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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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3
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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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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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Zhang J, Jiang W, Jia Z, Zhang W, Zhang T, Wei M. Stereoselective behavior and residues of the imazalil during strawberry growth and strawberry wine production. J Food Prot 2023; 86:100006. [PMID: 36916581 DOI: 10.1016/j.jfp.2022.10.005] [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: 09/07/2022] [Revised: 10/17/2022] [Accepted: 10/23/2022] [Indexed: 12/23/2022]
Abstract
Imazalil is a chiral fungicide widely used to protect strawberries against gray mold, which may pose threats to food safety. This study aims to investigate the stereoselective behavior of imazalil during strawberry growth and strawberry wine production. A method was proposed and validated for the extraction and quantitative analysis of imazalil residues in strawberry, strawberry pomace, and strawberry wine by using ultra-high performance liquid chromatography-tandem mass spectrometry. The method exhibited mean recoveries ranging from 86.2% to 119.7% with relative standard deviations of 0.1-11.3%. The dissipation curve of imazalil during strawberry growth followed the first-order kinetic model with a half-life ranging from 6.5 to 7.1 days. Significant enantioselectivity of imazalil was observed in strawberry grown under field conditions and strawberry wine production process, with enantiomeric fraction values ranging from 0.51 (2 h) to 0.42 (27d) and from 0.48 (0d) to 0.52 (10d), respectively. (+)-imazalil was preferentially degraded in strawberry under field conditions, while (-)-imazalil was preferentially degraded during the fermentation process. The processing factor was lower than 1 for each procedure, indicating that the wine-making process can reduce imazalil residue in strawberry. These findings may facilitate a more accurate risk assessment of imazalil and provide important guidance for the safe and efficacious use of imazalil in agriculture.
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Affiliation(s)
- Jia Zhang
- Xuzhou Institute of Agricultural Sciences of the Xuhuai District of Jiangsu Province, Xuzhou 221000, China; Tongshan Test Station, Xuzhou Institute of Agricultural Sciences of the Xuhuai District of Jiangsu Province, Xuzhou 221121, China
| | - Wei Jiang
- Xuzhou Institute of Agricultural Sciences of the Xuhuai District of Jiangsu Province, Xuzhou 221000, China; Tongshan Test Station, Xuzhou Institute of Agricultural Sciences of the Xuhuai District of Jiangsu Province, Xuzhou 221121, China
| | - Zhihang Jia
- Xuzhou Institute of Agricultural Sciences of the Xuhuai District of Jiangsu Province, Xuzhou 221000, China; Tongshan Test Station, Xuzhou Institute of Agricultural Sciences of the Xuhuai District of Jiangsu Province, Xuzhou 221121, China
| | - Wenjie Zhang
- Xuzhou Institute of Agricultural Sciences of the Xuhuai District of Jiangsu Province, Xuzhou 221000, China
| | - Ting Zhang
- Xuzhou Institute of Agricultural Sciences of the Xuhuai District of Jiangsu Province, Xuzhou 221000, China
| | - Meng Wei
- Xuzhou Institute of Agricultural Sciences of the Xuhuai District of Jiangsu Province, Xuzhou 221000, China; Tongshan Test Station, Xuzhou Institute of Agricultural Sciences of the Xuhuai District of Jiangsu Province, Xuzhou 221121, China.
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6
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Piwowarek K, Lipińska E, Hać-Szymańczuk E, Kolotylo V, Kieliszek M. Use of apple pomace, glycerine, and potato wastewater for the production of propionic acid and vitamin B12. Appl Microbiol Biotechnol 2022; 106:5433-5448. [PMID: 35879434 PMCID: PMC9418287 DOI: 10.1007/s00253-022-12076-w] [Citation(s) in RCA: 7] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/23/2022] [Revised: 06/23/2022] [Accepted: 07/11/2022] [Indexed: 12/05/2022]
Abstract
Abstract Propionic acid bacteria (PAB) are a source of valuable metabolites, including propionic acid and vitamin B12. Propionic acid, a food preservative, is synthesized from petroleum refining by-products, giving rise to ecological concerns. Due to changing food trends, the demand for vitamin B12 has been expected to increase in the future. Therefore, it is necessary to look for new, alternative methods of obtaining these compounds. This study was conducted with an aim of optimizing the production of PAB metabolites using only residues (apple pomace, waste glycerine, and potato wastewater), without any enzymatic or chemical pretreatment and enrichment. Media consisting of one, two, or three industrial side-streams were used for the production of PAB metabolites. The highest production of propionic acid was observed in the medium containing all three residues (8.15 g/L, yield: 0.48 g/g). In the same medium, the highest production of acetic acid was found — 2.31 g/L (0.13 g/g). The presence of waste glycerine in the media had a positive effect on the efficiency of propionic acid production and P/A ratio. The concentration of vitamin B12 obtained in the wet biomass of Propionibacterium freudenreichii DSM 20271 ranged from 90 to 290 µg/100 g. The highest production of cobalamin was achieved in potato wastewater and apple pomace, which may be a source of the precursors of vitamin B12 — cobalt and riboflavin. The results obtained show both propionic acid and vitamin B12 can be produced in a more sustainable manner through the fermentation of residues which are often not properly managed. Key points • The tested strain has been showed metabolic activity in the analyzed industrial side-streams (apple pomace, waste glycerine, potato wastewater). • All the side-streams were relevant for the production of propinic acid. • The addition of waste glycerine increases the propionic acid production efficiency and P/A ratio. • B12 was produced the most in the media containing potato wastewater and apple pomace as dominant ingredients.
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Affiliation(s)
- Kamil Piwowarek
- Department of Food Biotechnology and Microbiology, Institute of Food Sciences, Warsaw University of Life Sciences - SGGW, Nowoursynowska 159C, 02-776, Warsaw, Poland.
| | - Edyta Lipińska
- Department of Food Biotechnology and Microbiology, Institute of Food Sciences, Warsaw University of Life Sciences - SGGW, Nowoursynowska 159C, 02-776, Warsaw, Poland
| | - Elżbieta Hać-Szymańczuk
- Department of Food Biotechnology and Microbiology, Institute of Food Sciences, Warsaw University of Life Sciences - SGGW, Nowoursynowska 159C, 02-776, Warsaw, Poland
| | - Vitaliy Kolotylo
- Department of Food Biotechnology and Microbiology, Institute of Food Sciences, Warsaw University of Life Sciences - SGGW, Nowoursynowska 159C, 02-776, Warsaw, Poland
| | - Marek Kieliszek
- Department of Food Biotechnology and Microbiology, Institute of Food Sciences, Warsaw University of Life Sciences - SGGW, Nowoursynowska 159C, 02-776, Warsaw, Poland
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Kashi G, Nourieh N, Mostashari P, Khushab F. Optimization of extraction conditions and determination of the Chlorpyrifos, Diazinon, and malathion residues in environment samples: Fruit (Apple, Orange, and Tomato). Food Chem X 2021; 12:100163. [PMID: 34825172 PMCID: PMC8604744 DOI: 10.1016/j.fochx.2021.100163] [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: 07/17/2021] [Revised: 11/04/2021] [Accepted: 11/12/2021] [Indexed: 11/30/2022] Open
Abstract
CPF, diazinon, and malathion residues in fruit was studed. Concentration of studied pesticides is positively correlated to the texture of studied fruits. Pesticide residues in studying fruits decreased by an increase in public surveillance.
Organophosphate (OP) insecticide, such as diazinon is found in the environments like water which is still approved for agricultural uses. When diazinon residues enter the human body, it functions as an acetylcholinesterase (AChE) inhibitor. This research aims to measure of chlorpyrifos (CPF), diazinon, and malathion residues in fruit such as apple, orange, and tomato after optimizing extraction conditions. Pesticide residues are measured by gas chromatography (GC) technique. Effective variables on pesticide residues are studied including pesticides kind, sampling station, and fruit kind. Results show that average concentration CPF, diazinon, and malathion residues in orange water are 7.05 ± 0.01 mg L−1, 6.66 ± 0.03 mg L−1, and 12.38 ± 0.02 µgL−1, respectively. The average concentration CPF, diazinon, and malathion residues in apple water are 0.74 ± 0.02 mgL−1, 0.70 ± 0.01 mgL−1, and 1.10 ± 0.01 µgL−1, respectively. The average concentration CPF, diazinon, and malathion residues in tomato water are 0.60 ± 0.02 mgL−1, 0.57 ± 0.02 mgL−1, and 0.89 ± 0.01 µgL−1, respectively. The highest CPF concentration is observed in the orange fruit from station 20. Due to an appropriate storage condition and presenting organic fruits in the supermarket, the least mean concentration of pesticides is obtained in studied fruits from station 2. The manner of washing, peeling, and storage period before consuming fruits lead to decreasing studied pesticides concentration about 15–35, 40–50, and 50–60%, respectively. Increasing the fruit shelf-life led to decreasing studied pesticides concentration. Between pesticide concentration and variables: pesticides kind, sampling station, fruit kind, are not seen meaningful statistic relationship (P > 0.05). This study showed that pesticide residues in fruits can be decreased by washing, refrigerating, peeling procedures and increase in public surveillance.
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Affiliation(s)
- Giti Kashi
- Department of Environmental Health Engineering, Faculty of Health, Tehran Medical Sciences, Islamic Azad University, Tehran, Iran.,Water Purification Research Center, Tehran Medical Sciences, Islamic Azad University, Tehran, Iran
| | - Nafiseh Nourieh
- Department of Environmental Health Engineering, Faculty of Health, Tehran Medical Sciences, Islamic Azad University, Tehran, Iran
| | - Parisa Mostashari
- Department of Food Science and Technology, National Nutrition and Food Technology Research Institute, Faculty of Nutrition Sciences and Food Technology, Shahid Beheshti University of Medical Sciences, Tehran, Iran.,Nutrition and Food Sciences Research Center, Tehran Medical Sciences, Islamic Azad University, Tehran, Iran
| | - Fariba Khushab
- Department of Parasitology, Laboratory of Parasitology, Faculty of Medical, Tehran Medical Sciences, Islamic Azad University, Tehran, Iran
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Bai A, Liu S, Chen A, Chen W, Luo X, Liu Y, Zhang D. Residue changes and processing factors of eighteen field-applied pesticides during the production of Chinese Baijiu from rice. Food Chem 2021; 359:129983. [PMID: 33964658 DOI: 10.1016/j.foodchem.2021.129983] [Citation(s) in RCA: 22] [Impact Index Per Article: 7.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/27/2021] [Revised: 04/25/2021] [Accepted: 04/26/2021] [Indexed: 11/30/2022]
Abstract
The fate of eighteen pesticides in field-collected rice samples during Chinese Baijiu production was systematically studied. The results indicated that steeping decreased flonicamid residue by 73.2% due to its high water-solubility and low octanol/water partition coefficient. The steaming step reduced pesticide residues by 32.0%-75.3% through evaporation or thermal degradation. After steaming, the pesticide residues were further reduced by 39.8-74.2% in fermentation which might be caused by biological degradation. In addition, distillation was shown to be most effective, responsible for greater than 90% losses of the remaining pesticide residues. The processing factors (PFs) were generally lower than 1 for different processes and the whole procedure. These results revealed that the procedure of Chinese Baijiu production could dramatically decrease residues of all the eighteen pesticides. Overall, this study provide important references for monitoring pesticide residue levels during the production of Chinese Baijiu from rice, and ensuring proper risk assessment from pesticide contamination.
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Affiliation(s)
- Aijuan Bai
- Longping Branch, Graduate School of Hunan University, Changsha 410125, China
| | - Shaowen Liu
- Hunan Institute of Agricultural Environment and Ecology, Hunan Academy of Agricultural Science, Changsha 410125, China
| | - Ang Chen
- 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
| | - Yong Liu
- Longping Branch, Graduate School of Hunan University, Changsha 410125, China; Hunan Plant Protection Institute, Hunan Academy of Agricultural Science, Changsha 410125, China
| | - Deyong Zhang
- Longping Branch, Graduate School of Hunan University, Changsha 410125, China; Hunan Plant Protection Institute, Hunan Academy of Agricultural Science, Changsha 410125, China.
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9
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Nguyen TT, Rosello C, Bélanger R, Ratti C. Fate of Residual Pesticides in Fruit and Vegetable Waste (FVW) Processing. Foods 2020; 9:E1468. [PMID: 33076324 PMCID: PMC7602544 DOI: 10.3390/foods9101468] [Citation(s) in RCA: 17] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/16/2020] [Revised: 10/10/2020] [Accepted: 10/12/2020] [Indexed: 11/17/2022] Open
Abstract
Plants need to be protected against pests and diseases, so as to assure an adequate production, and therefore to contribute to food security. However, some of the used pesticides are harmful compounds, and thus the right balance between the need to increase food production with the need to ensure the safety of people, food and the environment must be struck. In particular, when dealing with fruit and vegetable wastes, their content in agrochemicals should be monitored, especially in peel and skins, and eventually minimized before or during further processing to separate or concentrate bioactive compounds from it. The general objective of this review is to investigate initial levels of pesticide residues and their potential reduction through further processing for some of the most contaminated fruit and vegetable wastes. Focus will be placed on extraction and drying processes being amid the main processing steps used in the recuperation of bioactive compounds from fruit and vegetable wastes.
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Affiliation(s)
- Tri Thanh Nguyen
- Soils and Agri-Food Engineering Dept, Institute of Nutrition and Functional Foods, Université Laval, Quebec City, QC G1V 0A6, Canada;
| | - Carmen Rosello
- Chemical Engineering Group, Chemistry Department, Universitat des Iles Balears, Palma, 07122 Mallorca, Spain;
- Soils and Agri-Food Engineering Dept, Université Laval, Quebec City, QC G1V 0A6, Canada
| | - Richard Bélanger
- Plant Science Dept, Université Laval, Quebec City, QC G1V 0A6, Canada;
| | - Cristina Ratti
- Soils and Agri-Food Engineering Dept, Institute of Nutrition and Functional Foods, Université Laval, Quebec City, QC G1V 0A6, Canada;
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10
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Residues and enantioselective behavior of cyflumetofen from apple production. Food Chem 2020; 321:126687. [DOI: 10.1016/j.foodchem.2020.126687] [Citation(s) in RCA: 16] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/23/2019] [Revised: 03/13/2020] [Accepted: 03/22/2020] [Indexed: 11/17/2022]
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11
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Słowik-Borowiec M, Szpyrka E. Selected food processing techniques as a factor for pesticide residue removal in apple fruit. ENVIRONMENTAL SCIENCE AND POLLUTION RESEARCH INTERNATIONAL 2020; 27:2361-2373. [PMID: 31776911 DOI: 10.1007/s11356-019-06943-9] [Citation(s) in RCA: 27] [Impact Index Per Article: 6.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/01/2019] [Accepted: 11/01/2019] [Indexed: 06/10/2023]
Abstract
In this study, various food processing techniques, including high-temperature processes (pasteurization/sterilization and boiling), low-temperature processes (freezing), mechanical processing (peeling and juicing), and water-based processes (washing with tap water and ultrasonic washing) were used to identify the most effective way to remove contamination of 5 fungicides (cyprodinil, difenoconazole, fluopyram, tebuconazole, and fludioxonil). The most effective processes were juicing and freezing in the range between 63 and 100% and from 52 to almost 100%, respectively. Ultrasonic washing and boiling also significantly removed pesticide residues ranging from 79 to 84% and from 72 to 78%, respectively. The same trend was observed by peeling process where maximum reduction of 80% was achieved almost for all fungicides. Washing with tap water decreased the concentration levels in the range of 35-38%. This study demonstrated that the least effective and unpredictable method of decontamination of pesticides was sterilization and pasteurization, due to the large variation in pesticide levels during the process.
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Affiliation(s)
- Magdalena Słowik-Borowiec
- Institute of Biology and Biotechnology, University of Rzeszow, 1 Pigoń St., 35-310, Rzeszów, Poland.
- Regional Experimental Station, The Institute of Plant Protection - National Research Institute, 28 Gen. Langiewicz St., 35-101, Rzeszów, Poland.
| | - Ewa Szpyrka
- Institute of Biology and Biotechnology, University of Rzeszow, 1 Pigoń St., 35-310, Rzeszów, Poland
- Regional Experimental Station, The Institute of Plant Protection - National Research Institute, 28 Gen. Langiewicz St., 35-101, Rzeszów, Poland
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Yigit N, Velioglu YS. Effects of processing and storage on pesticide residues in foods. Crit Rev Food Sci Nutr 2019; 60:3622-3641. [PMID: 31858819 DOI: 10.1080/10408398.2019.1702501] [Citation(s) in RCA: 77] [Impact Index Per Article: 15.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/11/2023]
Abstract
Pesticides are chemicals frequently used in agriculture to obtain maximum yield and improve product quality. Thousands of active ingredients and formulations of different pesticides are commercially available. Besides their advantages, a major disadvantage of pesticides is their residues, even though strict maximum residue limits have been set for each pesticide and permitted agricultural commodity. Permanence of pesticide residues on agricultural products depends on several factors such as the properties of pesticide, formulation, and applied concentration. Light, temperature, plant morphology, and plant growth factors are also effective in determining permanence. Degradation effects of the processing treatments rely on the dissolution of pesticides in the surrounding atmosphere, hydrolysis, microbial degradation, oxidation, penetration, and photo-degradation. Various steps applied during food processing, such as washing with water or other aqueous solutions, peeling, chopping, pickling, heat treatments, and processes such as drying, canning, fruit juice and concentrate production, malt, beer and wine production, oil production, and storage have certain effects on the presence of pesticide residues as well. Only washing with water can remove pesticide residue up to 100%, depending on the location of residue, residence time on food, water solubility of residue, washing temperature, and agents used to increase effectiveness. Besides washing, skin removal or peeling is one of the most effective treatments for residue removal, especially on non-systemic pesticides. During cooking, residues might be evaporated or hydrolyzed. Effects of storage temperature on reduction are related to volatilization, penetration, metabolism of pesticide, moisture content, and microbial growth, if any. In refrigerated or frozen storage, residues are stable or degrade slowly. Drying may increase the residue content because of the concentration, but in sun-drying reduction may occur because of photo-degradation. Clarification and filtration may eliminate residues retained in suspended particles. The degradation product, however, may be more toxic than the initial compound in some cases.
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Affiliation(s)
- Nuran Yigit
- Plant Protection Central Research Institute, Yenimahalle, Ankara, Turkey
| | - Yakup Sedat Velioglu
- Faculty of Engineering, Department of Food Engineering, Ankara University, Golbasi, Ankara, Turkey
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Piwowarek K, Lipińska E, Hać-Szymańczuk E, Rudziak A, Kieliszek M. Optimization of propionic acid production in apple pomace extract with Propionibacterium freudenreichii. Prep Biochem Biotechnol 2019; 49:974-986. [PMID: 31403887 DOI: 10.1080/10826068.2019.1650376] [Citation(s) in RCA: 16] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
Abstract
Sequential optimization of propionate production using apple pomace was studied. All experiments were performed in a static flask in anaerobic conditions. Effect of apple pomace as nitrogen source against conventional N sources (yeast extract, peptone) was studied. The double increase was observed in propionic acid production while using yeast extract and peptone (0.29 ± 0.01 g/g), as against the use of only apple pomace extract (APE) (0.14 ± 0.01 g/g). Intensification of propionic acid fermentation was also achieved by increasing the pH control frequency of the culture medium from 24-(0.29 ± 0.01 g/g) to 12-hour intervals (30 °C) (0.30 ± 0.02 g/g) and by increasing the temperature of the culture from 30 to 37 °C (12-hour intervals of pH control) (0.32 ± 0.01 g/g). An important factor in improving the parameters of fermentation was the addition of biotin to the medium. The 0.2 mg/L dose of biotin allowed to attain 7.66 g/L propionate with a yield of 0.38 ± 0.03 g/g (12-hour intervals of pH control, 37 °C).
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Affiliation(s)
- Kamil Piwowarek
- Department of Biotechnology, Microbiology and Food Evaluation, Division of Biotechnology and Food Microbiology, Faculty of Food Sciences, Warsaw University of Life Sciences - SGGW (WULS-SGGW) , Warsaw , Poland
| | - Edyta Lipińska
- Department of Biotechnology, Microbiology and Food Evaluation, Division of Biotechnology and Food Microbiology, Faculty of Food Sciences, Warsaw University of Life Sciences - SGGW (WULS-SGGW) , Warsaw , Poland
| | - Elżbieta Hać-Szymańczuk
- Department of Biotechnology, Microbiology and Food Evaluation, Division of Biotechnology and Food Microbiology, Faculty of Food Sciences, Warsaw University of Life Sciences - SGGW (WULS-SGGW) , Warsaw , Poland
| | - Anna Rudziak
- Department of Biotechnology, Microbiology and Food Evaluation, Division of Biotechnology and Food Microbiology, Faculty of Food Sciences, Warsaw University of Life Sciences - SGGW (WULS-SGGW) , Warsaw , Poland
| | - Marek Kieliszek
- Department of Biotechnology, Microbiology and Food Evaluation, Division of Biotechnology and Food Microbiology, Faculty of Food Sciences, Warsaw University of Life Sciences - SGGW (WULS-SGGW) , Warsaw , Poland
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15
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López-Blanco R, Moreno-González D, Nortes-Méndez R, García-Reyes JF, Molina-Díaz A, Gilbert-López B. Experimental and theoretical determination of pesticide processing factors to model their behavior during virgin olive oil production. Food Chem 2017; 239:9-16. [PMID: 28873651 DOI: 10.1016/j.foodchem.2017.06.086] [Citation(s) in RCA: 22] [Impact Index Per Article: 3.1] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/24/2017] [Revised: 05/25/2017] [Accepted: 06/14/2017] [Indexed: 10/19/2022]
Abstract
The purpose of the present work was the experimental evaluation of pesticides transfer to virgin olive oil during the production step and prediction of their processing factors, which could be eventually used for the calculation of maximum residue limits (MRLs) in olive oil from the MRLs set in olives. A laboratory-scale Abencor system was used for the production of olive oil from olives spiked with the 104 pesticides studied, three different chromatographic methods being used for the analysis of raw olives and the obtained olive oil: (i) gas chromatography-tandem mass spectrometry (GC-MS/MS) for GC-amenable pesticides; (ii) hydrophilic interaction liquid chromatography-tandem mass spectrometry (HILIC-MS/MS) for polar pesticides, and; (iii) reversed-phase liquid chromatography-tandem mass spectrometry (UHPLC-MS/MS) for low to medium polarity pesticides. Processing factors experimentally calculated were correlated to their octanol-water partitioning coefficient (logKow), enabling the calculation of the equivalent MRLs in olive oil from the MRLs in olives, considering the percentage of oil extracted (oil yield) and the log Kow of each pesticide.
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Affiliation(s)
- Rafael López-Blanco
- Analytical Chemistry Research Group, Department of Physical and Analytical Chemistry, University of Jaén, Campus Las Lagunillas, Edif. B-3, 23071 Jaén, Spain
| | - David Moreno-González
- Analytical Chemistry Research Group, Department of Physical and Analytical Chemistry, University of Jaén, Campus Las Lagunillas, Edif. B-3, 23071 Jaén, Spain
| | - Rocío Nortes-Méndez
- Analytical Chemistry Research Group, Department of Physical and Analytical Chemistry, University of Jaén, Campus Las Lagunillas, Edif. B-3, 23071 Jaén, Spain
| | - Juan F García-Reyes
- Analytical Chemistry Research Group, Department of Physical and Analytical Chemistry, University of Jaén, Campus Las Lagunillas, Edif. B-3, 23071 Jaén, Spain
| | - Antonio Molina-Díaz
- Analytical Chemistry Research Group, Department of Physical and Analytical Chemistry, University of Jaén, Campus Las Lagunillas, Edif. B-3, 23071 Jaén, Spain; Center for Advanced Studies in Olives Grove and Olive Oils (CEAOAO), Science and Technology Park GEOLIT, E-23620 Mengíbar, Jaén, Spain
| | - Bienvenida Gilbert-López
- Analytical Chemistry Research Group, Department of Physical and Analytical Chemistry, University of Jaén, Campus Las Lagunillas, Edif. B-3, 23071 Jaén, Spain.
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Kong Z, Li M, Chen J, Bao Y, Fan B, Francis F, Dai X. Processing factors of triadimefon and triadimenol in barley brewing based on response surface methodology. Food Control 2016. [DOI: 10.1016/j.foodcont.2015.12.021] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
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Simultaneous Sample Preparation Method for Determination of 3-Monochloropropane-1,2-Diol and Polycyclic Aromatic Hydrocarbons in Different Foodstuffs. FOOD ANAL METHOD 2016. [DOI: 10.1007/s12161-016-0486-6] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
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Liu Y, Su X, Jian Q, Chen W, Sun D, Gong L, Jiang L, Jiao B. Behaviour of spirotetramat residues and its four metabolites in citrus marmalade during home processing. Food Addit Contam Part A Chem Anal Control Expo Risk Assess 2016; 33:452-9. [PMID: 26743711 DOI: 10.1080/19440049.2015.1137638] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
Abstract
The effect of home processing on the residues of spirotetramat and its four metabolites (B-enol, B-glu, B-mono and B-keto) in citrus marmalade is comprehensively investigated in this paper by ultra-performance liquid chromatography-tandem mass spectrometry (UPLC-MS/MS). A five-fold recommended dose of spirotetramat was applied to citrus fruit under field conditions and the processing included five steps: washing, peeling, pre-treatment for peel, mixing and boiling. The results showed that spirotetramat was the predominant component detected in unprocessed citrus, accounting for 64%. All the detected residues were primarily deposited on citrus peel, except for B-enol which was also present in the citrus pulp. Washing reduced spirotetramat, B-enol, B-glu and B-keto by 83%, 56%, 41% and 16%, respectively, and pre-treatment of the peel removed between 42% and 68% of the residues. Four compounds were all below the limit of detection after the mixing step. In the final product, only B-keto was detected at the concentration of 0.010 mg kg(-1). After the whole process, the processing factors for spirotetramat, B-enol, B-glu and B-keto were < 0.041, < 0.125, < 0.294 and 0.313, respectively, which indicated that home processing can significantly reduce residues of spirotetramat and its metabolites in citrus marmalade.
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Affiliation(s)
- Yanyu Liu
- a Citrus Research Institute, Southwest University & Chinese Academy of Agricultural Sciences , Chongqing , China
| | - Xuesu Su
- b College of Chemistry and Chemical Engineering , Southwest University , Chongqing , China
| | - Qiu Jian
- c Institute for the Control of Agrochemicals , Ministry of Agriculture , Beijing , China
| | - Weijun Chen
- a Citrus Research Institute, Southwest University & Chinese Academy of Agricultural Sciences , Chongqing , China.,d Laboratory of Citrus Quality and Safety Risk Assessment/Quality Supervision and Testing Centre for Citrus and Seedling , Ministry of Agriculture , Chongqing , China
| | - Dali Sun
- a Citrus Research Institute, Southwest University & Chinese Academy of Agricultural Sciences , Chongqing , China
| | - Lei Gong
- a Citrus Research Institute, Southwest University & Chinese Academy of Agricultural Sciences , Chongqing , China
| | - Liyan Jiang
- a Citrus Research Institute, Southwest University & Chinese Academy of Agricultural Sciences , Chongqing , China
| | - Bining Jiao
- a Citrus Research Institute, Southwest University & Chinese Academy of Agricultural Sciences , Chongqing , China.,d Laboratory of Citrus Quality and Safety Risk Assessment/Quality Supervision and Testing Centre for Citrus and Seedling , Ministry of Agriculture , Chongqing , China.,e National Center for Citrus Engineering , Chongqing , China
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