Assessing washing methods for reduction of pesticide residues in Capia pepper with LC-MS/MS

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dc.authoridTiryaki, Osman/0000-0002-7509-8423
dc.authoridPOLAT, BURAK/0000-0001-9171-1024
dc.contributor.authorPolat, Burak
dc.contributor.authorTiryaki, Osman
dc.date.accessioned2025-01-27T20:20:37Z
dc.date.available2025-01-27T20:20:37Z
dc.date.issued2020
dc.departmentÇanakkale Onsekiz Mart Üniversitesi
dc.description.abstractThe effects of washing treatments on removal rates of some pesticides residues (acetamiprid, chlorpyrifos and formetanate hydrochloride) on pepper were investigated. Method verification was conducted through spiking pepper samples at 0.1, 1.0 and 10.0 x MRL. QuEChERS method produced average recovery of 104.91% with relative standard deviation (RSD) of 13.41%. LOQ values of acetamiprid, chlorpyrifos and formetanate hydrochloride were estimated as 2, 10 and 5 mu g/kg, respectively. Capia peppers grown in open fields were sprayed three times with pesticides. Peppers were harvested after 1st, 2nd and 3rd day of the treatments. Then the peppers were subjected to tap water, acetic acid and citric acid washing and ultrasonic cleaning treatments (for 2 and 5 min). Based on three different harvest times and two different washing durations, processing factors (PFs) and reduction rates were calculated for each washing treatment. The residues gradually decreased during washing treatments with increasing process duration. Similarly, a gradual reduction was noted with the progress of harvest times. This in turn corresponded to an increase in PF. Ultrasonic cleaning and citric acid (9%) washing were more effective than the others. Non-systemic pesticides (chlorpyrifos) were more readily removed than the systemic ones (acetamiprid). Similarly, highly soluble pesticides exhibited higher reduction.
dc.description.sponsorshipScientific Research Coordination Unit of Canakkale Onsekiz Mart University [FBA-2018-2510]
dc.description.sponsorshipThis work was supported by the Scientific Research Coordination Unit of Canakkale Onsekiz Mart University, project number: FBA-2018-2510.
dc.identifier.doi10.1080/03601234.2019.1660563
dc.identifier.endpage10
dc.identifier.issn0360-1234
dc.identifier.issn1532-4109
dc.identifier.issue1
dc.identifier.pmid31522655
dc.identifier.scopus2-s2.0-85073939532
dc.identifier.scopusqualityQ2
dc.identifier.startpage1
dc.identifier.urihttps://doi.org/10.1080/03601234.2019.1660563
dc.identifier.urihttps://hdl.handle.net/20.500.12428/21764
dc.identifier.volume55
dc.identifier.wosWOS:000486562900001
dc.identifier.wosqualityQ3
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.indekslendigikaynakPubMed
dc.language.isoen
dc.publisherTaylor & Francis Inc
dc.relation.ispartofJournal of Environmental Science and Health Part B-Pesticides Food Contaminants and Agricultural Wastes
dc.relation.publicationcategoryinfo:eu-repo/semantics/openAccess
dc.rightsinfo:eu-repo/semantics/closedAccess
dc.snmzKA_WoS_20250125
dc.subjectWashing treatments
dc.subjectfood processing
dc.subjectfood safety
dc.subjectreducing residues
dc.subjectprocessing factor
dc.titleAssessing washing methods for reduction of pesticide residues in Capia pepper with LC-MS/MS
dc.typeArticle

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