Effect of ozonization in degradation of trifluralin residues in aqueous and food matrices
| Autor: | Lucélia Katia Lima, Maria Aparecida Liberato Milhome, F.A.F. Lima, Ronaldo Ferreira do Nascimento, Crisiana de A. Nobre |
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| Rok vydání: | 2018 |
| Předmět: |
Ozone
Food Contamination 010501 environmental sciences 01 natural sciences Water Purification chemistry.chemical_compound Tap water Solanum lycopersicum Limit of Detection Tandem Mass Spectrometry 0105 earth and related environmental sciences Aqueous solution Chromatography Herbicides 010401 analytical chemistry Pesticide Residues Trifluralin Reproducibility of Results Water General Medicine Pesticide Pollution 0104 chemical sciences chemistry Ultrapure water Surface water Oxidation-Reduction After treatment Brazil Food Analysis Water Pollutants Chemical Food Science |
| Zdroj: | Journal of environmental science and health. Part. B, Pesticides, food contaminants, and agricultural wastes. 53(12) |
| ISSN: | 1532-4109 |
| Popis: | This study investigates the oxidation of trifluralin residues during ozonation in aqueous and food matrices (tomato). Domestic ozonation equipment with average production of 23.9 mg O3 L-1 h-1 was used in the tests. Modern chromatographic systems (SPME-GC-IT/MS/MS and QuEChERS-GC-IT/MS/MS) were applied for extraction and detection of trifluralin residue in fortified samples of ultrapure water, tap water, superficial water and tomato fruit. The samples were submitted to the ozonation process during 0, 5, 10 and 20 min. Treatment at 5 min was able to degrade 71.5% of herbicide trifluralin in surface water. The removal (%) in ultrapure water reached 83.4% after 20 min of ozonation. The degradation of trifluralin in fortified tomato samples (0.025-0.1 mg kg-1) were conducted with ozonation at 20 min, and it ranged from 84.4 to 92.7%. After treatment, levels of trifluralin in tomato remained within the established MRLs to EU, USEPA and ANVISA (Brazil). The data provided evidence that ozone is effective for removing trace trifluralin from water and foods. |
| Databáze: | OpenAIRE |
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