Removal of Pesticide Residues from Tomato and its Products
PDF

Keywords

 Tomato, vegetables, pesticide residues, washing, cooking.

How to Cite

Aasia Akbar Panhwar, Saghir Ahmed Sheikh, Aijaz Hussain Soomro, & Ghulam Hussain Abro. (2014). Removal of Pesticide Residues from Tomato and its Products. Journal of Basic & Applied Sciences, 10, 559–565. https://doi.org/10.6000/1927-5129.2014.10.75

Abstract

Plant protection agents (more commonly known as pesticides) are widely used in agriculture to increase the yield, improve the quality and extend the storage life of food crops. The study was carried out in order to determine the effectiveness of various traditional processing treatments on reducing the residual load of pesticides from tomato and its products. Results showed that lipid soluble pesticides residues were reduced most effectively in sun-drying (90-97%) followed by frying (91-99%) and thermal dehydration (89-90%). The data further indicated that profenofos residues dislodged more effectively than bifenthrin and endosulfan. The least reduction was noticed in endosulfan residues. Similarly in case of water soluble pesticides, the effect of sun-drying, frying and thermal dehydration on reduction of pesticide residues were within the range of 94-97%, 92-96% and 91-96%, respectively. Maximum reduction was found in emamectin benzoate residues followed by imidacloprid and diafenthiuron.

https://doi.org/10.6000/1927-5129.2014.10.75
PDF

References

GOP. Economic Survey of Pakistan. Economic Advisor’s wing, Ministry of Finance. Islamabad 2011-12.

Lantican FA. Vegetable program area research planning and prioritization. Discussion Paper. Series No. 2000-07. Philippine Institute for Development Studies 2000.

Fernández-Alba AR, García-Reyes JF. Large-scale multi-residue methods for pesticides and their degradation products in food by advanced LC-MS. TrAC 2008; 27(11): 973-990.

Khan, Z. J. Muller, S. K. Khan, S. Amjad, S. Nizamani and M. I. Bhanger. Journal of the Chemical Society of Pakistan 2010; 32: 542.

Xiao YM, Wang JA, Wang MA, Liu JP, Yuan HZ, Qin ZH. Journal of the Chemical Society of Pakistan 2010; 32: 363.

McCauley L, Beltran M, Phillips J, Lasarev M, Sticker D. The Oregon migrant farmworkers community: an evolving model for participatory research. Environ Health Perspect 2001; 109: 449-455. http://dx.doi.org/10.1289/ehp.01109s3449

Jaga K, Dharmani C. Global Surveillance of DDT and DDE Levels in Human Tissues. International Journal of Occupational Medicine & Environmental Health 2003; 16(1): 7-14.

Rasheed BM. Country report on international code of conduct on the distribution and use of pesticide. Department of plant protection, Ministary of Food, Agriculture & Livestock, Government of Pakistan 2007.

Khan AF. Hazards of pesticide spray on vegetables. The Daily Dawn Pakistan, Internet Edition 2004.

USAID, I-LED. Pesticide Evaluation Report and Safer Use Action Plan 2006-2009; p. 49.

Hussain S, Masud T, Ahad K. Determination of pesticide residues in selected varieties of mango. Pak Journal of Nutrition 2002; 41-42.

Kalara RL. Assessment of human exposure of pesticide residues through food, and water and other Environ Monit Assess sources in India. In Proceedings of symposium on risk assessment of pesticide residues in water and food 2003; (pp. E1-9).

Taneja A. Monitoring of organochlorine pesticide residues in vegetables from Agra, India –a case study. Environmental Monitoring and Assessment 2005; 110: 341-346. http://dx.doi.org/10.1007/s10661-005-8043-6

Elliion J, Sauve F, Selwyn J. Multiresidues method for determination of residues of 251 pesticide in fruits and vegetables by gas liquid chromatography/ mass spectrometry and liquid chromatography with fluorescence detector. Journal of AOAC International 2000; 83: 698-713.

Mukherjee I, Gopal M. Pesticide residues in vegetable. In Proceedings of symposium on risk assessment of pesticide residues in water and food (pp. A1–8). By ILSI Washington DC, ITRC Lucknow and ICMR New Delhi India on October 2003; pp. 28-29.

Sheikh SA, Nizamani SM, Jamali AA, Panhwar AA, Channa MJ, Mirani BN. Effect of Household Processing on the Removal of Pesticide Residues in Okra Vegetable. J Basic and Appl Sci 2012a; 8(1): 74-78.

Sheikh SA, Nizamani SM, Jamali AA, Mirani BN, Panhwar AA, Channa MJ. Removal of Pesticide Residues from Okra Vegetable through Traditional Processing. J Basic Appl Sci 2012b; 8(1): 79-84.

Panhwar AA, Sheikh SA. Assessment of Pesticide Residues in Cauliflower Through Gas Chromatography-?ECD and High Performance Liquid Chromatography (HPLC) Analysis. International Journal of Agricultural Science and Research 2013; 3(1): 7-16.

Tahir MU, Naik SI, Rehman S, Shahzad M. Quantitative Analysis For The Toxic Pesticide Residues In Marketed Fruits And Vegetables In Lahore, Pakistan. Biomedica 2009; 25: 171-174.

Kaushik G, Satya S, Naik SN. Food processing a tool to pesticide residue dissipationea review. Food Research International 2009; 42: 26-40. http://dx.doi.org/10.1016/j.foodres.2008.09.009

Kumari B. Effects of household processing on reduction of pesticide residues in vegetables. ARPN Journal of Agricultural and Biological Science 2008; 3(4): 46-51.

Chauhan R, Kumari B. Reduction of endosulfan residues in brinjal fruits during processing. Sci Revs Chem Commun 2011; 1(1): 42-48.

Zohair A. Behavior of some organophosphorus and organochlorine pesticides in potatos during soaking in different solutions. Food and Chemical Toxicolology 2001; 39: 751-755. http://dx.doi.org/10.1016/S0278-6915(01)00016-3

Randhawa MA, Anjum FM, Asi MR, Butt MS, Ahmed A, Randhawa MS. Removal of endosulfan residues from vegetables by household processing. J Sci Ind Res 2007; 66: 849-852.

Abou-Arab AAK. Behavior of pesticides in tomatoes during commercial and home preparation. Food Chemistry 1999; 65: 509-514. http://dx.doi.org/10.1016/S0308-8146(98)00231-3

Stepan R, Ticha J, Hajslova J, Kovalczuk T, Kocourek V. Baby food production chain: pesticide residues in fresh apples and products. Food Additives and Contam 2005; 22 (12): 1231-1242. http://dx.doi.org/10.1080/02652030500239623

Ling Y, Wang H, Yong W, Zhang F, Sun L, Yang M, et al. The effects of washing and cooking on chlorpyrifos and its toxic metabolites in vegetables. Food Control 2011; 22: 54-58. http://dx.doi.org/10.1016/j.foodcont.2010.06.009

Creative Commons License

This work is licensed under a Creative Commons Attribution-NonCommercial 4.0 International License.

Copyright (c) 2014 Aasia Akbar Panhwar, Saghir Ahmed Sheikh, Aijaz Hussain Soomro, Ghulam Hussain Abro