High-intensity ultrasonication impact on the chlorothalonil fungicide and its reduction pathway in spinach juice

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dc.authoridManzoor, Muhammad Faisal/0000-0002-3705-0277
dc.authoridGoksen, Gulden/0000-0002-5432-7936
dc.authoridAli, Murtaza/0000-0002-5020-7398
dc.authoridAadil, Rana Muhammad/0000-0002-0185-0096
dc.contributor.authorAli, Murtaza
dc.contributor.authorManzoor, Muhammad Faisal
dc.contributor.authorGoksen, Gulden
dc.contributor.authorAadil, Rana Muhammad
dc.contributor.authorZeng, Xin-An
dc.contributor.authorIqbal, Muhammad Waheed
dc.contributor.authorLorenzo, Jose Manuel
dc.date.accessioned2025-03-17T12:25:55Z
dc.date.available2025-03-17T12:25:55Z
dc.date.issued2023
dc.departmentTarsus Üniversitesi
dc.description.abstractAmong different novel technologies, sonochemistry is a sustainable emerging technology for food processing, preservation, and pesticide removal. The study aimed to probe the impact of high-intensity ultrasonication on chlorothalonil fungicide degradation, reduction pathway, and bioactive availability of spinach juice. The chlorothalonil fungicide-immersed spinach juice was treated with sonication at 360 W, 480 W, and 600 W, 40 kHz, for 30 and 40 min at 30 +/- 1 degrees C. The highest reduction of chlorothalonil fungicide residues was observed at 40 min sonication at 600 W. HPLC-MS (high-performance liquid chromatography-mass spectroscopy) analysis revealed the degradation pathway of chlorothalonil and the formation of m-phthalonitrile, 3-cyno-2,4,5,6-tetra-chlorobenamide, 4-dichloroisophthalonitrile, trichloroisophtalonitrile, 4-hydoxychlorothalonil, and 2,3,4,6-tet-rachlorochlorobenzonitrile as degradation products. High-intensity sonication treatments also significantly increased the bioavailability of phenolic, chlorophyll, and anthocyanins and the antioxidant activity of spinach juice. Our results proposed that sonication technology has excellent potential in degrading pesticides through free radical reactions formation and pyrolysis. Considering future perspectives, ultrasonication could be employed industrially to reduce pesticide residues from agricultural products and enhance the quality of spinach juice.
dc.description.sponsorshipGuangdong Provincial Key Laboratory of Intelligent Food Manufacturing, Foshan University, Foshan, China [2022B1212010015]; Universidade de Vigo/CISUG
dc.description.sponsorshipThe authors want to acknowledge the support of Guangdong Provincial Key Laboratory of Intelligent Food Manufacturing, Foshan University, Foshan 528225, China (Project ID:2022B1212010015).Funding for open access charges Universidade de Vigo/CISUG.
dc.identifier.doi10.1016/j.ultsonch.2023.106303
dc.identifier.issn1350-4177
dc.identifier.issn1873-2828
dc.identifier.pmid36731282
dc.identifier.scopus2-s2.0-85147190522
dc.identifier.scopusqualityQ1
dc.identifier.urihttps://doi.org/10.1016/j.ultsonch.2023.106303
dc.identifier.urihttps://hdl.handle.net/20.500.13099/1930
dc.identifier.volume94
dc.identifier.wosWOS:000977822300001
dc.identifier.wosqualityQ1
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.indekslendigikaynakPubMed
dc.language.isoen
dc.publisherElsevier
dc.relation.ispartofUltrasonics Sonochemistry
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanı
dc.rightsinfo:eu-repo/semantics/openAccess
dc.snmzKA_WOS_20250316
dc.subjectSonication
dc.subjectChlorothalonil
dc.subjectDegradation pathway
dc.subjectSpinach juice
dc.subjectBioactive compounds
dc.titleHigh-intensity ultrasonication impact on the chlorothalonil fungicide and its reduction pathway in spinach juice
dc.typeArticle

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