UV/ozone Treatment of the Pyrethroid Insecticide Fenvalerate in Aqueous Solutions

Tran, Nga T.T.; Trinh, Thanh H.; Hoang, Nam Minh; Ngo, Thang Manh

doi:10.1016/j.apcbee.2014.03.018

Cited by 11 publications

(6 citation statements)

References 7 publications

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“…Bifenthrin, λ ‐cyhalothrin, and β ‐cyfluthrin are pyrethroid pesticides. These ester compounds are easy to be hydrolyzed under alkaline solutions (Tran, Trinh, Hoang, & Ngo, ). Therefore, rehydration using a 2% sodium carbonate solution at 40°C for 150 min was the most effective method to reduce pesticide residues in dried shiitakes.…”

Section: Resultsmentioning

confidence: 99%

Effects of shiitakes household processing on the residues of six pesticides

Tan

Peng

Pan

et al. 2020

J Food Process Preserv

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The consumption of pesticide residues contaminated shiitakes resulted in important health issues in humans. This study evaluated the effects of classic household processing on six different pesticides used in shiitake culture, detailed in pesticide residue behavior and processing factors (PFs). Our results demonstrated that stir‐frying or frying reduced the residue levels of all six pesticides. Washing and boiling significantly decreased the concentrations of carbendazim, thiabendazole, and procymidone. After each household processing step, the calculated PFs of all pesticides were less than one except for the 1–10 min boiling of bifenthrin, λ‐cyhalothrin, and β‐cyfluthrin. The most effective combination of processing to reduce the residue levels of carbendazim, thiabendazole, and procymidone in fresh shiitakes was washing for 10 min and then boiling for another 10 min. The best combination of processing to reduce the residue levels of bifenthrin, λ‐cyhalothrin, and β‐cyfluthrin was washing for 10 min and then frying for 60 s. Practical applications This study suggests that the residue concentrations of all six pesticides were decreased in shiitakes during household processing. Considering the results of pesticides’ residuals and processing factors, the typical household processing, including washing, boiling, frying, and rehydrating, were recommended to reduce the pesticide residuals. The combination to reduce carbendazim, thiabendazole, and procymidone residues in fresh shiitakes was 10 min washing and then another 10 min boiling. The suggested combination for bifenthrin, λ‐cyhalothrin, and β‐cyfluthrin was 10 min washing and then a 60 s frying.

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Section: Resultsmentioning

confidence: 99%

Effects of shiitakes household processing on the residues of six pesticides

Tan

Peng

Pan

et al. 2020

J Food Process Preserv

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“…It observed that there were no significant differences when exposed the pesticide solutions to the sunlight vs the UV-A or UV-C light; the p-value obtained was > 0.05 for the sunlight and UV-A and UV-C lights. The use of the photosensitisers in the degradation of the pesticides using the UV irradiation increased the rate of the degradation [ 49 ]. Zhu and coworkers also studied the degradation pattern of the DM under UV (254 nm) irradiation and concluded that the degradation of DM is a slow process [ 50 ].…”

Section: Resultsmentioning

confidence: 99%

Green photosensitisers for the degradation of selected pesticides of high risk in most susceptible food: A safer approach

et al. 2021

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Pesticides are the leading defence against pests, but their unsafe use reciprocates the pesticide residues in highly susceptible food and is becoming a serious risk for human health. In this study, mint extract and riboflavin were tested as photosensitisers in combination with light irradiation of different frequencies, employed for various time intervals to improve the photo-degradation of deltamethrin (DM) and lambda cyhalothrin (λ-CHT) in cauliflower. Different source of light was studied, either in ultraviolet range (UV-C, 254 nm or UV-A, 320–380 nm) or sunlight simulator (> 380–800 nm). The degradation of the pesticides varied depending on the type of photosensitiser and light source. Photo-degradation of the DM and λ-CHT was enhanced by applying the mint extracts and riboflavin and a more significant degradation was achieved with UV-C than with either UV-A or sunlight, reaching a maximum decrement of the concentration by 67–76%. The light treatments did not significantly affect the in-vitro antioxidant activity of the natural antioxidants in cauliflower. A calculated dietary risk assessment revealed that obvious dietary health hazards of DM and λ-CHT pesticides when sprayed on cauliflower for pest control. The use of green chemical photosensitisers (mint extract and riboflavin) in combination with UV light irradiation represents a novel, sustainable, and safe approach to pesticide reduction in produce.

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“…The reduction was 68.5, 75.4 and 83.7% for the three compounds, respectively [40]. Insecticides -when seeds (soft wheat, maize, dry wheat) were fenvalerate, methomyl, deltamethrin and fenitrothion contaminated and O 3 treated (10-180 min, at 5-125 mg/l and 20-100 l/h flow) had quite effective reduction (up to 99%) [49][50][51][52]. Insecticides O 3 gas treated could be effectively reduced and degraded into non toxic by-products, especially for the rat liver functional interlinks [53,54].…”

Section: Toxic Compounds Combinedmentioning

confidence: 99%

Effectiveness of Ozone Gas Application Methods against Combined Multi-Contaminants in Food

Christ¹,

Savi²,

Scussel³

2017

fph

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Despite the ozone (known as GRAS -generally recognized as safe) gas treatments published for each food living organism or chemical decontamination, they are not necessarily present or contaminate food individually. Most of the time, they are present all together. Therefore, the most important point, regarding an O 3 application method to be chosen is its effectiveness to all contaminants that may be in the target food. Therefore, ozone gas decontamination methods that gather combined multi-contaminants and their effectiveness in food were surveyed. Both, for inactivation of living organisms (insects, mites, fungi, yeasts and bacteria) and degradation of toxic compounds (pesticides and mycotoxins). They are the main need for an effective and comprehensive commercial decontamination application. This review brings details on O 3 formation energy sources, its application conditions (concentration / time of exposure), container characteristics (volume / material type / sealed or hermetic) and effectiveness for different food (type / contamination level / batch size/moisture content). From the studies and data reported, ozone has shown to be an efficient green agent for combined multi-decontamination, thus prolonging the food storage and shelf life. It does not cause/produce adverse effects on food quality.

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UV/ozone Treatment of the Pyrethroid Insecticide Fenvalerate in Aqueous Solutions

Cited by 11 publications

References 7 publications

Effects of shiitakes household processing on the residues of six pesticides

Effects of shiitakes household processing on the residues of six pesticides

Green photosensitisers for the degradation of selected pesticides of high risk in most susceptible food: A safer approach

Effectiveness of Ozone Gas Application Methods against Combined Multi-Contaminants in Food

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