Changes in eleven pesticide residues in jujube (Ziziphus jujuba Mill.) during drying processing. Issue 8 (11th June 2018)

• Record Type: Journal Article
• Authors: Zhao, Liuwei; Liu, Fengmao; Ge, Jing; Ma, Lili; Wu, Liming; Xue, Xiaofeng
• Is Part Of: Drying technology. Volume 36:Issue 8(2018)
• Page Start: 965
• Page End: 972
• Publication Date: 2018-06-11
• Subjects: Drying process -- jujube -- pesticide residue -- processing factor -- safety; Drying -- Periodicals; Desiccation; 660.28426
• DOI: 10.1080/07373937.2017.1367306
• Languages: English
• ISSNs: 0737-3937

Abstract

ABSTRACT: Processing can concentrate residues or convert residues to more toxic metabolites in food. The residual behavior of 11 pesticides in jujube fruits during four drying processes (freeze-, oven-, sun-, and microwave-drying) was assessed. Jujube samples with residues of dichlorvos, malathion, chlorpyrifos, triadimefon, hexaconazole, myclobutanil, kresoxim-methyl, tebuconazole, epoxiconazole, bifenthrin, and cyhalothrin were obtained from field trials. The degradation rates of pesticides during four drying processes were between 11.4 and 95.1%. Pearson analysis showed that the degradation of pesticide residues in jujube during sun-, oven-, microwave-drying processing was related to vapor pressure and solubility in water of the pesticides. Furthermore, the effects of four drying processes on the processing factors (PFs) were investigated. After freeze-drying, PFs of pesticides were >1, except for chlorpyrifos, suggesting that the dietary exposure risk of pesticides from jujube might be increased if freeze-dried samples were used. After microwave-drying, the PFs of all pesticides were <1, indicating microwave-drying process can significantly reduce 11 pesticide residues in dried jujube.