Residues on olives, oil and processing waste waters of pesticides used for the control ofDacus oleae (Gmel.) (Dipt., Tephritidae)

Olive byproducts and their bioactive compounds as a valuable source for food packaging applications

“…The transfer of several pesticides from contaminated olives to olive oil was proven, among them the insecticide deltamethrin. Concentrations in olive oil were higher than in the respective olives, while no levels could be detected in OMWW (Leandri et al., 1993). This is in accordance with the results of Kamoun et al.…”

Oviposition response and development of the egg‐pupal parasitoid Fopius arisanus on Bactrocera oleae, a tephritid fruit fly pest of olive in the Mediterranean basin

“…Moreover, residues of some pesticides were even found on olives and in olive oil (Leandri et al 1993). In light of this predicament, pest management tactics, such as sterile insect release and parasitoid augmentation, offer a viable and sound alternative in tephritid fruit flies control (Knipling, 1992).…”

Fate of Pesticide Residues on Raw Agricultural Crops after Postharvest Storage and Food Processing to Edible Portions

“…The theoretical processing factors of virgin olive oil by this process range widely (usually range from 4-6) depending on the variety of the olive fruits (oil and water content) and the decanting extraction technology used for oil extraction (Amvrazi & Albanis, 2009;EC, 2005). However, water soluble pesticides such as acephate, dimethoate, methamidophos, omethoate and phosphamidon pass into the aqueous phase during the extraction of oil from olives (Amvrazi & Albanis 2008;Letza-Rizos & Avramides, 1995;Leandri et al, 1993;Ferreira & Tainhan, 1983) and only a small percent is transferred into the oil (e.g. 6.3-8.8% for dimethoate) depending on the water content during the extraction of the olives (Amvrazi & Albanis, 2008).…”

“…6.3-8.8% for dimethoate) depending on the water content during the extraction of the olives (Amvrazi & Albanis, 2008). Other pesticides with lower water solubilities (azinphos methyl, buprofezin, chlorpyrifos, fenthion, deltamethrin, diazinon, endosulfan, quinalphos, -cyhalothrin, methidathion, parathion methyl) were found to concentrate in the oil with a concentration factor of 2-7 (Amvrazi & Albanis 2008;Letza-Rizos & Avramides, 1995;Leandri et al, 1993;Ferreira & Tainhan, 1983) depending on the Kow of the pesticide residue, the oil yield of the extraction procedure and the stability of the pesticide towards volatilization, and hydrolytic and other degradative processes that might take place during the malaxation stage of the procedure. The formation of fenthion sulfoxide during olive oil production was calculated ~5% of the initial fenthion and was correlated with the water addition during oil production process.…”

“…and physicochemical processes (volatilization, absorption etc.). Although these processes usually are leading to reduction of any residues left on crops at harvest (Kaushik et al 2009;Holland et al, 1994), in special cases residues may concentrate in the final product (e.g in the production of dry fruits and unrefined vegetable oil) (Amvrazi & Albanis 2008;Guardia Ruibio et al, 2006;Lentza-Rizos & Avramides, 2006;Lentza-Rizos & Kokkinaki, 2002;Cabras et al, 1997a;Holland et al, 1994;Cabras et al, 1993;Leandri et al, 1993;Ferriera & Tainha, 1983) and/or be formed in more toxic by-products or metabolites of the pesticide parent compound on raw crop (Holland et al, 1994;WHO 1988). These considerations suggest that effects of postharvest practices and food processing should be taken into account on the fate of a pesticide residue during dietary exposure assessments so as to ensure consumer safety from pesticide residues and allow a more realistic calculation of the dietary burden of livestock.…”