Kinetic and thermodynamic investigation of mancozeb degradation in tomato homogenate during thermal processing

Certel, Muharrem; Cengiz, Mehmet Fatih; Akçay, Mehmet

doi:10.1002/jsfa.4603

Cited by 11 publications

(5 citation statements)

References 20 publications

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“…constitute clearly an important part of the human's daily diet. This agricultural product is widely consumed by humans all over the planet (Certel et al, 2011). This is because it is a very rich sources of lycopene, and it is a main source of vitamins, trace minerals and antioxidants.…”

Section: Introductionmentioning

confidence: 99%

Effect of Household Processing on Removal of Multi-Classes of Pesticides From Tomatoes

Ajeep¹,

Al-Naser²,

Tahla³

2021

J microb biotech food sci

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In this paper, twenty-two pesticide residues were monitored in tomatoes.72 marketed samples were extracted and purified with QuEChERS method, and analyzed with liquid and gas Chromatography. The mean recoveries ranged from 90.75%to105.31%. The relative standard deviation was 1% to 7.5%. The limits of detection and quantification ranged from 0.0004 to 0.0231 mg.kg−1 and 0.0012 to 0.0693 mg.kg−1, and good linearity was obtained. Out of total analyzed samples, 34 samples (47.22%) were contaminated with tested pesticide residues; out of which 10 samples (13.89%) exceeded the maximum residue limits. The effects of four processing techniques (washing with tap water, washing with solution of acetic acid, peeling and boiling) on the residual pattern of five insecticides (dimethoate, carbaryl, chlorpyrifos, cypermethrin and fenvalerate) and one herbicide (2,4 dichlorophenoxy acetic acid (2,4D)) were evaluated. The reaction of the pesticides depends obviously on the physico-chemical features and also on the systemic character of the pesticides. Both of the washings lowered clearly the residues for all detected pesticides with removing up to 63.08%. Peeling was found to totally remove the residues of fenvalerate, carbaryl, cypermethrin and chlorpyrifos. Results obtained from the boiling indicated that a complete removal of 2,4D and dimethoate residues was finally achieved. In addition to that, the concentrations of cypermethrin and fenvalerate increased and processing factors above 1 were observed, the results can be seen as valuable base for monitoring of pesticides in tomatoes and supply more comprehension of residue demeanor after household processing. These implementations are important to protect consumer health from the damage of pesticide residues in food.

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Section: Introductionmentioning

confidence: 99%

Effect of Household Processing on Removal of Multi-Classes of Pesticides From Tomatoes

Ajeep¹,

Al-Naser²,

Tahla³

2021

J microb biotech food sci

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“…Tomatoes are widely consumed all over the world (Certel et al 2011 ) because they are one of the richest sources of lycopene, the potent age-defying antioxidant. After passing through various culinary and processing treatments, they are referred as a “functional food” that people should eat more often.…”

Section: Introductionmentioning

confidence: 99%

Dissipation of six fungicides in greenhouse-grown tomatoes with processing and health risk

Jankowska

Kaczyński

Hrynko

et al. 2016

Environ Sci Pollut Res

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Greenhouse studies were conducted to evaluate the dissipation rate kinetics and estimate the behavior of selected pesticides after washing, peeling, simmering, and canning of tomato expressed as processing factor (PF). Two varieties (Marissa and Harzfeuer) were treated by six fungicides: azoxystrobin, boscalid, chlorothalonil, cyprodinil, fludioxonil, and pyraclostrobin at single and double dose and risk assessment defined as hazard quotient was performed. The QuEChERS method was used for sample preparation followed by liquid chromatography coupled with tandem mass spectrometry (LC-MS/MS). The dissipation of fungicides approximately fitted to a first-order kinetic model, with half-life values ranging from 2.49 and 2.67 days (cyprodinil) to 5.00 and 5.32 days (chlorothalonil) for Marissa and Harzfeuer variety, respectively. Results from processing studies showed that treatments have significant effects on the removal of the studied fungicides for both varieties. The PFs were generally less than 1 (between 0.01 and 0.90) and did not depend on variety. The dietary exposure assessed based on initial deposits of application at single and double dose on tomatoes and concentration after each process with PF correction showed no concern to consumer health. Our results would be a useful tool for monitoring of fungicides in tomatoes and provide more understanding of residue behavior and risk posed by these fungicides.Electronic supplementary materialThe online version of this article (doi:10.1007/s11356-016-6260-x) contains supplementary material, which is available to authorized users.

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“…The dissipation kinetics of famoxadone in vegetables was determined by plotting the residue concentration of famoxadone versus time. The residual concentration and DT 50 of famoxadone was determined using the model ‘Single First‐Order Rate’ (SFO), and characteristic parameters such as initial concentration (C 0 ) and rate constant ( k ) have been estimated, applying Eqn (1), whereas overall dissipation half‐lives (DT 50 or T 1/2 ) have been calculated using Eqn (2), with C t being the concentration at time t :

C_{t} = C_{0} e^{- kt}

{normalDT}_{50} = \ln 2 / k

…”

Section: Methodsmentioning

confidence: 99%

Dissipation studies of famoxadone in vegetables under greenhouse conditions using liquid chromatography coupled to high‐resolution mass spectrometry: putative elucidation of a new metabolite

et al. 2019

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BACKGROUND: Famoxadone is a pesticide that is used to control fungal diseases and its dissipation in vegetables should be monitored. For that purpose, liquid chromatography coupled to mass spectrometry has been used. RESULTS:The dissipation of famoxadone has been monitored in cucumber, cherry tomato and courgette under greenhouse conditions at different doses (single and double), using ultra high-performance liquid chromatography coupled to Orbitrap mass spectrometry (Thermo Fisher Scientific, Bremen, Germany). The concentration of famoxadone increased slightly just after the application of the commercial product and then decreased. The half-lives (DT 50 ) of famoxadone are different for each matrix, ranging from 2 days (courgette single dose) to 10 days (cucumber double dose). The main metabolites, 4-phenoxybenzoic acid and 1-acetyl-2-phenylhydrazine, were not detected in vegetable samples. (4-phenoxyphenyl)-1,3-oxazolidine-2,4-dione], were detected in the three matrices. Untargeted analysis allowed for the putative elucidation of a new metabolite of famoxadone in cucumber (up to 290 g kg −1 ) and cherry tomato (up to 900 g kg −1 ) samples. Other metabolites described by the European Food and Safety Authority, such as IN-JS940 [(2RS)-2-hydroxy-2-(4-phenoxyphenyl)propanoic acid], IN-KF015 [(5RS)-5-methyl-5-(4-phenoxyphenyl)-1,3-oxazolidine-2,4-dione] and IN-MN467 [(5RS)-5-methyl-3-[(2-nitrophenyl)amino]-5- CONCLUSION:The dissipation of famoxadone has been investigated in three vegetables: tomato, cucumber and courgette. The persistence of famoxadone was low in the three matrices (DT 50 less than 10 days). Metabolites of famoxadone were monitored, detecting IN-JS940, IN-MN467 and IN-KF015, and the putative elucidation of a new metabolite of famoxadone was performed by applying software tools.

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Kinetic and thermodynamic investigation of mancozeb degradation in tomato homogenate during thermal processing

Abstract: Current findings may shed light on the reduction of mancozeb residue and its toxic degradation product during thermal processing of tomatoes and may also be valuable in awareness and prevention of potential risks from dietary exposure.

Cited by 11 publications

References 20 publications

Effect of Household Processing on Removal of Multi-Classes of Pesticides From Tomatoes

Effect of Household Processing on Removal of Multi-Classes of Pesticides From Tomatoes

Dissipation of six fungicides in greenhouse-grown tomatoes with processing and health risk

Dissipation studies of famoxadone in vegetables under greenhouse conditions using liquid chromatography coupled to high‐resolution mass spectrometry: putative elucidation of a new metabolite

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