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Radical Autoxidation01:20

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The oxidation of an organic compound in the presence of air or oxygen is called autoxidation. For example, cumene reacts with oxygen to form hydroperoxide. Autoxidation involves initiation, propagation, and termination steps. Many organic compounds are susceptible to autoxidation—especially ethers in the presence of oxygen, which form hydroperoxides. Even though this reaction is slow, old ether bottles contain small amounts of peroxide, which leads to laboratory explosions during ether...

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14C-dimethoate residues in olive oil during oil processing.

K Gözek1, U Yücel, M Ilim

  • 1Turkish Atomic Energy Authority, Ankara Nuclear Research and Training Center, Saray, Turkey.

Journal of Environmental Science and Health. Part. B, Pesticides, Food Contaminants, and Agricultural Wastes
|May 5, 1999
PubMed
Summary
This summary is machine-generated.

This study tracked 14C-dimethoate residues in olive oil during refining. Processing significantly reduced pesticide levels, with the final refined oil containing minimal, non-dimethoate related residues.

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Area of Science:

  • Agricultural Chemistry
  • Food Science
  • Environmental Science

Background:

  • Pesticide residues in food crops are a significant concern for consumer safety and regulatory compliance.
  • Dimethoate is an organophosphate insecticide used on various crops, including olives.
  • Understanding the fate of pesticide residues during food processing is crucial for risk assessment.

Purpose of the Study:

  • To quantify the reduction of 14C-dimethoate residues in olive oil throughout the industrial refining process.
  • To investigate the nature of the terminal 14C residues in refined olive oil.
  • To compare residue levels in field-treated versus artificially fortified olive oil.

Main Methods:

  • Olive trees were treated with 14C-dimethoate, and residues were analyzed in fruits at harvest.
  • Olive oil was extracted and subjected to industrial refining steps: neutralization, bleaching, and deodorization.
  • Crude oil was artificially fortified with 14C-dimethoate and processed similarly for comparison.

Main Results:

  • Crude oil contained 14.1% of total 14C from fruits; refining reduced this to 4.4% in the final product.
  • Neutralization, bleaching, and deodorization significantly decreased 14C residues.
  • Fortified oil showed a 7.3% residue in refined oil, suggesting different residue forms in field-aged vs. fortified oil.

Conclusions:

  • Industrial olive oil refining effectively reduces dimethoate residues.
  • The terminal 14C residue in refined oil from field experiments was not dimethoate or its oxon.
  • Residue behavior differs between field-aged and artificially fortified oils, indicating complex degradation pathways.