STUDIES ON PESTICIDE AND METALLIC RESIDUES IN AQUATIC FOODS AND EFFECT OF PROCESSING METHODS ON PESTICIDE RESIDUES
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Date
2018-09-11
Authors
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Publisher
PVNR TVU
Abstract
A study was conducted to estimate the pesticide and metallic residues in fish and shellfish samples from fresh, brackish and marine water sources collected from local markets of Hyderabad, Costal Andhrapradesh and Chilika. The effect of food processing methods (boiling, pressure cooker cooking, grilling, microwave cooking and frying) both in natural and spiked samples on the pesticide residues were studied .
In freshwater samples the contents of α, β, γ, δ –HCH, total HCH , 2,4-DDT, 4,4 DDT, total DDT, 4,4-DDE and 4,4 DDD were in the range of 0.028-0.053, 0.021-0.029, 0.024-0.035, 0.043-0.052, 0.116-0.169 and 0.025-0.043 , 0.013-0.033, 0.038-0.120 ,0.019-0.025 and 0.015-0.019 ppm respectively. The endosulfan -alpha, beta, endosulfan
Name of the author
:
RAJESH KUMAR SAHU
Title of the thesis
:
STUDIES ON PESTICIDE AND METALLIC RESIDUES IN AQUATIC FOODS AND EFFECT OF PROCESSING METHODS ON PESTICIDE RESIDUES
Degree to which it is submitted
:
DOCTOR OF PHILOSOPHY
Faculty
:
VETERINARY SCIENCE
Discipline
:
VETERINARY PUBLIC HEALTH & EPIDEMIOLOGY
Major advisor
:
Dr. N. KRISHNAIAH
University
:
P.V.NARSIMHA RAO TELANGANA VETERINARY UNIVERSITY
Year of submission
:
2018
sulfate, total endosulfan, heptachlor, methyl chlorpyrifos, methyl parathion and cypermethrin in the range 0.021-0.032 , 0.021-0.029, 0.015-0.031, 0.015-0.092, 0.018-0.038, 0.017-0.022, 0.014-0.033 and 0.028-0.031 ppm respectively. The 0.016 aldrin in catla, 0.020 dialdrin in prawn, 0.029 dichlorovos in catla, 0.020 chlorpyrifos in rohu, 0.028 diazinon in eel and 0.014 ppm deltametrin in eel sample was detected, whereas no sample had endrin and fenvalerate.
In brackish water samples, the contents of α, β, γ, δ –HCH, total HCH , 2,4-DDT, 4,4-DDE, 4,4-DDT, 4,4-DDD, total DDT, total endosulfan, heptachlor and cypermethrin were in the range 0.024-0.036, 0.016-0.021, 0.022-0.029, 0.038-0.047, 0.1-0.133, 0.022-0.034, 0.018-0.021, 0.017-0.025, 0.013-0.016, 0.022-0.096, 0.026-0.067, 0.016-0.026 and 0.014-0.025 ppm respectively. The content of 0.020 endosulfan alpha in Jagala, 0.021 endosulfan beta in jagala, each 0.026 endosulfan sulfan sulfate in Jagala and sukhura, 0.013 aldrin in sukhura, 0.016 dialdrin in sukhura, 0.017 dichlorovos in sukhura, 0.016 chlorpyrifos in sukhura, 0.016 methyl chlorpyrifos in sukhura, 0.017 dizinon in snail, 0.023 ppm methyl parathion in sukhura fish was detected. The content of esfenvalearte, fenvalerate, total fenvalerate and deltamethrin in prawn were 0.015, 0.016, 0.031 and 0.012 ppm respectively, whereas no samples was having endrin residue.
In marine samples, the content of α, β, γ, δ –HCH, total HCH , 2,4-DDT, 4,4-DDE, 4,4-DDT, 4,4-DDD, total DDT, endosulfan-α, endosulfan-β, endosulfan sulfate, total endosulfan, heptachlor, methyl parathion and cypermethrin were in the range of 0.015-0.029, 0.013-0.020, 0.017-0.025, 0.026-0.039, 0.071-0.113, 0.016-0.024, 0.016-0.018, 0.014-0.019, 0.013-0.014, 0.016-0.075, 0.017-0.018, 0.018-0.020, 0.017-0.020, 0.015-0.023, 0.015-0.018 and 0.014-0.019 ppm respectively. The content of aldrin,
dialdrin, dichlorovos, methyl chlorpyrifos in pamfret were 0.013, 0.013, 0.014 and 0.015 ppm respectively, whereas 0.015 chlorpyrifos in mackerel, 0.023 diazinon in tuna and 0.012 ppm deltamethrin in oyster was detected. The content of Esfenvalerate, fenvalerate and total fenvalerate in crab were 0.013, 0.013 and 0.026 ppm respectively, whereas no sample was containing endrin residue.
In comparison among the sources most of the pesticides (Organochlorine, Organophophorus and Synthetic pyrethroid) were higher in freshwater followed by brackish water and least in marine water aquatic foods.
The degradation of pesticides both in natural and spiked sample was highest in frying followed by microwave cooking, grilling, pressure cooker cooking and least in boiling. The degradation percent of pesticides both in natural and spiked sample were 6.25- 27.77 and 44.36-51.89 percent respectively in boiling, 18.75-30 and 53.38-61.13 in pressure cooker, 25-43.13 and 63.81- 70.40 in grilling, 31.25-58.82 and 73.23-81.31 in microwave and 45.83-61.76 and 82.95-86.99 percent respectively.
The content of Pb, Cd, Co, Cu, Cr, Fe, Zn, Mn and Ni in freshwater aquatic foods were in the range of 0.134-0.546, 0.054-0.354, 0.161-0.656, 0.215-0.546, 0.7841-1.010, 2.533-3.124, 31.815-46.212, 0.938-1.144 and 0.591-0.785 ppm respectively, whereas in brackish water in the range of 0.615-0.876, 0.546-0.736, 0.737-0.924, 0.576-0.687, 0.515-0.687, 1.013-1.814, 24.172-30.163, 0.737-0.925 and 0.386-0.565 ppm respectively and in marine water in the range of 1.015-1.155, 0.816-0.896, 0.938-1.143, 0.727-0.785, 0.347-0.457, 0.919-1.013, 10.350-20.163, 0.165-0.656 and 0.262-0.355 ppm respectively.
The content of Pb, Cd, Co and Cu were higher in the marine sources followed by brackish and fresh water sources, whereas the content of Cr, Fe, Zn, Mn and Ni were higher in higher in the freshwater sources followed by brackish and marine source.
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