Abstract
Summary The effect of the household processing on the reduction rate of chlorpyrifos, metalaxyl and diazinon residues in contaminated oranges has been investigated and the processing factors were determined. The evaluation included validation parameters, matrix effect (ME %), reduction behavior and processing factors (PFs). Validation parameters were successfully applied; the three pesticides showed satisfactory recovery (70–120%) and precision (relative standard deviation - RSD<20%); they also exhibited no matrix effect. The most effective process in the pesticide residues reduction was juicing, followed by pulping while the washing process was less efficient in removing all pesticide residues; sonication showed a high reduction rate with both chlorpyrifos and diazinon. The processing factors (PFs) were generally less than one which indicates that all processes can reduce pesticide residues in oranges. The results could guide the safe and reasonable use of chlorpyrifos, diazinon, and metalaxyl. These processes contribute substantially to reduce consumer exposure to pesticide residues in oranges.
Highlights
Oranges are among the fruits most widely accepted as they are an excellent source of vitamin C, fiber, and antioxidants (Barrose et al, 2012)
Analysis of 141 pesticide residues in 31 orange samples from Egypt by Malhat et al (2017) showed 66.7% of them being contaminated with 8 different pesticide residues, including fenpropathrin and chlorpyrifos, which were detected in this work
The presence of matrix interferences from the orange fruit samples was evaluated by monitoring the specific ions for each pesticide at the retention time interval expected for their elution (Table 3)
Summary
Oranges are among the fruits most widely accepted as they are an excellent source of vitamin C, fiber, and antioxidants (Barrose et al, 2012). Analysis of 141 pesticide residues in 31 orange samples from Egypt by Malhat et al (2017) showed 66.7% of them being contaminated with 8 different pesticide residues, including fenpropathrin and chlorpyrifos, which were detected in this work. Chlorpyrifos (5.3%) and diazinon (10.5%) were found by Iñigo-Nuñez et al (2010) in 19 orange juice samples from mar-. Effects of food processing on pesticide residues have been reviewed comprehensively over the last decade (GonzálezRodríguez et al, 2011) and the literature review shows that most household processing treatments lead to considerable reductions in residue levels in the prepared food, through washing and peeling, fermentation, refrigeration singly or in combination. Bonnechere et al (2012) studied the processing factors of several pesticides and degradation products in carrots by household and industrial processing, such as washing, peeling, blanching, microwave cooking, pasteurization and sterilization.
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