Abstract
Pesticide residue in food products is one of the most important global health challenges. The current study sought to investigate the changes in pesticides residue levels in Agaricus bisporus under different storage conditions and during washing and cooking. Pesticides analysis was performed using gas chromatography/mass spectrometry (GC‐MS). The results showed that the half‐life (t1/2) of all of the studied pesticides stored at room temperature was lower than refrigerator and freezer temperature. In addition, the greatest reduction of diazinon, malathion, permethrin, propargite, and fenpropathrin was found at a pH of 12, 2, 12, 7, and 9, respectively. Although sodium chloride had no effective impact on pesticide reduction during the same washing times, the removal of pesticides increased as washing time increased. Further, the reduction of pesticides was time‐dependent during the boiling, microwaving, and frying processes. Based on these findings, the stability of insecticides, such as permethrin, malathion, and diazinon, was lower than acaricides, including propargite and fenpropathrin, in various techniques. Therefore, the use of washing solutions with an appropriate pH as well as increased cooking time may reduce the risk of pesticide exposure.
Highlights
Exposure to pesticide residues in foodstuff is one of the most important health challenges worldwide (Oliva, Cermeno, Camara, Martinez, & Barba, 2017; Zhang, Jiang, & Ou, 2011)
In this study, the changes in these pesticide residues were investigated during the storage, washing, and cooking of Agaricus bisporus
The findings indicated that the dissipation rate of acaricides was lower than that of insecticides such as diazinon, malathion, and permethrin
Summary
Exposure to pesticide residues in foodstuff is one of the most important health challenges worldwide (Oliva, Cermeno, Camara, Martinez, & Barba, 2017; Zhang, Jiang, & Ou, 2011). Of the millions of tons of pesticides used in agriculture, only 5% reach the target organism; the remainder affect other organisms or enter the water, soil and atmosphere (Kazemi, Tahmasbi, Valizadeh, Naserian, & Soni, 2012). The storage conditions of food products may differ They are often exposed to a variety of processing methods, such as washing, peeling, cooking, etc., which may affect pesticide residue, altering the level of humans’ exposure to these compounds from food (Heshmati & Nazemi, 2018; Savi, Piacentini, & Scussel, 2015; Wang et al, 2014). Agaricus bisporus is one of the highest cultivated of edible fungi (Reis, Barros, Martins, & Ferreira, 2012) It contains significant amounts of protein, carbohydrates, and edible fiber and essential elements such as sodium, potassium, phosphorus, calcium, manganese, zinc, copper, vitamins, phenolic compounds and sterols. In this study, the changes in these pesticide residues were investigated during the storage, washing, and cooking of Agaricus bisporus
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