Orange preservatives – we should – Dietetics – Articles |

The main properties of oranges

Fruit, after which we most often reach in the autumn and winter period, are a rich source vitamin C (one orange covers the daily requirement for this vitamin), beta-carotene and fiber. The essential oils contained in the orange show relaxing and antibacterial properties. The caloric content of an orange is 47 kcal / 100g. One large orange will therefore have about 100 kcal.

Orange peel is a good addition to Christmas baking

Dried, fresh or candied orange peel is added to cakes for enrichment their aroma. When buying a finished product, it is better to pay attention to its origin. When it has a certified organic product, it is more likely to be less chemicals were used during production. Using fresh The peel should be thoroughly cleaned with one of the following article ways.

Pesticide content

In time Chlorpyrifos is most commonly used in citrus cultivation and metydation. According to European Union regulation of the maximum permitted content for these the substance is 5 mg / kg of product.  The acceptable daily intake for chlorpyrifos is 0,01 mg / kg body weight, and for methydathion 0,001 mg / kg body weight.  A 60 kg woman can therefore take 0,6 mg of the first compound and 0,06 mg of the other. One orange contains 0,075 mg of chlorpyrifos and 1,25 mg of methydathione. However, studies show that the highest concentration the substances used are observed on the peel of the citrus, while in the flesh it is it’s almost undetectable.

Preservatives

Citrus fruits have to come a long way from countries in they are bred. To prevent spoilage, manufacturers during transport they use preservatives. The most commonly used are substances such as imazalil, sodium orthophenolate and thiabendazole. Thanks to these measures, the fruit does not become moldy before will hit store shelves.

Shining substances

The shiny peel makes the purchased fruit bear become more attractive and healthier. In the production process mainly uses beeswax, shellac and wax carnauba. Shellac is the secretion of June parasitizing tropical trees, while canauba wax is extracted from Brazilian palm leaves Copernicia cerifera. They are not considered particularly harmful, but occasionally may cause skin reactions or irritate the duct alimentary. They are often enriched with substances with bactericidal properties.

Effect on health

Poisoning pesticides are rare. Their main symptom is severe stomach pain, weakness and gastrointestinal complaints. However, we do not have to worry about the harmful the impact of substances added during cultivation, if we take care of proper washing citrus before consumption, as most remedies only remain on the outer layer of the peel and does not penetrate the inside of the fruit. Similarly in in the case of waxes and surface preservatives. Thoroughly cleaning the fruit will protect us against local allergic reactions in contact with the skin.

How to wash oranges and other citruses?

Fruits it is best to wash it under hot running water. We can also use a brush and hers clean the surface thoroughly with it. Other methods are: 

1. Dissolve a heaping teaspoon of baking soda in 1 liter of water and rinse the fruit thoroughly for a few minutes. Depending on the substances used during production, the solution may change color. 2. Add cup of vinegar and 1 tablespoons of citric acid to 2 liter of water and wash the fruit thoroughly. This mixture also helps to remove bacterial residues such as E. Coli, for example

Źródła:

Szpyrka E, Kurdziel A, Rupar J, Słowik-Borowiec M1.Pesticide residues in fruit and vegetable crops from the central and eastern region of Poland. Rocz Panstw Zakl Hig. 2015 EU regulations

Main photo is from: Rego – d4u.hu via Foter.com / CC BY-SA