Pesticide Residue Dissipation Upon Storage and Processing in Chickpea Legume for Food Safety

Abstract

Aim: Pesticide residue dissipation in chickpea legume under simulated storage conditions as well as effect of processing techniques was investigated. Further, the impact of pesticide residues was studied on micronutrient bioavailability. Background: Food quality and safety have assumed an important dimension in current scenario. It is important to investigate the pesticide residues present in the grains from storage in warehouses and their dissipation through processing. Methods: Pesticide residues in chickpea grains were analyzed through gas chromatography (GC) while simulated gastric digestion was undertaken for bioavailability. Results: The dissipation pattern of chlorpyrifos and its metabolites under grain storage conditions for 5 months revealed that the residues exceeded the maximum residue limit (MRL) values right from the beginning of the storage. The effect of processing techniques showed that soaking and germination eliminated almost all the pesticide residues. However, the build-up of toxic metabolite oxon during pressure cooking and microwave (MW) cooking is a matter of great concern because of its greater toxicity than parent pesticide molecule. The impact of pesticide residues on the bioavailability of micronutrients showed that chlorpyrifos did not impact the bioavailability of Fe and Zn but significantly reduced the bioavailability of Cu and Mn at the highest spiking level (25 ppm) of chlorpyrifos. Conclusion: Storage of grains leads to accumulation of residues which are eliminated by household processing techniques. Pesticide residues impact micronutrient bioavailability in grains.

Effect of processing on selected pesticide residues in cottonseed (Gossypium spp.)

“…Chlorpyrifos was highly degraded in pressure cooking and microwave cooking (Kaushik et al, 2016). DDT and its metabolites were decreased in the range of 15.6 to 58.8%, while malathion, chlorpyrifos, pp ‐DDT and lindane were reduced by 51.9, 44.7, 29.8, and 73% in milk pasteurization at 65°C for 30 min (Abou‐Arab, 1999b).…”

“…DDT and its derivative residues had a greater reduction on pressure cooking at 3 min for 15 psi with microwave cooking for 6 min in green beans (Kaushik et al, 2016). Spinach on cooking at 122°C for 66 min resulted for reduces 100% reduction of azinphos‐methyl, 96% of malathion, and 100% of methyl parathion and also cooking of tomato at 100°C for 30 min showed 71–81.6% dissipation of selected OP's (Abou‐Arab, 1999a; Kaushik et al, 2016). The above studies revealed that applying for heat and pressure in the pressure cooking process can modify the cottonseed and pesticide component interaction through increases in volatilization and degradation, thus resulted in reduced residue deposition in the end products.…”

“…After 127 days of storage at room condition, the residue (4.28 mg/kg) was found to be more than MRL (Uygun, Koksel, & Atli, 2005). Chlorpyrifos (dose level ‐ 6 g a.i m −2 ) applied in chickpea seeds, resulted in the residue levels which were below 0.5 ppm along with producing its metabolites components at the end of 150 days storage (Kaushik et al, 2016). (Zhao, Ge, Liu, & Jiang, 2014) revealed that concentration of chlorpyrifos in soybean storage at the period of 0, 15, 31, 60, 90, and 112 days interval and its reduction level for 0, 4.2, 26.9, 36.2, 38.1, and 62.3%, respectively.…”

“…Chlorpyrifos at the level of 10, 15 and 25 PPM were spiked and soaked for 24, 48 and 72 hours at 25°C condition, respectively in chickpea samples. It was evident that 24 hours soaking process leads to complete dissipation of chlorpyrifos residues also without producing its metabolites as oxon and 3,5,6‐trichloro‐2‐pyridinol (Kaushik, Satya, & Naik, 2016). Considering the different cooking methods of rice, pre‐soaking process causes the lead residue reduction for compounds such as deltamethrin, penconazole, kresoxim‐methyl, cyproconazole, epoxiconazole, and azoxystrobin as 87.98, 73.69, 85.93, 71.31, 78.18, and 90.33%, respectively (Medina, Munitz, & Resnik, 2021).…”

Household Management of Pesticides and Chemical Contaminants in Fruit and Vegetables

“…Cooking has been documented to reduce the aged pesticide residues in the foods (Chavarri et al, 2005). Kaushik et al (2016) reported the significant lowering of deltamethrin residues in chick pea after subjecting to cooking. Other moist thermal cooking treatments (steaming, blanching, and pasteurization) also contributes to significant pesticide content decrease (Keikotlhaile et al, 2011;Bajwa et al, 2014).…”