determination of pesticide residues by GC MS in food and development of energy bars by using different pulses to increase the nutritional values and provides quick energy. developed the recipes to utilize the pulses for kids and met their protein needs.

1. Analysis of pesticide residues in green tea
and
Development of Energy Bars
Saiqa Amjad
BS Food Science and Technology
Government College Women University of Faisalabad

2. Road map
Introduction to NARC
Analysis of pesticide residues of green tea
Development of energy bars
Proximate analysis of pulses energy bars
Conclusion
2

3. Introduction to NARC
 Established in 1984
 Largest research center
 Consisting of 19 institutes
 Future goals
 Post-harvest technology, value addition, agri-business
 Promote eco-friendly and resources conservation technologies
 Human resource development
 Conservation and effective natural use of resources
3

4. Food Science and Research Institute (FSRI)
 Recently evolved by the merger of the Food Quality and Nutrition program and
Grain Quality Testing Lab
 Product development center
 Food chemistry and nutrition program
 Food testing program
 Grain quality testing lab
 Established in June 2004
 Aim to provide all the facilities for grain quality testing under one roof
 ISO accredited since 2007
4

5. Analysis of pesticide residues in
green tea
5

6. Objectives
Find out the pesticides residual concentrations in green
tea varieties
Compare these varieties of green tea based on
selected pesticide content.
Learn about different quality testing equipment or
laboratory procedures
6

7. Introduction
• Any animal, plant or microorganism that
causes trouble, injuries or destruction to
plants e.g. insects, fungi, rats and weeds
Pests
• Any chemical biological substance or mixture
of substances intended for preventing,
destroying, attracting, repelling or controlling
any pest
Pesticides
• Amount of pesticide left over after lapse of
time
Pesticide residues
7

8. Classification by use
Chemicals designed to kill, reduce or repel pests
8

9. GC-MS
9
Gas
chromatography
Mass spectrometry GC-MS
Separates
mixture of
components into
individuals
Identifies
molecules
based on their
mass
Chemical analysis
technique containing
two instruments to
provide for powerful
separation and
identification

10. Determination of pesticide residues in green tea by GC
 Gas chromatography is a chromatographic technique that can be used to
separate volatile organic compounds
 Consist of
 Flowing mobile phase
 Injection port
 Separation column (stationary phase)
 Oven
 Detector
 Recorder
10

11. Principle
The organic compounds are separated due to differences in their partitioning behavior
between the mobile gas phase and the stationary phase in the column
11

12. Procedure
Sample preparation
Drying
Grinding
Weighing
Addition of
Acetonitrile
Extraction
Vortexing
Centrifugation
Separation
Clean up
Removal of
impurities
Chromatographic
separation
Rotary
evaporation
Addition of
Hexane
Sample Injection
and Vaporization
Separation in the
Column
Detecting and
Recording Results
12

13. Conti….
13

14. Results14
X axis= Time (minutes)
Y axis= Frequency (Hz)

15. S.NO Commodity sampling time Pesticides RT (min)
Area
(%)
Recovery
(%)
1 Green tea 26-03-2019 α-HCH NA NA 0
2 Green tea 26-03-2019 Heptachlor NA NA 0
3 Green tea 26-03-2019 Chlorpyrifos NA NA 0
4 Green tea 26-03-2019 Methidathion NA NA 0
5 Green tea 26-03-2019 α-Endosulfan NA NA 0
6 Green tea 26-03-2019 4,4,DDD NA NA 0
7 Green tea 26-03-2019 2,4,DDD NA NA 0
8 Green tea 26-03-2019 Endrin NA NA 0
9 Green tea 26-03-2019 β-Endosulfan NA NA 0
10 Green tea 26-03-2019 2,4,DDT NA NA 0
11 Green tea 26-03-2019 4,4,DDT NA NA 0
12 Green tea 26-03-2019 λ-Chalothrin NA NA 0
13 Green tea 26-03-2019 α-Cypermethrin NA NA 0
14 Green tea 26-03-2019 Deltamethrin NA NA 0
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16. Development of Energy Bars
16

17. Introduction
 Energy bars
 Supplemental bars
containing cereals, pulses
and other high energy
foods targeted at people
who require quick energy
but do not have time for a
meal
 Weight
 Energy bar weighs
between 45 and 80 g
 Calories
 Supply about 200-300 cal
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18. Preparation of Energy Bars
Ingredient name Ingredient amount (grams)
Ground Nuts (T1) 80g
Split Green Grams (T2) 80g
Split Chick Peas (T3) 80g
Red Lentils (T4) 80g
Peanuts (For all treatments) 30g
Peanut Butter 125g
Brown Sugar 110g
Water ¼ Cup
Cinnamon Powder 1 Tsp
Almonds 40g
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19. Procedure
Roasting
Preparation of
sugar syrup
Caramization
Addition of
coconut powder
and cinnamon
Mixing (roasted
material and
sugar syrup)
Cutting
Shaping Cooling
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20. 20

21. Physical parameters of energy bars
Physical Parameters T₁ T₂ T₃ T₄
Length 7.2 cm 7.2 cm 7.2 cm 7.2 cm
Width 3 cm 3 cm 3 cm 3 cm
Thickness 1 cm 1 cm 1 cm 1 cm
Weight 24.5 g 24.5 g 24.5 g 24.5 g
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22. Sensory evaluation22
Color Taste Flavor Texture Overall Acceptability
T₁ 7.5 7.9 7.6 6.8 7.4
T₂ 7.2 7 7.3 7 7.2
T₃ 6.9 7.1 7.2 6.2 7
T₄ 7.3 7.8 7.6 7.2 7.5
7.5
7.9
7.6
6.8
7.4
7.2
7
7.3
7
7.2
6.9
7.1 7.2
6.2
7
7.3
7.8
7.6
7.2
7.5
0
1
2
3
4
5
6
7
8
9
Mean values of sensory evaluation of energy bars
T₁ T₂ T₃ T₄

23. Proximate analysis of bars
 Moisture
 Ash
 Crude Fiber
 Total sugars
 Reducing sugars
 Non reducing sugars
 Crude protein
 Mineral
23

24. Results
Test Result
T1 T2 T3 T4
Moisture (%) 8.6 10.57 11.81 9.91
Ash (%) 2.0 1.8 1.58 1.71
Crude Protein (%) 13.48 14.67 12.8 13.92
Crude Fibre (%) 7.08 11.77 18.76 14.83
Total Sugars (%) 28.44 32 30.11 28.33
Reducing Sugars (%) 25.6 27.82 19.59 20.03
Non-Reducing Sugars (%) 2.84 4.18 10.52 8.3
Minerals (Iron) 17.299 9.297 11.497 3.503
Minerals (Zinc) 18.008 20.291 24.275 21.888
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25. Conclusion
 This internship was very useful experience for me by gaining new knowledge
and skills
 Got the opportunity to observe the professional practices
 Got the opportunity to learn the about different equipment and laboratory
procedures
 It allows me to perform the theories that were taught in university
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