Effect of ozonization in degradation of trifluralin residues in aqueous and food matrices

Abstract

This study investigates the oxidation of trifluralin residues during ozonation in aqueous and food matrices (tomato). Domestic ozonation equipment with average production of 23.9 mg O₃ L⁻¹ h⁻¹ was used in the tests. Modern chromatographic systems (SPME-GC-IT/MS/MS and QuEChERS-GC-IT/MS/MS) were applied for extraction and detection of trifluralin residue in fortified samples of ultrapure water, tap water, superficial water and tomato fruit. The samples were submitted to the ozonation process during 0, 5, 10 and 20 min. Treatment at 5 min was able to degrade 71.5% of herbicide trifluralin in surface water. The removal (%) in ultrapure water reached 83.4% after 20 min of ozonation. The degradation of trifluralin in fortified tomato samples (0.025–0.1 mg kg⁻¹) were conducted with ozonation at 20 min, and it ranged from 84.4 to 92.7%. After treatment, levels of trifluralin in tomato remained within the established MRLs to EU, USEPA and ANVISA (Brazil). The data provided evidence that ozone is effective for removing trace trifluralin from water and foods.

Keywords:

• Herbicide
• ozone
• oxidative processes
• tomato
• drinking water

Acknowledgments

The authors gratefully thank the FUNCAP e CNPq for financial support of this search and the NUTEC for providing the infrastructure of laboratories for chromatographic analysis.