Abstract
Grapes, owing to natural delicacy and good nutritional profile, are consumed around the globe. Farmers apply various pesticides to combat danger of pest attack which in turn may endanger the health of consumers. In the present work, pesticides were sprayed on mature grapes (Perlette and Black varieties), and after 24 h, these grapes were processed into various products in order to investigate the impact of different processings on pesticide residues. Five grape products (juice, jam, nectar, squash, raisins) were developed each using two processing methods; processing-1 (P1) and processing-2 (P2). The products depicted residue trends as follows i.e. juice < nectar < raisin < jam < squash with overall means of 4.38 +/- 0.70 < 4.88 +/- 0.70 < 5.47 +/- 0.72 < 5.81 +/- 0.72 < 6.48 +/- 0.75 mg kg(-1) in Perlette variety; and 4.09 +/- 0.67 < 4.54 +/- 0.66 < 5.03 +/- 0.67 < 5.26 +/- 0.67 < 5.90 +/- 0.69 mg kg(-1) in Black variety. Before processing, raw produce had residues corresponded to recommended dose (RD), double dose (DD) and triple dose (TD) of 4.89 +/- 0.92, 8.31 +/- 1.52, and 13.05 +/- 2.47 mg kg(-1), respectively. Juice showed residues corresponding to P1 and P2 with values of 1.021 +/- 0.182 and 0.84 +/- 0.15 mg kg(-1), respectively, at RD. Nectar had 1.42 +/- 0.252 and 1.06 +/- 0.19 mg kg(-1) residues at foresaid processing relevant to RD. Jam had 2.07 +/- 0.38 and 1.55 +/- 0.27 mg kg(-1) residues, while squash had 2.43 +/- 0.42 and 2.20 +/- 0.39 mg kg(-1) residues, respectively, at RD. Raisins had 1.96 +/- 0.35 and 1.28 +/- 0.23 mg kg(-1) residues at two processings at RD, respectively. Similar dissipation trend was also revealed by DD and TD at both processing levels which were different for each product. (C) All Rights Reserved