Hai-Yan Lu1, Yan Shen, Xing Sun, Hong Zhu, Xian-Jin Liu. 1. Jiangsu Academy of Agricultural Sciences, Key Lab of Food Quality and Safety of Jiangsu Province - State Key Laboratory Breeding Base, Key Laboratory of Control Technology and Standard for Agro-product Safety and Quality, Ministry of Agriculture, China.
Abstract
BACKGROUND: The presence of pesticide residues in food has caused much concern. The low health risks and environmental impacts of limonene make it a very interesting solvent for use in green chemistry. Washing effects of limonene on pesticide residues of methyl chlorpyrifos, chlorothalonil, chlorpyrifos, fenpropathrin and deltamethrin were investigated in green pepper. RESULTS: Results showed that washing with a low concentration of limonene for 5 min (where LOQ is limit of quantitation) caused 53.67%, <LOQ, 64.29%, 68.69% and 66.22% loss of the above pesticides, respectively, while corresponding values of washing with a high concentration were 84.64%, <LOQ, 90.46%, 89.00% and 89.36%, respectively. Washing with a low concentration of limonene for 10 min produced 55.90%, <LOQ, 66.19%, 72.08% and 73.25% loss, respectively, while corresponding values of washing with a high concentration were 94.42%, <LOQ, 96.58%, 92.04% and < LOQ, respectively. The reductions due to washing with tap water (for 10 min) and the emulsion with only egg yolk lecithin (at high concentration for 10 min) were 25.18 %, 37.83%, 21.84%, 20.87%, 13.86% and < LOQ, 59.70%, 54.09%, 54.76%, 54.47%, respectively. CONCLUSION: The data indicated that washing with a low concentration of limonene for 5 min was the optimal treatment for elimination of pesticide residues in green pepper, considering effect and treatment time as well as cost.
BACKGROUND: The presence of pesticide residues in food has caused much concern. The low health risks and environmental impacts of limonene make it a very interesting solvent for use in green chemistry. Washing effects of limonene on pesticide residues of methyl chlorpyrifos, chlorothalonil, chlorpyrifos, fenpropathrin and deltamethrin were investigated in green pepper. RESULTS: Results showed that washing with a low concentration of limonene for 5 min (where LOQ is limit of quantitation) caused 53.67%, <LOQ, 64.29%, 68.69% and 66.22% loss of the above pesticides, respectively, while corresponding values of washing with a high concentration were 84.64%, <LOQ, 90.46%, 89.00% and 89.36%, respectively. Washing with a low concentration of limonene for 10 min produced 55.90%, <LOQ, 66.19%, 72.08% and 73.25% loss, respectively, while corresponding values of washing with a high concentration were 94.42%, <LOQ, 96.58%, 92.04% and < LOQ, respectively. The reductions due to washing with tapwater (for 10 min) and the emulsion with only egg yolk lecithin (at high concentration for 10 min) were 25.18 %, 37.83%, 21.84%, 20.87%, 13.86% and < LOQ, 59.70%, 54.09%, 54.76%, 54.47%, respectively. CONCLUSION: The data indicated that washing with a low concentration of limonene for 5 min was the optimal treatment for elimination of pesticide residues in green pepper, considering effect and treatment time as well as cost.