Literature DB >> 26391491

Dissipation pattern and risk assessment studies of triazophos residues on capsicum (Capsicum annuum L.) using GLC-FPD and GC-MS.

Yadwinder Singh1, Kousik Mandal2, Balwinder Singh2.   

Abstract

The present study was carried out to observe the dissipation pattern of triazophos on capsicum and risk assessment of its residues on human beings and to suggest a waiting period for the safety of consumers. Following two applications of triazophos (Truzo 40 EC) at 500 and 1000 g a.i. ha(-1), the average initial deposits were found to be 3.61 and 6.26 mg kg(-1), respectively. These residues dissipated below the limit of quantification (LOQ) of 0.05 mg kg(-1) in 10 and 15 days at the recommended and double the recommended dosages, respectively. The calculated values of half-life were 2.31 and 2.14 days at recommended and double the recommended dosages, respectively. Theoretical maximum residue contribution (TMRC) values were found to be 28.8 and 41.6 μg person(-1) day(-1) at 500 and 1000 g a.i. ha(-1), respectively, and found to be below the maximum permissible intake on capsicum fruit on the 7th day. Therefore, a waiting period of 7 days is suggested for consumption of capsicum sprayed with triazophos at the recommended dosages.

Entities:  

Keywords:  Capsicum; Half-life; LOQ; Residues; TMRC; Triazophos

Mesh:

Substances:

Year:  2015        PMID: 26391491     DOI: 10.1007/s10661-015-4843-5

Source DB:  PubMed          Journal:  Environ Monit Assess        ISSN: 0167-6369            Impact factor:   2.513


  3 in total

1.  Persistence and dissipation behavior of triazophos in canal water under Indian climatic conditions.

Authors:  S Rani; V K Madan; T S Kathpal
Journal:  Ecotoxicol Environ Saf       Date:  2001-09       Impact factor: 6.291

2.  Triazophos residues and dissipation rates in wheat crops and soil.

Authors:  Wei Li; Shao-Ping Qiu; Yi-Jun Wu
Journal:  Ecotoxicol Environ Saf       Date:  2007-02-08       Impact factor: 6.291

3.  Characterization and quantitation of antioxidant constituents of sweet pepper (Capsicum annuum L.).

Authors:  Alicia Marín; Federico Ferreres; Francisco A Tomás-Barberán; María I Gil
Journal:  J Agric Food Chem       Date:  2004-06-16       Impact factor: 5.279

  3 in total

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