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Title: Removal of endosulfan residues from vegetables by household processing
Authors: Randhawa, M Atif
Anjum, F Muhammad
Asi, M Rafique
Butt, M Sadiq
Ahmed, Anwaar
Randhawa, M Saqib
Keywords: Cooking;Endosulfan;Supervised field trial;Vegetables;Washing
Issue Date: Oct-2007
Publisher: CSIR
Abstract: Effect of washing, peeling and cooking on endosulfan residue (ER) levels was determined in winter (spinach, cauliflower, potato) and summer vegetables (brinjal, tomato, okra) grown under controlled supervised field trials. Highest ER was found at raw stage in brinjal (2.43 mg/kg) followed by okra (1.83 mg/kg) and spinach (1.25 mg/kg) and lowest in potato (0.177 mg/kg). ER in vegetables was found to be reduced as follows: washing, 15-30; peeling, 60-67; and cooking, 13-35%. High levels of ERs exceeding maximum residue limits (MRLs) were observed in brinjal and tomato samples at raw stage. However, vegetable household processing reduced ER below the MRLs.
Page(s): 849-852
ISSN: 0022-4456
Appears in Collections:JSIR Vol.66(10) [October 2007]

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