The effect of household processing on the decline pattern of dimethomorph in pepper fruits and leaves

Kim S., Abd El-Aty A. M. A., Rahman M. M., Choi J., Lee Y., Ko A., ...Daha Fazla

FOOD CONTROL, cilt.50, ss.118-124, 2015 (SCI-Expanded) identifier identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 50
  • Basım Tarihi: 2015
  • Doi Numarası: 10.1016/j.foodcont.2014.08.023
  • Dergi Adı: FOOD CONTROL
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Sayfa Sayıları: ss.118-124
  • Anahtar Kelimeler: Dimethomorph, QuEChERS, Food processing, Pepper fruits, Pepper leaves, LC/MS/MS, PESTICIDE-RESIDUES, PHYTOPHTHORA BLIGHT, REMOVAL, PYRIDABEN, FRESH
  • Atatürk Üniversitesi Adresli: Evet

Özet

The effects of various household processes, including washing, boiling, frying, parboiling, and drying under different conditions (water amount, boiling times, and temperatures) on the residual levels of dimethomorph were evaluated in pepper fruits and leaves grown under plastic greenhouse conditions. The original quick, easy, cheap, effective, rugged, safe (QuEChERS) method (after modification) and liquid chromatography tandem mass spectrometry (LC/MS/MS) were used for extraction and analysis to determine the sample residues. The results of recovery tests in processed and unprocessed pepper fruits and leaves ranged from 73.6 to 106.2% with relative standard deviations of 1.62-12.4%. Among various processes, washing and parboiling (78.4-85.8% at single and 75.7-89.9% at double dose) and drying after washing and parboiling (95.3-97.3% at single dose) were the most effective household methods to attenuate the analyte residues in pepper fruits and leaves, respectively. We conclude that processing leads to extensive reduction of pesticide residue levels in pepper fruits and leaves, particularly following washing and cooking operations. (C) 2014 Elsevier Ltd. All rights reserved.