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Ozone treatment pak choi for the removal of malathion and carbosulfan pesticide residues.
Wang, Shan; Wang, Jiayi; Li, Chen; Xu, Yaping; Wu, Zhaoxia.
Afiliação
  • Wang S; College of Food Science, Shenyang Agricultural University, 120 Dongling Rd., Shenyang 110866, China.
  • Wang J; College of Food and Chemical Engineering, Shaoyang University, Shaoyang 422000, China.
  • Li C; College of Food Science, Shenyang Agricultural University, 120 Dongling Rd., Shenyang 110866, China.
  • Xu Y; Chaoyang Engineering Technical School, Chaoyang 122000, China.
  • Wu Z; College of Food Science, Shenyang Agricultural University, 120 Dongling Rd., Shenyang 110866, China. Electronic address: wuzxsau@163.com.
Food Chem ; 337: 127755, 2021 Feb 01.
Artigo em Inglês | MEDLINE | ID: mdl-32777567
ABSTRACT
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 (R2 > 0.9), and the slope (k) indicated that ozone had a more prominent degradation effect on malathion than on carbosulfan. Therefore, this study provides a theoretical basis for controlling agricultural pesticide residues in household applications.
Texto completo: Disponível Coleções: Bases de dados internacionais Base de dados: MEDLINE Idioma: Inglês Revista: Food Chem Ano de publicação: 2021 Tipo de documento: Artigo País de afiliação: China

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Texto completo: Disponível Coleções: Bases de dados internacionais Base de dados: MEDLINE Idioma: Inglês Revista: Food Chem Ano de publicação: 2021 Tipo de documento: Artigo País de afiliação: China