Efect of storage conditions on removal of 32 pesticide residues in detox waters

Abstract

Detox water, a beverage widely consumed for weight management and health benefts, is typically prepared using fruits and vegetables such as green apple, parsley, cucumber, mint, and lemon. This study evaluated the impact of storage conditions (ambient temperature and 4 °C) over 72 h on the concentrations of 32 pesticide residues commonly found in these ingredients. Changes in pesticide residue levels and their removal rates were analyzed during storage. Results demonstrated a consistent decrease in pesticide residue concentrations with longer storage durations under both conditions. Notably, at ambient temperature, the pesticide clofentezine exhibited the highest removal rate of 89% after 72 h. These fndings provide valuable insights into the behavior of pesticide residues in aqueous media under varying storage conditions, contributing to improved safety practices for detox water preparation and storage.