Pesticide Residue Dissipation Upon Storage and Processing in Chickpea Legume for Food Safety
Journal Title: Advances in Food Technology and Nutritional Sciences - Open Journal - Year 2016, Vol 2, Issue 2
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.
Authors and Affiliations
Geetanjali Kaushik
Keywords
Related Articles
- EP ID EP546148
- DOI 10.17140/AFTNSOJ-2-131
- Views 146
- Downloads 0
Colorants: Their Interaction with Flavor in Product Development
Color is an important part of product appeal and is a critical criterion in a consumers’ ultimate selection of foods and beverages. The color of a food or beverage not only acts as an indicator of quality and freshness,...
Probiotic Cultures as Functional Foods
Probiotics are novel functional ingredients that can be applied to influence the host’s microbiota, playing an important role in the nutrition, development and health of the host. This review presents the definitions of...
Challenges in Diagnosing Adult Epiglottitis: Limitations of CT Scan
Adult Epiglottitis (AE) is a life-threatening but uncommon condition which presents with non-specific symptoms such as sore throat and odynophagia. Because CT scan is readily available in the Emergency Department (ED), i...
Fatty Acid Compositions of Olive Oils from Six Cultivars from East and South-Western Algeria
The aim of this work is to characterize olive oils from six algerian cultivars (Azeradj, n=4); Blanquette, n=7; Bouricha, n=2; Chemlal, n=5; Limli, n=3; Sigoise, n=1) by determining their fatty acid compositions. The fat...
Identification of Proanthocyanidins Compounds in Skins of Some Table Grape Vitis Vinifera Varieties from Algeria Grown in Mediterranean Climate by HighPerformance Liquid Chromatography
Introduction: Proanthocyanidins (PAs) are some of the most abundant polyphenolic substances in the plant kingdom. PAs are an integral part of the human diet, found in high concentrations in fruits such as apple, pear, gr...