| dc.contributor.author |
Athanasopoulos, P |
en |
| dc.contributor.author |
Kyriakidis, NB |
en |
| dc.contributor.author |
Georgitsanakou, I |
en |
| dc.date.accessioned |
2014-06-06T06:44:17Z |
|
| dc.date.available |
2014-06-06T06:44:17Z |
|
| dc.date.issued |
2000 |
en |
| dc.identifier.issn |
00218561 |
en |
| dc.identifier.uri |
http://dx.doi.org/10.1021/jf991354g |
en |
| dc.identifier.uri |
http://62.217.125.90/xmlui/handle/123456789/1783 |
|
| dc.subject |
Degradation |
en |
| dc.subject |
Dimethoate |
en |
| dc.subject |
Insecticides |
en |
| dc.subject |
Orange juice |
en |
| dc.subject |
Peach juice |
en |
| dc.subject.other |
dimethoate |
en |
| dc.subject.other |
insecticide |
en |
| dc.subject.other |
organophosphate insecticide |
en |
| dc.subject.other |
article |
en |
| dc.subject.other |
beverage |
en |
| dc.subject.other |
citrus fruit |
en |
| dc.subject.other |
degradation |
en |
| dc.subject.other |
food preservation |
en |
| dc.subject.other |
food storage |
en |
| dc.subject.other |
fruit |
en |
| dc.subject.other |
gas chromatography |
en |
| dc.subject.other |
half life time |
en |
| dc.subject.other |
insect control |
en |
| dc.subject.other |
kinetics |
en |
| dc.subject.other |
nonhuman |
en |
| dc.subject.other |
pest control |
en |
| dc.subject.other |
pH |
en |
| dc.subject.other |
temperature |
en |
| dc.subject.other |
Beverages |
en |
| dc.subject.other |
Chromatography, Gas |
en |
| dc.subject.other |
Citrus |
en |
| dc.subject.other |
Dimethoate |
en |
| dc.subject.other |
Food Preservation |
en |
| dc.subject.other |
Fruit |
en |
| dc.subject.other |
Hydrogen-Ion Concentration |
en |
| dc.subject.other |
Insecticides |
en |
| dc.subject.other |
Kinetics |
en |
| dc.subject.other |
Temperature |
en |
| dc.subject.other |
Citrus |
en |
| dc.subject.other |
Insecta |
en |
| dc.subject.other |
Prunus persica |
en |
| dc.title |
Effect of storage temperature on the degradation of dimethoate in fortified orange and peach juices |
en |
| heal.type |
journalArticle |
en |
| heal.identifier.primary |
10.1021/jf991354g |
en |
| heal.publicationDate |
2000 |
en |
| heal.abstract |
The effect of storage temperature on dimethoate degradation in fortified orange and peach juices was studied. The insecticide was aseptically injected into packed orange and peach juices and stored at 40, 15, and 0 °C. Samples were taken at regular time intervals and were examined for dimethoate residues. The residues were determined with a simple gas chromatographic method; the recoveries of dimethoate from orange and peach juices were found to be from 88 to 114% for both products. The limits of determination were 0.004 and 0.003 mg/kg, respectively. From the experimental data, rate constants, half-lives, and activation energies for the decomposition of dimethoate in orange and peach juices were evaluated. During the storage of fruit juices in refrigerated rooms (0 °C) half-lives of dimethoate were found to be largely extended, being 1733 days for orange juice and 2310 days for peach juice. Corresponding times for storage at 15 °C were 533 days for both juices and for storage at 40 °C 24 days for orange juice and 24.6 days for peach juice. The activation energy for dimethoate in orange juice was 22.3 kcal/mol and for peach juice, 21.2 kcal/mol. |
en |
| heal.journalName |
Journal of Agricultural and Food Chemistry |
en |
| dc.identifier.issue |
10 |
en |
| dc.identifier.volume |
48 |
en |
| dc.identifier.doi |
10.1021/jf991354g |
en |
| dc.identifier.spage |
4896 |
en |
| dc.identifier.epage |
4899 |
en |