Tomato metabolism and porphyrin-catalyzed oxidation of pyriproxyfen.
Investigation of the metabolism of [(14)C]pyriproxyfen [4-phenoxyphenyl (R,S)-2-(2-pyridyloxy)propyl ether] in tomato fruits (Lycopersicon esculentum Mill. cv. Ponterosa) was conducted by topical application of acetonitrile solution or emulsifiable concentration formulation three times at 35, 21, and 7 days before harvest. Most of the radioactivity remained on the fruit surface or in the plant tissues as intact pyriproxyfen with minor metabolites formed via hydroxylation at the 4'-position of the phenoxy ring or cleavage of ether linkages. The biomimic chemical oxidation model using iron porphyrin as a catalyst and hydrogen peroxide was found to well reproduce the primary metabolites detected in the metabolism study. The electrophilic reaction indices obtained by AM1 molecular orbital calculations supposing involvement of cytochrome P-450 were successfully applied to evaluate the potentially higher reactive sites in pyriproxyfen.[1]References
- Tomato metabolism and porphyrin-catalyzed oxidation of pyriproxyfen. Fukushima, M., Fujisawa, T., Katagi, T. J. Agric. Food Chem. (2005) [Pubmed]
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