The Impact of Washing and Peeling of Cucumbers and Tomatoes in Reduction of Daily Intake of Dithiocarbamates
International Journal of Nutrition and Food Sciences
Volume 6, Issue 6, November 2017, Pages: 215-220
Received: Jul. 18, 2016;
Accepted: Jun. 21, 2017;
Published: Sep. 25, 2017
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Mohammad Reza Mehrasebi, Department of Environmental Health, School of Public Health, Zanjan University of Medical Sciences, Zanjan, Iran
Roohangiz Moradjoo, Department of Environmental Health, School of Public Health, Zanjan University of Medical Sciences, Zanjan, Iran
Zohre Farahmandkia, Department of Environmental Health, School of Public Health, Zanjan University of Medical Sciences, Zanjan, Iran
Jamshid Mohammadi, Department of Entomology, School of Medicin, Zanjan University of Medical Sciences, Zanjan, Iran
Background: Pesticides residues on foods are potentially toxic to humans. They may induce adverse health effects such as cancer, effects on reproduction, immune and nervous system complications. One of the important goals of public and environmental health officials is reducing exposure to pesticide residues on foods. Materials and methods: In the present study, 80 samples of cucumbers and 60 samples of tomatoes were collected from greenhouses and after preparation, dithiocarbamates (DTCs) residues were analyzed. Dithiocarbamates were determined using spectrophotometric method. During this procedure a mixture of cupper was shaped from the reaction between CS2 and the cupper after acid decomposition of the DTCs in a 3 trap responsive order. The concentrations of DTCs remnant were compared with MRLs and their daily intake were calculated and compared with ADI. Results: The outcome depicted that washing with water and peeling may able the reduction of absorption of daily intake of the rest of DTCs from 1.8% (as percent of ADI) in unwashed cucumbers to 0.6% ADI and 0.13% ADI respectively. The DTCs residues daily intake in unwashed tomatoes samples were 0.66% ADI and also in water-washed and peeled tomatoes were 0.43% ADI and 0.23% ADI respectively. Conclusion: The daily intake of DTCs was reduced by washing with water and peeling significantly. Although the estimated daily intakes of DTCs in the studied vegetables do not pose a health risk in consumers, but, because the entrance of fungicides into the human body by other commodities, these daily intakes are considerable.
Mohammad Reza Mehrasebi,
The Impact of Washing and Peeling of Cucumbers and Tomatoes in Reduction of Daily Intake of Dithiocarbamates, International Journal of Nutrition and Food Sciences.
Vol. 6, No. 6,
2017, pp. 215-220.
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