Ozone treatment pak choi for the removal of malathion and carbosulfan pesticide residues.
Carbosulfan
Carbosulfan (PubChem CID: 41384)
Malathion
Malathion (PubChem CID: 4004)
Ozonated water
Pak choi
Reaction kinetics
Vegetable quality
Journal
Food chemistry
ISSN: 1873-7072
Titre abrégé: Food Chem
Pays: England
ID NLM: 7702639
Informations de publication
Date de publication:
01 Feb 2021
01 Feb 2021
Historique:
received:
03
03
2020
revised:
01
08
2020
accepted:
01
08
2020
pubmed:
11
8
2020
medline:
20
11
2020
entrez:
11
8
2020
Statut:
ppublish
Résumé
Since the beginning of the widespread use of pesticides, their removal from food has become a serious concern. In this study, the removal of residual pesticides (malathion and carbosulfan) from pak choi via treatment with ozonated water was investigated. Under the optimal treatment conditions, i.e., 2.0 mg/L ozonated water and a treatment duration of 15 min, malathion and carbosulfan were degraded by 53.0 and 33.0%, respectively, without any significant changes in color. Even though there was a slight decrease in vitamin C content (~7.9 mg/100 g) following the treatments, a significant decrease in the microbial colonies on the vegetables was observed. Additionally, the pesticide degradation mechanism showed good fitting with a "first + first"-order kinetic model (R
Identifiants
pubmed: 32777567
pii: S0308-8146(20)31617-4
doi: 10.1016/j.foodchem.2020.127755
pii:
doi:
Substances chimiques
Carbamates
0
Pesticide Residues
0
Ozone
66H7ZZK23N
Malathion
U5N7SU872W
carbosulfan
V1DGN4AK6G
Types de publication
Journal Article
Langues
eng
Sous-ensembles de citation
IM
Pagination
127755Informations de copyright
Copyright © 2020 Elsevier Ltd. All rights reserved.
Déclaration de conflit d'intérêts
Declaration of Competing Interest The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper.