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International Journal of Current Microbiology and Applied Sciences (IJCMAS)
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National Academy of Agricultural Sciences (NAAS)
NAAS Score: *5.38 (2017)
[Effective from January 1, 2017]
For more details click here

ICV 2016: 92.3
Index Copernicus ICI Journals Master List 2016 - IJCMAS--ICV 2016: 92.3
For more details click here
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PRINT ISSN : 2319-7692
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Int.J.Curr.Microbiol.App.Sci.2017.6(3): 1474-1478
DOI: https://doi.org/10.20546/ijcmas.2017.603.169


Pesticide Residues in Some Types of Spices Collated from Libyan Market
N. Essawet1, H. Abushahma2, S. Inbaia1* and H.A. Amra3
1Azzaytuna University-Libya,
2Higher Institute of Agriculture Techniques, Al-Ghiran-Libya
3National Research Center, Egypt
*Corresponding author
Abstract:

The investigation aimed to study the contamination of locally marketed spices in Tripoli (caraway, cumin, cinnamon, mixed spices, black pepper, and red pepper) during (2014). Sixty samples of various kinds of spices were extracted and determined for residues of organophosphorus (malathion, methylparathion, parathion, carbo-phenothiate and ethion) and organochlorine pesticides (aldrin, BHC, heptachlore, lindane, DDT, endrin, heptachlor epoxide and dieldrin).The obtained results demonstrated that organophosphorus pesticides were not detected in all of the analyzed samples except for ethion which was found in concentration of (2.3±0.03, 4.5±0.09, 0.9±0.01, 1.9±0.05, 1.4±0.07, and 2.7±0.08 μg/kg) in caraway, mixed spices, cinnamon, black pepper, cumin and red pepper, respectively. While the residues of some organochlorine pesticides (aldrin, lindane, endrin and dieldrin) were 1.57±0.04, 0.8±0.08, 2.1±0.02 and 10.76±0.1 μg/kg in caraway, respectively; 2.1±0.4, 3.4±0.07, 1.8±0.09 and 2.3±0.1μg/kg in mixed spices, respectively; 3.45±0.07, 1.2±0.01, 2.41±0.05 and 2.57±0.03 μg/kg in cinnamon, respectively; 3.1±0.03, 2.75±0.3, 1.96±0.09 and 1.3±0.7 μg/kg in black pepper, respectively; 1.4±0.08, 2.8±0.01, 1.4±0.07 and 1.2±0.03 μg/kg in red pepper, respectively; 7.6±0.1, 12.1±0.09, 9.8±0.1 and 10.2±0.2 μg/kg in cumin, respectively. However, residues of BHC, heptachlore, total DDT and heptachlore epoxide were not detected.


Keywords: Pesticide residues, Spices, Organochlorine, Organophosphorus
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How to cite this article:

Essawet, N., H. Abushahma, S. Inbaia and Amra, H.A. 2017. Pesticide Residues in Some Types of Spices Collated from Libyan MarketInt.J.Curr.Microbiol.App.Sci. 6(3): 1474-1478. doi: https://doi.org/10.20546/ijcmas.2017.603.169