Limonlarda Bulunan Bazı Fungisit Kalıntıları Üzerine Evsel Gıda İşleme Yöntemlerinin Etkisi

Year 2024, Volume: 22 Issue: 4, 288 - 302, 31.12.2024

Büşra Acoğlu Çelik , Perihan Yolcı Ömeroğlu

https://doi.org/10.24323/akademik-gida.1609622

Abstract

Bu çalışmanın amacı, limon meyvesi ve ürünlerindeki bazı fungisit kalıntılarına evsel işleme yöntemlerinin etkilerini belirlenmektir. Araştırmada, limon ve işlenmiş ürünlerinde imazalil ve thiophanate-methyl kalıntılarının analizi için QuEChERS (Hızlı, Kolay, Ucuz, Etkili, Sağlam ve Güvenli) yöntemi başarıyla uygulanmıştır. Limonun meyve eti, suyu ve reçel gibi işlenmiş ürünlerinde gerçekleştirilen analizler, pestisit kalıntı seviyelerinin %88 ile %100 arasında önemli ölçüde azaltılabildiğini ortaya koymuştur. Bu durum, pestisitlerin fizikokimyasal özelliklerine (log Po/w değeri, polarite ve çözünürlük gibi) ve limonun biyolojik yapısına bağlanmıştır. Ancak, limon kabuğu ve rendelenmiş dondurulmuş kabuk gibi ürünlerde pestisit kalıntı seviyelerinde artış gözlenmiştir. Bu artış, pestisitlerin kabuk yüzeyinde birikme eğilimiyle ilişkilendirilmiştir. Sonuç olarak, işleme faktörlerinin pestisitlerin fizikokimyasal özelliklerine ve uygulanan işleme yöntemlerine bağlı olarak değiştiği görülmüştür. Meyve eti, limon suyu ve reçel gibi ürünlerde işleme faktörleri 1’den küçük bulunmuş, bu da bu işlemlerin pestisit kalıntılarını azaltmada etkili olduğunu göstermektedir. Öte yandan, kabuklu ürünlerde işleme faktörlerinin 1’den büyük olduğu ve bu işlenmiş ürünlerde kalıntı birikiminin daha fazla olduğu tespit edilmiştir.

Keywords

Limon (Citrus lamas), Pestisit kalıntıları, Fungisit, Evsel gıda işlemleri, İşleme faktörü

Effect of Household Food Processing Methods on Some Fungicide Residues in Lemons

Abstract

The aim of this study is to determine the effects of household processing methods on certain fungicide residues in lemon fruit and its products. In the research, the QuEChERS (Quick, Easy, Cheap, Effective, Rugged, and Safe) method was successfully applied for the analysis of imazalil and thiophanate-methyl residues in lemons and processed products. Analyses on the fruit pulp, juice, and processed products like jam revealed that pesticide residue levels could be significantly reduced by 88 to 100%. This was attributed to the physicochemical properties of the pesticides (e.g., log Po/w value, polarity, and solubility) and the biological structure of lemon. However, an increase in pesticide residue levels was observed in products such as lemon peel and grated frozen peel. This increase was associated with the tendency of pesticides to accumulate on peel surface. Consequently, it was observed that processing factors varied depending on the physicochemical properties of the pesticides and the processing methods applied. Processing factors were less than 1 in products such as fruit pulp, lemon juice, and jam, indicating that these processes are effective in reducing pesticide residues. On the other hand, processing factors were greater than 1 in peel-containing products, indicating higher residue accumulation in these processed products.

Keywords

Lemon (Citrus lamas), Pesticide residues, Household food processing, Processing factor

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