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  • Title: Assessment of different washing treatments to mitigate imidacloprid and acetamaprid residues in spinach.
    Author: Abdullah, Randhawa MA, Akhtar S, Mansoor-Ul-Hassan, Asghar A, Sohaib M, Aadil RM, Jahangir MA.
    Journal: J Sci Food Agric; 2016 Aug; 96(11):3749-54. PubMed ID: 26678536.
    Abstract:
    BACKGROUND: Agricultural crops treated with pesticides retain toxic residues that can cause various health disorders upon consumption. The present research project was designed to assess pesticide residues in contaminated spinach (Spinacia oleracea). The efficiency of chemical solutions (acetic acid, citric acid, hydrogen peroxide, sodium chloride and sodium carbonate) of different concentrations (% w/v) along with tap water for the dissolution of pesticide residues in spinach was studied. After various dipping treatments (T0 -T22 ) of treated spinach, imidacloprid and acetamaprid residues were determined by high-performance liquid chromatography (HPLC). RESULTS: Among the solutions tested, the highest reductions in imidacloprid and acetamaprid residues respectively were 0.92 ± 0.04 mg kg(-1) (83%) and 1.42 ± 0.53 mg kg(-1) (87%) in treatment T6 (10% acetic acid), followed by 0.79 ± 0.01 mg kg(-1) (69%) and 0.86 ± 0.05 mg kg(-1) (71%) in treatment T11 (10% citric acid), while the lowest were 0.30 ± 0.02 mg kg(-1) (27%) and 0.35 ± 0.02 mg kg(-1) (29%) in treatment T20 (4% sodium carbonate). Moreover, treatment T1 (tap water) caused 0.27 ± 0.00 mg kg(-1) (23%) and 0.38 ± 05 mg kg(-1) (27%) elimination of imidacloprid and acetamaprid residues respectively. CONCLUSION: From these findings it is inferred that acetic acid and citric acid washing treatments can be used along with tap water to minimize pesticide residues in treated vegetables. © 2015 Society of Chemical Industry.
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