Assessment of different washing treatments to mitigate imidacloprid and acetamaprid residues in spinach.

Auteur(s) :
Saadi A., Randhawa MA., Akhtar S., Mansoor-Ul-Hassan ., Asghar A., Sohaib M., Jahangir MA.
Date :
Déc, 2015
Source(s) :
Journal of the science of food and agriculture. # p
Adresse :
National Institute of Food Science and Technology, University of Agriculture Faisalabad, Pakistan. [email protected]

Sommaire de l'article
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BACKGROUND
Agricultural crops treated with pesticides retain toxic residues that can cause various health disorders upon consumption. Present research project was designed to assess the pesticides residues in contaminated spinach (Spinacia oleracea). The efficiency of chemical solutions (acetic acid, citric acid, hydrogen peroxide, sodium chloride and sodium carbonate) with different concentrations along with tap water for the dissolution of pesticides residues in spinach were studied. Imidacloprid and acetamaprid residues were determined after dipping treated spinach through high performance liquid chromatography (HPLC).

RESULTS
The results showed that the highest reduction of imidacloprid and acetamaprid residues were reported in T6 (acetic acid 10%) as 0.92±0.04 (83%) and 1.42±0.53 (87%) followed by T11 (citric acid 10%) as 0.79±0.01 (69%) and 0.86±0.05 (71%) while, the lowest by T20 (sodium carbonate 4%) as 0.30±0.02 (27%) and 0.35±0.02 (29%) among tested solutions. Moreover, T1 (tap water) caused 0.27±0.00 (23%) and 0.38±05 (27%) elimination of imidacloprid and acetamaprid residues, respectively.

CONCLUSION
From findings it is inferred that acetic acid and citric acid washing treatments can be used along with tap water to minimize the pesticides residues in treated vegetables.

Source : Pubmed
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