The Impact of Washing and Peeling of Cucumbers and Tomatoes in Reduction of Daily Intake of Dithiocarbamates

Mohammad Reza Mehrasebi; Roohangiz Moradjoo; Zohre Farahmandkia; Jamshid Mohammadi

doi:doi:10.11648/j.ijnfs.20170606.11

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The Impact of Washing and Peeling of Cucumbers and Tomatoes in Reduction of Daily Intake of Dithiocarbamates

Mohammad Reza Mehrasebi, Roohangiz Moradjoo, Zohre Farahmandkia, Jamshid Mohammadi

Published in International Journal of Nutrition and Food Sciences (Volume 6, Issue 6)

Received: 18 July 2016 Accepted: 21 June 2017 Published: 25 September 2017

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Abstract

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.

Published in	International Journal of Nutrition and Food Sciences (Volume 6, Issue 6)
DOI	10.11648/j.ijnfs.20170606.11
Page(s)	215-220
Creative Commons	This is an Open Access article, distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution and reproduction in any medium or format, provided the original work is properly cited.
Copyright	Copyright © The Author(s), 2017. Published by Science Publishing Group

Keywords

Daily Intake, Dithiocarbamates, Peeling, Washing

References

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Mohammad Reza Mehrasebi, Roohangiz Moradjoo, Zohre Farahmandkia, Jamshid Mohammadi. (2017). The Impact of Washing and Peeling of Cucumbers and Tomatoes in Reduction of Daily Intake of Dithiocarbamates. International Journal of Nutrition and Food Sciences, 6(6), 215-220. https://doi.org/10.11648/j.ijnfs.20170606.11

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ACS Style

Mohammad Reza Mehrasebi; Roohangiz Moradjoo; Zohre Farahmandkia; Jamshid Mohammadi. The Impact of Washing and Peeling of Cucumbers and Tomatoes in Reduction of Daily Intake of Dithiocarbamates. Int. J. Nutr. Food Sci. 2017, 6(6), 215-220. doi: 10.11648/j.ijnfs.20170606.11

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AMA Style

Mohammad Reza Mehrasebi, Roohangiz Moradjoo, Zohre Farahmandkia, Jamshid Mohammadi. The Impact of Washing and Peeling of Cucumbers and Tomatoes in Reduction of Daily Intake of Dithiocarbamates. Int J Nutr Food Sci. 2017;6(6):215-220. doi: 10.11648/j.ijnfs.20170606.11

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@article{10.11648/j.ijnfs.20170606.11,
  author = {Mohammad Reza Mehrasebi and Roohangiz Moradjoo and Zohre Farahmandkia and Jamshid Mohammadi},
  title = {The Impact of Washing and Peeling of Cucumbers and Tomatoes in Reduction of Daily Intake of Dithiocarbamates},
  journal = {International Journal of Nutrition and Food Sciences},
  volume = {6},
  number = {6},
  pages = {215-220},
  doi = {10.11648/j.ijnfs.20170606.11},
  url = {https://doi.org/10.11648/j.ijnfs.20170606.11},
  eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.ijnfs.20170606.11},
  abstract = {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.},
 year = {2017}
}

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TY  - JOUR
T1  - The Impact of Washing and Peeling of Cucumbers and Tomatoes in Reduction of Daily Intake of Dithiocarbamates
AU  - Mohammad Reza Mehrasebi
AU  - Roohangiz Moradjoo
AU  - Zohre Farahmandkia
AU  - Jamshid Mohammadi
Y1  - 2017/09/25
PY  - 2017
N1  - https://doi.org/10.11648/j.ijnfs.20170606.11
DO  - 10.11648/j.ijnfs.20170606.11
T2  - International Journal of Nutrition and Food Sciences
JF  - International Journal of Nutrition and Food Sciences
JO  - International Journal of Nutrition and Food Sciences
SP  - 215
EP  - 220
PB  - Science Publishing Group
SN  - 2327-2716
UR  - https://doi.org/10.11648/j.ijnfs.20170606.11
AB  - 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.
VL  - 6
IS  - 6
ER  -

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Author Information

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

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Mohammad Reza Mehrasebi, Roohangiz Moradjoo, Zohre Farahmandkia, Jamshid Mohammadi. (2017). The Impact of Washing and Peeling of Cucumbers and Tomatoes in Reduction of Daily Intake of Dithiocarbamates. International Journal of Nutrition and Food Sciences, 6(6), 215-220. https://doi.org/10.11648/j.ijnfs.20170606.11

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ACS Style

Mohammad Reza Mehrasebi; Roohangiz Moradjoo; Zohre Farahmandkia; Jamshid Mohammadi. The Impact of Washing and Peeling of Cucumbers and Tomatoes in Reduction of Daily Intake of Dithiocarbamates. Int. J. Nutr. Food Sci. 2017, 6(6), 215-220. doi: 10.11648/j.ijnfs.20170606.11

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AMA Style

Mohammad Reza Mehrasebi, Roohangiz Moradjoo, Zohre Farahmandkia, Jamshid Mohammadi. The Impact of Washing and Peeling of Cucumbers and Tomatoes in Reduction of Daily Intake of Dithiocarbamates. Int J Nutr Food Sci. 2017;6(6):215-220. doi: 10.11648/j.ijnfs.20170606.11

Copy | Download

@article{10.11648/j.ijnfs.20170606.11,
  author = {Mohammad Reza Mehrasebi and Roohangiz Moradjoo and Zohre Farahmandkia and Jamshid Mohammadi},
  title = {The Impact of Washing and Peeling of Cucumbers and Tomatoes in Reduction of Daily Intake of Dithiocarbamates},
  journal = {International Journal of Nutrition and Food Sciences},
  volume = {6},
  number = {6},
  pages = {215-220},
  doi = {10.11648/j.ijnfs.20170606.11},
  url = {https://doi.org/10.11648/j.ijnfs.20170606.11},
  eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.ijnfs.20170606.11},
  abstract = {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.},
 year = {2017}
}

Copy | Download

TY  - JOUR
T1  - The Impact of Washing and Peeling of Cucumbers and Tomatoes in Reduction of Daily Intake of Dithiocarbamates
AU  - Mohammad Reza Mehrasebi
AU  - Roohangiz Moradjoo
AU  - Zohre Farahmandkia
AU  - Jamshid Mohammadi
Y1  - 2017/09/25
PY  - 2017
N1  - https://doi.org/10.11648/j.ijnfs.20170606.11
DO  - 10.11648/j.ijnfs.20170606.11
T2  - International Journal of Nutrition and Food Sciences
JF  - International Journal of Nutrition and Food Sciences
JO  - International Journal of Nutrition and Food Sciences
SP  - 215
EP  - 220
PB  - Science Publishing Group
SN  - 2327-2716
UR  - https://doi.org/10.11648/j.ijnfs.20170606.11
AB  - 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.
VL  - 6
IS  - 6
ER  -

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