Elsevier

Food Chemistry

Volume 178, 1 July 2015, Pages 179-185
Food Chemistry

Analytical Methods
Enantioseparation of the fungicide imazalil in orange juice by chiral HPLC. Study on degradation rates and extractive/enrichment techniques

https://doi.org/10.1016/j.foodchem.2015.01.004Get rights and content
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Highlights

  • The chiral fungicide imazalil has been analyzed and enantiomeric fraction determined by chiral HPLC.

  • DLLME and SPE extractive techniques were applied and compared in terms of efficacy from spiked orange juice.

  • Degradation kinetics of imazalil enantiomers was studied. Rate constants and half life of degradation process determined.

Abstract

Imazalil ([1-(β-allyloxy-2,4-dichlorophenethyl)imidazole]) is a systemic chiral fungicide used in postharvest protection of citruses against fungi development for during storage and transportation. The chemical structure of imazalil shows an asymmetric carbon in the C7 position. These enantiomers may have different toxicity. A method for both chiral enantiomers extraction and determination in orange juice is developed in order to provide their concentration and to study the degradation rates in orange juice. Spiked imazalil was extracted from orange juice by dispersive liquid–liquid micro extraction and solid phase extraction. Recovery assays of imazalil enantiomers from spiked orange juice samples showed that solid phase extraction is a better choice in order to obtain higher recovery values. Obtained chromatographic data show that within 24 h the (−)-imazalil enantiomer decreases from 0.548 to 0.471 (expressed as enantiomer fraction).

Abbreviations

HPLC
high performance liquid chromatographic
DLLME
dispersive liquid–liquid microextraction
SPE
solid-phase extraction
CD
circular dichroism
EFR
enantiomeric fraction
MEKC
micellar electrokinetic chromatography

Keywords

HPLC enantioseparation
Imazalil
Orange juice
Dispersive liquid–liquid microextraction
Solid phase extraction
Degradation kinetics

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