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Gao Q, Wang Y, Li Y, Yang W, Jiang W, Liang Y, Zhang Z. Residue behaviors of six pesticides during apple juice production and storage. Food Res Int 2024; 177:113894. [PMID: 38225142 DOI: 10.1016/j.foodres.2023.113894] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/21/2023] [Revised: 12/04/2023] [Accepted: 12/15/2023] [Indexed: 01/17/2024]
Abstract
The residue behaviors of carbendazim, thiamethoxam, imidacloprid, acetamiprid, prochloraz, and difenoconazole during the production and accelerated storage of apple clear and cloudy juice was systemically evaluated. The pesticides were determined by liquid chromatography-mass spectrometry (LC-MS/MS) after each processing step and at different storage times. The results indicated that the different processing steps in the apple clear and cloudy juices production have different effects on the reduction of pesticide residues. The pre-processing steps including washing and pressing reduced the pesticide residues significantly by 36.8 % to 67.9 % and 32.9 % to 89.8 %, respectively, mainly due to the water solubility and log Kow of pesticides. The enzymation step in clear juice production slightly reduced six pesticide residues from 1.9 % to 31.6 %, and the filtration step after clarification and purification decreased the pesticide residues from 14.0 % to 87.5 % with no significance, while prochloraz was not detected. The centrifugation step in cloudy juice production reduced the pesticide residues from 6.3 % to 88.9 %. The pasteurization step in clear and cloudy juice production lowered the pesticide residues slightly on account of the short heating time of 30 s. The accelerated storage of clear and cloudy juices was effective in the reduction of pesticide residue levels. The processing factors (PFs) in the whole process of clear and cloudy juice production were equal to or lower than 0.2, especially for prochloraz and difenoconazole, illustrating that apple juice production could decrease the pesticide residues greatly. The results will provide important references to predict the levels of pesticide residues in apple juice during processing and storage. Meanwhile, the PFs identified in the study could be helpful in the risk assessment of pesticides in apple juice.
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Affiliation(s)
- Qingchao Gao
- Jiangsu Key Laboratory for Food Quality and Safety, Institute of Food Safety and Nutrition, Jiangsu Academy of Agricultural Science, Nanjing 210014, Jiangsu, China
| | - Yingxin Wang
- Jiangsu Key Laboratory for Food Quality and Safety, Institute of Food Safety and Nutrition, Jiangsu Academy of Agricultural Science, Nanjing 210014, Jiangsu, China; School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, Jiangsu, China
| | - Yahui Li
- Jiangsu Key Laboratory for Food Quality and Safety, Institute of Food Safety and Nutrition, Jiangsu Academy of Agricultural Science, Nanjing 210014, Jiangsu, China
| | - Weikang Yang
- Jiangsu Key Laboratory for Food Quality and Safety, Institute of Food Safety and Nutrition, Jiangsu Academy of Agricultural Science, Nanjing 210014, Jiangsu, China
| | - Wayne Jiang
- Department of Entomology, Michigan State University, East Lansing, MI 48824, USA
| | - Ying Liang
- Jiangsu Key Laboratory for Food Quality and Safety, Institute of Food Safety and Nutrition, Jiangsu Academy of Agricultural Science, Nanjing 210014, Jiangsu, China; School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, Jiangsu, China.
| | - Zhiyong Zhang
- Jiangsu Key Laboratory for Food Quality and Safety, Institute of Food Safety and Nutrition, Jiangsu Academy of Agricultural Science, Nanjing 210014, Jiangsu, China.
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2
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Liu ST, Horng JL, Lin LY, Chou MY. Fenpropathrin causes alterations in locomotion and social behaviors in zebrafish (Danio rerio). AQUATIC TOXICOLOGY (AMSTERDAM, NETHERLANDS) 2023; 265:106756. [PMID: 37952273 DOI: 10.1016/j.aquatox.2023.106756] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 09/14/2023] [Revised: 11/01/2023] [Accepted: 11/03/2023] [Indexed: 11/14/2023]
Abstract
Fenpropathrin is one of the widely used pyrethroid pesticides in agriculture and is frequently detected in the environment, groundwater, and food. While fenpropathrin was found to have neurotoxic effects in mammals, it remains unclear whether it has similar effects on fish. Here, we used adult zebrafish to investigate the impacts of fenpropathrin on fish social behaviors and neural activity. Exposure of adult zebrafish to 500 ppb of fenpropathrin for 72 h increased anxiety levels but decreased physical fitness, as measured by a novel tank diving test and swimming tunnel test. Fish exposed to fenpropathrin appeared to spend more time in the conspecific zone of the tank, possibly seeking greater comfort from their companions. Although learning, memory, and aggressive behavior did not change, fish exposed to fenpropathrin appeared to have shorter fighting durations. The immunocytochemical results showed the tyrosine hydroxylase antibody-labeled dopaminergic neurons in the teleost posterior tuberculum decreased in the zebrafish brain. According to a quantitative polymerase chain reaction (qPCR) analysis of the brain, exposure to fenpropathrin resulted in a decrease in the messenger (m)RNA expression of monoamine oxidase (mao), an enzyme that facilitates the deamination of dopamine. In contrast, the mRNA expression of the sncga gene, which may trigger Parkinson's disease, was found to have increased. There were no changes observed in expressions of genes related to antioxidants and apoptosis between the control and fenpropathrin-exposed groups. We provide evidence to demonstrate the defect of the neurotoxicity of fenpropathrin toward dopaminergic neurons in adult zebrafish.
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Affiliation(s)
- Sian-Tai Liu
- Department of Life Science, National Taiwan University, Taipei City, Taiwan
| | - Jiun-Lin Horng
- Department of Anatomy and Cell Biology, School of Medicine, College of Medicine, Taipei Medical University, Taipei City, Taiwan
| | - Li-Yih Lin
- Department of Life Science, School of Life Sciences, National Taiwan Normal University, Taipei City, Taiwan
| | - Ming-Yi Chou
- Department of Life Science, National Taiwan University, Taipei City, Taiwan.
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3
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Tang H, Sun Q, Huang J, Wen G, Han L, Wang L, Zhang Y, Dong M, Wang W. Residue behaviors, degradation, processing factors, and risk assessment of pesticides in citrus from field to product processing. THE SCIENCE OF THE TOTAL ENVIRONMENT 2023; 897:165321. [PMID: 37419352 DOI: 10.1016/j.scitotenv.2023.165321] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 05/07/2023] [Revised: 07/02/2023] [Accepted: 07/02/2023] [Indexed: 07/09/2023]
Abstract
Pesticide residues in citrus may cause health risks in related juice products, and bring much uncertainty during the processing procedures. In this study, based on the dispersive solid-phase extraction (d-SPE) and UPLC-MS/MS, the residual levels of ten analytes in citrus and its processed products were monitored. The results showed that dissipation of the pesticides followed the first-order kinetics and the half-lives in citrus varied greatly, ranging from 6.36 to 63.0 days. The terminal residues of the five pesticides at harvest time were <0.01-0.302 and <0.01-0.124 mg/kg in raw citrus and citrus flesh, respectively, all of which were lower than the corresponding maximum residue limits (MRLs) of 0.5-1 mg/kg. In the processing experiments, the residues of ten analytes in sterilized juice, concentrated juice, and citrus essential oil were in the range of <0.01 to 0.442 mg/kg, <0.01 to 1.16 mg/kg, and <0.01 to 44.0 mg/kg, respectively, and the corresponding processing factors (PFs) were 0.127-1.00, 0.023-3.06, and 0.006-39.2. Particularly, in citrus essential oil, the PFs of etoxazole, fluazinam, lufenuron and spirotetramat-keto-hydroxy were 1.68-39.2, exhibiting obvious enrichment effects. By integrating the residue data of the field trials and the PFs, the acute and chronic dietary risks of the target pesticides in citrus juice were 0.031-1.83 % and 0.002-2.51 %, respectively, which were far lower than 100 %, demonstrating no unacceptable risk to human health. This work provides basic data for the establishment of the MRLs and dietary exposure risk assessment for processed citrus products.
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Affiliation(s)
- Hongxia Tang
- Key Laboratory for Safety Assessment (Environment) of Agricultural Genetically Modified Organisms, Ministry of Agriculture and Rural Affairs, Pesticide Safety Evaluation Research Center, Institute for Agro-food Standards and Testing Technology, Shanghai Academy of Agricultural Sciences, Shanghai 201403, PR China
| | - Qiang Sun
- Key Laboratory for Safety Assessment (Environment) of Agricultural Genetically Modified Organisms, Ministry of Agriculture and Rural Affairs, Pesticide Safety Evaluation Research Center, Institute for Agro-food Standards and Testing Technology, Shanghai Academy of Agricultural Sciences, Shanghai 201403, PR China
| | - Jiaqing Huang
- Key Laboratory for Safety Assessment (Environment) of Agricultural Genetically Modified Organisms, Ministry of Agriculture and Rural Affairs, Pesticide Safety Evaluation Research Center, Institute for Agro-food Standards and Testing Technology, Shanghai Academy of Agricultural Sciences, Shanghai 201403, PR China
| | - Guangyue Wen
- Key Laboratory for Safety Assessment (Environment) of Agricultural Genetically Modified Organisms, Ministry of Agriculture and Rural Affairs, Pesticide Safety Evaluation Research Center, Institute for Agro-food Standards and Testing Technology, Shanghai Academy of Agricultural Sciences, Shanghai 201403, PR China
| | - Lijun Han
- College of Science, China Agricultural University, Beijing 100193, PR China
| | - Lei Wang
- School of Resources and Environment, Northeast Agricultural University, Haerbin 150030, PR China
| | - Ying Zhang
- School of Resources and Environment, Northeast Agricultural University, Haerbin 150030, PR China
| | - Maofeng Dong
- Key Laboratory for Safety Assessment (Environment) of Agricultural Genetically Modified Organisms, Ministry of Agriculture and Rural Affairs, Pesticide Safety Evaluation Research Center, Institute for Agro-food Standards and Testing Technology, Shanghai Academy of Agricultural Sciences, Shanghai 201403, PR China.
| | - Weimin Wang
- Key Laboratory for Safety Assessment (Environment) of Agricultural Genetically Modified Organisms, Ministry of Agriculture and Rural Affairs, Pesticide Safety Evaluation Research Center, Institute for Agro-food Standards and Testing Technology, Shanghai Academy of Agricultural Sciences, Shanghai 201403, PR China
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4
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Schusterova D, Mraz P, Uttl L, Drabova L, Kocourek V, Hajslova J. Pesticide residues in fresh and processed edible mushrooms from Czech markets. FOOD ADDITIVES & CONTAMINANTS. PART B, SURVEILLANCE 2023:1-9. [PMID: 37830121 DOI: 10.1080/19393210.2023.2259867] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 03/17/2023] [Accepted: 09/13/2023] [Indexed: 10/14/2023]
Abstract
The occurrence of pesticide residues, their metabolites and degradation products in 49 edible mushrooms (fresh, dried, canned and frozen) was investigated. Using QuEChERS extraction, followed by liquid and gas chromatography coupled with tandem mass spectrometry, the samples collected from Czech markets were tested for 427 analytes. A total of 21 pesticide residues, their metabolites and pesticide synergists were found in quantifiable concentrations. The most frequently detected pesticide residues included prochloraz and its metabolites, metrafenone and carbendazim. Two mushroom samples were found to be in violation of the maximum residue level. In addition, the fate of 13 pesticides during the processing of fresh mushrooms was investigated. The processing factors calculated from the data ranged from 6.0 to 12.3 for drying and from 0.3 to 1.3 for deep-freezing. The results showed that most of the pesticide residues tested were stable under the conditions of mushroom processing.
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Affiliation(s)
- Dana Schusterova
- Department of Food Analysis and Nutrition, Faculty of Food and Biochemical Technology, University of Chemistry and Technology, Prague, Czech Republic
| | - Petr Mraz
- Department of Food Analysis and Nutrition, Faculty of Food and Biochemical Technology, University of Chemistry and Technology, Prague, Czech Republic
| | - Leos Uttl
- Department of Food Analysis and Nutrition, Faculty of Food and Biochemical Technology, University of Chemistry and Technology, Prague, Czech Republic
| | - Lucie Drabova
- Department of Food Analysis and Nutrition, Faculty of Food and Biochemical Technology, University of Chemistry and Technology, Prague, Czech Republic
| | - Vladimir Kocourek
- Department of Food Analysis and Nutrition, Faculty of Food and Biochemical Technology, University of Chemistry and Technology, Prague, Czech Republic
| | - Jana Hajslova
- Department of Food Analysis and Nutrition, Faculty of Food and Biochemical Technology, University of Chemistry and Technology, Prague, Czech Republic
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Ssemugabo C, Bradman A, Ssempebwa JC, Guwatudde D. Consumer Awareness and Health Risk Perceptions of Pesticide Residues in Fruits and Vegetables in Kampala Metropolitan Area in Uganda. ENVIRONMENTAL HEALTH INSIGHTS 2023; 17:11786302231184751. [PMID: 37476078 PMCID: PMC10354737 DOI: 10.1177/11786302231184751] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 12/06/2022] [Accepted: 06/09/2023] [Indexed: 07/22/2023]
Abstract
Consumer awareness of the presence of pesticides in fruits and vegetables and associated health risks influences the actions they undertake to reduce their exposure. This study was carried out to explore consumers' awareness of pesticide residues in fruits and vegetables and perceptions towards associated health effects in Kampala Metropolitan Area (KMA) in Uganda. Eight focus group discussions (FGDs) were done with fruit and vegetables consumers in KMA. The FGDs consisted of females and males living in urban and rural areas. Discussions were recorded and transcribed. The transcripts were coded inductively and analysed using conventional content analysis. Consumers were aware of the presence of pesticide residues in fruits and vegetables. Non-compliance to good agricultural practices, desire to produce good quality fruits and vegetables, and conflict of interest were thought to be the underlying reasons for the contamination. Consumers thought that their health is at risk of chronic and acute health effects, and that this risk is unavoidable. They emphasized that long term exposure to the pesticide residues puts them at risk of conditions like reproductive defects and noncommunicable diseases like cancer, hypertension, obesity, kidney and heart diseases among others. To reduce the risk, consumers were aware of and relied on mitigation measures including washing, peeling, drying and cooking or applied them in combination. Consumers were aware of the presence of pesticide residues on fruits and vegetables, potential short and long term health risks due to exposure, and domestic processing methods to reduce health risks. There is need for authorities to ensure adherence to good agricultural practices and ensure that farmers and consumers understand that pesticide are used to control pests and disease but not to primarily increase shelf life of fruits and vegetables.
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Affiliation(s)
- Charles Ssemugabo
- Department of Disease Control and Environmental Health, School of Public Health, Makerere University College of Health Sciences, Kampala, Uganda
| | - Asa Bradman
- Department of Public Health, School of Social Sciences, Humanities and Arts, University of California Merced, Merced, CA, USA
- Center for Children’s Environmental Health Research, School of Public Health, University of California, Berkeley, CA, USA
| | - John C Ssempebwa
- Department of Disease Control and Environmental Health, School of Public Health, Makerere University College of Health Sciences, Kampala, Uganda
| | - David Guwatudde
- Department of Epidemiology and Biostatistics, School of Public Health, Makerere University College of Health Sciences, Kampala, Uganda
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Hergueta-Castillo ME, López-Ruiz R, Marín Membrive P, Romero-González R, Garrido Frenich A. Dissipation of penconazole formulation in horticultural crops by ultrahigh performance liquid chromatography-high resolution mass spectrometry: From the active substance to metabolites. Food Chem 2023; 422:136266. [PMID: 37141756 DOI: 10.1016/j.foodchem.2023.136266] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/31/2022] [Revised: 04/14/2023] [Accepted: 04/26/2023] [Indexed: 05/06/2023]
Abstract
The present study describes the dissipation and metabolism of penconazole in horticultural products by a method based on ultra-high performance liquid chromatography-quadrupole-orbitrap (UHPLC-Q-Orbitrap). Targeted and suspected analysis were carried out. Two independent trials were performed under laboratory conditions (on courgette samples), and under greenhouse conditions (on tomatoes) during 43 and 55 days, respectively. In both studies, a pesticide formulation (TOPAS® EW) containing penconazole was used. The results showed that penconazole was relatively short-lived (<30 days) in horticultural products. The proposed method allowed for the tentative identification and semi-quantification of nine metabolites. In addition, the potential toxicity of these metabolites was evaluated, observing that some of them are even more toxic than penconazole, as triazole lactic acid. This research may provide a starting point for understanding the dissipation process of penconazole, the formation pathways of its main metabolites, their concentrations and toxicity to ensure food safety and the environmental protection.
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Affiliation(s)
- María Elena Hergueta-Castillo
- Department of Chemistry and Physics (Analytical Chemistry Area), Research Centre for Mediterranean Intensive Agrosystems and Agri-Food Biotechnology (CIAIMBITAL), Agrifood Campus of International Excellence ceiA3, University of Almería, Almería E-04120, Spain
| | - Rosalía López-Ruiz
- Department of Chemistry and Physics (Analytical Chemistry Area), Research Centre for Mediterranean Intensive Agrosystems and Agri-Food Biotechnology (CIAIMBITAL), Agrifood Campus of International Excellence ceiA3, University of Almería, Almería E-04120, Spain
| | - Patricia Marín Membrive
- Department of Engineering, Research Centre CIAIMBITAL, University of Almería, University of Almería, Almería E-04120, Spain
| | - Roberto Romero-González
- Department of Chemistry and Physics (Analytical Chemistry Area), Research Centre for Mediterranean Intensive Agrosystems and Agri-Food Biotechnology (CIAIMBITAL), Agrifood Campus of International Excellence ceiA3, University of Almería, Almería E-04120, Spain
| | - Antonia Garrido Frenich
- Department of Chemistry and Physics (Analytical Chemistry Area), Research Centre for Mediterranean Intensive Agrosystems and Agri-Food Biotechnology (CIAIMBITAL), Agrifood Campus of International Excellence ceiA3, University of Almería, Almería E-04120, Spain.
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7
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Armenova N, Tsigoriyna L, Arsov A, Petrov K, Petrova P. Microbial Detoxification of Residual Pesticides in Fermented Foods: Current Status and Prospects. Foods 2023; 12:foods12061163. [PMID: 36981090 PMCID: PMC10048192 DOI: 10.3390/foods12061163] [Citation(s) in RCA: 9] [Impact Index Per Article: 9.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/07/2023] [Revised: 03/01/2023] [Accepted: 03/07/2023] [Indexed: 03/12/2023] Open
Abstract
The treatment of agricultural areas with pesticides is an indispensable approach to improve crop yields and cannot be avoided in the coming decades. At the same time, significant amounts of pesticides remain in food and their ingestion causes serious damage such as neurological, gastrointestinal, and allergic reactions; cancer; and even death. However, during the fermentation processing of foods, residual amounts of pesticides are significantly reduced thanks to enzymatic degradation by the starter and accompanying microflora. This review concentrates on foods with the highest levels of pesticide residues, such as milk, yogurt, fermented vegetables (pickles, kimchi, and olives), fruit juices, grains, sourdough, and wines. The focus is on the molecular mechanisms of pesticide degradation due to the presence of specific microbial species. They contain a unique genetic pool that confers an appropriate enzymological profile to act as pesticide detoxifiers. The prospects of developing more effective biodetoxification strategies by engaging probiotic lactic acid bacteria are also discussed.
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Affiliation(s)
- Nadya Armenova
- Institute of Chemical Engineering, Bulgarian Academy of Sciences, 1113 Sofia, Bulgaria
| | - Lidia Tsigoriyna
- Institute of Chemical Engineering, Bulgarian Academy of Sciences, 1113 Sofia, Bulgaria
| | - Alexander Arsov
- Institute of Microbiology, Bulgarian Academy of Sciences, 1113 Sofia, Bulgaria
| | - Kaloyan Petrov
- Institute of Chemical Engineering, Bulgarian Academy of Sciences, 1113 Sofia, Bulgaria
| | - Penka Petrova
- Institute of Microbiology, Bulgarian Academy of Sciences, 1113 Sofia, Bulgaria
- Correspondence:
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Luyinda A, Yildirim Kumral A. Effect of alkali treatment and natural fermentation on the residue behaviour of malathion and malaoxon during table olive production. Food Addit Contam Part A Chem Anal Control Expo Risk Assess 2023; 40:381-391. [PMID: 36657458 DOI: 10.1080/19440049.2023.2168066] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/21/2023]
Abstract
Pesticide use is indispensable for combating diseases occurring during olive cultivation. However, this has led to challenges of pesticide residues in consumer products as a result of pesticide application errors and the methods used during processing and preservation. This work aimed to identify the effects of table olive processing and preservation techniques on the concentrations of malathion and its degradation product malaoxon. For this purpose, olive trees in an experimental olive orchard were sprayed homogeneously with malathion at a dose of 975 mg L-1 and processed as (i) vacuum-packed, (ii) alkali treated and (iii) directly brined for natural fermentation. The changes in microbial growth, pH-acidity and pesticide (malathion and malaoxon) concentrations were monitored regularly during the experiment. Lactic acid bacteria, yeast and mould growth were not detected in any of the treatments. Mesophilic aerobic bacteria and enterobacteria were the dominant microbial groups in all non-sprayed treatments, but no enterobacteria growth was detected in sprayed treatments. Lower pH values were observed in the brines of natural fermentation treatments of both sprayed and non-sprayed olives. The independent effects of time and processing method and their interactions on malathion and malaoxon concentrations were found significant (p < .05). During the experiments, the highest reduction in malathion concentration was observed in alkali treated samples (95-99%), followed by naturally fermented (77-88%) and vacuum-packed samples (74-76%). Processing factors for all treatments were lower than 1.
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Affiliation(s)
- Abdurahman Luyinda
- Faculty of Agriculture, Department of Food Engineering, Bursa Uludag University, Bursa, Nilufer, Turkey
| | - Aysegul Yildirim Kumral
- Faculty of Agriculture, Department of Food Engineering, Bursa Uludag University, Bursa, Nilufer, Turkey
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9
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Towards comprehensive identification of pesticide degradation products following thermal processing below and above 120 °C: A review. Food Chem 2023; 402:134267. [DOI: 10.1016/j.foodchem.2022.134267] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/20/2022] [Revised: 09/09/2022] [Accepted: 09/12/2022] [Indexed: 12/13/2022]
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10
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The Effect of Household Food Processing on Pesticide Residues in Oranges ( Citrus sinensis). Foods 2022; 11:foods11233918. [PMID: 36496727 PMCID: PMC9741471 DOI: 10.3390/foods11233918] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/06/2022] [Revised: 11/30/2022] [Accepted: 12/01/2022] [Indexed: 12/12/2022] Open
Abstract
In this study, the effect of various household food-processing methods (washing, peeling, processing into jam and fruit juice, freezing, storage) on pesticide residues (abamectin, buprofezin, ethoxazole, imazalil, and thiophanate-methyl) in oranges was investigated. Residue analyses were performed by quick-easy-cheap-efficient-rugged-safe (QuEChERS) extraction and liquid chromatography coupled with triple quadrupole mass spectrometry (LC-MS/MS) analysis. The limit of quantification of the method for each pesticide was 10 µg/kg. Physicochemical properties of the pesticides and the type of the food process had a considerable effect on the fate of pesticide residue. Pesticide residues were mostly dispersed on orange peels and washing with tap water decreased the residue levels by 26-84%. The amount of residue in oranges was reduced by 63-100% during fruit juice processing, while residues were removed by 90-100% after jam processing. Pesticides with a high octanol-water coefficient were absorbed by the wax of the orange peel, therefore they remained on the peel and could not easily be removed by washing. Moreover, pesticides with lower water solubility did not diffuse easily through the fruit juices from the pulp section of the fruit. The processing factor was greater than 1 for the separation of the orange peel and less than 1 for the washing step and jam and fruit juice productions.
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Nematollahi A, Rezaei F, Afsharian Z, Mollakhalili-Meybodi N. Diazinon reduction in food products: a comprehensive review of conventional and emerging processing methods. ENVIRONMENTAL SCIENCE AND POLLUTION RESEARCH INTERNATIONAL 2022; 29:40342-40357. [PMID: 35322357 DOI: 10.1007/s11356-022-19294-9] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 10/12/2021] [Accepted: 02/14/2022] [Indexed: 06/14/2023]
Abstract
Diazinon is known as one of the most commonly used organophosphorus pesticides which influence different pests through inactivating acetyl choline esterase enzymes. Despite diazinon applications, its toxicity to human health could result in a worldwide concern about its occurrence in foodstuffs. Malfunction of brain is considered as the main disorders induced by long time exposure to diazinon. Due to the degradation of diazinon in high temperatures and its susceptibility to oxidation as well as acidic and basic conditions, it could be degraded through several physical (9-94%) and chemical (19.3-100%) food processing procedures (both household and industrial methods). However, each of these methods has its advantages and disadvantages. Normally, the combination of these methods is more efficient in diazinon reduction. To this end, it is important to apply an effective method for diazinon reduction in the food products without affecting food quality or treating human health. It could be noticed that bioremediation by microorganisms such as probiotics could be a promising new method for diazinon's reduction in several food products.
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Affiliation(s)
- Amene Nematollahi
- Department of Food Safety and Hygiene, School of Health, Fasa University of Medical Sciences, Fasa, Iran.
| | - Farahnaz Rezaei
- Department of Food Safety and Hygiene, School of Health, Fasa University of Medical Sciences, Fasa, Iran
| | - Zahra Afsharian
- Department of Food Science and Technology, Faculty of Nutrition Science, Food Science and Technology/National Nutrition and Food Technology Research Institute, Shahid Beheshti University of Medical Sciences, Tehran, Iran
| | - Neda Mollakhalili-Meybodi
- Department of Food Sciences and Technology, School of Public Health, Shahid Sadoughi University of Medical Sciences, Yazd, Iran.
- Research Center for Food Hygiene and Safety, Shahid Sadoughi University of Medical Sciences, Yazd, Iran.
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12
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Liang Y, Duan J, Gao Q, Zhang Z. Degradation of pesticides in wheat flour during noodle production and storage. Food Addit Contam Part A Chem Anal Control Expo Risk Assess 2022; 39:1239-1247. [PMID: 35588053 DOI: 10.1080/19440049.2022.2077459] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
Abstract
The fate of five pesticides comprising triadimefon, imidacloprid, fenitrothion, chlorpyrifos-methyl, and chlorpyrifos in wheat flour during noodle production and accelerated storage was systematically investigated. Pesticide residues were determined by high-performance liquid chromatography with diode array detection (HPLC-DAD) after each processing step and accelerated storage. The results indicated that dough mixing reduced the concentration of five pesticide residues by 23-42%, mainly owing to the increase of moisture content. Dough resting had little effect on the residues of triadimefon, imidacloprid, and fenitrothion, but decreased chlorpyrifos-methyl and chlorpyrifos significantly by 24% and 15%, respectively. The pesticide residues increased by 3% to 69% during the drying step, attributed to the different role played by thermal evaporation or thermal degradation and concentration of the different pesticides. Boiling lowered the pesticide residues significantly by 56% to 74% in both fresh noodles and dried noodles. All the pesticide residues decreased during accelerated storage, especially for fenitrothion, chlorpyrifos-methyl, and chlorpyrifos. The processing factors (PFs) of the five pesticides in the drying step were greater than 1, while the others were all less than 1. The whole process for noodle production was beneficial to reduce the pesticide residues with PFs ranging from 0.15 to 0.35. The PFs of five pesticides in accelerated storage were all below 1.
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Affiliation(s)
- Ying Liang
- Key Laboratory of Food Quality and Safety of Jiangsu Province, Institute of Food Safety and Nutrition, Jiangsu Academy of Agricultural Science, Nanjing, Jiangsu, China
| | - Jinmiao Duan
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu, China
| | - Qingchao Gao
- Key Laboratory of Food Quality and Safety of Jiangsu Province, Institute of Food Safety and Nutrition, Jiangsu Academy of Agricultural Science, Nanjing, Jiangsu, China
| | - Zhiyong Zhang
- Key Laboratory of Food Quality and Safety of Jiangsu Province, Institute of Food Safety and Nutrition, Jiangsu Academy of Agricultural Science, Nanjing, Jiangsu, China
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Shokoohi R, Khamutian S, Samadi MT, Karami M, Heshmati A, Leili M, Shokoohizadeh MJ. Effect of household processing on pesticide residues in post-harvested tomatoes: determination of the risk exposure and modeling of experimental results via RSM. ENVIRONMENTAL MONITORING AND ASSESSMENT 2022; 194:86. [PMID: 35018533 DOI: 10.1007/s10661-022-09757-4] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 06/26/2021] [Accepted: 12/31/2021] [Indexed: 06/14/2023]
Abstract
This study aimed to investigate the acute and chronic hazard quotients of chlorpyrifos and diazinon for tomatoes in preharvest and postharvest conditions, and to evaluate the relationship between the main variables, including temperature and contact time and pesticide dissipation at different conditions using response surface methodology for the first time. The qualification analyses were conducted by a gas chromatography-tandem mass spectrometry. The Monte Carlo simulation technique was utilized to evaluate the variability and uncertainty and achieve more accurate results in the health risk assessment process. A quadratic model and the second-order polynomial analysis were employed to investigate the mutual effect of time and temperature on removing diazinon and chlorpyrifos. Based on findings, the chronic hazard quotient values of chlorpyrifos and diazinon residues ranged from 0.43 - 1.33 to 0.13 - 2.27 for boiling, 0.65 - 1.49 to 3.05 - 7.15 for room condition, and 0.63 - 1.92 to 3.28 - 7.47 for refrigerator condition, respectively. According to the Monte Carlo simulation, the hazard quotient and estimated daily intake values were more affected by the consumption rate, pesticide concentration, and body weight. The results of response surface methodology showed that the effect of temperature variations on the dissipation of both pesticides was more than that of contact time variations.
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Affiliation(s)
- Reza Shokoohi
- Department of Environmental Health Engineering, School of Public Health, Research Centre for Health Sciences, Hamadan University of Medical Sciences, Hamadan, Iran
| | - Samira Khamutian
- Department of Environmental Health Engineering, School of Public Health, Research Centre for Health Sciences, Hamadan University of Medical Sciences, Hamadan, Iran.
| | - Mohammad Taghi Samadi
- Department of Environmental Health Engineering, School of Public Health, Research Centre for Health Sciences, Hamadan University of Medical Sciences, Hamadan, Iran
| | - Manoochehr Karami
- Modeling of Noncommunicable Diseases Research Center, Hamadan University of Medical Sciences, Hamadan, Iran
| | - Ali Heshmati
- Department of Nutrition and Food Hygiene, School of Medicine, Nutrition Health Research Center, Hamadan University of Medical Sciences, Hamadan, Iran
| | - Mostafa Leili
- Department of Environmental Health Engineering, School of Public Health, Hamadan University of Medical Sciences, Hamadan, Iran
| | - Mohammad Javad Shokoohizadeh
- Department of Environmental Health Engineering, School of Public Health, Kermanshah University of Medical Sciences, Kermanshah, Iran.
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Torabi E, Talebi Jahromi K, Homayoonzadeh M, Torshiz AO, Tavakoli E. Residue kinetics of neonicotinoids and abamectin in pistachio nuts under field conditions: model selection, effects of multiple sprayings, and risk assessment. ENVIRONMENTAL SCIENCE AND POLLUTION RESEARCH INTERNATIONAL 2022; 29:2598-2612. [PMID: 34370195 DOI: 10.1007/s11356-021-15822-1] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 03/12/2021] [Accepted: 08/01/2021] [Indexed: 06/13/2023]
Abstract
Pistachio is an economically valuable crop, and Iran is among the biggest producers, exporters, and consumers of this product in the world. During the growing season, pistachios are subjected to multiple sprayings with various pesticides, which result in the accumulation of their residues in nuts. These residues have raised concerns regarding consumers' health. In this research, uptake and dissipation kinetics of insecticides imidacloprid (IMI), thiacloprid (THI), thiamethoxam (THX), and abamectin (ABA) were investigated in pistachio nuts. Field experiments were conducted in a pistachio orchard. Pistachio trees were sprayed with the recommended dose of each insecticide formulation and water as the control. Samplings were performed for up to 49 days. Based on the results, pesticides uptake and dissipation kinetics were best fitted to first-order exponential growth (FOEG) and single first-order kinetic (SFOK) models, respectively. Variations in pesticides uptake/dissipation rates were mostly related to their water solubility, pKa, and log Kow. THX showed a higher uptake rate (0.16 ± 0.04) compared to IMI (0.10 ± 0.01) and THI (0.06 ± 0.01). The fastest dissipation rates were observed for IMI (0.04 ± 0.002 day-1) and THX (0.03 ± 0.001 day-1), while the slowest belonged to THI (0.02 ± 0.003 day-1). ABA residues were below the quantification limit (LOQ) throughout the experiment. Based on FOEG and SFOK model predictions, multiple sprayings with THI and THX resulted in final concentrations exceeding the maximum residue limit (MRL). Hazard quotients for all pesticides were <1, indicating no risk to humans via consumption of the pistachio nut.
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Affiliation(s)
- Ehssan Torabi
- Department of Plant Protection, Faculty of Agricultural Science and Engineering, College of Agriculture and Natural Resources, University of Tehran, Karaj, Iran.
| | - Khalil Talebi Jahromi
- Department of Plant Protection, Faculty of Agricultural Science and Engineering, College of Agriculture and Natural Resources, University of Tehran, Karaj, Iran
| | - Mohammad Homayoonzadeh
- Department of Plant Protection, Faculty of Agricultural Science and Engineering, College of Agriculture and Natural Resources, University of Tehran, Karaj, Iran
| | - Ali Olyaie Torshiz
- Department of Plant Protection, Academic Center for Education, Culture, and Research (ACECR)-Khorasan Razavi, Kashmar Higher Education Institute, Kashmar, Iran
| | - Ebrahim Tavakoli
- Department of Plant Protection, Academic Center for Education, Culture, and Research (ACECR)-Khorasan Razavi, Kashmar Higher Education Institute, Kashmar, Iran
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15
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The efficacy of washing strategies in the elimination of fungicide residues and the alterations on the quality of bell peppers. Food Res Int 2021; 147:110579. [PMID: 34399550 DOI: 10.1016/j.foodres.2021.110579] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/01/2020] [Revised: 06/22/2021] [Accepted: 06/27/2021] [Indexed: 11/20/2022]
Abstract
Food safety problems caused by pesticide residues in vegetables have become a top issue to raise public concern. In this study, bell peppers were grown in an experimental field and sprayed with two systemic (azoxystrobin and difenoconazole) and one contact (chlorothalonil) fungicides. Ozone (ozonated water and water continuously bubble with ozone) or conventional domestic (washing with distilled water, detergent, acetic acid, sodium bicarbonate, and sodium hypochlorite solutions) procedures were investigated to identify the most effective way to remove fungicide residues in bell peppers. The residues in the fruits and the washing solutions were determined by solid-liquid extraction with a low-temperature partition (SLE/LTP) and liquid-liquid extraction with a low-temperature partition (LLE/LTP), respectively, and analyzed by gas chromatography. Water continuously bubbled with ozone a concentration of 3 mg L-1 was the most efficient treatment with removal of fungicides residues ranging from 67% to 87%. However, similar treatment at a lower concentration (1 mg L-1) did not only efficiently removed fungicide residues (between 53% and 75%) but also preserving the quality of the fruit along a storage time of 13 days. Among the conventional solutions, sodium bicarbonate at 5% showed good efficiency removing between 60% and 81% of the fungicide residues from bell peppers, affecting the color quality of the fruit. Overall, the most affected physicochemical parameters in bell peppers after the treatments were weight loss, color, and vitamin C content.
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Gençdağ E, Görgüç A, Okuroğlu F, Yılmaz FM. The effects of power ‐ ultrasound, peroxyacetic acid and sodium chloride washing treatments on the physical and chemical quality characteristics of dried figs. J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.15009] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
Affiliation(s)
- Esra Gençdağ
- Engineering Faculty, Food Engineering Department Aydın Adnan Menderes University Aydın Turkey
| | - Ahmet Görgüç
- Engineering Faculty, Food Engineering Department Aydın Adnan Menderes University Aydın Turkey
| | - Fulya Okuroğlu
- Engineering Faculty, Food Engineering Department Aydın Adnan Menderes University Aydın Turkey
| | - Fatih Mehmet Yılmaz
- Engineering Faculty, Food Engineering Department Aydın Adnan Menderes University Aydın Turkey
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