Assessment of Pesticide Residues in Fresh Vegetables from Three Major Markets in Lagos Using QuEChERS Method and GC-MS

Okediran, O.; Dauda, Mary Sunday; Kolawole, S. A.

doi:10.9734/irjpac/2019/v19i430120

Cited by 4 publications

(2 citation statements)

References 5 publications

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“…Limit (MRL) as defined as the highest levels of pesticide residues legally tolerated in foodstuffs [33], which is permissible as the highest limit authorized by Codex Alimentarius commission (2019a) [11]. It was observed that all pesticide residues found in mango and guava fruits before rinsing at 80 C˚/60sec and after pasteurization processes mango and guava pulp did not exceed the maximum residue limit (MRL) as illustrated in the same Table (1), as authorized by Codex Alimentarius commission (2019a) [11].…”

Section: Results In Table 1 Were Compared With the Maximum Residuementioning

confidence: 99%

Monitoring of Chemical Hazards: Pesticide Residue, Heavy Metals and Mycotoxin Detection during Production of Mango and Guava Pulp Production Line

Toyour¹,

Ghoniem²,

Gammal³

2023

Act Scie Nutr

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Food safety has become a top priority for humanity worldwide. Chemical hazards are considered among the most important risks that pose a real danger to the consumer. International bodies specialized in food safety have set maximum limits for these risks in food not which effect on health and safety for consumer. The aim of this research is to estimate the potential chemical hazards presented in mango and guava fruits used in pulp processing in one of the local companies working in the field of juice production.Samples were taken from raw mango and guava fruits that are supplied to the company before washing by hot water at 80 C˚/60 sec and after pasteurization processes mango and guava pulp at 110 C˚/40 sec. Results were compared with the maximum limits which recommended by the Codex in (2019) and obtained results showed that the residues of pesticides and heavy metals before washing mango and guava fruits by hot water and after pasteurization processes of pulp within the permissible limits which recommended by the Codex, 2019 while, mycotoxins namely Patulin and Ochratoxin A were not found in all investigated samples. Obtained results showed that, there were pesticide residues before rinsing by hot water in mango fruits: Insecticides namely Cypermethrin is 0.01 mg/kg and Lambada-Cyhalothrin was less than limit of quantification (LOQ) while Chlorpyrifos is 0.01 mg/kg. Fungicides (Boscalid and Carbendazim) were less than limit of quantification (LOQ), while after pasteurization processes of mango pulp, no pesticide residues were detected except Carbendazim fungicides and it was also less than limit of quantification (LOQ). Detection of heavy metals indicated that, Cadmium is the only heavy metal was detected before rinsing by hot water and after pasteurization processes of mango pulp and it was less than those of limit of quantification (LOQ), while Lead, Arsenic and Mercury not found before rinsing by hot water or after pasteurization processes. Results of mycotoxins namely Patulin and Ochratoxin A not found before rinsing by hot water or after pasteurization processes.Results of guava fruits showed that there pesticide residue detected before rinsing by hot water namely Cypermethrin 0.05 mg/ kg and Acetamiprid was less than limit of quantification (LOQ) while Chlorpyrifos was 0.01 mg/kg. Also Carbendazim Fungicides was less than limit of quantification (LOQ). While after pasteurization processes of guava pulp, Cypermethrin was decreased to 0.029 mg/kg, while the amount of Acetamiprid and Chlorpyrifos remained the same after pasteurization processes of guava pulp, while Carbendazim was not found.Two heavy metals (Lead and Cadmium) were detected before rinsing by hot water. Pb 0.071 mg/kg and Cadmium less than limit of quantification (LOQ) and were in legal limit while Arsenic and Mercury not found. Lead decreased after pasteurization processes of guava pulp into 0.04 mg/kg while Cadmium, Mercury and Arsenic not found after pasteurization processes of guava pulp. Results of mycotoxins namely Patulin and Ochratoxin...

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Section: Results In Table 1 Were Compared With the Maximum Residuementioning

confidence: 99%

Monitoring of Chemical Hazards: Pesticide Residue, Heavy Metals and Mycotoxin Detection during Production of Mango and Guava Pulp Production Line

Toyour¹,

Ghoniem²,

Gammal³

2023

Act Scie Nutr

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show abstract

“…However, the pesticide concentrations mostly do not reach the legislatively set-up MRLs [ 192 ]. MRLs are the highest concentrations of pesticides allowed to be present in foodstuffs [ 193 ]. Nonetheless, simultaneous human exposure to more than one pesticide in food is potent to induce synergistic effects, even though the specific pesticide concentrations alone are safe, as reviewed in Kortenkamp [ 194 ].…”

Section: Environment As a Source Of Bread Chemical Contaminantsmentioning

confidence: 99%

Chemical Contamination in Bread from Food Processing and Its Environmental Origin

Maher

Nowak²

2022

Molecules

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Acrylamide (AA), furan and furan derivatives, polycyclic aromatic amines (PAHs), monochloropropanediols (MCPDs), glycidol, and their esters are carcinogens that are being formed in starchy and high-protein foodstuffs, including bread, through baking, roasting, steaming, and frying due to the Maillard reaction. The Maillard reaction mechanism has also been described as the source of food processing contaminants. The above-mentioned carcinogens, especially AA and furan compounds, are crucial substances responsible for the aroma of bread. The other groups of bread contaminants are mycotoxins (MTs), toxic metals (TMs), and pesticides. All these contaminants can be differentiated depending on many factors such as source, the concentration of toxicant in the different wheat types, formation mechanism, metabolism in the human body, and hazardous exposure effects to humans. The following paper characterizes the most often occurring contaminants in the bread from each group. The human exposure to bread contaminants and their safe ranges, along with the International Agency for Research on Cancer (IARC) classification (if available), also have been analyzed.

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Risk assessment of pesticide residues from foods of plant origin in Lebanon

et al. 2022

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Assessment of Pesticide Residues in Fresh Vegetables from Three Major Markets in Lagos Using QuEChERS Method and GC-MS

Cited by 4 publications

References 5 publications

Monitoring of Chemical Hazards: Pesticide Residue, Heavy Metals and Mycotoxin Detection during Production of Mango and Guava Pulp Production Line

Monitoring of Chemical Hazards: Pesticide Residue, Heavy Metals and Mycotoxin Detection during Production of Mango and Guava Pulp Production Line

Chemical Contamination in Bread from Food Processing and Its Environmental Origin

Risk assessment of pesticide residues from foods of plant origin in Lebanon

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