Food & Nutrition

Arab Journal of Food & Nutrition
96. Effect of UV Radiation and Heat Treatment of Apple Juice on the
Degradation Levels of the Chlorinated Pesticides (2008)
Saud Murdhi Al-Rowaili\ University of Jordan
Supervisor: Dr. Khalid Al-Ismail
Co-Supervisor: Dr. Saqer Ilerzallah
This study was conducted to evaluate the effect of UV light of 254nm
wavelength exposure for 0, 5, 10, 25 and 30min, and heat treatment at 65, 75, and
85°C (pasteurization temperatures) of apple juice on the degradation levels of
organochlorinated pesticides (OCP’s). Also, the use of SPME extraction and GC/ECD
analysis techniques for OCP’s was investigated. The effect of three pasteurization
temperatures at 65, 75and 85°C for 30, 15 and 5min, respectively on the degradation
levels of OCP’s were also investigated in this study.
All the OCP’s showed linear calibration curves with correlation coefficients of
not less than 0.9874 and a minimum detection limit of 0.502ppb. The recovery
percentage was found to be >97% with 0.8 and 2.3 SD. Heat treatments had no effect
on the levels of OCP’s. On the contrary, the UV treatment caused a degradation of 85
to 100% for the tested OCP’s (19 compounds). On the other hand, the use of heat
treatments followed by UVC exposure for 15min caused 40% destruction regardless of
heating time. The concentration of OCP’s in fresh and processed fruit juices locally
produced in Jordan and Kingdom of Saudi Arabia was less than 0.5ppb and between
0.5 and 20ppb in processed juices for 4,4’DDT and -BHC, respectively.
120
Volume 11, No. 25, 2011
121