].…”

“…A total of 10–12 kg of chilli samples was divided into eight equal portions to conduct a decontamination study. The chilli fruits were subjected to various processing processes outlined below [ 21 ].…”

“…The analysis was conducted using Gas Chromatography equipped with an Electron Capture Detector and Gas Chromatography-Mass Spectrometry, as described by Ref. [ 21 ].…”

“…Therefore, assessing pesticide residues in food has become imperative for consumers, producers, and regulatory bodies overseeing food quality management [ 20 ]. Specific remedial actions should be implemented to limit the risk of these residues so that consumers can have health protection when consuming pesticide-treated goods [ 21 ]. Standardizing simple, cost-effective methods to eliminate pesticide residues should also be given great importance.…”

“…Standardizing simple, cost-effective methods to eliminate pesticide residues should also be given great importance. Several investigators have assessed the effectiveness of various decontamination techniques, such as tap water washing, lukewarm water, boiling, tamarind water, lime water, NaCl, acetic acid, NaHCO 3 , KMnO 4, vinegar, turmeric, buttermilk etc ., for removing pesticide residues from vegetables [ 16 , 21 , 22 ]. 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 [ 23 ].…”