The effectiveness of chemical solutions on the removal of carbaryl residues from cucumber and chili presoaked in carbaryl using the HPLC technique.

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ID: 70375
2020
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Abstract
This research aimed to compare the efficiency of five washing solutions (0.9% NaCl, 0.1% NaHCO, DI water, 0.001% KMnO and 0.1% acetic acid) for removing carbaryl residues from cucumber and chili. The vegetables were soaked in 10 mg/L of carbaryl solution for 30 min and then washed for 30 min in one of the five washing solutions and the results compared. Each experiment was performed in triplicate and the amounts of carbaryl residues remaining were determined using high-performance liquid chromatography (HPLC). The results showed that 0.001% KMnO was the most effective at removing carbaryl from both vegetables. Washing with 0.001% KMnO reduced carbaryl residues to 64% and 28%, respectively, of the original concentrations. Washing with DI water was the least effective method of removing carbaryl residues. Hopefully, the results will encourage further research, into reducing carbaryl contamination by washing with chemical solutions, which will enable producers to reduce pesticide residues.
Reference Key
ruengprapavut2020thefood Use this key to autocite in the manuscript while using SciMatic Manuscript Manager or Thesis Manager
Authors Ruengprapavut, Sutarnthip;Sophonnithiprasert, Thanet;Pongpoungphet, Napapan;
Journal Food chemistry
Year 2020
DOI
S0308-8146(19)31785-6
URL
Keywords
cucumber carbaryl chili washing solution

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