Effects of Food Processing Methods on Pesticide Residues in Strawberry and Apricot
Project no. 31866 · Status: Kapanmış (Yayın bekleniyor) · 2023
Summary
<p>In this thesis, the effects of different food processing methods (hot air drying, freezing, freeze-drying, jam production, and canning) on the pesticide residues of Acetamiprid, Boscalid, Azoxystrobin, and Tebuconazole in strawberries and apricots were investigated. In this context, processing factors and pesticide degradation rates were determined. After the pre-treatments applied to strawberries, reductions in pesticide levels based on fresh weight were observed as follows: Acetamiprid by 34.64%, Boscalid by 61.98%, Azoxystrobin by 41.54%, and Tebuconazole by 38.79%. During pre-treatments, based on degradation rates, Boscalid underwent the highest degradation rate with 62% on a dry matter basis, while Acetamiprid showed the least degradation rate at 34.7%. As a result of freezing, pesticide residues in strawberries decreased by 16.99% for Acetamiprid, 51.33% for Boscalid, 35.38% for Azoxystrobin, and 28.97% for Tebuconazole, based on fresh weight. During jam production, these reductions reached 37.25%, 75.29%, 69.23%, and 76.64%, respectively, on a fresh weight basis. Canning resulted in reductions of pesticide levels ranging from 1.31% to 72.62%. In contrast, hot air drying and freeze-drying caused an increase in pesticide levels. During the drying of strawberries, the least degraded pesticide on a dry matter basis was Tebuconazole, with a degradation rate at 5.1%, while the highest degradation rate was observed in Acetamiprid at 73.98%. Similarly, during freeze-drying, Tebuconazole showed the least degradation rate at 4.29%, while Acetamiprid had the highest degradation rate at 73.84%. Following the pre-treatments applied to apricots, the pesticide levels based on fresh weight decreased by 12.12% for Acetamiprid, 17.97% for Boscalid, 45.61% for Azoxystrobin, and 15.51% for Tebuconazole. The freezing process caused a 1.08% increase in Boscalid levels, while reductions of 2.32% to 37.47% were observed for the other pesticides. During jam production, Acetamiprid levels increased by 1,27 times, while the levels of Boscalid, Azoxystrobin, and Tebuconazole decreased by 70.46%, 57.82%, and 61.67%, respectively, based on fresh weight. Canning resulted in reductions of pesticide levels based on fresh weight: Acetamiprid by 26.6%, Boscalid by 65.9%, Azoxystrobin by 55.03%, and Tebuconazole by 36.2%. After hot air drying of apricots, the least degraded pesticide on a dry matter basis was Azoxystrobin with degradation rate at 48.49%, while the highest degradation rate occurred in Acetamiprid at 88.5%. During freeze-drying, Boscalid showed the least degradation at 77.25% on a dry matter basis, while Acetamiprid exhibited the highest degradation rate at 94.75%. These findings reveal that the effects of different food processing methods on pesticide residues show significant differences. As a result of the study, it was determined that the behavior of pesticides during different food processing methods varies depending on factors such as the physicochemical properties of the pesticides, the structure of the food, processing conditions, and environmental factors.</p>