1,343
Views
18
CrossRef citations to date
0
Altmetric
Original Articles

Minimization of Imidacloprid Residues in Cucumber and Bell Pepper Through Washing with Citric Acid and Acetic Acid Solutions and Their Dietary Intake Assessment

, , , &
Pages 978-986 | Received 07 Dec 2011, Accepted 12 Mar 2012, Published online: 14 Jan 2014
 

Abstract

In order to assess the extent and fate of imidacloprid residues, the present research project was designed. Vegetables (cucumber and bell pepper) were collected from a supervised farmer's field. Fresh vegetables were dipped in organic acid solutions such as acetic acid (1.5, 3.0, 6.0, and 9.0%), citric acid (1.5, 3.0, 6.0, and 9.0%), and their combination (50:50 each) for 5 min. Imidacloprid residue level was determined before and after dipping in organic acids through high-performance liquid chromatography. The pesticide residue level was in the range of 0.12 ± 0.04 to 1.92 ± 0.04 mg/kg and 0.52 ± 0.02 to 1.89 ± 0.06 mg/kg in cucumber and bell pepper, respectively. The highest reduction of imidacloprid residue level was found after washing with 9% citric acid solution (93.75%) followed by a mixture of citric acid and acetic acid (1.5% each) solution (91.14%), and the lowest value was found in the mixture of citric acid and acetic acid (0.75% each) solution (48.43%) in cucumber. Likewise, in bell pepper, maximum decrease in imidacloprid content was revealed with 9% citric acid (72.48%), followed by 9% acetic acid (68.78%), and the least was observed with the mixture of citric acid and acetic acid (0.75% each) solution (11.64%). Dietary intake assessment of the pesticide residue was estimated according to the maximum permissible intake of imidacloprid, which is 3.78 mg/person/day. Dipping significantly reduced the amount of maximum permissible intake and ranged from (1.01 to 8.40 and 10.34 to 33.23 mg/kg of body weight/day) in cucumber and bell pepper, respectively. Organic acids dipping significantly reduced the imidacloprid content up to 80% in cucumber and bell pepper.

ACKNOWLEDGMENT

The authors are highly thankful to the Higher Education Commission of Pakistan for the financial assistance.

Reprints and Corporate Permissions

Please note: Selecting permissions does not provide access to the full text of the article, please see our help page How do I view content?

To request a reprint or corporate permissions for this article, please click on the relevant link below:

Academic Permissions

Please note: Selecting permissions does not provide access to the full text of the article, please see our help page How do I view content?

Obtain permissions instantly via Rightslink by clicking on the button below:

If you are unable to obtain permissions via Rightslink, please complete and submit this Permissions form. For more information, please visit our Permissions help page.