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The Effect of Household Food Processing on Pesticide Residues in Oranges (Citrus sinensis)

In this study, the effect of various household food-processing methods (washing, peeling, processing into jam and fruit juice, freezing, storage) on pesticide residues (abamectin, buprofezin, ethoxazole, imazalil, and thiophanate-methyl) in oranges was investigated. Residue analyses were performed b...

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Autores principales: Omeroglu, Perihan Yolci, Acoglu Celik, Busra, Koc Alibasoglu, Elif
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9741471/
https://www.ncbi.nlm.nih.gov/pubmed/36496727
http://dx.doi.org/10.3390/foods11233918
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author Omeroglu, Perihan Yolci
Acoglu Celik, Busra
Koc Alibasoglu, Elif
author_facet Omeroglu, Perihan Yolci
Acoglu Celik, Busra
Koc Alibasoglu, Elif
author_sort Omeroglu, Perihan Yolci
collection PubMed
description In this study, the effect of various household food-processing methods (washing, peeling, processing into jam and fruit juice, freezing, storage) on pesticide residues (abamectin, buprofezin, ethoxazole, imazalil, and thiophanate-methyl) in oranges was investigated. Residue analyses were performed by quick-easy-cheap-efficient-rugged-safe (QuEChERS) extraction and liquid chromatography coupled with triple quadrupole mass spectrometry (LC-MS/MS) analysis. The limit of quantification of the method for each pesticide was 10 µg/kg. Physicochemical properties of the pesticides and the type of the food process had a considerable effect on the fate of pesticide residue. Pesticide residues were mostly dispersed on orange peels and washing with tap water decreased the residue levels by 26–84%. The amount of residue in oranges was reduced by 63–100% during fruit juice processing, while residues were removed by 90–100% after jam processing. Pesticides with a high octanol–water coefficient were absorbed by the wax of the orange peel, therefore they remained on the peel and could not easily be removed by washing. Moreover, pesticides with lower water solubility did not diffuse easily through the fruit juices from the pulp section of the fruit. The processing factor was greater than 1 for the separation of the orange peel and less than 1 for the washing step and jam and fruit juice productions.
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spelling pubmed-97414712022-12-11 The Effect of Household Food Processing on Pesticide Residues in Oranges (Citrus sinensis) Omeroglu, Perihan Yolci Acoglu Celik, Busra Koc Alibasoglu, Elif Foods Article In this study, the effect of various household food-processing methods (washing, peeling, processing into jam and fruit juice, freezing, storage) on pesticide residues (abamectin, buprofezin, ethoxazole, imazalil, and thiophanate-methyl) in oranges was investigated. Residue analyses were performed by quick-easy-cheap-efficient-rugged-safe (QuEChERS) extraction and liquid chromatography coupled with triple quadrupole mass spectrometry (LC-MS/MS) analysis. The limit of quantification of the method for each pesticide was 10 µg/kg. Physicochemical properties of the pesticides and the type of the food process had a considerable effect on the fate of pesticide residue. Pesticide residues were mostly dispersed on orange peels and washing with tap water decreased the residue levels by 26–84%. The amount of residue in oranges was reduced by 63–100% during fruit juice processing, while residues were removed by 90–100% after jam processing. Pesticides with a high octanol–water coefficient were absorbed by the wax of the orange peel, therefore they remained on the peel and could not easily be removed by washing. Moreover, pesticides with lower water solubility did not diffuse easily through the fruit juices from the pulp section of the fruit. The processing factor was greater than 1 for the separation of the orange peel and less than 1 for the washing step and jam and fruit juice productions. MDPI 2022-12-05 /pmc/articles/PMC9741471/ /pubmed/36496727 http://dx.doi.org/10.3390/foods11233918 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
Omeroglu, Perihan Yolci
Acoglu Celik, Busra
Koc Alibasoglu, Elif
The Effect of Household Food Processing on Pesticide Residues in Oranges (Citrus sinensis)
title The Effect of Household Food Processing on Pesticide Residues in Oranges (Citrus sinensis)
title_full The Effect of Household Food Processing on Pesticide Residues in Oranges (Citrus sinensis)
title_fullStr The Effect of Household Food Processing on Pesticide Residues in Oranges (Citrus sinensis)
title_full_unstemmed The Effect of Household Food Processing on Pesticide Residues in Oranges (Citrus sinensis)
title_short The Effect of Household Food Processing on Pesticide Residues in Oranges (Citrus sinensis)
title_sort effect of household food processing on pesticide residues in oranges (citrus sinensis)
topic Article
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9741471/
https://www.ncbi.nlm.nih.gov/pubmed/36496727
http://dx.doi.org/10.3390/foods11233918
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