Jankuloska, Vezirka and Dimoski, Aleksandar (2025) INFLUENCE OF MECHANICAL TRETMENTS AND HEAT TREATMENT ON THE CONTENT OF CYPERMETHRIN RESIDUES IN APPLES AND APPLE JUICE. International Journal of Food Technology and Nutrition, 8 (15-16). pp. 140-145.
Full text not available from this repository.Abstract
The use of pesticides to protect apples in conventional production is widely used, and therefore it is important to monitor their residues. This study monitors the concentration of cypermethrin residues in fresh apples, peeled, washed with water, and prepared apple juice with heat treatment. For this purpose, an analysis of cypermethrin in apples was performed using the LC-MS/MS method, previously extracted using the QuEChERS method. From the results obtained, it is observed that by washing the apples with cold water (12°C) for 30 seconds, peeling them and heat treatment (apple juice), the presence of cypermethrin residues decreases in each subsequent processing step. The concentration of cypermethrin residues present in apple juice samples is higher compared to peeled apples, yet lower compared to fresh apples, because apple juice was produced from unpeeled apples (apples with skin). The greatest reduction in pesticide cypermethrin was observed in apples that were peeled, because pesticides are concentrated in the apple peel and removing it reduces the pesticide content. The highest prevalence of residues of the pesticides cypermethrin is found in fresh apples fruits in relation to washed apples, peeled apples and apple juice, while the lowest presence of cypermethrin is in peeled apples fruits. The presence of residues of cypermethrin in all apple samples is within the maximum residue limits (MRLs) of the pesticides and the products are safety for consumption. The main parameter used to estimate pesticide intake through the diet of processed agricultural products is the processing factor (Pf). The values obtained for Pf are less than 1, indicating that mechanical and thermal treatment of apples results in a decrease in the concentration of cypermethrin residues.
| Item Type: | Article |
|---|---|
| Subjects: | Scientific Fields (Frascati) > Agricultural Sciences > Other agricultural sciences Scientific Fields (Frascati) > Engineering and Technology > Other engineering and technologies |
| Divisions: | Faculty of Technology and Technical Sciences |
| Depositing User: | Mr Jordan Martinovski |
| Date Deposited: | 24 Oct 2025 11:15 |
| Last Modified: | 24 Oct 2025 11:15 |
| URI: | https://eprints.uklo.edu.mk/id/eprint/11152 |
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