Cargando…

Effectiveness of Different Washing Strategies on Pesticide Residue Removal: The First Comparative Study on Leafy Vegetables

Leafy vegetables are used in various cuisines worldwide; however, as they cannot be peeled and their leaf surface area is large, the risk of retaining pesticide residues on these vegetables is relatively higher than on others. To our knowledge, this is the first comparative study to reveal the effec...

Descripción completa

Detalles Bibliográficos
Autores principales: Yang, So-Jin, Mun, Sujin, Kim, Hye Jin, Han, Sue Ji, Kim, Do Woo, Cho, Bae-Sik, Kim, Ae Gyeong, Park, Duck Woong
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9498324/
https://www.ncbi.nlm.nih.gov/pubmed/36141043
http://dx.doi.org/10.3390/foods11182916
_version_ 1784794730221010944
author Yang, So-Jin
Mun, Sujin
Kim, Hye Jin
Han, Sue Ji
Kim, Do Woo
Cho, Bae-Sik
Kim, Ae Gyeong
Park, Duck Woong
author_facet Yang, So-Jin
Mun, Sujin
Kim, Hye Jin
Han, Sue Ji
Kim, Do Woo
Cho, Bae-Sik
Kim, Ae Gyeong
Park, Duck Woong
author_sort Yang, So-Jin
collection PubMed
description Leafy vegetables are used in various cuisines worldwide; however, as they cannot be peeled and their leaf surface area is large, the risk of retaining pesticide residues on these vegetables is relatively higher than on others. To our knowledge, this is the first comparative study to reveal the effect of removing pesticide residues from five artificially contaminated leafy vegetables (lettuce, perilla leaves, spinach, crown daisy, and ssamchoo (Brassica lee ssp. namai)) using different removal methods. The percent reduction range for each method was 43.7–77.0%, and the reduction range for the five leafy vegetables was 40.6–67.4%. Lettuce had the highest reduction (67.4 ± 7.3%), whereas ssamchoo had the lowest reduction (40.6 ± 12.9%). Spinach and crown daisy showed no significant difference in their reductions. Based on reduction by method, running water (77.0 ± 18.0%) and boiling (59.5 ± 31.2%) led to the highest reduction, whereas detergent (43.7 ± 14.5%) led to the lowest reduction. The reductions of chlorfenapyr, diniconazole, indoxacarb, fludioxonil, pyraclostrobin, and lufenuron in the leafy vegetables were lower with blanching and boiling than with other methods (p < 0.05). These results highlight the importance of thoroughly washing leafy vegetables to lower the intake of pesticide residues before cooking.
format Online
Article
Text
id pubmed-9498324
institution National Center for Biotechnology Information
language English
publishDate 2022
publisher MDPI
record_format MEDLINE/PubMed
spelling pubmed-94983242022-09-23 Effectiveness of Different Washing Strategies on Pesticide Residue Removal: The First Comparative Study on Leafy Vegetables Yang, So-Jin Mun, Sujin Kim, Hye Jin Han, Sue Ji Kim, Do Woo Cho, Bae-Sik Kim, Ae Gyeong Park, Duck Woong Foods Article Leafy vegetables are used in various cuisines worldwide; however, as they cannot be peeled and their leaf surface area is large, the risk of retaining pesticide residues on these vegetables is relatively higher than on others. To our knowledge, this is the first comparative study to reveal the effect of removing pesticide residues from five artificially contaminated leafy vegetables (lettuce, perilla leaves, spinach, crown daisy, and ssamchoo (Brassica lee ssp. namai)) using different removal methods. The percent reduction range for each method was 43.7–77.0%, and the reduction range for the five leafy vegetables was 40.6–67.4%. Lettuce had the highest reduction (67.4 ± 7.3%), whereas ssamchoo had the lowest reduction (40.6 ± 12.9%). Spinach and crown daisy showed no significant difference in their reductions. Based on reduction by method, running water (77.0 ± 18.0%) and boiling (59.5 ± 31.2%) led to the highest reduction, whereas detergent (43.7 ± 14.5%) led to the lowest reduction. The reductions of chlorfenapyr, diniconazole, indoxacarb, fludioxonil, pyraclostrobin, and lufenuron in the leafy vegetables were lower with blanching and boiling than with other methods (p < 0.05). These results highlight the importance of thoroughly washing leafy vegetables to lower the intake of pesticide residues before cooking. MDPI 2022-09-19 /pmc/articles/PMC9498324/ /pubmed/36141043 http://dx.doi.org/10.3390/foods11182916 Text en © 2022 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
Yang, So-Jin
Mun, Sujin
Kim, Hye Jin
Han, Sue Ji
Kim, Do Woo
Cho, Bae-Sik
Kim, Ae Gyeong
Park, Duck Woong
Effectiveness of Different Washing Strategies on Pesticide Residue Removal: The First Comparative Study on Leafy Vegetables
title Effectiveness of Different Washing Strategies on Pesticide Residue Removal: The First Comparative Study on Leafy Vegetables
title_full Effectiveness of Different Washing Strategies on Pesticide Residue Removal: The First Comparative Study on Leafy Vegetables
title_fullStr Effectiveness of Different Washing Strategies on Pesticide Residue Removal: The First Comparative Study on Leafy Vegetables
title_full_unstemmed Effectiveness of Different Washing Strategies on Pesticide Residue Removal: The First Comparative Study on Leafy Vegetables
title_short Effectiveness of Different Washing Strategies on Pesticide Residue Removal: The First Comparative Study on Leafy Vegetables
title_sort effectiveness of different washing strategies on pesticide residue removal: the first comparative study on leafy vegetables
topic Article
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9498324/
https://www.ncbi.nlm.nih.gov/pubmed/36141043
http://dx.doi.org/10.3390/foods11182916
work_keys_str_mv AT yangsojin effectivenessofdifferentwashingstrategiesonpesticideresidueremovalthefirstcomparativestudyonleafyvegetables
AT munsujin effectivenessofdifferentwashingstrategiesonpesticideresidueremovalthefirstcomparativestudyonleafyvegetables
AT kimhyejin effectivenessofdifferentwashingstrategiesonpesticideresidueremovalthefirstcomparativestudyonleafyvegetables
AT hansueji effectivenessofdifferentwashingstrategiesonpesticideresidueremovalthefirstcomparativestudyonleafyvegetables
AT kimdowoo effectivenessofdifferentwashingstrategiesonpesticideresidueremovalthefirstcomparativestudyonleafyvegetables
AT chobaesik effectivenessofdifferentwashingstrategiesonpesticideresidueremovalthefirstcomparativestudyonleafyvegetables
AT kimaegyeong effectivenessofdifferentwashingstrategiesonpesticideresidueremovalthefirstcomparativestudyonleafyvegetables
AT parkduckwoong effectivenessofdifferentwashingstrategiesonpesticideresidueremovalthefirstcomparativestudyonleafyvegetables