Study on impact of decontamination and processing methods on insecticide residues in green and red chilli (Capsicum annum L.) using LC- MS/MS

The study aimed to evaluate various decontamination and processing methods for the removal of pesticide residues in chilli, focusing on emamectin benzoate, fipronil, spirotetramat, and tolfenpyrad. The LC-MS/MS instrument parameters were standardized and method was validated for identification and q...

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Published in:Food control 2025-03, Vol.169, p.110999, Article 110999
Main Authors: Sivasankari, Sivakumar, Suganthi, Angappan, Elaiyabharathi, Thiyagarajan, Shanmugam, Pagalahalli Sankaran, Renukadevi, Perumal, Veeranan Arun, Giridhari Veeranan, Venkidusamy, Muralitharan, Palanisamy, Karthik, Pandi, Thangachamy, Venkatachalam, Saravanakumar
Format: Article
Language:English
Subjects:
Decontamination
dry chilli
Green chilli
LC-MS/MS
Processing
Residues
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Summary:The study aimed to evaluate various decontamination and processing methods for the removal of pesticide residues in chilli, focusing on emamectin benzoate, fipronil, spirotetramat, and tolfenpyrad. The LC-MS/MS instrument parameters were standardized and method was validated for identification and quantification of residues in both green and dry chilli. In green chilli, treatments such as soaking in 2 per cent NaCl solution showed promising results in reducing pesticide residues. The tested decontamination treatments are effective for handling emamectin benzoate and tolfenpyrad residues in green chilli. However, fipronil residues remained above Maximum Residual Limits even after decontamination treatments, indicating the need for careful application and monitoring. In red chilli, processing methods such as sun-drying and pan-frying led to increased residues due to concentration effects during drying. Despite efforts, some residues remained above regulatory limits, emphasizing the importance of adhering to pre-harvest intervals to minimize residues in processed chili products. •Decontamination effective for E.benzoate & tolfenpyrad residues in green chilli.•Soaking green chilli in NaCl solution reduced pesticide residues.•Fipronil residues remained above MRL even after decontamination of green chilli.•Processing of red chilli led to concentration of residues in dry chilli.•Sun drying, & NaCl wash + Cabinet drying treatments proved better, comparatively.
ISSN:0956-7135
DOI:10.1016/j.foodcont.2024.110999