Tijana Ðorđević

The degradation behaviour of pirimiphos methyl with Saccharomyces cerevisiae and chlorpyrifos methyl with Lactobacillus plantarum in wheat during fermentation was studied. Yeast fermentation was especially effective for reduction of pirimiphos methyl applied at 5 mg kg⁻¹ (maximum residue limit—MRL) causing dissipation for max 48.8%. Pesticide reduction rate decreased with an increase of fortification rate. Thus in samples fortified with 25 and 75 mg kg⁻¹ a reduction up to 27.1%, and 23.7% respectively, was observed. Activity of L. plantarum was especially effective for reduction of chlorpyrifos methyl applied at 3 mg kg⁻¹ (MRL) causing dissipation for max 56.7%. This reduction rate decreased with an increase of fortification rate. In samples contaminated with 15 and 45 mg kg⁻¹ dissipation reached up to 38.6% and 34.7% respectively. For both experiments, initial inoculums sizes had no statistically significant effect on pesticides dissipation level, while concerning fermentation temperatures at all fortification levels the highest degradations occurred at 30 °C. Overall, regardless fermentation parameters, the degradation rate constants of pirimiphos methyl fermented with yeast were increased comparing with control samples by 255–573, 56–116 and 119–594% in samples contaminated at MRL, 5MRL and 15MRL of pesticide, while the degradation rate constants of chlorpyrifos methyl fermented with lactobacilli were increased by 74–769, 59–237 and 46–469% respectively. These results evidenced that yeast and lactobacilli played an important role in promoting pirimiphos methyl i.e. chlorpyrifos methyl dissipation in wheat.

This work describes the effect of insecticide bifenthrin on Lactobacillus plantarum and Saccharomyces cerevisiae. Growths of used microorganisms in growth media supplemented with pesticide were studied. Determination of bacterial and yeast fermentation efficiency in wheat supplemented with bifenthrin was conducted. Additionally, investigation of bifenthrin dissipation during microbiological activity was performed. Experiments applying bifenthrin in different concentrations highlighted a negligible impact of the pesticide on the growth of L. plantarum and S. cerevisiae. This insecticide overall negatively affected the yeast fermentation of wheat, while its presence in wheat had a slight negative impact on lactic acid fermentation. The results of bifenthrin dissipation during lactic acid and yeast fermentations of wheat showed that activities of L. plantarum and S. cerevisiae caused lower pesticide reductions. Average bifenthrin residue reduction within samples fermented with L. plantarum was 5.4 % (maximum ~16 %), while within samples fermented with S. cerevisiae, it was 11.6 % (maximum ~17 %).

In this study, the dissipation of pirimiphos-methyl during wheat fermentation by Lactobacillus plantarum was investigated. Sample preparation for GC/MS detection of pirimiphos-methyl residues from fermented wheat substrate was carried out by two steps: extraction with 25 mL of methanol : acetone = 1 : 1 solvent mix for 30 min, followed by clean-up procedure through a glass column with florisil coupled with elution by 25 mL of ethyl acetate : acetone = 4 : 1. To obtain the highest pesticide degradation level, the fermentation conditions were optimized according to response surface methodology. Our results showed that L. plantarum was able to reduce the level of pirimiphos-methyl in wheat. Although pirimiphos-methyl was partially labile during sterilization prior inoculation (~37–50%), and there was also spontaneous chemical degradation of pesticide (~6–11%), overall L. plantarum enhanced degradation from 15 to 34%, that is, to nearly 81%. Additionally, the effect of pirimiphos-methyl on the lactobacilli growth, and efficiency of fermentation, was studied where pirimiphos-methyl inhibit the growth of bacteria in concentrations higher than 5 mg kg⁻¹, while the presence of pirimiphos-methyl did not overall affect the lactic acid fermentation. Significance and Impact of the Study Pesticide residues are an unavoidable part of the environment due to their extensive applications in agriculture. As wheat is a major cultivated cereal, the presence of pesticide residues in wheat is a real concern to human health. Reduction in pesticide residues during fermentation has been studied, but there is a lack of data regarding pesticide residues dissipation during cereal fermentation. Present work investigates the dissipation of pirimiphos-methyl during wheat fermentation by L. plantarum. Results are confirmation that food-processing techniques can significantly reduce the pesticide residues in food, offering a suitable means to tackle the current scenario of unsafe food.

BACKGROUND: Pesticide residues have become an unavoidable part of food commodities. In the context of increased interest for food processing techniques as a tool for reducing pesticide residues, it is interesting to study the potential loss of pesticides during lactic acid and yeast fermentation. In the present paper the effect of fermentation by Lactobacillus plantarum and Saccharomyces cerevisiae and storage on 23 °C on bifenthrin in wheat was investigated. In addition, the effect of sterilisation (applied in order to avoid contamination with wild microorganism strains, i.e. to determine the individual effects of used strains) on bifenthrin degradation was tested as well.RESULTS: No significant loss of bifenthrin was observed during storage, or after the sterilisation. During the lactic acid fermentation, reduction within wheat fortified with 0.5 mg kg⁻¹ was 42%, while quite lower within samples fortified with 2.5 mg kg⁻¹, maximum 18%. In contrast, bifenthrin concentration was not reduced during yeast fermentation, as the reduction in fortified samples was in the range of spontaneous chemical degradation during incubation period.CONCLUSION: Possible bifenthrin contamination in wheat, in amounts over the maximum residue limits, could not be reduced by sterilisation or by yeast fermentation, but lactic acid fermentation could be an effective tool for minimising residual contamination. © 2013 Society of Chemical Industry

The influence of organic matter and clay contents on headspace solid phase microextraction (HS-SPME) determination of triazine and organophosphorus pesticides in different soils was studied. The results of the study showed that content of soil organic matter dominantly participated in sorption of triazines (simazine, atrazine and prometryn) to soil, while sorption of organophosphorus pesticides (phorate and tebupirimfos) could not be explained only by contents of dominant soil sorption components (soil organic matter and clay). Sorption of all pesticides studied to different soil types was similar at their lower concentrations while the influence of soil composition was expressed at higher concentration levels. Except for phorate, the obtained sorption trends were different from those obtained by direct SPME mode (DM-SPME) and exhaustive liquid-solid extraction (LSE) method. These results indicated that most likely co-extractants from the analyzed medium complicated evaporation and diffusion of the pesticides to the PDMS fiber during HS-SPME sampling.

The antioxidant activities and total phenolic content of 4 cereals (buckwheat, wheat germ, barley, and rye) and 4 legume seeds (lentils, mungo bean, red kidney bean, and soy bean) were determined. The total phenolic content (TPC), determined according to the Folin-Ciocalteu method, for cereal samples varied from 13.2 to 50.7 mg Gallic acid equivalent/g of dried extract, while for legume samples varied from 17.0 to 21.9 mg Gallic acid equivalent/g of dried extract. Antioxidant activities were comparatively assessed by 2,2-diphenyl-1- picrylhydrazyl (DPPH) scavenging capacity, ferric ion-reducing antioxidant power (FRAP) and the thiobarbituric acid (TBA) method. The tested plant extracts showed promising antioxidant and free radical scavenging activity, thus justifying their traditional use. Among examined cereals all the applied methods, except TBA method, have shown that buckwheat have the highest antioxidant activity, while among examined legumes results varied depending on the method used.