Residues of organophosphorus pesticide in must and grape wine

• Gretty Ettiene Universidad del Zulia-Venezuela
• Avismelsi Prieto Universidad del Zulia-Venezuela
• Deisy Medinaf Universidad del Zulia-Venezuela
• Ignacio Buscema Universidad del Zulia-Venezuela
• Luis Sandoval Universidad del Zulia-Venezuela
• Lisbeth Unda Universidad del Zulia-Venezuela

Palabras clave: Persistence, insecticide, must. wine

Resumen

Must and wine are beverages of great worldwide consumption subject to regulations on pesticide residues which may get to them as a result of applying pesticides for plague control in vineyards. The organophosphorus insecticides are of common used in Venezuela due to their high efficiency, nevertheless, their toxicity may affect human beings that drink the contaminated beverages. That is why, the analysis of the residues and knowledge of the persistence of these substances in must and wine, is of main interest. This work measured the persistence of the organophosphorus insecticides monocrotophos, dimethoate, malathion and parathion throughout their course from grapes of the Malvasia Istria vineyards treated with the mentioned insecticides, up to the derived drinks of must and wine. AnaIyses of the residues of insecticides in the must and wine were carried out using liquid-solid extraction with graphitized carbon black and capillary gas chromatography. Degradation of the four insecticides, measured in the must, followed a first order kinetics with a half-Uves ranging from 0.50 to 3.83 days. The transformation of must into wine, caused a considerable diminution (>75%) in the lnsecticides concentration.