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Effect of Processing on Dislodging of Cypermethrin Residues on Brinjal

Abstract

Brinjal fruits were sprayed with recommended dose (0.001%) of cypermethrin. Effects of processing viz. washing, cooking in water, cooking in oil, microwave cooking, and grilling was studied to dislodge cypermethrin residues on brinjal. Cypermethrin residues remaining in the control and processed samples weare analyzed by gas chromatography equipped with ECD. Dislodging of cypermethrin residues was observed more in grilling (50.12%), followed by cooking in oil (45.2%), cooking in water (41.4%), and microwave cooking (40.89%) after 1st day of the treatment. Reduction of residues after washing treatment was minimal.

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Acknowledgments

We thank the Head, Department of Foods and Nutrition, and Head, Department of Entomolgy, CCS Haryana Agricultural University, Hisar, for providing necessary facilities.

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Correspondence to Shweta Walia.

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Walia, S., Boora, P. & Kumari, B. Effect of Processing on Dislodging of Cypermethrin Residues on Brinjal. Bull Environ Contam Toxicol 84, 465–468 (2010). https://doi.org/10.1007/s00128-010-9952-9

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Keywords

  • Brinjal
  • Cypermethrin
  • Washing
  • Cooking
  • Microwave
  • Grilling
  • Pesticide residues
  • Gas chromatography