Analysis of Chlorimuron Ethyl and Tribenuron Methyl in Crops by HPLC with a Photodiode Array Detector

Hashimoto, Tsuneo; Nagayama, Toshihiro; Kobayashi, Masaru; Haneishi, Nahoko; Ito, Masako; Tamura, Yasuhiro; Tomomatsu, Toshio

doi:10.3358/shokueishi.39.5_324

Cited by 18 publications

(4 citation statements)

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“…For the study are used medium size and similar form (weight -96.28 ± 2.04 g and length 190.0 ± 10 mm) late breeds carrots grown in middle of Lithuania. Carrots (Daucus carota L.) are the one of the most important root vegetables that contains a lot of biologically active compounds such as carotenoids and dietary fibers that contain many other functional components with significant health-promoting characteristics (Hashimoto and Nagayama 2004).…”

Section: Methodsmentioning

confidence: 99%

The Impact of Environmental Prevention Measures for Quality of Fresh Carrots

Paulikienė

Raila

Zvicevičius

2018

Proccedings of International Scientific Conference "RURAL DEVELOPMENT 2017"

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In recent years there is an increase in consumption of food products and the supply of fresh vegetables to the consumer is getting more and more popular. However, this group of products is among the fastest perishing products. It is because of environmental and internal factors in vegetables during storage are unavoidable. During the preparation for the market vegetables are being cleaned, washed, sanded, sorted and dried. This consumes a lot of energy and water. Different technological measures are used to reduce the consumption of natural resources during the preparation of products for the market and to slow down their quality changes. Ozone is an effective measure to slow down product bio destruction. Ozone usage in small doses as a disinfectant is recognized as safe. Although there are a lot of publications in the usage of ozone, but its impact on vegetable qualitative indicators has not been sufficiently investigated. There is a lack of research in the analysis of the effects of ozonated water, which can be successfully used in vegetable washing technologies. The article analyzes the effect of ozonated water treatment on fresh carrots colour and quantity of carotenoids. The obtained data showed that the use of ozonated water in concentration of 1.53 ± 0.09 mg L -1 did not have an effect on the amount carotenoids accumulated in the products. Also, ozonated water did not have significant effect on the colour of products.

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Section: Methodsmentioning

confidence: 99%

The Impact of Environmental Prevention Measures for Quality of Fresh Carrots

Paulikienė

Raila

Zvicevičius

2018

Proccedings of International Scientific Conference "RURAL DEVELOPMENT 2017"

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“…Working solutions for LC analysis (0.1ῌ10 mg/mL) were prepared by evaporating mixed standard solutions to dryness and dissolving the residue in acetonitrile. As TB degrades in acidic solutions 5) and in any solvent contain-ing water 7) , the LC mobile phase was not used as the dissolving solvent.…”

Section: Reagentsmentioning

confidence: 99%

Determination of Ten Sulfonyl Urea Herbicides in Unpolished Rice by Solid-phase Extraction Cleanup and LC-Diode Array Detection

Akiyama

Yoshioka

Tsuji

2002

Journal of the Food Hygienics Society of Japan

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A liquid chromatographic (LC) method with diode array detection (DAD) was developed for screening of 10 sulfonyl urea herbicide residues in unpolished rice. The investigated herbicides were azimsulfuron, bensulfuron-methyl, chlorimuron-ethyl, chlorsulfuron, ethoxysulfuron, flazasulfuron, imazosulfuron, metsulfuron-methyl, pyrazosulfuron-ethyl and tribenuron-methyl. Acetonitrileῌwater (2 : 1) extracts of rice samples were cleaned up with solid-phase extraction cartridges (octadecylsilane-bonded silica (ODS) and graphitized carbon black (GCB)). Three fractions of the GCB eluate were taken for analysis using 3 separate injections in order to avoid interference in LC-DAD analysis and to reduce analyte coelution problems. Recoveries from rice samples fortified with the 10 herbicides at 0.05 and 0.2 mg/g ranged from 46.6 to 119.6ῌ, and coe$cients of variation were 3.1ῌ12.6ῌ. The quantitation limits were 0.01ῌ0.02 mg/g.

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“…They have an important role in nutrition due to their high dietary value and good storage attributes (Leja et al, 2015;Umar et al, 2015). In addition, it is rich in beta carotene, ascorbic acid, tocopherol and classified as vitaminized food (Hashimoto and Nagayama, 2004). Carotenoids and anthocyanins are the major antioxidant pigments found in carrots and are used as food colorants.…”

Section: Introductionmentioning

confidence: 99%

Assessment of physicochemical, microbial and sensory properties of whey wine coloured with beet roots and carrots

Amadou¹,

Jean²,

Waingeh³

et al. 2020

SDRP-JFST

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The physicochemical, microbial and sensory properties of beet roots and carrots coloured whey wine were investigated in the present study. Four whey wine samples A, B, C and D were prepared by addition of 0%; 10% (V/V) of beet roots juice; 5% (V/V) of carrots juice and 5% (V/V) of beet roots juice and 10% (V/V) of carrots juice, respectively. During primary fermentation (07 days), sugar content, alcohol content, pH and titratable acidity were measured daily. After 21 days maturation, the wine samples were subjected to physicochemical analysis (pH; titratable acidity; dry matter, sugar, alcohol and ash contents), microbial analysis (total bacteria, total coliforms, E. coli and yeasts and moulds counts) and sensory evaluation (colour, clarity, Aroma, taste, alcohol burn, after taste and overall acceptability). From the results, parameters studied were not affected by colouring during primary fermentation of whey wine. Colouring did not affect (p˃0.05) pH; titratable acidity; dry matter, sugar and alcohol contents of whey wine. Carrots juice decreased the ash content. The yeasts and moulds count reduced (p˂0.05) with beet roots juice alone or in association to carrots juice. There was no significant (p˃0.05) effect of colouring on colour, clarity, smell/aroma, taste and alcohol burn of whey wine. At 10%, carrots juice increased (p˂0.05) after taste appreciation and overall acceptability; had high (p˂0.05) after taste and similar (p˃0.05) appreciation concerning clarity, alcohol burn and overall acceptability compared to commercial red wine. Hence, whey wine coloured with carrots juice at 10% (V/V) could be recommended.

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Analysis of Chlorimuron Ethyl and Tribenuron Methyl in Crops by HPLC with a Photodiode Array Detector

Cited by 18 publications

References 0 publications

The Impact of Environmental Prevention Measures for Quality of Fresh Carrots

The Impact of Environmental Prevention Measures for Quality of Fresh Carrots

Determination of Ten Sulfonyl Urea Herbicides in Unpolished Rice by Solid-phase Extraction Cleanup and LC-Diode Array Detection

Assessment of physicochemical, microbial and sensory properties of whey wine coloured with beet roots and carrots

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