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Reduction of pesticide residues from teff (Eragrostis tef) flour spiked with selected pesticides using household food processing steps

Teff (Eragrostis tef) is an ancient cereal that is indigenous from Ethiopia. Nowadays, teff grain is becoming popular to many parts of the world. Teff is gluten-free in nature, has high iron and fiber content, and many other health benefits make this crop interesting to many consumers. Since no inse...

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Autores principales: Mekonen, Seblework, Ambelu, Argaw, Spanoghe, Pieter
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Elsevier 2019
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6536428/
https://www.ncbi.nlm.nih.gov/pubmed/31193531
http://dx.doi.org/10.1016/j.heliyon.2019.e01740
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author Mekonen, Seblework
Ambelu, Argaw
Spanoghe, Pieter
author_facet Mekonen, Seblework
Ambelu, Argaw
Spanoghe, Pieter
author_sort Mekonen, Seblework
collection PubMed
description Teff (Eragrostis tef) is an ancient cereal that is indigenous from Ethiopia. Nowadays, teff grain is becoming popular to many parts of the world. Teff is gluten-free in nature, has high iron and fiber content, and many other health benefits make this crop interesting to many consumers. Since no insect pests are attacking the teff grains, farmers do not apply pesticides on it, unlike maize and other grains. Nevertheless, residues of organochlorine pesticides have been detected at an alarming level that could pose a consumer risk. Teff is often consumed as injera which is a fermented flat pancake. The main aim of the present study is, therefore, to investigate the effect of household food processing (doughing and baking) on the reduction of pesticide residues from teff. Pesticide residues previously detected in teff grain such as permethrin, cypermethrin, deltamethrin, chlorpyrifos ethyl, p,p’-DDE, p,p’-DDD, o,p’-DDT, and p,p’-DDT were spiked and extracted followed by the subsequent household processing which are generally doughing (dough making followed by fermentation) and baking. From the findings of this study, doughing decrease the pesticide residues in the range of 59.9–86.4% and baking in the range of 63.2–90.2%. Kruskal−Wallis analysis indicates that the reduction of pesticide residues by baking is significantly different from doughing (p-value < 0.0001). There is also a significant difference between non-fermented and fermented dough (p-value = 0.012). The processing factor for doughing and baking was less than one (PF < 1 = reduction factor) which indicates the reduction of pesticides due to teff processing. The cumulative effect of these processing methods is important to evaluate the risks associated with the ingestion of pesticides, particularly in teff grain.
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spelling pubmed-65364282019-05-30 Reduction of pesticide residues from teff (Eragrostis tef) flour spiked with selected pesticides using household food processing steps Mekonen, Seblework Ambelu, Argaw Spanoghe, Pieter Heliyon Article Teff (Eragrostis tef) is an ancient cereal that is indigenous from Ethiopia. Nowadays, teff grain is becoming popular to many parts of the world. Teff is gluten-free in nature, has high iron and fiber content, and many other health benefits make this crop interesting to many consumers. Since no insect pests are attacking the teff grains, farmers do not apply pesticides on it, unlike maize and other grains. Nevertheless, residues of organochlorine pesticides have been detected at an alarming level that could pose a consumer risk. Teff is often consumed as injera which is a fermented flat pancake. The main aim of the present study is, therefore, to investigate the effect of household food processing (doughing and baking) on the reduction of pesticide residues from teff. Pesticide residues previously detected in teff grain such as permethrin, cypermethrin, deltamethrin, chlorpyrifos ethyl, p,p’-DDE, p,p’-DDD, o,p’-DDT, and p,p’-DDT were spiked and extracted followed by the subsequent household processing which are generally doughing (dough making followed by fermentation) and baking. From the findings of this study, doughing decrease the pesticide residues in the range of 59.9–86.4% and baking in the range of 63.2–90.2%. Kruskal−Wallis analysis indicates that the reduction of pesticide residues by baking is significantly different from doughing (p-value < 0.0001). There is also a significant difference between non-fermented and fermented dough (p-value = 0.012). The processing factor for doughing and baking was less than one (PF < 1 = reduction factor) which indicates the reduction of pesticides due to teff processing. The cumulative effect of these processing methods is important to evaluate the risks associated with the ingestion of pesticides, particularly in teff grain. Elsevier 2019-05-23 /pmc/articles/PMC6536428/ /pubmed/31193531 http://dx.doi.org/10.1016/j.heliyon.2019.e01740 Text en © 2019 Published by Elsevier Ltd. http://creativecommons.org/licenses/by-nc-nd/4.0/ This is an open access article under the CC BY-NC-ND license (http://creativecommons.org/licenses/by-nc-nd/4.0/).
spellingShingle Article
Mekonen, Seblework
Ambelu, Argaw
Spanoghe, Pieter
Reduction of pesticide residues from teff (Eragrostis tef) flour spiked with selected pesticides using household food processing steps
title Reduction of pesticide residues from teff (Eragrostis tef) flour spiked with selected pesticides using household food processing steps
title_full Reduction of pesticide residues from teff (Eragrostis tef) flour spiked with selected pesticides using household food processing steps
title_fullStr Reduction of pesticide residues from teff (Eragrostis tef) flour spiked with selected pesticides using household food processing steps
title_full_unstemmed Reduction of pesticide residues from teff (Eragrostis tef) flour spiked with selected pesticides using household food processing steps
title_short Reduction of pesticide residues from teff (Eragrostis tef) flour spiked with selected pesticides using household food processing steps
title_sort reduction of pesticide residues from teff (eragrostis tef) flour spiked with selected pesticides using household food processing steps
topic Article
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6536428/
https://www.ncbi.nlm.nih.gov/pubmed/31193531
http://dx.doi.org/10.1016/j.heliyon.2019.e01740
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