Photochemical advanced oxidative process treatment effect on the pesticide residues reduction and quality changes in dried red peppers
Abstract Pesticide residues in crops are widely monitored, and the residue reduction techniques at the post-harvest stage are important to maintain food safety. In dried crops, pesticide residues can be concentrated after dehydration, which increases concerns regarding residue risk. Therefore, the r...
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| Format: | Article |
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Nature Portfolio
2023-03-01
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| Series: | Scientific Reports |
| Online Access: | https://doi.org/10.1038/s41598-023-31650-4 |
| _version_ | 1797864672171393024 |
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| author | Ji-Yeon Bae Deuk-Yeong Lee Kyeong-Yeol Oh Dong-Kyu Jeong Dong-Yeol Lee Jin-Hyo Kim |
| author_facet | Ji-Yeon Bae Deuk-Yeong Lee Kyeong-Yeol Oh Dong-Kyu Jeong Dong-Yeol Lee Jin-Hyo Kim |
| author_sort | Ji-Yeon Bae |
| collection | DOAJ |
| description | Abstract Pesticide residues in crops are widely monitored, and the residue reduction techniques at the post-harvest stage are important to maintain food safety. In dried crops, pesticide residues can be concentrated after dehydration, which increases concerns regarding residue risk. Therefore, the residue reduction effects of ultraviolet (UV), ozone, and photochemical advanced oxidative process (pAOP) were investigated for dried peppers at the post-harvest stage. UV254 treatment reduced 59.7% of the residue concentration on average, while UV360 showed a reduction of only 13.3% under 9.6 W m−2 of UV exposure for 24 h. Gaseous ozone treatments reduced the residue concentrations up to 57.9% on average. In contrast, the pAOP treatment reduced the concentration up to 97% and was superior to UV or ozone treatment alone. Increased drying temperature under pAOP condition resulted in higher reduction ratios at 40–80 °C. The pAOP conditions with 12 and 24 µmol/mol of ozone and UV254 irradiation for 24–48 h reduced the residue concentrations to 39–67%. Particularly, difenoconazole, fludioxonil, imidacloprid, and thiamethoxam residue concentrations were drastically reduced by over 50% under 12 µmol/mol ozone of the pAOP condition, while carbendazim, fluquinconazole, and pyrimethanil were relatively stable and their concentrations reduced below 50% under 24 µmol/mol ozone of the pAOP treatment. Various drying-related quality parameters of drying peppers such as water-soluble color, capsanthin, capsaicinoids, acid value, peroxide value, and thiobarbituric acid value were slightly altered, but not significantly, under 12 µmol/mol ozone of the pAOP condition, while the peroxide value was significantly altered under the higher ozone conditions. Therefore, pAOP treatment combined with gaseous ozone can be used for reducing residual pesticides in peppers without greatly reducing quality. |
| first_indexed | 2024-04-09T22:56:53Z |
| format | Article |
| id | doaj.art-09f57b310db2406e969be9584bd43aa8 |
| institution | Directory Open Access Journal |
| issn | 2045-2322 |
| language | English |
| last_indexed | 2024-04-09T22:56:53Z |
| publishDate | 2023-03-01 |
| publisher | Nature Portfolio |
| record_format | Article |
| series | Scientific Reports |
| spelling | doaj.art-09f57b310db2406e969be9584bd43aa82023-03-22T11:12:46ZengNature PortfolioScientific Reports2045-23222023-03-0113111110.1038/s41598-023-31650-4Photochemical advanced oxidative process treatment effect on the pesticide residues reduction and quality changes in dried red peppersJi-Yeon Bae0Deuk-Yeong Lee1Kyeong-Yeol Oh2Dong-Kyu Jeong3Dong-Yeol Lee4Jin-Hyo Kim5Department of Agricultural Chemistry, Institutes of Agriculture and Life Science (IALS), Gyeongsang National UniversityDepartment of Agricultural Chemistry, Institutes of Agriculture and Life Science (IALS), Gyeongsang National UniversityDepartment of Agricultural Chemistry, Institutes of Agriculture and Life Science (IALS), Gyeongsang National UniversityDepartment of Agricultural Chemistry, Institutes of Agriculture and Life Science (IALS), Gyeongsang National UniversityDepartment of Agricultural Chemistry, Institutes of Agriculture and Life Science (IALS), Gyeongsang National UniversityDepartment of Agricultural Chemistry, Institutes of Agriculture and Life Science (IALS), Gyeongsang National UniversityAbstract Pesticide residues in crops are widely monitored, and the residue reduction techniques at the post-harvest stage are important to maintain food safety. In dried crops, pesticide residues can be concentrated after dehydration, which increases concerns regarding residue risk. Therefore, the residue reduction effects of ultraviolet (UV), ozone, and photochemical advanced oxidative process (pAOP) were investigated for dried peppers at the post-harvest stage. UV254 treatment reduced 59.7% of the residue concentration on average, while UV360 showed a reduction of only 13.3% under 9.6 W m−2 of UV exposure for 24 h. Gaseous ozone treatments reduced the residue concentrations up to 57.9% on average. In contrast, the pAOP treatment reduced the concentration up to 97% and was superior to UV or ozone treatment alone. Increased drying temperature under pAOP condition resulted in higher reduction ratios at 40–80 °C. The pAOP conditions with 12 and 24 µmol/mol of ozone and UV254 irradiation for 24–48 h reduced the residue concentrations to 39–67%. Particularly, difenoconazole, fludioxonil, imidacloprid, and thiamethoxam residue concentrations were drastically reduced by over 50% under 12 µmol/mol ozone of the pAOP condition, while carbendazim, fluquinconazole, and pyrimethanil were relatively stable and their concentrations reduced below 50% under 24 µmol/mol ozone of the pAOP treatment. Various drying-related quality parameters of drying peppers such as water-soluble color, capsanthin, capsaicinoids, acid value, peroxide value, and thiobarbituric acid value were slightly altered, but not significantly, under 12 µmol/mol ozone of the pAOP condition, while the peroxide value was significantly altered under the higher ozone conditions. Therefore, pAOP treatment combined with gaseous ozone can be used for reducing residual pesticides in peppers without greatly reducing quality.https://doi.org/10.1038/s41598-023-31650-4 |
| spellingShingle | Ji-Yeon Bae Deuk-Yeong Lee Kyeong-Yeol Oh Dong-Kyu Jeong Dong-Yeol Lee Jin-Hyo Kim Photochemical advanced oxidative process treatment effect on the pesticide residues reduction and quality changes in dried red peppers Scientific Reports |
| title | Photochemical advanced oxidative process treatment effect on the pesticide residues reduction and quality changes in dried red peppers |
| title_full | Photochemical advanced oxidative process treatment effect on the pesticide residues reduction and quality changes in dried red peppers |
| title_fullStr | Photochemical advanced oxidative process treatment effect on the pesticide residues reduction and quality changes in dried red peppers |
| title_full_unstemmed | Photochemical advanced oxidative process treatment effect on the pesticide residues reduction and quality changes in dried red peppers |
| title_short | Photochemical advanced oxidative process treatment effect on the pesticide residues reduction and quality changes in dried red peppers |
| title_sort | photochemical advanced oxidative process treatment effect on the pesticide residues reduction and quality changes in dried red peppers |
| url | https://doi.org/10.1038/s41598-023-31650-4 |
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