Publication:
The effect of household food processing on pesticide residues in oranges (citrus sinensis</i>)

dc.contributor.buuauthorYOLCI ÖMEROĞLU, PERİHAN
dc.contributor.buuauthorÇelik, Büsra Acoğlu
dc.contributor.buuauthorAlibaşoğlu, Elif Koç
dc.contributor.departmentBursa Uludağ Üniversitesi/Ziraat Fakültesi.
dc.contributor.orcid0000-0001-8254-3401
dc.contributor.orcid0000-0002-6079-1970
dc.contributor.researcheridJEP-2477-2023
dc.date.accessioned2024-09-23T11:51:06Z
dc.date.available2024-09-23T11:51:06Z
dc.date.issued2022-12-01
dc.description.abstractIn this study, the effect of various household food-processing methods (washing, peeling, processing into jam and fruit juice, freezing, storage) on pesticide residues (abamectin, buprofezin, ethoxazole, imazalil, and thiophanate-methyl) in oranges was investigated. Residue analyses were performed by quick-easy-cheap-efficient-rugged-safe (QuEChERS) extraction and liquid chromatography coupled with triple quadrupole mass spectrometry (LC-MS/MS) analysis. The limit of quantification of the method for each pesticide was 10 mu g/kg. Physicochemical properties of the pesticides and the type of the food process had a considerable effect on the fate of pesticide residue. Pesticide residues were mostly dispersed on orange peels and washing with tap water decreased the residue levels by 26-84%. The amount of residue in oranges was reduced by 63-100% during fruit juice processing, while residues were removed by 90-100% after jam processing. Pesticides with a high octanol-water coefficient were absorbed by the wax of the orange peel, therefore they remained on the peel and could not easily be removed by washing. Moreover, pesticides with lower water solubility did not diffuse easily through the fruit juices from the pulp section of the fruit. The processing factor was greater than 1 for the separation of the orange peel and less than 1 for the washing step and jam and fruit juice productions.
dc.identifier.doi10.3390/foods11233918
dc.identifier.issue23
dc.identifier.urihttps://doi.org/10.3390/foods11233918
dc.identifier.urihttps://hdl.handle.net/11452/45055
dc.identifier.volume11
dc.identifier.wos000896081900001
dc.indexed.wosWOS.SCI
dc.language.isoen
dc.publisherMdpi
dc.relation.journalFoods
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi
dc.rightsinfo:eu-repo/semantics/closedAccess
dc.subjectDissipation
dc.subjectPesticide residues
dc.subjectOrange
dc.subjectHousehold food processing
dc.subjectProcessing factor
dc.subjectScience & technology
dc.subjectLife sciences & biomedicine
dc.subjectFood science & technology
dc.titleThe effect of household food processing on pesticide residues in oranges (citrus sinensis</i>)
dc.typeArticle
dspace.entity.typePublication
relation.isAuthorOfPublicationaf2b35ae-e451-4141-9bf9-e470bf007105
relation.isAuthorOfPublication.latestForDiscoveryaf2b35ae-e451-4141-9bf9-e470bf007105

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