Ozone Treatment for the Removal of Residual Chlorothalonil and Effects on the Quality of Table Grapes

Heleno, Fernanda Fernandes; Queiroz, Maria Eliana Lopes Ribeiro de; Neves, Antônio Augusto; Faroni, L. R. D.; Sousa, Flaviane Aparecida de; Oliveira, André Fernando

doi:10.5935/0103-5053.20150027

Cited by 10 publications

(8 citation statements)

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“…The availability of this gas and its oxidation capacity have been reported in some studies (Tiwari et al 2010;Silva et al 2011). We emphasize the use of this gas for the removal of pesticides in corn (Freitas et al 2014), strawberry (Heleno et al 2014), lettuce (Ikeura et al 2011), apples (Ong et al 1996Hwang et al 2001), cherry tomato (Ikeura et al 2011) and grape (Heleno et al 2015). However, there are no reports of ozone use in the removal of pesticide residues in stored rice.…”

Section: Introductionmentioning

confidence: 90%

Ozone as degradation agent of pesticide residues in stored rice grains

et al. 2017

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This work aimed to study the kinetics of bifenthrin and deltamethrin residues degradation in rice grains under exposure to ozone and evaluate the effect of ozonization on rice grains marketing standards. The grains sprayed with pesticides were exposed to ozone at a concentration of 3 mg L and continuous flow of 1.0 L min for defined periods of up to 10 h. Residues of pesticides were extracted from grains using solid liquid extraction method with low-temperature partition analyzed by gas chromatography with electron capture detection (SLE/LTP-GC/ECD). Data from residual concentrations of bifenthrin and deltamethrin, due to the ozone exposure period, were adjusted to kinetic models of zero order, first order and second order. It was observed that ozone was effective in the degradation bifenthrin and deltamethrin residues, removing 91.9% of bifenthrin and 92.7% of deltamethrin. The kinetic model that best fitted deltamethrin and bifenthrin residues degradation data by ozone, was the one of first order. The marketing standards evaluated were the water content and yield. It was observed the ozone did not alter the rice grains water content and yield.

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Section: Introductionmentioning

confidence: 90%

Ozone as degradation agent of pesticide residues in stored rice grains

et al. 2017

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“…The uncontrolled application of pesticides and neglect of harvest intervals result in the occurrence of some pesticide residues in various food types (Heleno et al, 2015). Onformation on the influence of postharvest different processes including washing on the fate of pesticide residues in food substances is highly important from both regulatory and public concern perspectives.…”

Section: Resultsmentioning

confidence: 99%

“…On the ozone production rate 500 mg/h, they reported the reduction of 75 and 77% for chlorfluazuron and chlorothalonil, repetitively . Heleno et al (2015) showed that 60% of chlorothalonil from table grapes (pulp and skin) was removed by ozone treatment.…”

Section: Resultsmentioning

confidence: 99%

Dichlorvos (DDVP) residue removal from tomato by washing with tap and ozone water, a commercial detergent solution and ultrasonic cleaner

Heshmati

Nazemi

2017

Food Sci. Technol

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Dichlorvos (DDVP) is one of the most consumption chlorinated organophosphate insecticide used on tomato. The knowledge about the influence of postharvest household processes on the levels of DDVP residues in vegetables is required to estimate dietary exposure. On this study, the removal of sprayed dichlorvos (DDVP) on tomato by washing with tap, ozonated water (in dosages of 2, 4 and 6 mg ozone/L), a commercial detergent solution (in concentration of 1, 2 and 3%) and ultrasonic cleaner (with power of 100, 200 and 300 W) was investigated. DDVP residue was determined by gas chromatography with electron capture detector. Washing processes led to the significant reduction of DDVP. The gradual increase in the percentage of the removal was observed due to increment of washing time, ozone dosage, and concentration of detergent solution as well as ultrasonic power. The maximum removal percentage of DDVP after 15 min of washing with tap and ozonated water, a detergent solution and ultrasonic cleaner was 30.7, 91.9, 70.7, and 88.9%, respectively. On general, results indicated washing with tap, ozonated water, a detergent solution and ultrasonic cleaning are effective methods for removal of DDVP from tomato and reduction of its dietary exposure without influence on product quality.Keywords: dichlorvos; pesticide; ozone; ultrasonic; tomato.Practical Application: Washing processing especially by ozonated water was a suitable method for DDVP removal in tomato.

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“…Similarly, Heleno et al . () demonstrated that 2 mg L −1 gaseous ozone has no significant effect on the quality parameters of table grapes. In addition, organic acids, soluble sugars, lycopene and other micronutrients in food are not affected by low concentration ozone treatment (Tzortzakis et al ., ; Ali et al ., ).…”

Section: Effects Of Ozone Treatment Of Pesticide Residues On the Qualmentioning

confidence: 99%

Effects of ozone treatment on pesticide residues in food: a review

Wang

et al. 2018

Int J of Food Sci Tech

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Summary In agriculture, pesticide residues have always posed a major safety hazard to human health. With the development of agricultural production and improvements in science and technology, additional methods for degradation of pesticide residues have emerged. Amongst them, ozone treatment recently became a popular method owing to its outstanding technical advantages. This review is an in‐depth analysis of the mechanisms by which ozone treatment degrades pesticide residues. The main mechanism involves direct oxidation by oxygen atoms, and indirect oxidation driven by hydroxyl radicals. The effects of ozone treatment on pesticide residues in food with respect to the ozone concentration, duration of ozone treatment, type of food, variety of pesticides, level of pesticide residues and environmental factors have been discussed. Furthermore, the impact of ozone treatment on the quality of food is highlighted. Low levels of ozone result in minor changes to the visual and sensory characteristics of food. In addition, this article discusses several restrictions surrounding the current application of ozone treatment for the degradation of pesticide residues. More specifically, the most crucial issue is the potential toxicity of ozonation byproducts generated by the process, which is also the current focus of research on ozone treatment for the degradation of pesticide residues. After weighing the advantages and disadvantages of ozone treatment, it is recommended as a method of degrading pesticide residues.

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Ozone Treatment for the Removal of Residual Chlorothalonil and Effects on the Quality of Table Grapes

Cited by 10 publications

References 1 publication

Ozone as degradation agent of pesticide residues in stored rice grains

Ozone as degradation agent of pesticide residues in stored rice grains

Dichlorvos (DDVP) residue removal from tomato by washing with tap and ozone water, a commercial detergent solution and ultrasonic cleaner

Effects of ozone treatment on pesticide residues in food: a review

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