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The Effect of Washing, Blanching and Frozen Storage on Pesticide Residue in Spinach

Spinach (Spinacia oleracea L.) is a representative green leafy vegetable commonly consumed fresh or as a ready-to-cook frozen product, with increasing consumption because of its many health-related properties. Among leafy vegetables, spinach poses a major concern in terms of pesticide residue detect...

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Autores principales: Flamminii, Federica, Minetti, Silvia, Mollica, Adriano, Cichelli, Angelo, Cerretani, Lorenzo
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2023
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10379809/
https://www.ncbi.nlm.nih.gov/pubmed/37509898
http://dx.doi.org/10.3390/foods12142806
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author Flamminii, Federica
Minetti, Silvia
Mollica, Adriano
Cichelli, Angelo
Cerretani, Lorenzo
author_facet Flamminii, Federica
Minetti, Silvia
Mollica, Adriano
Cichelli, Angelo
Cerretani, Lorenzo
author_sort Flamminii, Federica
collection PubMed
description Spinach (Spinacia oleracea L.) is a representative green leafy vegetable commonly consumed fresh or as a ready-to-cook frozen product, with increasing consumption because of its many health-related properties. Among leafy vegetables, spinach poses a major concern in terms of pesticide residue detection due to common phytotechnical practices. In this study, spinach leaves were treated in the open field with three commercial pesticide formulations containing propamocarb, lambda-cyhalothrin, fluopicolide and chlorantraniliprole at the highest concentration. The effects of the successive processing steps of washing, blanching, freezing and frozen storage were evaluated on the levels of the four pesticide residues and the degradation product (propamocarb n-desmethyl). The washing step caused a reduction of fluopicolide and chlorantraniliprole of −47% and −43%, respectively, while having a mild effect on lambda-cyhalothrin content (+5%). A two-minute blanching step allowed for the reduction of pesticides content ranging from −41% to −4% with respect to the washed sample. Different behaviors were depicted for longer blanching times, mainly for propamocarb, reaching −56% after 10 min of treatment. Processing factors higher than 1 were reported mainly for lambda-cyhalothrin and fluopicolide. Frozen storage led to a slight increase in the pesticide content in samples treated for 6 and 10 min. The optimal blanching treatment for spinach, submitted to freezing and frozen storage, seems to be 2 min at 80 °C.
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spelling pubmed-103798092023-07-29 The Effect of Washing, Blanching and Frozen Storage on Pesticide Residue in Spinach Flamminii, Federica Minetti, Silvia Mollica, Adriano Cichelli, Angelo Cerretani, Lorenzo Foods Article Spinach (Spinacia oleracea L.) is a representative green leafy vegetable commonly consumed fresh or as a ready-to-cook frozen product, with increasing consumption because of its many health-related properties. Among leafy vegetables, spinach poses a major concern in terms of pesticide residue detection due to common phytotechnical practices. In this study, spinach leaves were treated in the open field with three commercial pesticide formulations containing propamocarb, lambda-cyhalothrin, fluopicolide and chlorantraniliprole at the highest concentration. The effects of the successive processing steps of washing, blanching, freezing and frozen storage were evaluated on the levels of the four pesticide residues and the degradation product (propamocarb n-desmethyl). The washing step caused a reduction of fluopicolide and chlorantraniliprole of −47% and −43%, respectively, while having a mild effect on lambda-cyhalothrin content (+5%). A two-minute blanching step allowed for the reduction of pesticides content ranging from −41% to −4% with respect to the washed sample. Different behaviors were depicted for longer blanching times, mainly for propamocarb, reaching −56% after 10 min of treatment. Processing factors higher than 1 were reported mainly for lambda-cyhalothrin and fluopicolide. Frozen storage led to a slight increase in the pesticide content in samples treated for 6 and 10 min. The optimal blanching treatment for spinach, submitted to freezing and frozen storage, seems to be 2 min at 80 °C. MDPI 2023-07-24 /pmc/articles/PMC10379809/ /pubmed/37509898 http://dx.doi.org/10.3390/foods12142806 Text en © 2023 by the authors. https://creativecommons.org/licenses/by/4.0/Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https://creativecommons.org/licenses/by/4.0/).
spellingShingle Article
Flamminii, Federica
Minetti, Silvia
Mollica, Adriano
Cichelli, Angelo
Cerretani, Lorenzo
The Effect of Washing, Blanching and Frozen Storage on Pesticide Residue in Spinach
title The Effect of Washing, Blanching and Frozen Storage on Pesticide Residue in Spinach
title_full The Effect of Washing, Blanching and Frozen Storage on Pesticide Residue in Spinach
title_fullStr The Effect of Washing, Blanching and Frozen Storage on Pesticide Residue in Spinach
title_full_unstemmed The Effect of Washing, Blanching and Frozen Storage on Pesticide Residue in Spinach
title_short The Effect of Washing, Blanching and Frozen Storage on Pesticide Residue in Spinach
title_sort effect of washing, blanching and frozen storage on pesticide residue in spinach
topic Article
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10379809/
https://www.ncbi.nlm.nih.gov/pubmed/37509898
http://dx.doi.org/10.3390/foods12142806
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