Effect of thermal processing on the degradation of pesticides in a banana jam partially formulated with banana peel flour

Abstract

Bananas are one of the most widely consumed fruits in Brazil and across the world. However, the intensive use of pesticides in these and other crops can negatively impact human and animal health due to the possibility of pesticide residues persisting in derived products, even after industrial processing. Therefore, this study evaluated the effect of thermal processing on the degradation of the pesticides azoxystrobin, bifenthrin, difenoconazole, and simazine in samples of caramelized banana jam added of banana peel flour (4% w/w) in partial replacement of the fruit pulp. QuEChERS (quick, easy, cheap, effective, rugged, and safe) method and gas chromatography coupled to mass spectrometry (GC-MS) wa used to analyze the above compounds. The method was validated following the standard procedures of the European Commission and ANVISA. Samples of banana pulp were spiked with the pesticides at different concentrations (0.1, 0.5 and 1.0 mg.Kg-1) in order to observe their degradation following thermal processing. Degradation percentages ranged between 28 and 60%, and these were potentially influenced by the physicochemical properties of each compound, as well as the characteristics of the food matrix. The thermal processing provided partial degradations of pesticide residues, some at levels below the MRLs (Maximum Residual Levels) established for bananas. Currently, there is no specific legislation in Brazil and in many other countries for controlling pesticides in processed foods, such as fruit jellies. Therefore, this research highlights the need for the creation of new food laws by government agencies to this end to ensure the provision of safe food to the wide population.