Voltammetric detection of trifluralin in tap water, fruit juice, and vegetable extracts in the presence of surfactants
| العنوان: | Voltammetric detection of trifluralin in tap water, fruit juice, and vegetable extracts in the presence of surfactants |
|---|---|
| المؤلفون: | Érica Castro Ferro, Gilberto José Arruda, Claudia Andrea Lima Cardoso |
| المصدر: | Journal of Environmental Science and Health, Part B. 52:762-769 |
| بيانات النشر: | Informa UK Limited, 2017. |
| سنة النشر: | 2017 |
| مصطلحات موضوعية: | Glassy carbon electrode, Food Contamination, 02 engineering and technology, Sensitivity and Specificity, 01 natural sciences, High-performance liquid chromatography, Surface-Active Agents, chemistry.chemical_compound, Tap water, Vegetables, Botany, Pesticides, Electrodes, Chromatography, High Pressure Liquid, Chromatography, 010401 analytical chemistry, Reproducibility of Results, Water, Trifluralin, Electrochemical Techniques, General Medicine, Pesticide, 021001 nanoscience & nanotechnology, Pollution, Carbon, 0104 chemical sciences, Fruit and Vegetable Juices, chemistry, Fruit juice, 0210 nano-technology, Quantitative analysis (chemistry), Water Pollutants, Chemical, Citrus sinensis, Food Science |
| الوصف: | This study describes a novel electrochemical method to determine the herbicide trifluralin in samples of water, fruit juice, and vegetable extracts in the presence of surfactants, using a glassy carbon electrode (GCE). In acidic media, trifluralin was irreversible on the glassy carbon electrode surface at -0.5 V vs. Ag/AgCl. Surfactant presence on the electrode-solution interface modified current intensities and shifted the reduction peak potential of trifluralin. Different types of surfactant and their concentrations were investigated. The anionic surfactant significantly enhanced the peak current intensity of trifluralin. Under optimal analytical conditions, an analytical curve was obtained in the concentration range of 0.48-32.20 µM. The limits of detection and quantification were estimated at 0.031 and 0.104 µM, respectively. The method was successfully applied to quantify trifluralin in samples of water, orange and tomato juice, and green pepper, carrot, and onion extracts, with recovery rates of 97.9-102.1%. The results were in good agreement with those obtained using high-performance liquid chromatography, indicating that the proposed electrochemical method can be employed to quantify trifluralin in various types foods, with sensitivity, specificity, selectivity and reproducibility. |
| تدمد: | 1532-4109 0360-1234 |
| DOI: | 10.1080/03601234.2017.1356679 |
| URL الوصول: | https://explore.openaire.eu/search/publication?articleId=doi_dedup___::b83529a795b1750fc9864a2b76df0d33 https://doi.org/10.1080/03601234.2017.1356679 |
| رقم الانضمام: | edsair.doi.dedup.....b83529a795b1750fc9864a2b76df0d33 |
| قاعدة البيانات: | OpenAIRE |
| تدمد: | 15324109 03601234 |
|---|---|
| DOI: | 10.1080/03601234.2017.1356679 |