Mitigation of multiple pesticide residues in green bell pepper using natural extracts as an emerging trend in pesticide decontamination using GC–MS/MS

Abstract

The main objective of this work is to assess the effect of natural extracts and its characterization for the mitigation of multiple pesticide residues in green bell pepper. In this study, four plant extracts such as Acacia concinna, Albizia amara, Tamarindus indica, and Azadirachta indica have been used to mitigate the six pesticides present in green bell pepper and its phytochemical constituents were analyzed using gas chromatography coupled to triple quadrupole tandem mass spectrometry (GC–MS/MS). In addition to that, the method for the quantification of six pesticide residues in green bell pepper using GC–MS/MS was validated according to SANTE/11312/2021 guidelines. The extracts of Acacia concinna, Albizia amara, Tamarindus indica, and Azadirachta indica were showed effective mitigation for selected pesticides. The phytochemical compounds present in plant extracts were correlated with its effect on the mitigation of multiple pesticide residues. The T. indica showed better pesticide mitigation efficiency when compared to A. indica, A. amara, and A. concinna, respectively. The plant extracts showed higher mitigation efficiency for organophosphorous pesticides than the synthetic pyrethroids. The nutritional and sensorial properties of green bell pepper were highly retained after pesticide decontamination using plant extracts. The results of this work indicated the application of plant extracts for the mitigation of multiple pesticides in green bell pepper by household and commercial processing units. This study addressed the balance between food safety and food quality.Practical ApplicationsPesticide contamination in vegetables is one of the major global food safety issues and it poses potent threat to human health. Pesticide decontamination is always a challenging task due to the unpredictability of types and levels of pesticides and the presences of multiple pesticides in contaminated vegetables. Washing of vegetables with water is the common procedure followed by both household and commercial units. However, washing of vegetables only with water is not enough to reduce the multiple pesticides residues to safe levels. The washing of vegetables with chemical solutions and other thermal and non‐thermal processing could result in toxic byproduct formation based on the types of pesticides present in contaminated sample. Hence, in this study, the plant extracts were characterized for its efficiency on the mitigation of multiple pesticide residues in vegetables has been analyzed by Gas Chromatography—Triple Quadrupole Tandem Mass Spectrometry and the method has been validated according to SANTE/11312/2021 guidelines. The phytochemical compounds of the plant extracts could be correlated with the effective multiple pesticide decontamination efficiency and the plant extracts were found to retain the physicochemical properties of vegetables during washing. The results of this study showed that the selected plant extracts could enhance the food safety without compromising food quality. The results of this study could be useful for the formulation of vegetables cleaning solutions for the effective mitigation of multiple pesticide residues.