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dc.creatorSavić, Jasmina
dc.creatorPetrović, Sandra
dc.creatorLeskovac, Andreja
dc.creatorLazarević-Pašti, Tamara
dc.creatorNastasijević, Branislav J.
dc.creatorTanović, Brankica B.
dc.creatorGašić, Slavica M.
dc.creatorVasić, Vesna M.
dc.date.accessioned2018-10-01T07:16:09Z
dc.date.available2018-10-01T07:16:09Z
dc.date.issued2019
dc.identifier.issn0308-8146 (print)
dc.identifier.urihttps://linkinghub.elsevier.com/retrieve/pii/S0308814618313670
dc.identifier.urihttp://vinar.vin.bg.ac.rs/handle/123456789/7821
dc.description.abstractUV-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 when processing the plants previously treated with chlorpyrifos formulations. © 2018 Elsevier Ltd
dc.relationinfo:eu-repo/grantAgreement/MESTD/Basic Research (BR or ON)/172023/RS//
dc.rightsrestrictedAccess
dc.sourceFood Chemistry
dc.subjectacetylcholinesteraseen
dc.subjectchlorpyrifosen
dc.subjectgenotoxicityen
dc.subjectoxidative stressen
dc.subjectphotodegradationen
dc.titleUV-C light irradiation enhances toxic effects of chlorpyrifos and its formulationsen
dc.typearticleen
dc.rights.licenseARR
dcterms.abstractЛазаревић-Пашти, Тамара; Настасијевић, Бранислав Ј.; Тановић, Бранкица Б.; Гашић, Славица М.; Лесковац, Aндреја; Петровић, Сандра; Савић, Јасмина; Васић, Весна М.;
dc.rights.holder© 2018 Elsevier Ltd
dc.citation.volume271
dc.citation.spage469
dc.citation.epage478
dc.identifier.doi10.1016/j.foodchem.2018.07.207
dc.type.versionpublishedVersion
dc.identifier.scopus2-s2.0-85050851053


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