Dichlorvos (DDVP) residue removal from tomato by washing with tap and ozone water, a commercial detergent solution and ultrasonic cleaner
Autor(a) principal: | |
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Data de Publicação: | 2018 |
Outros Autores: | |
Tipo de documento: | Artigo |
Idioma: | eng |
Título da fonte: | Food Science and Technology (Campinas) |
Texto Completo: | http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612018000300441 |
Resumo: | Abstract 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. In 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. In 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. |
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Dichlorvos (DDVP) residue removal from tomato by washing with tap and ozone water, a commercial detergent solution and ultrasonic cleanerdichlorvospesticideozoneultrasonictomatoAbstract 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. In 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. In 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.Sociedade Brasileira de Ciência e Tecnologia de Alimentos2018-07-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersiontext/htmlhttp://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612018000300441Food Science and Technology v.38 n.3 2018reponame:Food Science and Technology (Campinas)instname:Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)instacron:SBCTA10.1590/1678-457x.07617info:eu-repo/semantics/openAccessHESHMATI,AliNAZEMI,Fatemeheng2018-09-21T00:00:00Zoai:scielo:S0101-20612018000300441Revistahttp://www.scielo.br/ctaONGhttps://old.scielo.br/oai/scielo-oai.php||revista@sbcta.org.br1678-457X0101-2061opendoar:2018-09-21T00:00Food Science and Technology (Campinas) - Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)false |
dc.title.none.fl_str_mv |
Dichlorvos (DDVP) residue removal from tomato by washing with tap and ozone water, a commercial detergent solution and ultrasonic cleaner |
title |
Dichlorvos (DDVP) residue removal from tomato by washing with tap and ozone water, a commercial detergent solution and ultrasonic cleaner |
spellingShingle |
Dichlorvos (DDVP) residue removal from tomato by washing with tap and ozone water, a commercial detergent solution and ultrasonic cleaner HESHMATI,Ali dichlorvos pesticide ozone ultrasonic tomato |
title_short |
Dichlorvos (DDVP) residue removal from tomato by washing with tap and ozone water, a commercial detergent solution and ultrasonic cleaner |
title_full |
Dichlorvos (DDVP) residue removal from tomato by washing with tap and ozone water, a commercial detergent solution and ultrasonic cleaner |
title_fullStr |
Dichlorvos (DDVP) residue removal from tomato by washing with tap and ozone water, a commercial detergent solution and ultrasonic cleaner |
title_full_unstemmed |
Dichlorvos (DDVP) residue removal from tomato by washing with tap and ozone water, a commercial detergent solution and ultrasonic cleaner |
title_sort |
Dichlorvos (DDVP) residue removal from tomato by washing with tap and ozone water, a commercial detergent solution and ultrasonic cleaner |
author |
HESHMATI,Ali |
author_facet |
HESHMATI,Ali NAZEMI,Fatemeh |
author_role |
author |
author2 |
NAZEMI,Fatemeh |
author2_role |
author |
dc.contributor.author.fl_str_mv |
HESHMATI,Ali NAZEMI,Fatemeh |
dc.subject.por.fl_str_mv |
dichlorvos pesticide ozone ultrasonic tomato |
topic |
dichlorvos pesticide ozone ultrasonic tomato |
description |
Abstract 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. In 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. In 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. |
publishDate |
2018 |
dc.date.none.fl_str_mv |
2018-07-01 |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article |
dc.type.status.fl_str_mv |
info:eu-repo/semantics/publishedVersion |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612018000300441 |
url |
http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612018000300441 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
10.1590/1678-457x.07617 |
dc.rights.driver.fl_str_mv |
info:eu-repo/semantics/openAccess |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
text/html |
dc.publisher.none.fl_str_mv |
Sociedade Brasileira de Ciência e Tecnologia de Alimentos |
publisher.none.fl_str_mv |
Sociedade Brasileira de Ciência e Tecnologia de Alimentos |
dc.source.none.fl_str_mv |
Food Science and Technology v.38 n.3 2018 reponame:Food Science and Technology (Campinas) instname:Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA) instacron:SBCTA |
instname_str |
Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA) |
instacron_str |
SBCTA |
institution |
SBCTA |
reponame_str |
Food Science and Technology (Campinas) |
collection |
Food Science and Technology (Campinas) |
repository.name.fl_str_mv |
Food Science and Technology (Campinas) - Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA) |
repository.mail.fl_str_mv |
||revista@sbcta.org.br |
_version_ |
1752126322492047360 |