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2013 | 64 | 1 |
Tytuł artykułu

Potential of ozone utilization for reduction of pesticide residue in food of plant origin. A review

Treść / Zawartość
Warianty tytułu
Języki publikacji
EN
Abstrakty
EN
Residues of plant protection products can be nowadays found in almost all samples of fruits as even if their application was carried out with respect to standards of Good Agricultural Practice. The intake of these compounds with food of plant origin may result in various disorders and diseases. Since the use of plant protection agents seems unavoidable, it is necessary to treat contaminated food material to eliminate or reduce residues content within food products. Ozone is utilized for elimination of biological and chemical contaminants in various environmental matrixes. Since its utilization in food industry has been permitted many experiments were conducted in order to determine its efficiency and side effects on food quality. The goal of this paper is to contribute to a discussion on the ozonization as a process leading to reduction of pesticide residues on plant surface.
PL
Pozostałości środków ochrony roślin są wykrywane niemal we wszystkich próbkach owoców, nawet jeśli stosowane są zgodnie ze standardami Dobrej Praktyki Rolniczej. Pobieranie tych związków wraz z pożywieniem pochodzenia roślinnego może powodować różne zaburzenia i choroby. Ponieważ stosowanie tych środków wydaje się być nieuniknione należy poszukiwać metod usuwania bądź obniżania ich poziomu. Ozon jest używany do eliminacji zanieczyszczeń biologicznych i chemicznych w różnych matrycach środowiskowych. Odkąd zezwolono na stosowanie tego związku w przemyśle spożywczym przeprowadzono wiele eksperymentów w celu określenia jego skuteczności oraz skutków ubocznych. Celem niniejszego artykułu jest udział w dyskusji i przedstawienie publikacji dotyczących wykorzystania ozonu do ograniczenia poziomów pozostałości pestycydów na powierzchni roślin.
Wydawca
-
Rocznik
Tom
64
Numer
1
Opis fizyczny
p.13-18,fig.,ref.
Twórcy
  • Faculty of Biology and Agriculture, University of Rzeszow, Cwiklinskiej Street 2, 35-601 Rzeszow, Poland
autor
  • Faculty of Biology and Agriculture, University of Rzeszow, Cwiklinskiej Street 2, 35-601 Rzeszow, Poland
autor
  • Branch Campus of the Faculty of Biotechnology, University of Rzeszow, Kolbuszowa, Poland
Bibliografia
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  • 16. Masten S. J., Davies S. H. R.: Efficiancy of in situ ozonation for remediation of PAH contaminated soils. Journal of Contam Hydrol 1997, 28, 327−335.
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  • 23. Tiwari B.K., O’Donnell C.P., Cullen P.J.: Effect of non thermal processing technologies on the anthocyanin content of fruit juices. Trends Food Sci Technol 2009, 20, 137−145.
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  • 29. Wu J.G., Luan T.G., Lan C.Y., Lo W.H., Chan G.Y.S.: Efficacy evaluation of low-concentration of ozonated water in removal of residual diazinon, parathion, methyl- -parathion and cypermethrin on vegetable. J Food Engin2007, 79, 803–809.
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  • 32. Zohair A.: Behaviour of some organophosphorus and organochlorine pesticides in potatoes during soaking in different solutions. Food Chem Toxicol 2001, 39, 751–755.
Typ dokumentu
Bibliografia
Identyfikatory
Identyfikator YADDA
bwmeta1.element.agro-05d97319-36a4-4ce3-af4e-02ac8300d3b7
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