Harmful Substances in Plant-Based Food

A special issue of Plants (ISSN 2223-7747). This special issue belongs to the section "Plant Nutrition".

Deadline for manuscript submissions: closed (31 October 2022) | Viewed by 2542

Special Issue Editors


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Guest Editor
Department of Chemistry and Food Toxicology, Institute of Food Technology and Nutrition, University of Rzeszow, 35-601 Rzeszow, Poland
Interests: honey plants; medicinal plants; phytochemicals in honey; bee pollen and propolis; antioxidant activity; polyphenolic profile; oxidative stress biomarkers; plant food toxins; heavy metal pollution; cadmium; risk assessment
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Guest Editor
Department of pharmacology and toxikology, University veterinary medicine and pharmacy, 041 81 Košice, Slovak repuiblic
Interests: pharmacy toxicology; veterinary toxicology; poisonous plants; poisonous animals; the composition and effect of snake venom; heavy metals; pesticides; biocides; drug toxicity; residues of contaminants in food and the environment

Special Issue Information

Dear Colleagues,

This Special Issue, “Harmful Substances in Plant-based Food”, is focused on toxic substances of various origin occuring in plant-based food and their impact on human health. This topic is very important, as vegan-like diets have become very popular and increasingly more people have decided to go vegan for ethical, environmental or health reasons. These diets eliminate all animal products and include only food which is derived from plants, including whole grains, fruits, vegetables, legumes, nuts, and seeds. If followed properly, a plant-based diet has significant health benefits and can be successful in the prevention of many illnesses, including heart disease, hypertension, diabetes, digestive disease, colon and breast cancers, and obesity. Nevertheless, a diet based exclusively on plant foods may be the source of natural toxic substances named phytotoxins and, in some cases, may increase the risk of nutrient deficiencies. Nutrient deficiency frequently results from the removal of elements of plants' yield or insufficient fertilization. On the other hand, some harmful contaminants can be introduced to plants as a result of environmental pollution. Finally, some harmful substances are formed during the processing of raw plant material.

In general, food toxins can not be removed from foods and others may be created during processing or cooking, meaning that the consumption of small quantities of food toxins is unavoidable. However, the low incidence of adverse reactions to such food is the result of setting limits on certain substances and developing mitigation procedures for process-induced toxins. However, the risk of toxicity due to the consumption of food toxins is growing in the case of increased contamination of food, overconsumption, allergies or an unpredictable idiosyncratic response.

In conclusion, in this Special Issue, articles (original research papers, perspectives, hypotheses, opinions, reviews, modeling approaches, and methods) that focus on the toxicological and regulatory aspects of toxins present in commonly consumed plant-origin foods are most welcome. Papers which illustrate the potential health risk posed by these food toxins when consumed at concentrations normally present and which discuss the possible steps which could be taken by regulators to mitigate exposure where possible are also strongly encouraged.

Dr. Małgorzata Dżugan
Prof. Dr. Jaroslav Legáth
Guest Editors

Manuscript Submission Information

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Keywords

  • natural toxins
  • environmental contaminants
  • processing contaminants
  • pesticides
  • polycyclic hydrocarbons
  • heavy metals

Published Papers (1 paper)

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Research

14 pages, 1253 KiB  
Article
Evaluation of Ozonation Technique for Pesticide Residue Removal in Okra and Green Chili Using GC-ECD and LC-MS/MS
by Susheel Singh, Vanrajsinh Solanki, Kirti Bardhan, Rohan Kansara, Trupti K. Vyas, Kelvin Gandhi, Darshan Dhakan, Hayssam M. Ali and Manzer H. Siddiqui
Plants 2022, 11(23), 3202; https://doi.org/10.3390/plants11233202 - 23 Nov 2022
Cited by 6 | Viewed by 1865
Abstract
The indiscriminate use of pesticides in agricultural commodities has become a global health concern. Various household methods are employed to remove pesticide residues from agricultural commodities, e.g., water and ozone. Many ozone-based commercial pesticide removal machines are available in the market for the [...] Read more.
The indiscriminate use of pesticides in agricultural commodities has become a global health concern. Various household methods are employed to remove pesticide residues from agricultural commodities, e.g., water and ozone. Many ozone-based commercial pesticide removal machines are available in the market for the general public. The current study compares the pesticide removal efficiency of ozone-based washing of fruits and vegetables to simple tap water through commercially available machines and its health risk assessment to different age groups of consumers. The okra and green chili fruits were treated with acetamiprid and ethion as foliar application at the fruiting stage, using the recommended dose (RD) and double to the recommended dose (2RD), respectively. A modified QuEChERS-based pesticide extraction method was verified for its accuracy, precision, linearity, and sensitivity. The treated samples were washed with tap and ozonated water at different intervals, i.e., 3, 8, and 10 min using a commercial food purifier. Washing with ozonized water for 3 min recorded the maximum removal of acetamiprid and ethion from okra and chili fruits. Further, the risk quotient values (RQ) obtained were lower than one at both doses. Thus, washing vegetables with ozonized water for 3 min ensures vegetables are safer for general consumption without any health risk to Indian consumers. Full article
(This article belongs to the Special Issue Harmful Substances in Plant-Based Food)
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