The dissipation kinetics of malathion in aqueous extracts of different fruits and vegetables

The dissipation of malathion in 5 % aqueous extracts of some fruits and vegetables including bell pepper, tomato, cucumber, cantaloupe, carrot, and also buffer (control) was investigated at 37 °C for 4 h. The dissipation trend of malathion in the fruit/vegetable samples and buffer followed first-ord...

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Bibliographic Details
Published in:Environmental monitoring and assessment 2015-11, Vol.187 (11), p.693-693, Article 693
Main Authors: Rahimi, Shahrzad, Talebi, Khalil, Torabi, Ehssan, Naveh, Vahid Hoseini
Format: Article
Language:English
Subjects:
Agricultural chemicals
Agricultural production
Atmospheric Protection/Air Quality Control/Air Pollution
Bioaccumulation
Calibration
Carrots
Chromatography
Cucumis melo
Cucumis sativus
Daucus
Earth and Environmental Science
Ecology
Ecotoxicology
Environment
Environmental Management
Environmental Monitoring
Enzymes
Fruit - chemistry
Fruits
Kinetics
Lycopersicon esculentum
Malathion
Malathion - analysis
Malathion - chemistry
Monitoring/Environmental Analysis
Nutrient content
Pesticides
Pesticides - analysis
Pesticides - chemistry
Proteins
Studies
Tomatoes
Vegetables
Vegetables - chemistry
Water
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Summary:The dissipation of malathion in 5 % aqueous extracts of some fruits and vegetables including bell pepper, tomato, cucumber, cantaloupe, carrot, and also buffer (control) was investigated at 37 °C for 4 h. The dissipation trend of malathion in the fruit/vegetable samples and buffer followed first-order double-exponential decay (FODED) and simple first-order kinetic (SFOK) models, respectively. The initial dissipation rate of malathion in tomato (DT 10  = 0.05 h), bell pepper (DT 10  = 0.06 h), and carrot (DT 10  = 0.07 h) was faster compared to the other samples. The slowest rate of pesticide decline belonged to cantaloupe (DT 50  = 1.92 h) with a significant difference from the other samples ( p  ≤ 0.01), whereas tomato (DT 50  = 0.43 h) and carrot (DT 50  = 0.53 h) showed the fastest dissipation rate. DT 90 values derived from the models revealed no significant difference between the samples except for cantaloupe which had the slowest rate of dissipation (DT 90  = 8.27 h) with a significant difference compared to others ( p  ≤ 0.01). A direct correlation was observed between protein content of the samples and the rate of malathion decline which indicates the role of plant enzymes in degrading malathion residues.
ISSN:0167-6369
1573-2959
DOI:10.1007/s10661-015-4865-z