Literature DB >> 26028713

Production of date palm fruits free of acaricides residues by ozone technology as post-harvest treatment.

Khaled A Osman1.   

Abstract

Distilled water and ozonated water as postharvest wash treatments for 15-60 min as dipping times were tested to remove two acaricides namely, dicofol and amitraz from different varieties of date fruits. Recovered amount of the acaricides was extracted using solid phase extraction (SPE) and then analyzed by gas chromatography-mass spectrometry (GC-MS). Dicofol removal percentages in the presence of ozone increased in the order of Nabtet Aly > Nabout Seif > Khalas > Sakay, while amitraz removal increased in the order of Nabtet Aly > Nabout Seif > Sakay > Khalas, respectively, and the percentages of residues on date fruits depended on the dipping time. Kinetic studies revealed that dicofol and amitraz were easily removable from date fruits treated with ozonated water. Ozone-treated date palm fruits were not associated with significant changes in antioxidant capacity, and phenolic and sugar contents. Due to the large amount of dates consumed by Saudi residents, a higher risk of exposure to pesticides, especially in children and other vulnerable individuals may occur and the search for safety methods to remove pesticides with negligible residual deposits has always been preferred. Therefore, the present study validated that ozone technology as wash treatments is safe and promising processes for the removal of acaricides from date fruits surface under domestic conditions to reduce the impact over consumer's health.

Entities:  

Keywords:  Acaricides; Antioxidant capacity; Date fruit; Ozone

Year:  2014        PMID: 26028713      PMCID: PMC4444890          DOI: 10.1007/s13197-014-1398-3

Source DB:  PubMed          Journal:  J Food Sci Technol        ISSN: 0022-1155            Impact factor:   2.701


  33 in total

1.  Degradation of carbofuran by using ozone, UV radiation and advanced oxidation processes.

Authors:  F Javier Benitez; Juan L Acero; Francisco J Real
Journal:  J Hazard Mater       Date:  2002-01-04       Impact factor: 10.588

2.  Study of the degradation behaviour of dimethoate under microwave irradiation.

Authors:  Lei Zhang; Xingjia Guo; Fei Yan; Mingming Su; Ying Li
Journal:  J Hazard Mater       Date:  2007-04-20       Impact factor: 10.588

3.  Oxidation kinetics of two pesticides in natural waters by ozonation and ozone combined with hydrogen peroxide.

Authors:  Pamela Chelme-Ayala; Mohamed Gamal El-Din; Daniel W Smith; Craig D Adams
Journal:  Water Res       Date:  2011-02-12       Impact factor: 11.236

Review 4.  Effect of handling and processing on pesticide residues in food- a review.

Authors:  Usha Bajwa; Kulwant Singh Sandhu
Journal:  J Food Sci Technol       Date:  2011-08-26       Impact factor: 2.701

5.  Amitraz poisoning in children.

Authors:  A Yaramis; M Soker; M Bilici
Journal:  Hum Exp Toxicol       Date:  2000-08       Impact factor: 2.903

6.  Chromatographic determination of dicofol and metabolites in egg yolks.

Authors:  C R Mourer; G L Hall; W E Whitehead; T Shibamoto; L R Shull; S E Schwarzbach
Journal:  Arch Environ Contam Toxicol       Date:  1990 Jan-Feb       Impact factor: 2.804

7.  Antinociceptive effect of amitraz in mice and rats.

Authors:  A Queiroz-Neto; S J Juang; K R Souza; A Akamatsu
Journal:  Braz J Med Biol Res       Date:  1994-06       Impact factor: 2.590

8.  Safety methods for chlorpyrifos removal from date fruits and its relation with sugars, phenolics and antioxidant capacity of fruits.

Authors:  Khaled A Osman; A I Al-Humaid; K N Al-Redhaiman; Ragab A El-Mergawi
Journal:  J Food Sci Technol       Date:  2012-04-20       Impact factor: 2.701

9.  Effect of processing of dates into date juice concentrate and appraisal of its quality characteristics.

Authors:  S G Kulkarni; P Vijayanand; L Shubha
Journal:  J Food Sci Technol       Date:  2010-04-10       Impact factor: 2.701

10.  Antioxidant properties of some lichen species.

Authors:  Marijana Kosanić; Branislav Ranković; Jelena Vukojević
Journal:  J Food Sci Technol       Date:  2010-12-22       Impact factor: 2.701

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