A novel technique for the reduction of pesticide residues by a combination of low-intensity electrical current and ultrasound applications: A study on lettuce samples


Cengiz M. F. , Basancelebi O., Baslar M., Certel M.

FOOD CHEMISTRY, vol.354, 2021 (SCI-Expanded) identifier identifier identifier

  • Publication Type: Article / Article
  • Volume: 354
  • Publication Date: 2021
  • Doi Number: 10.1016/j.foodchem.2021.129360
  • Journal Name: FOOD CHEMISTRY
  • Journal Indexes: Science Citation Index Expanded (SCI-EXPANDED), Scopus, Academic Search Premier, PASCAL, Aerospace Database, Aquatic Science & Fisheries Abstracts (ASFA), BIOSIS, CAB Abstracts, Chemical Abstracts Core, Chimica, Communication Abstracts, Compendex, EMBASE, Food Science & Technology Abstracts, MEDLINE, Metadex, Veterinary Science Database, Civil Engineering Abstracts
  • Keywords: Pesticide residue, Lettuce, Ultrasound, Low-intensity electrical current, ELECTROCHEMICAL DEGRADATION, CHLORINE DIOXIDE, REMOVAL, MANCOZEB, WATER
  • Akdeniz University Affiliated: Yes

Abstract

In this study, effects of low-intensity electrical currents (200, 800 and 1400 mA), ultrasound frequencies (24 and 40 kHz) and their combinations were applied at the duration period of 2, 4, 6, 8, and 10 min for the degradation of captan, thiamethoxam and metalaxyl residues in lettuce samples. Residues of the pesticides were determined by gas chromatography with tandem mass spectrometry and electron capture detector. The results indicated that the combination of low-intensity electrical current and ultrasound was found to be effective for the reduction of the pesticides. The most effective combination was obtained to be current of 1400 mA and ultrasound frequency of 24 kHz at 10 min. Under this circumstance, 92.57, 81.99 and 93.09% of captan, thiamethoxam and metalaxyl residues were decreased, respectively. The findings suggest that the combination of low-intensity electrical current and ultrasound applications has an important potential for the degradation of pesticide residues.