Kinetics of maneb degradation during thermal treatment of tomatoes.
The kinetics of maneb degradation in tomato homogenates at high temperatures and at two pH values (4 and 9) and the rate of formation of the toxic metabolite, ethylenethiourea (ETU), were studied. Maneb was measured as carbon disulfide by headspace gas-chromatography and ETU by high-performance liquid chromatography with photodiode array detection. First-order kinetics adequately described the degradation of maneb in tomato homogenates. The degradation rate constants exhibited an Arrhenius temperature dependence in the range from 50 to 90 degrees C and the apparent activation energy (E(a)) was calculated to be 36 KJ mol(-1) in homogenates with natural pH (4). Raising temperature from 60 to 75 and to 90 degrees C, ETU formation was significantly increased. Interestingly, the selectivity toward ETU showed a downward trend when the total conversion increased at longer heating times. When the pH of the tomato homogenates was adjusted to 9, the degradation of maneb proceeded faster at both 60 and 90 degrees C. The combination of alkaline pH and the highest temperature (90 degrees C) resulted in the maximum ETU conversion rates. The results of the present study on the fate of maneb and ETU residues during tomato processing, may prove valuable in estimating potential risk from dietary exposure.
Laboratory of Food Chemistry and Technology, School of Chemical Engineering, National Technical University of Athens, 5 Iroon Polytechniou Str., Polytechnioupoli Zografou, 15780 Athens, Greece.
Stella
S
Kontou
Despina
D
Tsipi
Constantina
C
Tzia
D002849:Chromatography, Gas; D002851:Chromatography, High Pressure Liquid; D005638:Fruit / Q000737:chemistry*; D005659:Fungicides, Industrial / Q000737:chemistry*; D006358:Hot Temperature; D006863:Hydrogen-Ion Concentration; D007700:Kinetics; D018551:Solanum lycopersicum / Q000737:chemistry*; D008344:Maneb / Q000737:chemistry*; D013816:Thermodynamics
D005659:Fungicides, Industrial; D008344:Maneb