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Removal of chlorpyrifos, carbofuran, cyhalothrin, and bifenthrin residues from citrus by using ozonated water
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Removal of chlorpyrifos, carbofuran, cyhalothrin, and bifenthrin residues from citrus by using ozonated water
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Journal Article
Removal of chlorpyrifos, carbofuran, cyhalothrin, and bifenthrin residues from citrus by using ozonated water
2025
Overview
Citrus fruits—oranges, lemons, and grapefruits—are produced and consumed in huge proportions around the globe which contain 91% water and the reason why they are regarded as the most hydrating fruits. Citrus fruits are a vital part of the human diet by providing the essential vitamins, minerals, and antioxidants to the body, but the process of citrus fruits production frequently utilizes the application of pesticides to deal with pests and diseases. Pesticide residues, including chlorpyrifos, carbofuran, cyhalothrin, and bifenthrin, in the fruit can still have an effect on consumers’ health. In this study, the process of ozonation was used to remove pesticide residues from citrus fruits such as in oranges, lemons, and grapefruits. Ozonated water helped in the detection and removal of pesticides residues chlorpyrifos, carbofuran, cyhalothrin, and bifenthrin from citrus fruits. The mean resid-ual level of chlorpyrifos was 0.015 ± 0.004 in oranges, 0.014 ± 0.004 in lemons, and 0.022 ± 0.001 in grapefruits; the bifenthrin level was 0.055 ± 0.004 in oranges, 0.055 ± 0.004 in lemons, and 0.054 ± 0.005 in grapefruits; the lambda-cyhalothrin level was 1.104 ± 0.174 in oranges, 1.056 ± 0.210 in lemons, and 1.208 ± 0.172 in grapefruits; and the carbofuran level was 0.625 ± 0.050 in oranges, 0.616 ± 0.046 in lemons, and 0.616 ± 0.050 in grapefruits. Furthermore, residual percentages of chlorpyrifos, carbofuran, cyhalothrin, and bifenthrin were detected in all citrus fruits, with the results showing that maximum levels of pesticide residues were efficiently removed from citrus fruits at 10 ppm (parts per million) ozonation without any poisoning and deterioration of fruits.
