Effect of Some Treatments on Decreasing the Level of Pesticides Residues in Some Fresh Eaten Vegetables

Document Type : Original Article

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Desert Research Center

Abstract

Developing a procedure to remove pesticide residues from commonly eaten fresh vegetables is essential to avoid their adverse effects and risks. This study was to assess the effects of warm water at 40ºC and warm water plus citric acids 10%, or sodium bicarbonate 5%, or vinegar 5% or lemon 10% or crushed date kernels 20 % for 5 and 10 minutes to remove a multi-residues of pesticides in tomato, eggplant, cucumber and pepper. By using the QuEChERS method and GC-MS, these aforementioned residues were extracted and analyzed respectively. The processing factor (PF) values indicated a substantial reduction in the selected pesticide residues to lower than the maximum residue limits (MRLs). Chlorpyrifos and Lambda cyhalothrine residues were minimized by treatment with warm water plus crushed date kernels reaching 98.84% & 98.72%), (tomato), 98.65% & 98 .38% (eggplant), 99.03% & 98.09% (cucumber), and 99.05% & 97.93% (pepper) respectively. Malathion residues were removed by treatment with warm water plus vinegar by 98.20% (tomato), 98.64% (eggplant), 99.09% (cucumber), and 97.87% (pepper) respectively. Chlorfenapyr residues were removed by treatment with warm water plus vinegar by 97.45% (tomato), 97.46 %( eggplant), 98.67% (cucumber), and by warm water plus sodium bicarbonate to reach 98.74 %,( pepper) respectively. Regarding the result of PF and reduction %, freshly eaten vegetables could be consumed safely when using processed tools of warm water with acidic and alkaline solutions that can effectively minimize Chlorfenapyr, and Malathion residues and when using warm water plus crushed date kernels for Chlorpyrifos and Lambda cyhalothrine residues.

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