Degradation of Cypermethrin and Dicofol Pesticides Residue in Dried Basil Leave by Gaseous Ozone Fumigation

Chanrattanayothin, Phatthanawan; Peng-Ont, Danuwat; Masa-Ad, Anchalee; Warisson, Tinnakrit; Nirunsin, Rotjapun; Sintuya, Hathaithip

doi:10.1080/01919512.2019.1708699

Cited by 9 publications

(3 citation statements)

References 28 publications

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“…Organic solvent (ethyl acetate) and salts (MgSO 4 and NaCl) were used to measure the chlorpyrifos residue from the cucumber samples, and clean-up sorbents were utilized for dispersive solid-phase extraction using the QuEChERS technique reported by Chanrattanayothin et al (2020) with little modification. Initially, 10 mL ethyl acetate, 1 g sodium chloride, and 9 g anhydrous sodium sulfate were added to 10 g of ground cucumber.…”

Section: Sample Preparation For Chlorpyrifos Residue Analysismentioning

confidence: 99%

Effect of aqueous ozone treatment on the reduction of chlorpyrifos and physicochemical and microbial qualities of cucumber (Cucumis sativusL.): Process modeling and optimization

Navya,

Sudheer,

Abdullah

et al. 2024

J Food Process Engineering

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A study was conducted at different combinations of ozone concentration (50%–100%) and time (10–30 min) to study the effect of aqueous ozone treatment on chlorpyrifos degradation in cucumber. A process was developed and compared using ANN‐GA and RSM techniques. The optimum conditions obtained using RSM were ozone concentration of 95% and treatment time of 10 min. While the optimum conditions achieved by ANN‐GA were ozone concentration of 81% and treatment time of 14 min. However, chlorpyrifos degradation is more at the condition optimized by ANN compared to the condition optimized by RSM. At the optimum condition, the cucumber showed superior physicochemical and microbial qualities, including pesticide degradation (91.08%), color change (3.58), firmness (11.75 N), moisture content (97.49%), water activity (0.93), pH (6.18), titratable acidity (0.06%), total soluble solids (2.1 °Brix), total plate count (1.5 × 105 CFU/g), and yeast/mold count (3 × 105 CFU/g), respectively.Practical applicationsIncreased awareness of the health benefits associated with the consumption of fruits and vegetables has led to a rise in their consumption. These items are primarily consumed in their raw or fresh state and often feature in salads. However, the presence of pesticide residues on the surface of raw fruits and vegetables can pose significant health risks to consumers. Ozone treatment can be used for effectively removing pesticide residue in the fresh‐cut fruits and vegetables industry. Also, ozone treatment can reduce the microbial count on the surface of fruits and vegetables which enhances the shelf life of fruits and vegetables. Furthermore, it can prevent the natural ripening process of commodities, thereby increasing the consumer's acceptance. Ozone is considered a safe and eco‐friendly alternative to chemical disinfectants and preservatives. It leaves no chemical residue on the produce and breaks down into oxygen, leaving no harmful byproducts, thereby ensuring safe consumption of the commodity.

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Section: Sample Preparation For Chlorpyrifos Residue Analysismentioning

confidence: 99%

Effect of aqueous ozone treatment on the reduction of chlorpyrifos and physicochemical and microbial qualities of cucumber (Cucumis sativusL.): Process modeling and optimization

Navya,

Sudheer,

Abdullah

et al. 2024

J Food Process Engineering

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“…Kedua proses tersebut secara signifikan mengurangi kadar residu pestisida dengan menghasilkan spesies aktif seperti radikal hidroksil untuk memecah molekul organik dan residu fungisida pada sayuran (Chen et al, 2013;Fitriadi and Putri, 2016). Penelitian menggunakan radikal hidroksil sebelumnya telah diselidiki dalam degradasi larutan pestisida maupun residu pestisida dalam buahbuahan dan sayuran sebagai alternatif aman yang menjanjikan (Heshmati and Nazemi, 2018;Rodrigues et al, 2019;Chanrattanayothin et al, 2020;Pandiselvam et al, 2020;Wang et al, 2021).…”

Section: Hasil Dan Pembahasan 31 Perbandingan Metode Treatment Degradasi Residu Mankozeb Pada Cabe Hijauunclassified

Perlakuan ozon dan sonokimia untuk degradasi residu mankozeb pada cabe hijau (Capsicum annuum L.)

Safni

Rahman²,

Deswati³

et al. 2021

JLI Padang

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“…These techniques include thermal treatment, chlorination, cerium oxide, O 3 + Chlorine and UV/H 2 O 2 treatments [2] , [33] , [34] , [35] etc. Ozone has also been used to decontaminate fresh produce in a gaseous form or in the combination with chlorine or O 3 /UV [30] , [31] , [36] . Ozone in combination with ultrasound waves (sonolysis and ozonation) has been tested to remove chemicals in wastewater [37] , [38] .Ozone microbubbles (500 ppm concentration for 10 min) has been used to decontaminate Fenitrothion in lettuce, cherry tomato and strawberry up to 33, 84 and 62 %, respectively [39] .…”

Section: Introductionmentioning

confidence: 99%

Impact of sonolytic ozonation (O3/US) on degradation of pesticide residues in fresh vegetables and fruits: Case study of Faisalabad, Pakistan

Siddique

Malik

Asi

et al. 2021

Ultrasonics Sonochemistry

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Highlights Pesticide residues become part of our diet, having a lot of negative impacts on human health, but farmers are unaware. It is difficult to completely remove the use of pesticides from the F&V supply chain, there was need of a strategy which could be used at household level. Sonolytic ozonation (O 3 /US) is an innovative technique, never tested for its potential in removal of pesticides using a household machine. Current documentation will contribute towards improving food safety.

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Degradation of Cypermethrin and Dicofol Pesticides Residue in Dried Basil Leave by Gaseous Ozone Fumigation

Cited by 9 publications

References 28 publications

Effect of aqueous ozone treatment on the reduction of chlorpyrifos and physicochemical and microbial qualities of cucumber (Cucumis sativusL.): Process modeling and optimization

Effect of aqueous ozone treatment on the reduction of chlorpyrifos and physicochemical and microbial qualities of cucumber (Cucumis sativusL.): Process modeling and optimization

Perlakuan ozon dan sonokimia untuk degradasi residu mankozeb pada cabe hijau (Capsicum annuum L.)

Impact of sonolytic ozonation (O3/US) on degradation of pesticide residues in fresh vegetables and fruits: Case study of Faisalabad, Pakistan

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