Open AccessPhysical, microbial and pesticide contaminations on fresh vegetable and fruit marketed in Samarinda-Indonesia
Author(s) -
Anton Rahmadi,
Yusriandi,
Muhammad Hanafi,
Junaifid,
Supriadi Supriadi,
Dwi Ayu Setianingrum,
Arini Widyastuti,
Rita Susilawati
Publication year - 2020
Publication title -
iop conference series. earth and environmental science
Language(s) - English
Resource type - Journals
eISSN - 1755-1307
pISSN - 1755-1315
DOI - 10.1088/1755-1315/443/1/012062
Subject(s) - ascorbic acid , food science , pesticide , pesticide residue , contamination , toxicology , chemistry , horticulture , biology , agronomy , ecology
Fresh vegetables and fruits are a source of antioxidants. However, the hazard carried in the form of physical, microbial, and pesticide contaminations may limit the benefit of consuming the fresh produce. This research aims to measure the antioxidant content of fresh vegetables and fruits in traditional and modern markets in Samarinda, Indonesia, as well as the physical, microbial, and chemical contamination of the respective samples. Ten vegetables and fruits were representing the fresh food market, namely dragon fruit, asparagus, strawberry, golden kiwi, beetroot, cauliflower, green mustard, lemon, paprika, and purple sweet potato. A cross-sectional sampling method carried out in February 2019. Physical or environmental contaminations were observed on the market shelves. Microbial, pesticide contamination, and antioxidant content of the vegetables and fruits were directly measured on the day of purchase. Antioxidant substances were marked by total phenolic, alpha-tocopherol, and ascorbic acid. The vegetable and fruit sold in Samarinda-Indonesia contained relatively high antioxidant, indicated by total phenolic, alpha-tocopherol, and ascorbic acid. However, the above limit cypermethrin was detected in strawberry, golden kiwi, and lemon. Physical quality of vegetables and fruits may lead to microbial contamination. Of the selected vegetables and fruits, microbial contamination remained a significant hazard, followed by pesticides.