UV-C light irradiation enhances toxic effects of chlorpyrifos and its formulations
Само за регистроване кориснике
Nastasijević, Branislav J.
Tanović, Brankica B.
Gašić, Slavica M.
Vasić, Vesna M.
Чланак у часопису (Објављена верзија)
© 2018 Elsevier Ltd
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UV-C irradiation is widely used in the food industry. However, the health effects from dietary exposure to the irradiated pesticide residues retained in foodstuffs are underestimated. In this study, technical chlorpyrifos (TCPF) and its oil in water (EW) and emulsifiable concentrate (EC) formulations were irradiated by UV-C, and their photodegradation products were subjected to toxicity assessment, including determination of acetylcholinesterase (AChE) activity, genotoxicity and oxidative stress using human blood cells as a model system. Toxicity studies were performed using the chlorpyrifos concentrations in the range of those proposed as the maximum residue levels in plant commodities. TCPF, EW and EC photodegradation products induced DNA damage and oxidative stress, and their genotoxicity did not decrease as a function of irradiation time. Irradiated TCPF and EC are more potent AChE inhibitors than irradiated EW. Accordingly, the application of UV-C irradiation must be considered wh...en processing the plants previously treated with chlorpyrifos formulations. © 2018 Elsevier Ltd
Кључне речи:acetylcholinesterase / chlorpyrifos / genotoxicity / oxidative stress / photodegradation
Извор:Food Chemistry, 2019, 271, 469-478
ISSN: 0308-8146 (print)