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Effect of ozone application on the removal of pesticides from grapes and green bell peppers and changes in their nutraceutical quality

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Title Effect of ozone application on the removal of pesticides from grapes and green bell peppers and changes in their nutraceutical quality
Not Available
 
Creator Saurabh Swami
Birendra Kumar
Shashi Bala Singh
 
Subject ozone treatment
grapes and peepers
pesticide residues
polyphenols
ascorbic acid
 
Description Not Available
The present study evaluates the efficacy of ozonated water for the removal of pesticide residues
in grapes and green bell peppers. Fruit fortified with pesticides (azoxystrobin, chlorothalonil, chlorpyrifos, cypermethrin, hexaconazole and methyl parathion) were subjected to 15 and 30 min aqueous ozone treatment. GC analysis of ozonated fruits showed a 48.67% to 96.95% decrease in
pesticide residues of different pesticides. Methyl paraoxon, a toxic degradation product of methyl
parathion, was detected in the ozonated water sample. To assess the effect of ozonation on the
nutraceutical quality of fruits, the concentrations of eleven polyphenols and ascorbic acid were
analyzed. The individual polyphenols showed different trend in 15 and 30 min treatment. Overall,
there was an increase in the levels of all the polyphenols in grapes after 30 min ozonation treatment. In peppers, there was a net increase in quercetin, quercetin-3-O-glucoside, rutin and kaempferol in 30 min while other polyphenols were decreased. The ascorbic acid content of both the
fruits was decreased by more than 70% upon ozonation. Thus, ozonation treatment was effective
in pesticide removal. However, it changed the nutraceutical quality of grapes and green
bell peppers.
Not Available
 
Date 2021-07-26T10:59:31Z
2021-07-26T10:59:31Z
2021-06-30
 
Type Research Paper
 
Identifier Not Available
Not Available
http://krishi.icar.gov.in/jspui/handle/123456789/50201
 
Language English
 
Relation Not Available;
 
Publisher Springer