Kinetic and thermodynamic investigation of mancozeb degradation in tomato homogenate during thermal processing

CERTEL M., CENGİZ M. F., Akçay M.

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, vol.92, no.3, pp.534-541, 2012 (SCI-Expanded) identifier identifier identifier

  • Publication Type: Article / Article
  • Volume: 92 Issue: 3
  • Publication Date: 2012
  • Doi Number: 10.1002/jsfa.4603
  • Journal Name: JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
  • Journal Indexes: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Page Numbers: pp.534-541
  • Keywords: mancozeb, degradation, kinetic, thermodynamic, thermal processing, ETHYLENEBISDITHIOCARBAMATES MANEB, ETHYLENETHIOUREA, DECOMPOSITION, RESIDUES, BEHAVIOR, ZINEB, DITHIOCARBAMATE, ADSORPTION, DISULFIDE, FOOD
  • Akdeniz University Affiliated: Yes

Abstract

BACKGROUND: The kinetic and thermodynamic parameters of mancozeb degradation in tomato homogenates under the conditions prevailing in the manufacture of tomato products (at 60-100 degrees C for 0-60 min) were investigated. A gas chromatographymass spectrometry method was used to analyse residual mancozeb in tomato homogenate. Ethylenethiourea (ETU), the main toxic degradation product of mancozeb, was measured by high-performance liquid chromatography (HPLC)with photodiode array detector (PDA).