terclim by ICS banner
IVES 9 IVES Conference Series 9 INTENSE PULSED LIGHT FOR VINEYARD WASTEWATER: A PROMISING NEW PROCESS OF DEGRADATION FOR PESTICIDES

INTENSE PULSED LIGHT FOR VINEYARD WASTEWATER: A PROMISING NEW PROCESS OF DEGRADATION FOR PESTICIDES

Abstract

The use of pesticides for vine growing is responsible for generating an important volume of wastewater. In 2009, 13 processes were authorized for wastewater treatment but they are expensive and the toxicological impact of the secondary metabolites that are formed is not clearly established. Recently photodecomposition processes have been studied and proved an effectiveness to degrade pesticides and to modify their structures (Maheswari et al., 2010, Lassale et al., 2014). In this field, Pulsed Light (PL) seems to be an interesting and efficient process (Baranda et al., 2017). Therefore, the aim of this work was to investigate the PL technology as a new process for the degradation of pesticides.

The degradation by PL with a LPBox (Sanodev) of 20 pesticides widely used in viticulture was studied by HPLC-MS/MS. Firstly, untargeted analyses were performed in order to observe secondary metabolites formed during PL treatments. This study allowed to detect 118 metabolites and 53 hypotheses of structures were proposed using m/z, isotopic patterns of the molecules containing halogens as well as results previously obtained in the literature. Then, a quantitative method was built for the 20 studied pesticides and for the compounds previously identified as secondary metabolites. Two transitions per compound were used following fragmentation experiments. The developed MRM method allows absolute quanti- fication of the parent molecules and relative quantification of 87 major secondary metabolites. In order to further study the degradation ability of LPBox on pesticides, 7 pesticides were selected because of their rapid degradation with PL. An optimization was made to identify the number of pulses needed to degrade the 7 pesticides. These experiments show that the different light rays produced by LPBox are able to degrade pesticides from their LC50 (Daphnia Magna) to a concentration lower than their limit of quantification (LOQ). These experiments also demonstrate that it is possible to relatively quantify secondary metabolites of pesticides after PL treatment. Real wastewater samples were also treated by PL showing effective degradation of pesticides.

In conclusion, our results proved that PL has an effective impact on all pesticides treated although the fluence needed is molecule-dependent. An optimization in terms of fluence showed that it was possible to degrade pesticides from a toxic concentration to a concentration below the LOQ.

 

1. Baranda, A. B.; Lasagabaster, A.; de Marañón, I. M. Static and Continuous Flow-through Pulsed Light Technology for Pesti-cide Abatement in Water. Journal of Hazardous Materials 2017, 340, 140–151. https://doi.org/10.1016/j.jhazmat.2017.07.012.
2. Lassalle, Y.; Kinani, A.; Rifai, A.; Souissi, Y.; Clavaguera, C.; Bourcier, S.; Jaber, F.; Bouchonnet, S. UV-Visible Degradation of Boscalid – Structural Characterization of Photoproducts and Potential Toxicity Using in Silico Tests: UV-Visible Degradation of Boscalid. Rapid Commun. Mass Spectrom. 2014, 28 (10), 1153–1163. https://doi.org/10.1002/rcm.6880.
3. Maheswari, M. A.; Lamshöft, M.; Sukul, P.; Spiteller, P.; Zühlke, S.; Spiteller, M. Photochemical Analysis of 14C-Fenhexa-mid in Aqueous Solution and Structural Elucidation of a New Metabolite. Chemosphere 2010, 81 (7), 844–852. https://doi. org/10.1016/j.chemosphere.2010.08.013. 

DOI:

Publication date: February 9, 2024

Issue: OENO Macrowine 2023

Type: Article

Authors

F. Clavero¹,², R. Ghidossi¹, N. Picard², F. Meytraud², G. de Revel¹ and C. Franc¹

1. Université de Bordeaux, INRAE, Bordeaux INP, Bordeaux Sciences Agro, UMR 1366, ŒNO, ISVV, F-33140 Villenave d’Or-non, France
2. SANODEV, 1, Avenue d’ESTER  – 87 100 LIMOGES

Contact the author*

Keywords

Photo-degradation, phytosanitary products, metabolites, wastewater

Tags

IVES Conference Series | oeno macrowine 2023 | oeno-macrowine

Citation

Related articles…

HOW OXYGEN CONSUMPTION INFLUENCES RED WINES VOLTAMMETRIC PROFILE

Phenolic compounds play a central role in sensory characteristics of wine, such as colour, mouthfeel, flavour and determine its shelf life. Furthermore, the major non-enzymatic wine oxidation process is due to the catalytic oxidation of phenols in quinones. Due their importance, during the years have been developed different analytical methods to monitor the concentration of phenols in wine, such as Folin-Ciocalteu method, spectrophotometric techniques and HPLC. These methods can also be used to follow some oxidation-related chemical transformations.

Read More

MONOSACCHARIDE COMPOSITION AND POLYSACCHARIDE FAMILIES OF LYOPHILISED EXTRACTS OBTAINED FROM POMACES OF DIFFERENT WHITE GRAPE VARIETIES

The recovery of bioactive compounds from grape and wine by-products is currently an important and necessary objective for sustainability. Grape pomace is one of the main by-products and is a rich source of some bioactive compounds such as polyphenols, polysaccharides, fatty acids, minerals and seed oil. Polysaccharides contained in the grape cell wall can be rhamnogalacturonans type II (RG-II), polysaccharides rich in arabinose and galactose (PRAG), mannoproteins (MP), homogalacturonans (HG) and non pectic polysaccharides (NPP).

Read More

OENOLOGICAL POTENTIAL OF AUTOCHTHONOUS SACCHAROMYCES CEREVISIAE STRAINS AND THEIR EFFECT ON THE PRODUCTION OF TYPICAL SAVATIANO WINES

Due to the global demand for terroir wines, the winemaking industry has focused attention on exploiting the local yeast microflora of each wine growing region to express the regional character and enhance the sensory profile of wines such as varietal typicity and aroma complexity. The objective of the present study was to isolate and compare the indigenous strains of Saccharomyces cerevisiae present in different vineyards in the Mesogeia – Attiki wine region (Greece), evaluate their impact on chemical composition and sensory profile of Savatiano wines and select the most suitable ones for winemaking process.

Read More

ADDITION OF OAK WOOD ALTERNATIVE PRODUCTS: QUALITATIVE AND SENSORIAL EFFECTS FOR A WHITE WINE OF ALIGOTE

Wines matured in contact with wood are extremely popular with consumers all over the world. Oak wood allows the organoleptic characteristics of wine to be modified. Wines are enriched with volatile and non-volatile compounds extracted from the wood. The aromas extracted from oak wood contribute to the construction of the wine’s aromatic profile and the main polyphenols extracted can modify taste perceptions such as astringency and bitterness. All the compounds extracted from the wood thus contribute to the balance and quality of the wines.

Read More

EFFECTS OF WINEMAKING FACTORS AND AGEING ON THE POLYPHENOLIC AND COLORIMETRIC PROFILES IN RED WINES PRONE TO COLOUR INSTABILITY

The effects of (A) grape freezing, and (B) malolactic fermentation, have been evaluated on the chemical and colorimetric profiles of red wines from Schiava grossa cv. grapes, thus prone to colour instability. The aim was to observe if specific variables (e.g. grape freezing) could improve the extraction and stability of pigments. The samples were studied from musts up to twelve months in bottle. The study was conducted with independent parallel micro-vinifications (12 = 4 theses x 3 replicates) under strictly-controlled conditions.

Read More