Efficacy of processing treatments on cypermethrin residues in okra (Abelmoschus esculentus)

Vidisha Tomer (Department of Food and Nutrition, Punjab Agricultural University, Ludhiana, India)
Jasvinder Kaur Sangha (Department of Food and Nutrition, Punjab Agricultural University, Ludhiana, India)
Balwinder Singh (Department of Entomology, Punjab Agricultural University, Ludhiana, India)
Reenu Takkar (Department of Entomology, Punjab Agricultural University, Ludhiana, India)

Nutrition & Food Science

ISSN: 0034-6659

Publication date: 10 November 2014

Abstract

Purpose

This paper aims to study the effect of different processing treatments to reduce cypermethrin residues in okra and judge the consumer preferences of the applied unit operations. Deliberate use of pesticides on vegetables has been frequently reported in recent past. Association of pesticides with multiple health odds in human beings necessitates its removal from diet.

Design/methodology/approach

Cypermethrin residues were analysed using Quick Easy Cheap Effective Rugged Safe method and quantified using gas chromatography. Consumer acceptability was judged using a 9-point Hedonic scale.

Findings

Significant reductions were observed in all treatments applied. Percentage reduction observed with different pre-treatments ranged from 36 per cent (tap water) to 89 per cent (acetic acid and potassium permanganate). All cooking methods, except microwave cooking, were found effective, as the per cent reduction varied from 91 to 98 per cent. Maximum reductions were observed with pressure cooking. However, on the basis of organoleptic scores, washing was the most preferred pre-treatment, followed by sodium bicarbonate. Least score was obtained by samples treated with potassium permanganate. Among the cooking methods, all samples were acceptable, except pressure cooking. Taking into consideration both factors, i.e. residue reduction and consumer acceptability, sodium bicarbonate, sodium chloride and frying were found to be the best household treatments.

Originality/value

Present study pioneered and tried to establish links between the efficacies of laboratory to the consumer level, thereby judging its utility. Further research must focus on taking this parameter of food safety to real applied research at the consumer level.

Keywords

Acknowledgements

The authors duly thank and acknowledge the Head of the Department of Entomology, Pesticide Residue Analysis Laboratory, Punjab Agricultural University, Ludhiana, for providing necessary facilities.

Citation

Tomer, V., Sangha, J.K., Singh, B. and Takkar, R. (2014), "Efficacy of processing treatments on cypermethrin residues in okra (Abelmoschus esculentus)", Nutrition & Food Science, Vol. 44 No. 6, pp. 545-553. https://doi.org/10.1108/NFS-09-2013-0106

Publisher

:

Emerald Group Publishing Limited

Copyright © 2014, Emerald Group Publishing Limited

To read the full version of this content please select one of the options below

You may be able to access this content by logging in via Shibboleth, Open Athens or with your Emerald account.
To rent this content from Deepdyve, please click the button.
If you think you should have access to this content, click the button to contact our support team.