| Abstract: | Methyl anthranilate (MA), a food grade flavor and fragrance additive, has been reported to be an effective non-lethal bird repellent in a variety of situations. Despite the experimental success of MA, field studies have yielded widely differing levels of efficacy. Diminished efficacy in some field trials probably results from the failure of specific formulations to retain or protect the active ingredient under natural conditions. Therefore, a clearer understanding of the physical and chemical factors affecting the stability of MA is needed. We undertook a series of laboratory studies on hydrolysis, photolysis and microbial degradation of MA, the results of which could be useful in the development of appropriate formulation strategies and residue analyses. We found the n-octanol:water partition coefficient, (P) to be 84. MA is not subject to hydrolysis at 25°C in phosphate buffer media at pH 5·0, 7·0 and 9·0. MA slowly photodegrades under simulated UV ‘sunlight’. Forty-four percent of MA is lost after 432 h illuminance at 1·25 mW cm−2, which is equivalent to approximately 1200 h natural sunlight (40°N, noontime, June). Kinetic data indicate that the initial step of photolysis, subsequent to excitation, is a second-order reaction with respect to MA. A major photodegradation product appeared in an amount of about 10% of the mass balance and was determined to be an oxidized trimer of MA. MA is primarily affected by aerobic microbial degradation. For a 12:12 h light:dark, under laboratory illumination, 12% of water-solubilized material can be lost in the first seven days. Losses were 30% and 42% at 16 and 27 days, respectively. Under conditions of optimal bacterial growth (warmth and darkness) loss of MA was 22% at nine days and 100% by 20 days. The susceptibility of MA to microbial degradation is promising for the prospects of developing formulated, environmentally safe, bird repellents. |
