Risk Mitigation Methods for Removal of Pesticide Residues in Curryleaf (Murraya koenigii SPRENGEL)

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1 Risk Mitigation Methods for Removal of Pesticide Residues in Curryleaf (Murraya koenigii SPRENGEL) Swarupa. S, shashi Vemuri

2 Curry leaf [Murraya koenigii] a leafy spice Extensively cultivated in southern states for export. Rich in medicinal, nutraceutical properties - cosmetic uses. Market and farm gate information shows heavy use of insecticides. As per CIBRC (Insecticides act, 1968 ) no pesticide recommendation on curry leaf as on today

3 No MRLs suggested by Codex Alimentarius Commission or FSSAI Residues detected at the Farm gate Market level In export material leading to rejection of the consignment by EU, Middleast USA)

4 Collection of Information on Pesticide use on curry leaf.

5 Types of pesticides used by curry leaf growers Organophosphates (OP) Synthetic pyrethroids (SPs) Neonicotinoids Fungicides Herbicides and Carbamates Organophosphates and synthetic pyrethroids - major Fungicides- carbendazim, hexaconazole tebuconazole, metalaxyl and trifloxystrobin Herbicides - pendimethalin, alachlor and butachlor

6 Types of pesticides used by curry leaf growers SI.NO Chemical name Trade name 1 Profenophos 40%EC Carina 2 Triazophos 40% Hostothion 3 Imidacloprid 70%WG Admire 4 Acetamiprid 20% SP Pride 5 Carbosulfan 25% SD Marshall 6 Bifenthrin 10% EC Marker 7 Acephate 75% WP Orthene 8 Imidacloprid 17.8% SL Confidor 9 Chlorpyrifos 20% & 50% EC Chlorogaurd 10 Thiomethaxim 25% WG Actara 11 Bifenthrin 250% EC Tallstar 12 Monocrotophos 36% SL Monostar 13 Spiromesifen 22.9% SC Oberon 14 Chlorantraniliprole 18.5% SC Coragen 15 Profenophos 72% EC Curacron 16 Diafenthiuron 50% SC Polo 17 Carbendazim 50% WP Bavistin

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9 Pesticide Pesticide residues detected in farm gate samples No. of contaminated samples(n=56) % of samples contaminated Residue range (mg kg-1) Max Min Mean Acephate Acetamaprid Anilophos Atrazine Bifenthrin Carbendazim Carbofuron Chlorpyrifos Chlorpyrifos methyl Cypermethrin Dichlorvas Dimethoate Ethion Fenpropathrin Hexaconazole Imidacloprid Indoxacarb Lambda cyhalothrin Malathion Monocrotophos Pendimethalin Phorate Phosphomidon Profenophos Quinalphos Tebuconazole

10 pesticide residues detected in markets during 2013 to Pesticide No of samples contaminated with each pesticide (n=144) % of samples contaminated Residue range (mg/kg) Min Max Mean Acephate Acetamaprid Allethrin cypermethrin Bifenithrin Carbendazim Chlorpyrifos Cyfluthrin Cypermethrin Deltamethrin Dimethoate Ethion Fenpropathrin Fipronil Malathion Methamidophos Methyl parathion Monocrotophos Phorate

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14 Methodology in Risk Mitigation Commonly found pesticides in Farmgate and Market samples Dimethoate Quinalphos Acephate Imidacloprid Bifenthrin sprayed twice Curry leaf Samples Collected from these plots at 0 days after 2 nd spray 13 decontamination Methods utilised Initial deposit - Residues after treatment Per cent removal = X 100 I Initial deposit

15 Initial deposits of selected pesticides Pesticides Initial deposit( mg kg -1 ) Dimethoate Quinalphos Acephate Imidacloprid 12.0 Bifenthrin 34.29

16 Different decontamination methods T 1 Tap water wash T 2 Tamarind solution T 3 Lemon water T 4 Salt solution T 5 Butter milk T 6 Bio wash T 7 Acetic acid T 8 Baking soda (NaHCO 3 ) T 9 Formula-1 (4% Acetic acid + 0.1% NaHCO 3 +1 Lemon /1lit) T 10 Cooking T 11 Frying T 12 Drying T 13 Control (Untreated)

17 Treatment Number Treatment Name Method T. 1 Tap water Four litres of tap water was taken Decontamination methods used in the study/risk mitigation methods T 2 Tamarind solution 80 g of tamarind was added to 4 litres of water T 3 Lemon water Juice of 4 lemons was added to 4 litres of water T 4 Salt solution Four litres of 2 % salt solution was prepared by mixing 80 g of table salt in 4 litres of water T 5 Butter milk Four litres of butter milk was prepared by mixing 80 g of curd in 4 litres of water T 6 Bio wash Four litres of bio wash was prepared by mixing 8 ml of commercial formula bio wash to 4 litres of water T 7 T 8 T 9 Acetic acid Baking soda (NaHCO 3 ) Formula 1 (4% Acetic acid + 0.1% NaHCO Lemon /1lit) Four litres of 4% acetic acid soltion was prepared by mixing 160 ml of 100% glacial acetic acid in 4 litres of water Four litres of 0.1% baking soda solution was prepared by mixing 4 g of baking soda in 4 litres of water Four litres of formula 1 was prepared by mixing 160 ml of acetic acid, 4 g of sodium bicarbonate, lemon juice of 4 lemons added to 4 litres of water In the plastic tub of 7 litres capacity and 1 kg of curry leaves were dipped in the tub for 10 min, followed by washing with tap water for 30 sec. Further the leaves were kept for air drying on tissue paper for 5 min, followed by analysis. T 10 Cooking 1 kgs of curry leaves sample is cooked in pressure cooker for 5 min, further the leaves were kept for air drying on tissue paper for 5 min T 11 Frying 1 kgs of curry leaves sample is fried in oil by repeated stirring until they become brittle by loosing entire moisture approximately for 5 min Followed by analysis T 12 Drying 1 kgs of curry leaves sample spread over on a tissue paper and shade dried for approximately 5 days until entire moisture is lost in leaves T 13 Control (Untreated) - -

18 1 kgs of curry leaves collected from each pesticide treatment are dipped in a tub with different decontamination products for 10 min followed by washing with tap water for 30 sec. The leaves were kept for air drying on tissue paper for 5 min followed by extraction cleanup analysis.

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20 Effectiveness of various decontamination methods Mean per cent removal of insecticides (%) ± SD Decontamination methods Insecticides Dimethoate Quinalphos Acephate Imidacloprid Bifenthrin 2%Salt solution ± ± ± ± ± 1.72 Acetic acid ± ± ± ± ± 0.17 Bio wash ± ± ± ± ± 1.91 Butter milk ± ± ± ± ± 0.89 Cooking ± ± ± ± ± 0.26 Drying ± ± ± ± ± 0.06 Formula ± ± ± ± ± 0.84 Frying ± ± ± ± ± 0.92 Lemon water ± ± ± ± ± 6.13 Sodium bicabonate ± ± ± ± ± 3.82 Tamarind water ± ± ± ± ± 1.50 Tap water ± ± ± ± ± 1.62

21 Highest reduction Cooking % Least reduction 2% salt solution %

22 Highest reduction Sun Drying % Least reduction 2% salt solution 3.53 %

23 Highest reduction Cooking % Least reduction 2% salt solution %

24 Highest reduction Cooking % Least reduction 2% salt solution %

25 Highest reduction Formula % Least reduction Frying 4.35 %

26 Per cent removal of pesticide residues from curry leaf by various decontamination methods

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28 Future thrust Transfer of Technology using training and electronic media Necessary to educate farmers: On use of insecticides safer to natural enemies Utilization of plant products & bio agents for pest management Knowledge on pesticides dosage Application intervals To minimise insecticide residues for safe consumption export and Constant monitoring essential for maintaining up-to-date information on pesticide residues, consumer safety. To set MRL for pesticides to avoid trade barriers advocating judicious usage. Evaluate effective and cheap decontamination methods

29 STRIVING TO DELIVER SAFE FOOD Thank You

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