Effect of ozone, hydrogen peroxide, and chlorine solution in reduction of chlorpyrifos and cypermethrin residues from cauliflower

The extensive utilization of chlorpyrifos and cypermethrin in agriculture raises concerns regarding the accumulation of pesticide residues in human food, posing a threat to human health. This study aimed to investigate the effect of ozonation on cauliflower to decrease the level of pesticides. Cypermethrin and organophosphate chlorpyrifos were applied to cauliflower at specific doses. High-performance liquid chromatographic techniques were employed to detect pesticide residues in cauliflower. The effects of common oxidizers (hydrogen peroxide, chlorine, and ozone) on the reduction of pesticide residues were investigated. Solutions of hydrogen peroxide (10 and 100 ppm), chlorine (10 and 100 ppm), and ozone (10 and 100 ppm) were prepared, and the cauliflower sample was immersed for 20 min. The immersion in 10 ppm hydrogen peroxide solution reduced chlorpyrifos and cypermethrin by 68 and 65%, respectively. Meanwhile, at 100 ppm hydrogen peroxide solution, the reduction rates of chlorpyrifos and cypermethrin residues were 72 and 75%, respectively. Immersion in ozone solution at 10 ppm concentration reduced chlorpyrifos and cypermethrin by 58 and 57%, respectively. At 100 ppm ozone, chlorpyrifos was reduced up to 64%, and cypermethrin reduction was 74%. Chlorine immersion at 10 ppm reduced chlorpyrifos residues by 68% and cypermethrin residues by 81%, while a 100 ppm chlorine solution reduced chlorpyrifos residues by 100% and cypermethrin residues by 84%. From these results, it was concluded that chlorine was the most effective of all the cleaning solutions to remove pesticides from vegetables.