THE CONTENT OF CYPERMETHRIN PESTICIDE RESIDUES AFTER DIFFERENT METHODS OF APPLE PREPARATION

Abstract

The apple considered as an important food source due to its nutritive composition as well as biological activities of its compounds. Due to the positive health benefits, apples are present in the daily diet in a fresh and in different processed forms. However, different types of pesticides used during apples cultivation in order to improve the yield, quality, but also to combat the insects and pests. On the other hand, pesticides can affect the human health, like that their monitoring strongly recommended. Food processing is one of the most effective strategies for decontaminating of food items from pesticides and obtaining safe products for consummation. This study summarizes the presence of cypermethrin, as one of the most used pesticide for apple crops, in fresh as well as in processed apple products prepared by various methods including mechanical and thermal. The extraction of pesticide residues of cypermethrin from apple products performed by QuEChERS method while the analysis performed by liquid chromatography-mass spectrometry (LC-MS/MS). The concentration of cypermethrin presented in various products was in the range of 0.01024 mg/kg to 0.0142 mg/kg that concludes that all analyzed samples are safe to consume, while the apple peeling method is the most effective in reducing the cypermethrin in the final products.