Abstract
The aim of this study was to assess the level of pesticide residues in locally produced grape wine in Tanzania. Fifty samples of grape wine from different locations in Dodoma urban and Bahi district were analyzed to determine the presence of 49 pesticides using the quick, easy, cheap, effective, rugged and safe (QuEChERS) multi-residue extraction, followed by gas chromatography-tandem mass spectrometry (GC-MS/MS). Twenty-two pesticides were detected among the 49 pesticides analyzed. The selected 49 pesticides was based on its use in grape cultivation which were reported by grape farmers in the study location which includes fungicides, insecticides and herbicides. The pesticides whose concentrations exceeded the maximum residue levels (MRL) were: Pyroquilon, ethofumasate, chlorobeb, azobenzene and cycloate in 38, 33, 46, 14 and 1 wine samples, respectively. Of the samples analyzed 9 (18%) contained one pesticide, 8 (16%) contained two different pesticides, 23 (46%) contained three different pesticides 8 (16%). The results indicated the occurrence of pesticide residues in grape wine produced in Dodoma urban and Bahi districts, Tanzania, and pointed to an urgent need to develop comprehensive intervention measures to reduce potential health risk to consumers. Key words: Pesticides residues, grape wine, food safety, maximum residue levels (MRL).
Highlights
Grapes (Vitis vinifera) belong to the Vitaceae family and are one of the world’s most important economic fruit crops (Kocher and Nikhanj, 2019)
Fifty bottled grape wine samples were collected from all 15 wine processors, branded and unbranded in Dodoma urban and Bahi district in Dodoma region, these districts were selected purposively due to high production of grapes
This study investigated the levels of pesticide residues in grape wine produced in Dodoma urban and Bahi districts (Tanzania)
Summary
Grapes (Vitis vinifera) belong to the Vitaceae family and are one of the world’s most important economic fruit crops (Kocher and Nikhanj, 2019). This crop has many uses as it can be eaten raw or can be used for the manufacture of wine, jam, juice, jelly, grape seedextracts, raisins, vinegar and grape-seed oil (Kalimang’asi et al, 2014; Grimalt and Dehouck, 2016). The excellence of wine depends on the quality of grapes and to obtain high-quality wines, grapes at the correct stage of ripeness and free from parasites must be used (Caboni and Cabras, 2010).
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