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Cui K, Wang J, Guan S, Liang J, Fang L, Ding R, Li T, Dong Z, Ma G, Wu X, Zheng Y. Residue changes, degradation, processing factors and their relation between physicochemical properties of pesticides in peanuts during multiproduct processing. Food Chem 2024; 452:139535. [PMID: 38728890 DOI: 10.1016/j.foodchem.2024.139535] [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: 12/19/2023] [Revised: 04/18/2024] [Accepted: 04/30/2024] [Indexed: 05/12/2024]
Abstract
This study systematically investigates the residue changes, processing factors (PFs), and relation between the physicochemical properties of pesticides during peanut processing. Results revealed that peeling, washing, and boiling treatments removed partial or substantial pesticide residues from peanuts with PFs of 0.29-1.10 (most <1). By contrast, pesticides appeared to be partially concentrated during roasting, stir-frying, and deep-frying peanuts with PFs of 0.16-1.25. During oil pressing, 13 of the 28 pesticides were concentrated in the peanut oil (PF range: 1.06-2.01) and 25 of the pesticides were concentrated in the peanut meal (1.07-1.46). Physicochemical parameters such as octanol-water partition coefficient, degradation point, molecular weight, and melting point showed significant correlations with PFs during processing. Notably, log Kow exhibited strong positive correlations with the PFs of boiling, roasting, and oil pressing. Overall, this study describes the fate of pesticides during multiproduct processing, providing guidance to promote the healthy consumption of peanuts for human health.
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Affiliation(s)
- Kai Cui
- Institute of Quality Standard and Testing Technology for Agro-Products, Shandong Academy of Agricultural Sciences, Shandong Provincial Key Laboratory of Test Technology on Food Quality and Safety, Jinan, Shandong 250100, People's Republic of China
| | - Jian Wang
- Institute of Quality Standard and Testing Technology for Agro-Products, Shandong Academy of Agricultural Sciences, Shandong Provincial Key Laboratory of Test Technology on Food Quality and Safety, Jinan, Shandong 250100, People's Republic of China
| | - Shuai Guan
- Institute of Quality Standard and Testing Technology for Agro-Products, Shandong Academy of Agricultural Sciences, Shandong Provincial Key Laboratory of Test Technology on Food Quality and Safety, Jinan, Shandong 250100, People's Republic of China
| | - Jingyun Liang
- Institute of Quality Standard and Testing Technology for Agro-Products, Shandong Academy of Agricultural Sciences, Shandong Provincial Key Laboratory of Test Technology on Food Quality and Safety, Jinan, Shandong 250100, People's Republic of China
| | - Liping Fang
- Institute of Quality Standard and Testing Technology for Agro-Products, Shandong Academy of Agricultural Sciences, Shandong Provincial Key Laboratory of Test Technology on Food Quality and Safety, Jinan, Shandong 250100, People's Republic of China
| | - Ruiyan Ding
- Institute of Quality Standard and Testing Technology for Agro-Products, Shandong Academy of Agricultural Sciences, Shandong Provincial Key Laboratory of Test Technology on Food Quality and Safety, Jinan, Shandong 250100, People's Republic of China
| | - Teng Li
- Institute of Quality Standard and Testing Technology for Agro-Products, Shandong Academy of Agricultural Sciences, Shandong Provincial Key Laboratory of Test Technology on Food Quality and Safety, Jinan, Shandong 250100, People's Republic of China
| | - Zhan Dong
- Institute of Quality Standard and Testing Technology for Agro-Products, Shandong Academy of Agricultural Sciences, Shandong Provincial Key Laboratory of Test Technology on Food Quality and Safety, Jinan, Shandong 250100, People's Republic of China.
| | - Guoping Ma
- Institute of Plant Protection, Shandong Academy of Agricultural Sciences, Jinan 250100, People's Republic of China.
| | - Xiaohu Wu
- Institute of Plant Protection, Chinese Academy of Agricultural Sciences, Beijing 100193, People's Republic of China
| | - Yongquan Zheng
- Institute of Plant Protection, Chinese Academy of Agricultural Sciences, Beijing 100193, People's Republic of China
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Cui K, Wang J, Ma G, Guan S, Liang J, Fang L, Ding R, Li T, Dong Z, Wu X, Zheng Y. Residue levels, processing factors and risk assessment of pesticides in ginger from market to table. JOURNAL OF HAZARDOUS MATERIALS 2024; 470:134268. [PMID: 38608592 DOI: 10.1016/j.jhazmat.2024.134268] [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: 02/26/2024] [Revised: 03/29/2024] [Accepted: 04/09/2024] [Indexed: 04/14/2024]
Abstract
Ginger is consumed as a spice and medicine globally. However, pesticide residues in ginger and their residue changes during processing remain poorly understood. Our results demonstrate that clothianidin, carbendazim and imidacloprid were the top detected pesticides in 152 ginger samples with detection rates of 17.11-27.63%, and these pesticides had higher average residues of 44.07-97.63 μg/kg. Although most samples contained low levels of pesticides, 66.45% of the samples were detected with pesticides, and 38.82% were contaminated with 2-5 pesticides. Peeling, washing, boiling and pickling removed different amounts of pesticides from ginger (processing factor range: 0.06-1.56, most <1). By contrast, pesticide residues were concentrated by stir-frying and drying (0.50-6.45, most >1). Pesticide residues were influenced by pesticide physico-chemical parameters involving molecular weight, melting point, degradation point and octanol-water partition coefficient by different ginger processing methods. Chronic and acute dietary risk assessments suggest that dietary exposure to pesticides from ginger consumption was within acceptable levels for the general population. This study sheds light on pesticide residues in ginger from market to processing and is of theoretical and practical value for ensuring ginger quality and safety.
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Affiliation(s)
- Kai Cui
- Institute of Quality Standard and Testing Technology for Agro-Products, Shandong Academy of Agricultural Sciences, Jinan, Shandong 250100, People's Republic of China; Shandong Provincial Key Laboratory of Test Technology on Food Quality and Safety, Jinan, Shandong 250100, People's Republic of China
| | - Jian Wang
- Institute of Quality Standard and Testing Technology for Agro-Products, Shandong Academy of Agricultural Sciences, Jinan, Shandong 250100, People's Republic of China; Shandong Provincial Key Laboratory of Test Technology on Food Quality and Safety, Jinan, Shandong 250100, People's Republic of China
| | - Guoping Ma
- Institute of Plant Protection, Shandong Academy of Agricultural Sciences, Jinan, Shandong 250100, People's Republic of China
| | - Shuai Guan
- Institute of Quality Standard and Testing Technology for Agro-Products, Shandong Academy of Agricultural Sciences, Jinan, Shandong 250100, People's Republic of China; Shandong Provincial Key Laboratory of Test Technology on Food Quality and Safety, Jinan, Shandong 250100, People's Republic of China
| | - Jingyun Liang
- Institute of Quality Standard and Testing Technology for Agro-Products, Shandong Academy of Agricultural Sciences, Jinan, Shandong 250100, People's Republic of China; Shandong Provincial Key Laboratory of Test Technology on Food Quality and Safety, Jinan, Shandong 250100, People's Republic of China
| | - Liping Fang
- Institute of Quality Standard and Testing Technology for Agro-Products, Shandong Academy of Agricultural Sciences, Jinan, Shandong 250100, People's Republic of China; Shandong Provincial Key Laboratory of Test Technology on Food Quality and Safety, Jinan, Shandong 250100, People's Republic of China
| | - Ruiyan Ding
- Institute of Quality Standard and Testing Technology for Agro-Products, Shandong Academy of Agricultural Sciences, Jinan, Shandong 250100, People's Republic of China; Shandong Provincial Key Laboratory of Test Technology on Food Quality and Safety, Jinan, Shandong 250100, People's Republic of China
| | - Teng Li
- Institute of Quality Standard and Testing Technology for Agro-Products, Shandong Academy of Agricultural Sciences, Jinan, Shandong 250100, People's Republic of China; Shandong Provincial Key Laboratory of Test Technology on Food Quality and Safety, Jinan, Shandong 250100, People's Republic of China
| | - Zhan Dong
- Institute of Quality Standard and Testing Technology for Agro-Products, Shandong Academy of Agricultural Sciences, Jinan, Shandong 250100, People's Republic of China; Shandong Provincial Key Laboratory of Test Technology on Food Quality and Safety, Jinan, Shandong 250100, People's Republic of China.
| | - Xiaohu Wu
- Institute of Plant Protection, Chinese Academy of Agricultural Sciences, Beijing 100193, People's Republic of China
| | - Yongquan Zheng
- Institute of Plant Protection, Chinese Academy of Agricultural Sciences, Beijing 100193, People's Republic of China
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He M, Wang Y, Zhang L, Mao L, Zhu L, Zheng Y, Liu X, Wu C. Optimizing Analysis Methods: Rapid and Accurate Determination of Cuaminosulfate Residues with LC-MS/MS Based on Box-Behnken Design Study. Molecules 2024; 29:794. [PMID: 38398546 PMCID: PMC10892704 DOI: 10.3390/molecules29040794] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/06/2024] [Revised: 02/02/2024] [Accepted: 02/06/2024] [Indexed: 02/25/2024] Open
Abstract
In view of the defects in the previous detection of cuaminosulfate, which only focused on the analysis of copper ions, there is currently no analysis method available to determine the actual state of cuaminosulfate as chelated or bound. In order to investigate the dissipation and terminal residues in soil and watermelon of cuaminosulfate for food safety and environmental risk, a highly effective technique was developed to detect cuaminosulfate residues in watermelon and soil, and field experiments were conducted in China. After single-factor experiments, residual cuaminosulfate in samples was extracted by pure water, purified using a liquid-liquid approach combined with a dispersive solid-phase extraction, and detected by liquid chromatography tandem mass spectrometry (LC-MS/MS). The Box-Behnken design (BBD) study was used to find the optimal solutions for the time of liquid-liquid purification, the amount of extraction solvent, and the amounts of cleanup sorbents for the analytical method. The average recovery of the method was in the range of 80.0% to 101.1%, the average relative standard deviation (RSD) was 5.3-9.9%, and the detection limit was lower than 0.05 mg/kg. The BBD study not only improved the extraction rate of the method, but also saved time and was operated easily. The final residues of cuaminosulfate in watermelon at different sampling intervals were all lower than 0.05 mg/kg under field conditions. The cuaminosulfate in soils dissipated following exponential kinetics, with half-life values in the range of 9.39 to 12.58 days, which varied by different locations. Based on the validated method, food safety residues and soil residues can be determined rapidly and accurately.
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Affiliation(s)
- Mingyuan He
- Guangxi SPR Technology Co., Ltd., Nanning 530000, China
| | - Yuzhu Wang
- State Key Laboratory for Biology of Plant Disease and Insect Pests, Institute of Plant Protection, Chinese Academy of Agricultural Sciences, Beijing 100193, China
- State Key Laboratory of Elemento-Organic Chemistry, National Engineering Research Center of Pesticide, College of Chemistry, Nankai University, Tianjin 300071, China
| | - Lan Zhang
- State Key Laboratory for Biology of Plant Disease and Insect Pests, Institute of Plant Protection, Chinese Academy of Agricultural Sciences, Beijing 100193, China
| | - Liangang Mao
- State Key Laboratory for Biology of Plant Disease and Insect Pests, Institute of Plant Protection, Chinese Academy of Agricultural Sciences, Beijing 100193, China
| | - Lizhen Zhu
- State Key Laboratory for Biology of Plant Disease and Insect Pests, Institute of Plant Protection, Chinese Academy of Agricultural Sciences, Beijing 100193, China
| | - Yongquan Zheng
- State Key Laboratory for Biology of Plant Disease and Insect Pests, Institute of Plant Protection, Chinese Academy of Agricultural Sciences, Beijing 100193, China
| | - Xingang Liu
- State Key Laboratory for Biology of Plant Disease and Insect Pests, Institute of Plant Protection, Chinese Academy of Agricultural Sciences, Beijing 100193, China
| | - Chi Wu
- State Key Laboratory for Biology of Plant Disease and Insect Pests, Institute of Plant Protection, Chinese Academy of Agricultural Sciences, Beijing 100193, China
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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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Li K, Chen T, Shi X, Chen W, Luo X, Xiong H, Tan X, Liu Y, Zhang D. Residue behavior and processing factors of thirteen field-applied pesticides during the production of Chinese traditional fermented chopped pepper and chili powder. Food Chem X 2023; 19:100854. [PMID: 37780331 PMCID: PMC10534233 DOI: 10.1016/j.fochx.2023.100854] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/04/2023] [Revised: 08/10/2023] [Accepted: 08/30/2023] [Indexed: 10/03/2023] Open
Abstract
In this study, the fate, processing factors and relationship with physicochemical properties of thirteen pesticides in field-collected pepper samples during Chinese chopped pepper and chili powder production was systematically studied. The washing, air-drying, chopping and salting and fermentation processes reduced 24.8%-62.8%, 0.9%-26.4%, 25.1%-50.3% and 16.3%-90.0% of thirteen pesticide residues, respectively, while the sun-drying processing increased the residues of eleven pesticides by 1.27-5.19 fold. The PFs of thirteen pesticides were < 1 in chopped pepper production and the PFs of eleven pesticides were more than 1 for chili powder production. The chopped pepper processing efficiency have most negative correlation with octanol-water partition coefficient. In contrast, the chili powder processing efficiency have most positive correlation with vapour pressure. Thus, this study can offer important references for assessment the pesticide residue levels in Chinese traditional fermented chopped pepper and chili powder production from fresh peppers.
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Affiliation(s)
- Kailong Li
- Hunan Plant Protection Institute, Hunan Academy of Agricultural Science, Changsha 410125, China
| | - Tongqiang Chen
- Hunan Provincial institute of product and goods quality inspection, Changsha 410007, China
| | - Xiaobin Shi
- Hunan Plant Protection Institute, Hunan Academy of Agricultural Science, Changsha 410125, China
| | - Wuying Chen
- Hunan Plant Protection Institute, Hunan Academy of Agricultural Science, Changsha 410125, China
| | - Xiangwen Luo
- Hunan Plant Protection Institute, Hunan Academy of Agricultural Science, Changsha 410125, China
| | - Hao Xiong
- Hunan Plant Protection Institute, Hunan Academy of Agricultural Science, Changsha 410125, China
| | - Xinqiu Tan
- Hunan Plant Protection Institute, Hunan Academy of Agricultural Science, Changsha 410125, China
| | - Yong Liu
- Hunan Plant Protection Institute, Hunan Academy of Agricultural Science, Changsha 410125, China
| | - Deyong Zhang
- Hunan Plant Protection Institute, Hunan Academy of Agricultural Science, Changsha 410125, China
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Qi Y, Cao J, Li C, Ren P, Qin S, Li J. Dissipation, Processing Factors and Dietary Exposure Assessment of Myclobutanil in Tomato. Molecules 2023; 28:5978. [PMID: 37630230 PMCID: PMC10459743 DOI: 10.3390/molecules28165978] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/14/2023] [Revised: 08/05/2023] [Accepted: 08/07/2023] [Indexed: 08/27/2023] Open
Abstract
Myclobutanil residue poses a potential threat to consumers' health. This work aims to investigate the degradation behavior, residue levels, processing factors (PFs) and dietary risk of myclobutanil in tomato. Myclobutanil was analyzed using a modified quick, easy, cheap, effective, rugged, safe (QuEChERS) method combined with ultra-performance liquid chromatography-mass spectrometry (UPLC-MS/MS), and average recoveries ranged from 82% to 102% with relative standard deviations RSDs ≤ 9.1%. After spraying myclobutanil miscible oil under field conditions, the initial concentration of myclobutanil was 0.055 mg/kg, and its dissipation followed the first-order kinetics equation with a half-life of 2.88 days. Myclobutanil was mainly present in the tomato skin, and its concentration was about four times that in the whole tomato. The initial concentration of myclobutanil in raw tomato was 0.100 mg/kg. After washing, peeling, homogenization, simmering and canning, the residual level of myclobutanil decreased to 0.067 mg/kg, 0.023 mg/kg, 0.013 mg/kg, 0.044 mg/kg and 0.041 mg/kg, respectively. Although the procedure of simmering led to an increase in myclobutanil concentration, the PFs were all less than 1 in the whole process, showing that the processing procedure significantly decreased the residual level of myclobutanil canned tomato paste in comparison with the raw agricultural commodity. Washing, peeling, and homogenization played critical roles in reducing pesticide residues. The residues of myclobutanil during the processing of tomato pose low dietary exposure risks to consumers in China, which were acceptable. However, the acute and chronic risk quotient for children revealed that it was necessary to monitor the dietary exposure of pesticide residues for children closely.
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Affiliation(s)
| | | | | | | | | | - Jindong Li
- Shanxi Center for Testing of Functional Agro-Products, Shanxi Agricultural University, No. 79, Longcheng Street, Taiyuan 030031, China; (Y.Q.); (J.C.); (C.L.); (P.R.); (S.Q.)
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Wang K, Jiao B, Gao H, Pan X, Wu X, Xu J, Dong F, Zheng Y. Residue and dietary risk assessment of glyphosate, glufosinate-ammonium, and their metabolites in maize and soybean. J Food Compost Anal 2023. [DOI: 10.1016/j.jfca.2023.105298] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/29/2023]
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Li Q, Li B, Chen D, Zhang R, Liu S, Yang S, Li Y, Li J. Dietary exposure risk assessment of pyrethroids in fruits and vegetables: a national scale investigation. ENVIRONMENTAL SCIENCE AND POLLUTION RESEARCH INTERNATIONAL 2023:10.1007/s11356-023-28213-5. [PMID: 37369895 DOI: 10.1007/s11356-023-28213-5] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 01/16/2023] [Accepted: 06/07/2023] [Indexed: 06/29/2023]
Abstract
The pyrethroids (PYRs) were extensively used to increase agriculture outputs. However, the cumulative exposures of PYRs would bring about potential risks through food intake. It is an urgent requirement to explore the cumulative exposures on the fruits and vegetables. In this study, a total of 1720 samples incorporating eight primary fruits and vegetables collected around China were investigated to assess the health risk for adults and children from eight PYRs. The relative potency factor (RPF) method was employed to reveal both chronic and acute cumulative exposure. As a result, the hazard index (HI) were 0.004 ~ 0.200% and 11.85 ~ 99.19% for chronic and acute cumulative dietary exposure, respectively. The national wide investigation indicated the cumulative assessments were not hazardous. Besides, the acute intake of pear, grape, and lettuce should be paid on more attention, particularly. This study provides compelling evidence to develop relative policy and regulation to improve the food quality and safety.
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Affiliation(s)
- Qianqian Li
- Institute of Food Science and Technology, Ministry of Agriculture and Rural Affairs, Chinese Academy of Agricultural Sciences, Key Laboratory of Agro-Products Quality and Safety Control in Storage and Transport Process, Beijing, 100093, People's Republic of China
| | - Bei Li
- Key Laboratory of Tropical Fruits and Vegetables Quality and Safety for State Market Regulation, Hainan Institute for Food Control, Hainan, 570314, People's Republic of China
| | - Dawei Chen
- NHC Key Laboratory of Food Safety Risk Assessment, Chinese Academy of Medical Sciences Research Unit (No. 2019RU014), China National Center for Food Safety Risk Assessment, Beijing, 100021, People's Republic of China
| | - Rong Zhang
- Institute of Food Science and Technology, Ministry of Agriculture and Rural Affairs, Chinese Academy of Agricultural Sciences, Key Laboratory of Agro-Products Quality and Safety Control in Storage and Transport Process, Beijing, 100093, People's Republic of China
| | - Shuyan Liu
- Institute of Food Science and Technology, Ministry of Agriculture and Rural Affairs, Chinese Academy of Agricultural Sciences, Key Laboratory of Agro-Products Quality and Safety Control in Storage and Transport Process, Beijing, 100093, People's Republic of China
| | - Shupeng Yang
- Institute of Food Science and Technology, Ministry of Agriculture and Rural Affairs, Chinese Academy of Agricultural Sciences, Key Laboratory of Agro-Products Quality and Safety Control in Storage and Transport Process, Beijing, 100093, People's Republic of China
| | - Yi Li
- Institute of Food Science and Technology, Ministry of Agriculture and Rural Affairs, Chinese Academy of Agricultural Sciences, Key Laboratory of Agro-Products Quality and Safety Control in Storage and Transport Process, Beijing, 100093, People's Republic of China
| | - Jianxun Li
- Institute of Food Science and Technology, Ministry of Agriculture and Rural Affairs, Chinese Academy of Agricultural Sciences, Key Laboratory of Agro-Products Quality and Safety Control in Storage and Transport Process, Beijing, 100093, People's Republic of China.
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Peng X, He Y, Zhao J, Tan K, Yuan R, Chen S. CRISPR/Cas12a-Mediated Aptasensor Based on Tris-(8-hydroxyquinoline)aluminum Microcrystals with Crystallization-Induced Enhanced Electrochemiluminescence for Acetamiprid Analysis. Anal Chem 2023. [PMID: 37339328 DOI: 10.1021/acs.analchem.3c01485] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 06/22/2023]
Abstract
Improving the electrochemiluminescence (ECL) efficiency of luminophores has always been the goal of the ECL field. Herein, a novel crystallization-induced enhanced ECL (CIE ECL) strategy was exploited to significantly enhance the ECL efficiency of metal complex tris-(8-hydroxyquinoline)aluminum (Alq3). Alq3 monomers self-assembled and directionally grew to form Alq3 microcrystals (Alq3 MCs) in the presence of sodium dodecyl sulfate. The highly ordered crystal structure of Alq3 MCs not only constrained the intramolecular rotation of Alq3 monomers to decrease nonradiative transition but also accelerated the electron transfer between Alq3 MCs and coreactant tripropylamine to increase radiative transition, thus leading to a CIE ECL effect. Alq3 MCs exhibited brilliant anode ECL emission, which was 210-fold stronger than that of Alq3 monomers. The exceptional CIE ECL performance of Alq3 MCs coupled the efficient trans-cleavage activity of CRISPR/Cas12a assisted by rolling circle amplification and catalytic hairpin assembly to fabricate a CRISPR/Cas12a-mediated aptasensor for acetamiprid (ACE) detection. The limit of detection was as low as 0.79 fM. This work not only innovatively exploited a CIE ECL strategy to enhance the ECL efficiency of metal complexes but also integrated CRISPR/Cas12a with a dual amplification strategy for the ultrasensitive monitoring of pesticides such as ACE.
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Affiliation(s)
- Xiaoge Peng
- Key Laboratory of Luminescence Analysis and Molecular Sensing (Southwest University), Ministry of Education, College of Chemistry and Chemical Engineering, Southwest University, Chongqing, Sichuan 400715, P. R. China
| | - Ying He
- Key Laboratory of Luminescence Analysis and Molecular Sensing (Southwest University), Ministry of Education, College of Chemistry and Chemical Engineering, Southwest University, Chongqing, Sichuan 400715, P. R. China
| | - Jinwen Zhao
- Key Laboratory of Luminescence Analysis and Molecular Sensing (Southwest University), Ministry of Education, College of Chemistry and Chemical Engineering, Southwest University, Chongqing, Sichuan 400715, P. R. China
| | - Kejun Tan
- Key Laboratory of Luminescence Analysis and Molecular Sensing (Southwest University), Ministry of Education, College of Chemistry and Chemical Engineering, Southwest University, Chongqing, Sichuan 400715, P. R. China
| | - Ruo Yuan
- Key Laboratory of Luminescence Analysis and Molecular Sensing (Southwest University), Ministry of Education, College of Chemistry and Chemical Engineering, Southwest University, Chongqing, Sichuan 400715, P. R. China
| | - Shihong Chen
- Key Laboratory of Luminescence Analysis and Molecular Sensing (Southwest University), Ministry of Education, College of Chemistry and Chemical Engineering, Southwest University, Chongqing, Sichuan 400715, P. R. China
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Cui K, Guan S, Liang J, Fang L, Ding R, Wang J, Li T, Dong Z, Wu X, Zheng Y. Dissipation, metabolism, accumulation, processing and risk assessment of fluxapyroxad in cucumber and cowpea vegetables from field to table. Food Chem 2023; 423:136384. [PMID: 37201257 DOI: 10.1016/j.foodchem.2023.136384] [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: 03/08/2023] [Revised: 04/28/2023] [Accepted: 05/12/2023] [Indexed: 05/20/2023]
Abstract
Understanding the residue fate of fluxapyroxad is critical for food safety and human health. The present study profiled the dissipation, metabolism, accumulation, removal and risk assessment of fluxapyroxad in cucumbers and cowpeas from field to table. Greenhouse-field trials suggested that fluxapyroxad dissipated faster in cucumbers than in cowpeas, and M700F008 was the only detected metabolite at <LOQ-37.92 μg/kg. Fluxapyroxad accumulated in cucumbers (average residue accumulation value, 1: 2.21: 1.16) and cowpeas (1: 1.33: 1.05) after repeated spraying. Peeling, washing and parboiling could remove fluxapyroxad from cucumbers and cowpeas (PF range, 0.16-0.85); however, fluxapyroxad was partly concentrated by stir-frying (PF range, 0.36-1.41). Moreover, fluxapyroxad residues increased with increasing pickling time. Chronic and acute risk assessments revealed that dietary exposure to fluxapyroxad was within the acceptable levels from cucumber and cowpea consumption. Given high residue levels and their potential accumulation, fluxapyroxad should be continuously monitored and assessed in the future.
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Affiliation(s)
- Kai Cui
- Institute of Quality Standard and Testing Technology for Agro-Products, Shandong Academy of Agricultural Sciences, Shandong Provincial Key Laboratory of Test Technology on Food Quality and Safety, Jinan, Shandong 250100, People's Republic of China
| | - Shuai Guan
- Institute of Quality Standard and Testing Technology for Agro-Products, Shandong Academy of Agricultural Sciences, Shandong Provincial Key Laboratory of Test Technology on Food Quality and Safety, Jinan, Shandong 250100, People's Republic of China
| | - Jingyun Liang
- Institute of Quality Standard and Testing Technology for Agro-Products, Shandong Academy of Agricultural Sciences, Shandong Provincial Key Laboratory of Test Technology on Food Quality and Safety, Jinan, Shandong 250100, People's Republic of China
| | - Liping Fang
- Institute of Quality Standard and Testing Technology for Agro-Products, Shandong Academy of Agricultural Sciences, Shandong Provincial Key Laboratory of Test Technology on Food Quality and Safety, Jinan, Shandong 250100, People's Republic of China
| | - Ruiyan Ding
- Institute of Quality Standard and Testing Technology for Agro-Products, Shandong Academy of Agricultural Sciences, Shandong Provincial Key Laboratory of Test Technology on Food Quality and Safety, Jinan, Shandong 250100, People's Republic of China
| | - Jian Wang
- Institute of Quality Standard and Testing Technology for Agro-Products, Shandong Academy of Agricultural Sciences, Shandong Provincial Key Laboratory of Test Technology on Food Quality and Safety, Jinan, Shandong 250100, People's Republic of China
| | - Teng Li
- Institute of Quality Standard and Testing Technology for Agro-Products, Shandong Academy of Agricultural Sciences, Shandong Provincial Key Laboratory of Test Technology on Food Quality and Safety, Jinan, Shandong 250100, People's Republic of China
| | - Zhan Dong
- Institute of Quality Standard and Testing Technology for Agro-Products, Shandong Academy of Agricultural Sciences, Shandong Provincial Key Laboratory of Test Technology on Food Quality and Safety, Jinan, Shandong 250100, People's Republic of China.
| | - Xiaohu Wu
- Institute of Plant Protection, Chinese Academy of Agricultural Sciences, Beijing 100193, People's Republic of China
| | - Yongquan Zheng
- Institute of Plant Protection, Chinese Academy of Agricultural Sciences, Beijing 100193, People's Republic of China
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11
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Hrynko I, Kaczyński P, Łuniewski S, Łozowicka B. Removal of triazole and pyrethroid pesticides from wheat grain by water treatment and ultrasound-supported processes. CHEMOSPHERE 2023; 333:138890. [PMID: 37182706 DOI: 10.1016/j.chemosphere.2023.138890] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 01/27/2023] [Revised: 05/03/2023] [Accepted: 05/06/2023] [Indexed: 05/16/2023]
Abstract
A simple way to reduce pesticides in cereal grains is to use washing methods. The challenge of this study was to evaluate the effectiveness of reduction of 3 triazole fungicides (difenoconazole, tebuconazole, tetraconazole) and 3 pyrethroid insecticides (beta-cyfluthrin, cypermethrin, deltamethrin) commonly used in wheat protection. Four different pre-washing methods (hot and cold water washing, twice water, and ultrasound-supported washing) were evaluated. The processing factor (PF) was calculated based on the concentration of pesticides determined by LC-MS/MS in the samples of cereal grains before and after the washing process. PFs were within the range 0.01-0.97. Time, teperature and ultrasound were factors influencing the efficiency of water treatment. The study showed that ultrasound-supported washing eliminated pesticide residues to a greater extent than ordinary washing. This process significantly affected or completely reduced concentrations of triazoles in wheat grains. The highest reduction of residues (99%) was received for tebuconazole and ultrasound washing with heating temperature of 60 °C for a total of 10 min. In all washing processes, pyrethroids were removed with lower efficiency than triazoles. The lowest residue reduction was obtained for cypermethrin and washing under cold water for 5 min (3%; PF = 0.97). Beta-Cyfluthrin showed only a 6-27% reduction regardless of the process (PF: 0.73-0.95). Using static analysis, the relationship between the properties of pesticides and the reduction of their concentration in cereals was clarified and showed a strong correlation.
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Affiliation(s)
- Izabela Hrynko
- Institute of Plant Protection - National Research Institute, Laboratory of Food and Feed Safety, Chelmonskiego 22, 15-195, Bialystok, Poland.
| | - Piotr Kaczyński
- Institute of Plant Protection - National Research Institute, Laboratory of Food and Feed Safety, Chelmonskiego 22, 15-195, Bialystok, Poland
| | - Stanisław Łuniewski
- The Uniwersity of Finance and Management, Ciepla 40, 15-472, Bialystok, Poland
| | - Bożena Łozowicka
- Institute of Plant Protection - National Research Institute, Laboratory of Food and Feed Safety, Chelmonskiego 22, 15-195, Bialystok, Poland
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12
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Hrynko I, Kaczyński P, Wołejko E, Łozowicka B. Impact of technological processes on tebuconazole reduction in selected cereal species and the primary cereal product, and dietary exposure assessment. Food Chem 2023; 422:136249. [PMID: 37137237 DOI: 10.1016/j.foodchem.2023.136249] [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: 02/14/2023] [Revised: 03/17/2023] [Accepted: 04/24/2023] [Indexed: 05/05/2023]
Abstract
Contamination of cereals with tebuconazole (TEB) can affect the dietary risk assessment. This study investigates, for the first time, how mechanical, thermal, physical-chemical, and biochemical processes affect the TEB level in wheat, rye, and barley. The biochemical process of malting was the most effective for tebuconazole reduction (by 86%) in cereals. Thermal processes were also effective, i.e., boiling (70%) and baking (55%). These processes considerably decreased the concentration of tebuconazole, and Procesing Factors (PFs) were from 0.10 to 0.18 (malting), 0.56 to 0.89 (boiling), and 0.44 to 0.45 (baking), respectively. The concentration of TEB was not reduced after the application of mechanical processing. The risk was estimated in dietary exposure assessment on the basis of the highest reported levels of tebuconazole residues bread. At a high level of rye bread consumption, the potential exposure to tebuconazole reached only 3.5% and 2.7% in children and adults, respectively.
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Affiliation(s)
- Izabela Hrynko
- Institute of Plant Protection - National Research Institute, Laboratory of Food and Feed Safety, Chelmonskiego 22, 15-195 Bialystok, Poland.
| | - Piotr Kaczyński
- Institute of Plant Protection - National Research Institute, Laboratory of Food and Feed Safety, Chelmonskiego 22, 15-195 Bialystok, Poland
| | - Elżbieta Wołejko
- Bialystok University of Technology, Department of Chemistry, Biology and Biotechnology, Faculty of Civil Engineering and Environmental Sciences, Wiejska 45, 15-351 Bialystok, Poland
| | - Bożena Łozowicka
- Institute of Plant Protection - National Research Institute, Laboratory of Food and Feed Safety, Chelmonskiego 22, 15-195 Bialystok, Poland
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13
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Rutkowska E, Wołejko E, Kaczyński P, Łuniewski S, Łozowicka B. High and low temperature processing: Effective tool reducing pesticides in/on apple used in a risk assessment of dietary intake protocol. CHEMOSPHERE 2023; 313:137498. [PMID: 36495984 DOI: 10.1016/j.chemosphere.2022.137498] [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: 09/30/2022] [Revised: 12/02/2022] [Accepted: 12/05/2022] [Indexed: 06/17/2023]
Abstract
Apples play an important role in everyone's diet and may contain pesticide residues that can pose a significant health problem for consumers. Various technological processes are promising methods for minimizing pesticide concentrations in fruit. Therefore, the subject of this comprehensive study was to investigate the effects of high-temperature (baking) and low-temperature (freeze-drying) processes on the change in the levels of nine fungicides in apples with skin and peeled. The investigated compounds belong to the chemical groups of benzimidazole (thiophanate methyl and carbendazim), phtalimide (captan and their metabolite tetrahydrophtalimid (THPI)), strobilurin (pyraclostrobin, trifloxystrobin) and triazole (difenoconazole, tebuconazole, tetraconazole). Processing factors (PF) were calculated for each pesticide-process-product combination. The results show that baking and freeze-drying generally reduced pesticide concentrations, with PFs ranging from 0.31 to 0.81 and 0.26 to 0.68, respectively. Apart from freeze-drying for carbendazim and baking for captan, PFs were above 1. Only for thiophanate-methyl, a complete reduction was observed, which resulted from complete degradation to carbendazim. The study also aimed to assess human risk according to the new strategy for different sub-populations with conversion using the 36 PFs obtained. The highest acute exposure (expressed as %ARfD) was obtained for tebuconazole in raw apples (initial concentration of 1.42 mg/kg; 400% ARfD) for Dutch toddlers. After food processing, this decreased to 284% (0.74 mg/kg, baking) and to 137% (0.37 mg/kg, freeze-drying), but was still above the safety limit. Similarly, for adults and the general French population for tebuconazole, the %ARfD was high as it reached the values of 104% (initial concentration of 0.89 mg/kg) in unprocessed apples, 73.9% after baking (0.73 mg/kg) and 35.6% after freeze-drying (0.35 mg/kg). The results indicate that food processing techniques can potentially be used to minimize the hazardous effects of pesticide residues on human health.
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Affiliation(s)
- Ewa Rutkowska
- Institute of Plant Protection - National Research Institute, Laboratory of Food and Feed Safety, Chelmonskiego 22, 15-195, Bialystok, Poland.
| | - Elżbieta Wołejko
- Bialystok University of Technology, Department of Chemistry, Biology and Biotechnology, Faculty of Civil Engineering and Environmental Sciences, Wiejska 45, 15-351, Bialystok, Poland.
| | - Piotr Kaczyński
- Institute of Plant Protection - National Research Institute, Laboratory of Food and Feed Safety, Chelmonskiego 22, 15-195, Bialystok, Poland
| | - Stanisław Łuniewski
- The University of Finance and Management, Ciepla 40, 15-472, Bialystok, Poland
| | - Bożena Łozowicka
- Institute of Plant Protection - National Research Institute, Laboratory of Food and Feed Safety, Chelmonskiego 22, 15-195, Bialystok, Poland
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14
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Mu S, Dou L, Ye Y, Chi D, Zhang K. Effects of Household Processing on Residues of the Chiral Fungicide Mandipropamid in Four Common Vegetables. INTERNATIONAL JOURNAL OF ENVIRONMENTAL RESEARCH AND PUBLIC HEALTH 2022; 19:15543. [PMID: 36497615 PMCID: PMC9735481 DOI: 10.3390/ijerph192315543] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 10/23/2022] [Revised: 11/19/2022] [Accepted: 11/22/2022] [Indexed: 06/17/2023]
Abstract
The study aimed to detect the content of mandipropamid enantiomers in unprocessed and processed tomato, cucumber, Chinese cabbage, and cowpea samples and assess the health risks to Chinese consumers. Data showed that washing and soaking with an acidic solution reduced the mandipropamid residue from vegetable samples by 54.1-82.2%. The pickling process resulted in a 6.2-65.2% loss of mandipropamid from cucumber, Chinese cabbage, and cowpea samples. Peeling and juicing were the best removing techniques for mandipropamid residues in tomato and cucumber (removal rate (RR) value > 91%), and cooking for 5 min could effectively reduce the levels of mandipropamid in Chinese cabbage and cowpea (RR values of 81.4-99.7%). The values of processing factor for the processed vegetable samples are all less than one. No significant enantioselectivity of mandipropamid was found in the vegetables during processing. Health risk data showed that samples of four types of mandipropamid-contaminated vegetables were safe for consumption after processing.
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15
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Hrynko I, Kaczyński P, Pietruszyńska M, Łozowicka B. The effect of food thermal processes on the residue concentration of systemic and non-systemic pesticides in apples. Food Control 2022. [DOI: 10.1016/j.foodcont.2022.109267] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/16/2022]
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