Screening of fresh fruit and vegetables for pesticide residues on Croatian market

Knežević, Zorka; Serdar, Maja

doi:10.1016/j.foodcont.2008.07.014

Cited by 95 publications

(38 citation statements)

References 4 publications

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“…Thus, pesticides can be often detected in those vegetables [3,4]. Occurrence of various pesticide residues in vegetables has been widely studied and published by many researchers [5][6][7]. However, the data of fungicide residue occurrence in broccoli are limited.…”

Section: Introductionmentioning

confidence: 99%

Investigations on fungicide removal from broccoli by various processing methods

Łozowicka¹,

Jankowska²,

Rutkowska³

2016

Desalination and Water Treatment

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A B S T R A C TThe removal of five fungicide residues from the broccoli matrices were achieved by various processing methods. The influence of washing with chlorinated and ozonated water, blanching and cooking on the concentration of azoxystrobin, boscalid, iprodione, metalaxyl, and pyraclostrobin has been studied on the broccoli samples collected from experimental plots over two weeks after the application. The analysis of five pesticides was carried out by gas chromatography with nitrogen-phosphorous and electron capture detection (GC-NPD/ECD) and matrix solid-phase dispersion as the sample preparation method. Fungicides levels in the unprocessed broccoli samples were 0.16-4.34 mg/kg. The washing of the matrices with chlorinated and ozonated water was not as effective as cooking in the removal of residual pesticides. Washing with chlorinated and ozonated water reduced concentration up to 45.9 and 49.0%, respectively. Blanching and cooking decreased residues up to 50 and 87%, respectively. Our results show that the cooking process has a great potential in the process of removing residual pesticides from broccoli.

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Section: Introductionmentioning

confidence: 99%

Investigations on fungicide removal from broccoli by various processing methods

Łozowicka¹,

Jankowska²,

Rutkowska³

2016

Desalination and Water Treatment

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“…Pesticides are used to inhibit the growth of contaminating filamentous fungi. Since pesticide residues in foods raise concerns over food safety and health damage to pesticide users poses problems (Darko & Akoto, 2008;Knezevic & Serdar, 2009), we searched traditional fermented foods for microorganisms, which biologically control the growth of pathogenic and food-contaminating fungi.…”

Section: Introductionmentioning

confidence: 99%

Antifungal activities of volatile substances generated by yeast isolated from Iranian commercial cheese

et al. 2012

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“…However, vegetables can also be a source of poisonous toxic substance-pesticides (Knezevic Z. and Serdar M., 2008). Over 1000 compounds may be applied to agricultural crops in order to control objectionable moulds, insects and weeds (Ortelli et al, 2006).…”

Section: Introductionmentioning

confidence: 99%