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…

IMPACT OF ACIDIFICATION AT BOTTLING BY FUMARIC ACID ON RED WINE AFTER 2 YEARS

Global warming is responsible for a lack of organic acid in grape berries, leading to wines with higher pH and lower titrable acidity. The chemical, microbiological and organoleptic equilibriums are impacted by this change of organic acid concentration. It is common practice to acidify the wine in order to prevent these imbalances that can lead to wine defects and early spoilage. Tartaric acid (TA) is most commonly used by winemaker for wine acidification purposes. Fumaric acid (FA), which is authorized by the OIV in its member states for the inhibition of malolactic fermentation, could also be used as a potential acidification candidate since it has a better acidifying power than tartaric acid.

Read More

PROBING GRAPEVINE-BOTRYTIS CINEREA INTERACTION THROUGH MASS SPECTROMETRY IMAGING

Plants in their natural environment are in continuous interaction with large numbers of potentially pathogenic and beneficial microorganisms. Depending on the microbe, plants have evolved a variety of resistance mechanisms that can be constitutively expressed or induced. Phytoalexins, which are biocidal compounds of low to medium molecular weight synthesized by and accumulated in plants as a response to stress, take part in this intricate defense system.1,2
One of the limitations of our knowledge of phytoalexins is the difficulty of analyzing their spatial responsiveness occurring during plant- pathogen interactions under natural conditions.

Read More

ASSESSING THE ROLE OF 27 KNOWN BITTER COMPOUNDS IN COMMERCIAL WHITE WINES COMBINING LC-MS QUANTIFICATION AND SENSORY ANALYSIS

The balance between the different flavours of a wine largely determines its perception and appreciation by the consumers. In white wines, sweetness and sourness are usually the two poles balancing the taste properties. The bitter flavour, on the other hand, is frequently associated with a loss of equilibrium and all white wines (dry and sweet, young and aged) are affected.
Several bitter compounds are already well-described in wines.

Read More

Searching for the sweet spot: a focus on wine dealcoholization

It is well known that the vinification of grapes at full maturation can produce rich, full-bodied wines,
with intense and complex flavour profiles. However, the juice obtained from such grapes may have very
high sugar concentration, resulting in wines with an excessive concentration of ethanol. In addition, the decoupling between technological maturity and phenolic/aromatic one due to global warming, exacerbates this problem in some wine-growing regions. In parallel with the increase of the mean alcohol content of wines on the market, also the demand for reduced alcohol beverages has increased in recent years, mainly as a result of health and social concerns about the risks related to the consumption of alcohol.

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