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Jia K, Chen G, Zeng J, Liu F, Liao X, Guo C, Luo J, Xiong G, Lu H. Low trifloxystrobin-tebuconazole concentrations induce cardiac and developmental toxicity in zebrafish by regulating notch mediated-oxidative stress generation. ECOTOXICOLOGY AND ENVIRONMENTAL SAFETY 2022; 241:113752. [PMID: 35709675 DOI: 10.1016/j.ecoenv.2022.113752] [Citation(s) in RCA: 8] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 01/11/2022] [Revised: 05/21/2022] [Accepted: 06/05/2022] [Indexed: 06/15/2023]
Abstract
Trifloxystrobin-tebuconazole (TFS-TBZ) is a novel, broad-spectrum fungicide that has been frequently detected in both the environment and agricultural products. However, its adverse effects on aquatic organisms remain unknown. In this study, the adverse effects of ecologically relevant TFS-TBZ concentrations (i.e., 75.0, 112.5, and 150.0 μg/L) on the heart and development of zebrafish were investigated. TFS-TBZ was found to substantially hinder development, inhibit growth, and cause significant abnormity at higher concentrations. Moreover, TFS-TBZ caused severe pericardial edema, heart loop failure, cardiac linearization, and ultra-slow heartbeat, implying that TFS-TBZ might induce congenital heart disease. TFS-TBZ inhibited Notch signaling and increased the intracellular generation of reactive oxygen species, resulting in decreased myocardial cell proliferation and increased apoptosis. The use of sodium valproate and Gadofullerene illustrated the relevance of the Notch signaling system and oxidative stress. Finally, TFS-TBZ exposure conveys severe developmental toxicity to the zebrafish heart. The underlying mechanism is regulation notch mediated-oxidative stress generation, implying that TFS-TBZ may be potentially hazardous to aquatic organisms in the environment.
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Affiliation(s)
- Kun Jia
- Jiangxi Engineering Laboratory of Zebrafish Modeling and Drug Screening for Human Diseases, Jiangxi Key Laboratory of Developmental Biology of Organs, Affiliated Hospital of Jinggangshan University, College of life sciences, Jinggangshan University, Ji'an 343009, China
| | - Guilan Chen
- Jiangxi Engineering Laboratory of Zebrafish Modeling and Drug Screening for Human Diseases, Jiangxi Key Laboratory of Developmental Biology of Organs, Affiliated Hospital of Jinggangshan University, College of life sciences, Jinggangshan University, Ji'an 343009, China
| | - Junquan Zeng
- Jiangxi Engineering Laboratory of Zebrafish Modeling and Drug Screening for Human Diseases, Jiangxi Key Laboratory of Developmental Biology of Organs, Affiliated Hospital of Jinggangshan University, College of life sciences, Jinggangshan University, Ji'an 343009, China
| | - Fasheng Liu
- Jiangxi Engineering Laboratory of Zebrafish Modeling and Drug Screening for Human Diseases, Jiangxi Key Laboratory of Developmental Biology of Organs, Affiliated Hospital of Jinggangshan University, College of life sciences, Jinggangshan University, Ji'an 343009, China
| | - Xinjun Liao
- Jiangxi Engineering Laboratory of Zebrafish Modeling and Drug Screening for Human Diseases, Jiangxi Key Laboratory of Developmental Biology of Organs, Affiliated Hospital of Jinggangshan University, College of life sciences, Jinggangshan University, Ji'an 343009, China
| | - Chen Guo
- Jiangxi Engineering Laboratory of Zebrafish Modeling and Drug Screening for Human Diseases, Jiangxi Key Laboratory of Developmental Biology of Organs, Affiliated Hospital of Jinggangshan University, College of life sciences, Jinggangshan University, Ji'an 343009, China
| | - Jiaqi Luo
- Jiangxi Engineering Laboratory of Zebrafish Modeling and Drug Screening for Human Diseases, Jiangxi Key Laboratory of Developmental Biology of Organs, Affiliated Hospital of Jinggangshan University, College of life sciences, Jinggangshan University, Ji'an 343009, China
| | - Guanghua Xiong
- Jiangxi Engineering Laboratory of Zebrafish Modeling and Drug Screening for Human Diseases, Jiangxi Key Laboratory of Developmental Biology of Organs, Affiliated Hospital of Jinggangshan University, College of life sciences, Jinggangshan University, Ji'an 343009, China
| | - Huiqiang Lu
- Jiangxi Engineering Laboratory of Zebrafish Modeling and Drug Screening for Human Diseases, Jiangxi Key Laboratory of Developmental Biology of Organs, Affiliated Hospital of Jinggangshan University, College of life sciences, Jinggangshan University, Ji'an 343009, China.
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Transfer of Pesticide Residues from Grapes (Vitis vinifera) into Wine—Correlation with Selected Physicochemical Properties of the Active Substances. TOXICS 2022; 10:toxics10050248. [PMID: 35622661 PMCID: PMC9147552 DOI: 10.3390/toxics10050248] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 04/20/2022] [Revised: 05/13/2022] [Accepted: 05/14/2022] [Indexed: 02/05/2023]
Abstract
The concentration of pesticide residues in agricultural products at harvest can change during subsequent processing steps. This change, commonly expressed as Processing Factor (PF), is influenced by the raw agricultural commodity, and the processing conditions, as well as the properties of the substances. As it is not possible to conduct processing studies for all possible combinations of pesticide × process × product, new approaches for determining processing factors are needed. Wine was chosen as the object of the present study because it is a widely consumed product. Furthermore, it is already known that the concentration of pesticide residues can change considerably during the processing of grapes into wine, substantiating the need for PFs for a large number of pesticides. The aim of the present study was to investigate the correlation between selected physicochemical properties and PFs. In addition, the influence of different winemaking processes was explored. For this purpose, 70 processing studies conducted by pesticide manufacturers in the framework of regulatory procedures were evaluated in detail and PFs were derived for 20 pesticides. For wine, a good correlation between the PF and the octanol-water partition coefficient of the substances was found, depending on the specific production methods used. Exemplarily, the coefficient of determination for white wine was 0.85, and 0.81 for red wine, when thermovinification was applied. These results can serve as the basis for a predictive model to be validated further with future winemaking studies for pesticides.
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López-Santiago J, García AIG, Gómez-Villarino MT. An Evaluation of Food Safety Performance in Wineries. Foods 2022; 11:foods11091249. [PMID: 35563971 PMCID: PMC9105575 DOI: 10.3390/foods11091249] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/30/2022] [Revised: 04/22/2022] [Accepted: 04/24/2022] [Indexed: 11/29/2022] Open
Abstract
Wine production has food safety hazards. A Hazard Analysis Critical Control Point (HACCP) system makes it possible to identify, evaluate, and control significant food safety hazards throughout the wine production process. The Prerequisites Programs (PPRs) and HACCP performance in Protected Denomination of Origin “Vinos de Madrid” wineries were analyzed. Winery performances were evaluated for every critical control point (CCPs) in each winemaking process stage, including their implementation of PPR and HACCP principles. This study was developed through a survey of 55 questions divided into 11 sections, and it was conducted on a sample of 21 wineries. The results revealed that the CCPs worst performance level are for the control of metals (Cd, Pb, As) in grapes and fungicides or pesticide control in the harvest reception. A total of 91.5% of the wineries had implemented a prerequisites program (PPRs), regardless of their annual wine production. However, there was variability in the type of prerequisite plans, training, level of knowledge of operators, and annual budget allocation. Three out of four wineries had an HACCP, although corrective action procedures and verification procedures had the lowest and the worst HACCP practical implementation. The significant barriers for HACCP performance in wineries are linked with a lack of food safety staff training, low involvement of all staff in food safety tasks, and poor application of CCP chemical and microbiologic control methods.
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Plant Fibers in Comparison with Other Fining Agents for the Reduction of Pesticide Residues and the Effect on the Volatile Profile of Austrian White and Red Wines. APPLIED SCIENCES-BASEL 2021. [DOI: 10.3390/app11125365] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
Abstract
Pesticide residues in Austrian wines have so far been poorly documented. In 250 wines, 33 grape musts and 45 musts in fermentation, no limit values were exceeded, but in some cases high levels (>0.100 mg/L) of single residues were found, meaning that a reduction of these levels before bottling could make sense. In the course of this study, a white and a red wine were spiked with a mix of 23 pesticide residues from the group of fungicides (including botryticides), herbicides and insecticides. The influence of the following treatments on residue concentrations and volatile profiles were investigated: two activated charcoal products, a bentonite clay, two commercial mixed fining agents made of bentonite and charcoal, two yeast cell wall products, and a plant fiber-based novel filter additive. The results of this study show that all the agents tested reduced both residues and volatile compounds in wine, with activated charcoal having the strongest effect and bentonite the weakest. The mixed agents and yeast wall products showed less aroma losses than charcoal products, but also lower residue reduction. Plant fibers showed good reduction of pesticides with moderate aroma damage, but these results need to be confirmed under practical conditions.
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Gava A, Emer CD, Ficagna E, Fernandes de Andrade S, Fuentefria AM. Occurrence and impact of fungicides residues on fermentation during wine production- A review. Food Addit Contam Part A Chem Anal Control Expo Risk Assess 2021; 38:943-961. [PMID: 33784228 DOI: 10.1080/19440049.2021.1894357] [Citation(s) in RCA: 14] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
Abstract
Continuous fungicide spraying is required to eliminate fungal pathogens on grapes. However, this practice is associated with several risks, including contamination and environmental imbalance, as well as toxicity to operators and the induction of resistance in pathogens. In addition, a strong correlation has been reported between the presence of fungicides and the occurrence of issues during alcoholic fermentation, resulting in negative impacts on the sensory quality of the final products. Numerous studies have evaluated residue concentrations of phytosanitary products in grapes, juices, and wines, and a significant number of studies have assessed the impact of different agrochemicals on bioprocesses. However, a review compiling the key results of these studies is currently lacking. This review incorporates results obtained in the last decade from research on the presence of fungicide residues, including azoxystrobin, boscalid, captan, copper, fenhexamid, folpet, pyraclostrobin, pyrimethanil and tebuconazole, and their effects on fermentation kinetics. Practical solutions to mitigate these problems, both in vineyards and industry, are also presented and discussed. This review highlights the constant high fungicidal agent concentrations (greater than 1 or 2 mg L-1) used throughout the winemaking process, with the impact of residues being of particular concern, especially with regard to their effect on yeast activity and the fermentation process. Thus, the adoption of methodologies that allow winemakers to control and trace these residues is an important step in avoiding or reducing fermentation problems throughout the winemaking process.[Figure: see text].
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Affiliation(s)
- Angelo Gava
- Programa de Pós-Graduação em Microbiologia Agrícola e do Ambiente, Universidade Federal do Rio Grande do Sul (UFRGS), Porto Alegre, RS, Brazil
| | - Cassandro Davi Emer
- Programa de Pós-Graduação em Ciência e Tecnologia de Alimentos, Universidade de Passo Fundo (UPF), Passo Fundo, RS, Brazil
| | - Evandro Ficagna
- Instituto Federal de Educação, Ciência e Tecnologia do Rio Grande do Sul (IFRS), Campus Bento Gonçalves, Bento Gonçalves, RS, Brazil
| | - Saulo Fernandes de Andrade
- Programa de Pós-Graduação em Microbiologia Agrícola e do Ambiente, Universidade Federal do Rio Grande do Sul (UFRGS), Porto Alegre, RS, Brazil.,Programa de Pós-Graduação em Ciências Farmacêuticas, Universidade Federal do Rio Grande do Sul (UFRGS), Porto Alegre, RS, Brazil
| | - Alexandre Meneghello Fuentefria
- Programa de Pós-Graduação em Microbiologia Agrícola e do Ambiente, Universidade Federal do Rio Grande do Sul (UFRGS), Porto Alegre, RS, Brazil.,Programa de Pós-Graduação em Ciências Farmacêuticas, Universidade Federal do Rio Grande do Sul (UFRGS), Porto Alegre, RS, Brazil
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6
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Influence of iprovalicarb, mepanipyrim and tetraconazole fungicides on anthocyanins and color the Cabernet Sauvignon red wines. Eur Food Res Technol 2021. [DOI: 10.1007/s00217-020-03675-w] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
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7
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Maden B, Yildirim Kumral A. Degradation Trends of Some Insecticides and Microbial Changes during Sauerkraut Fermentation under Laboratory Conditions. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2020; 68:14988-14995. [PMID: 33287534 DOI: 10.1021/acs.jafc.0c03948] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/12/2023]
Abstract
The aim of this study was to monitor the degradation of three insecticides licensed for the control of cabbage moths during the 14-day fermentation period of sauerkraut samples. The hypothesis of this study is that the different sauerkraut fermentation processes could affect the degradation of applied insecticides. For this purpose, the fresh cabbage leaves contaminated with (λ-cyhalothrin, malathion, and chlorpyrifos-methyl) were left for fermentation with and without (natural) starter addition (Lactobacillus plantarum 112), and vacuum-packed as a control under laboratory conditions. The pH values and microbial growth were periodically monitored in sauerkraut samples during the fermentation period. During this time, the insecticide residues were determined in control and treatment samples using LC-MS-MS. In control samples, the degradation of chlorpyrifos-methyl and malathion was higher with rates of 69 and 98%, respectively, compared with the sauerkraut samples (12 and 59%; 31 and 34%, respectively) 14 days after the insecticide application. At the end of fermentation (14 d), no significant reduction in λ-cyhalothrin was detected in both treatments and control (13-19% reduction). The current study demonstrated that the presence of the lactic acid bacteria in the sauerkraut fermentation accelerated pH decline (below 4.0), and these fermentation conditions probably decelerated the degradation of malathion and chlorpyrifos-methyl. The results showed that the stability of different insecticides varied during the same fermentation process.
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Affiliation(s)
- Busra Maden
- Department of Food Engineering, Bursa Uludag University Agriculture Faculty, Gorukle, Bursa 16059, Turkey
| | - Aysegul Yildirim Kumral
- Department of Food Engineering, Bursa Uludag University Agriculture Faculty, Gorukle, Bursa 16059, Turkey
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Oliva J, Girón F, Cayuela JM, Mulero J, Zafrilla P, Cámara MÁ. Effect of fungicides on the yeast population during spontaneous fermentation in the vinification of monastrell grapes. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2020.109816] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/12/2022]
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9
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Yildirim
Kumral A, Kumral NA, Kolcu A, Maden B, Artik B. Simulation Study for the Degradation of Some Insecticides during Different Black Table Olive Processes. ACS OMEGA 2020; 5:14164-14172. [PMID: 32566884 PMCID: PMC7301588 DOI: 10.1021/acsomega.0c01907] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 04/25/2020] [Accepted: 05/19/2020] [Indexed: 06/11/2023]
Abstract
The aim of this study was to determine the effects of different olive processing methods on deltamethrin (DEL), dimethoate (DIM), and imidacloprid (IMI), the most commonly preferred synthetic insecticides for controlling olive pests such as the olive fruit fly. The hypothesis is that the fermentation could accelerate the degradation process of the insecticides. For this purpose, olives were left for fermentation (natural black olives) without and with starter addition (two Lactobacillus plantarum strains 112 and 123) and processed as dehydrated black olives. To monitor the degradation rate of insecticides, olives were first polluted with the insecticides and then the residues were detected periodically during the processes. The insecticide degradation rates were found to be significantly higher in natural black olives and natural black olives inoculated with both starters compared with those of crude olives and dehydrated black olives. At the end of fermentation (after 60 d), 53-61% of deltamethrin, 66-68% of dimethoate, and 42-50% of imidacloprid were removed in natural black olives and natural black olives inoculated with both starters. In dehydrated olives, the degradation of deltamethrin, dimethoate, and imidacloprid was lower with rates of 9.7, 40, and 13.4%, respectively. The current study demonstrated that natural and starter-added natural black olive processing accelerated the degradation of deltamethrin, dimethoate, and imidacloprid.
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Affiliation(s)
- Aysegul Yildirim
Kumral
- Department
of Food Engineering, Faculty of Agriculture, Bursa Uludag University, 16059 Bursa, Turkey
| | - Nabi Alper Kumral
- Department
of Plant Protection, Faculty of Agriculture, Bursa Uludag University, 16059 Bursa, Turkey
| | - Aysenur Kolcu
- Department
of Plant Protection, Faculty of Agriculture, Bursa Uludag University, 16059 Bursa, Turkey
| | - Busra Maden
- Department
of Food Engineering, Faculty of Agriculture, Bursa Uludag University, 16059 Bursa, Turkey
| | - Buse Artik
- Department
of Food Engineering, Faculty of Agriculture, Bursa Uludag University, 16059 Bursa, Turkey
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Briz-Cid N, Rial-Otero R, Cámara MA, Oliva J, Simal-Gandara J. Dissipation of Three Fungicides and Their Effects on Anthocyanins and Color of Monastrell Red Wines. Int J Mol Sci 2019; 20:E1447. [PMID: 30909373 PMCID: PMC6470954 DOI: 10.3390/ijms20061447] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/19/2019] [Revised: 03/14/2019] [Accepted: 03/19/2019] [Indexed: 11/25/2022] Open
Abstract
The effect of fungicides on fermentation is of paramount importance to control the quality and safety of wines. In this work, the quality (enological parameters, color, phenolic content, antioxidant activity, and fungicide residues) of wines from Monastrell grapes fortified with iprovalicarb, mepanipyrim, and tetraconazole fungicides was evaluated. Along the winemaking process, initial residues of mepanipyrim and tetraconazole were removed in more than 90% while the dissipation of iprovalicarb was around 73%. Significant statistical differences were found in the presence of iprovalicarb and mepanipyrim residues, especially at the highest concentration assayed. For both fungicides, increases in the volatile acidity (between 4 and 8.6 times), the lactic acid content (between 8.6 and 20.5 times), the percentage of polymeric anthocyanins (between 1.3 and 1.7 times), and also a slight increase of the total phenolic index and the total anthocyanin content determined by spectrophotometry were observed. On the contrary, the total monomeric anthocyanins content decreased about 16.3% and 28.6% in the presence of iprovalicarb and mepanipyrim, respectively. These results could be related to a higher development of acetic acid or lactic bacteria in the presence of these fungicides. The color of the final wines was also different in comparison with the control, with a higher yellow component, color intensity, tonality, and hue angle because of pH changes in the medium. Tetraconazole fermentations had a more similar trend to the control wine, probably due to the lower concentration of this fungicide in the grape must at the initial time. No effects on the antioxidant activity was observed for any of the target fungicides. A multivariate statistical analysis was done to view the interrelationships between different variables (color and anthocyanins profile). The obtained model allowed the wines to be separated according to the fungicide treatment applied.
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Affiliation(s)
- Noelia Briz-Cid
- Nutrition and Bromatology Group, Department of Analytical and Food Chemistry, CITACA, Faculty of Food Science and Technology, University of Vigo, Ourense Campus, E32004 Ourense, Spain.
| | - Raquel Rial-Otero
- Nutrition and Bromatology Group, Department of Analytical and Food Chemistry, CITACA, Faculty of Food Science and Technology, University of Vigo, Ourense Campus, E32004 Ourense, Spain.
| | - Miguel A Cámara
- Department of Agricultural Chemistry, Geology and Pedology, Faculty of Chemistry, University of Murcia, Campus de Espinardo, 30100 Murcia, Spain.
| | - José Oliva
- Department of Agricultural Chemistry, Geology and Pedology, Faculty of Chemistry, University of Murcia, Campus de Espinardo, 30100 Murcia, Spain.
| | - Jesus Simal-Gandara
- Nutrition and Bromatology Group, Department of Analytical and Food Chemistry, CITACA, Faculty of Food Science and Technology, University of Vigo, Ourense Campus, E32004 Ourense, Spain.
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Doulia DS, Anagnos EK, Liapis KS, Klimentzos DA. Effect of clarification process on the removal of pesticide residues in red wine and comparison with white wine. JOURNAL OF ENVIRONMENTAL SCIENCE AND HEALTH. PART. B, PESTICIDES, FOOD CONTAMINANTS, AND AGRICULTURAL WASTES 2018; 53:534-545. [PMID: 29708462 DOI: 10.1080/03601234.2018.1462937] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/08/2023]
Abstract
The aim of this study was to determine the potential of seven clarifying agents to remove pesticides in red wine. The presence of pesticides in wine consists a great problem for winemakers and therefore, results on pesticide removal by clarification are very useful for taking a decision on the appropriate adsorbent. The selection of an efficient adsorbent can be based on data correlating pesticide removal in red wine to pesticides' properties, given the great number and variety of pesticides used. So, this experimental work is focused on the collection of results with regard to pesticide removal by clarification using a great number of pesticides and fining agents. A Greek red wine, fortified with single solutions and mixtures of 23 or 9 pesticides was studied. The seven fining agents, used at two concentrations, were activated carbon, bentonite, polyvinylpolypyrrolidone (PVPP), gelatin, egg albumin, isinglass-fish glue, and casein. Pesticides were selected with a wide range of properties (octanol-water partition coefficient (log Kow) 2.7-6.3 and water solubility 0.0002-142) and belong to 11 chemical groups. Solid phase extraction (SPE) followed by gas chromatography (GC) with electron capture detector (ECD) were performed to analyze pesticide residues of the clarified fortified wine. The correlation of the clarifying agents' effectiveness to pesticide's chemical structure and properties (log Kow, water solubility) was investigated. The antagonistic and/or synergistic effects, occurring among the pesticides in the mixtures, were calculated by indices. Pesticide removal effectiveness results of the red wine were compared to those obtained from a white wine under the same experimental conditions and discussed. The order of decreasing adsorbent effectiveness (mixture of 23 pesticides) was: activated carbon 40% > gelatin 23% > egg albumin 21% > PVPP 18% > casein 12% > bentonite 7%. Isinglass showed 12% removal at the highest permitted concentration. In the case of 9 pesticides mixture, the effectiveness was quite higher but the order remained the same compared to 23 pesticides mixture. The removal of each pesticide from its single solution was generally the highest (particularly for hydrophobic pesticides). Adsorption on fining agents is increased by increasing hydrophobicity and decreasing hydrophilicity of organic pesticide molecules.
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Affiliation(s)
- Danae S Doulia
- a Laboratory of Organic Chemical Technology, School of Chemical Engineering, National Technical University of Athens , Athens , Greece
| | - Efstathios K Anagnos
- a Laboratory of Organic Chemical Technology, School of Chemical Engineering, National Technical University of Athens , Athens , Greece
| | - Konstantinos S Liapis
- b Pesticide Residue Laboratory, Benaki Phytopathological Institute , Athens , Greece
| | - Demetrios A Klimentzos
- a Laboratory of Organic Chemical Technology, School of Chemical Engineering, National Technical University of Athens , Athens , Greece
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12
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Doulia DS, Anagnos EK, Liapis KS, Klimentzos DA. Effect of clarification process on the removal of pesticide residues in white wine. Food Control 2017. [DOI: 10.1016/j.foodcont.2016.07.035] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
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13
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Doulia DS, Anagnos EK, Liapis KS, Klimentzos DA. Removal of pesticides from white and red wines by microfiltration. JOURNAL OF HAZARDOUS MATERIALS 2016; 317:135-146. [PMID: 27262281 DOI: 10.1016/j.jhazmat.2016.05.054] [Citation(s) in RCA: 21] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 01/06/2016] [Revised: 05/11/2016] [Accepted: 05/16/2016] [Indexed: 06/05/2023]
Abstract
The aim of this work is the investigation of microfiltration in removing pesticides from a white and a red Greek wine. Six membranes with pore size 0.45μm were investigated. Two mixtures of 23 and 9 pesticides, and single pesticide solutions were added in the wine. The pesticides tested belong to 11 chemical groups. Solid phase extraction (SPE) followed by gas chromatography (GC) with electron capture detector (ECD) were performed to analyze pesticide residues of the filtered fortified wine. Distinct behavior was exhibited by each membrane. Cellulose acetate and cellulose nitrate showed higher mean pesticide removal for both wines, followed by polyethersulfone, regenerated cellulose, and polyamides. The filtration effectiveness was correlated to the membrane type and to the pesticide chemical structure and properties (octanol-water partition coefficient, water solubility) and compared for the wines tested. In most cases, the more hydrophobic pesticides (pyrethroids and aldrin) showed higher removal from red wine than white wine. Adsorption on membranes was increased by increasing hydrophobicity and decreasing hydrophilicity of organic pesticide molecule. The removal of each pesticide from its single solution was generally higher than that from its mixtures, allowing the estimation of the antagonistic and synergistic effects of pesticides in the mixtures.
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Affiliation(s)
- Danae S Doulia
- Laboratory of Organic Chemical Technology, School of Chemical Engineering, National Technical University of Athens, Zografou Campus, 9 Iroon Politechniou, GR-15780 Athens, Greece.
| | - Efstathios K Anagnos
- Laboratory of Organic Chemical Technology, School of Chemical Engineering, National Technical University of Athens, Zografou Campus, 9 Iroon Politechniou, GR-15780 Athens, Greece
| | - Konstantinos S Liapis
- Pesticide Residue Laboratory, Benaki Phytopathological Institute, 7 Ekalis Str., Kiphissia, Athens GR-14561, Greece
| | - Demetrios A Klimentzos
- Laboratory of Organic Chemical Technology, School of Chemical Engineering, National Technical University of Athens, Zografou Campus, 9 Iroon Politechniou, GR-15780 Athens, Greece
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14
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Noguerol-Pato R, Fernández-Cruz T, Sieiro-Sampedro T, González-Barreiro C, Cancho-Grande B, Cilla-García DA, García-Pastor M, Martínez-Soria MT, Sanz-Asensio J, Simal-Gándara J. Dissipation of Fungicide Residues during Winemaking and Their Effects on Fermentation and the Volatile Composition of Wines. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2016; 64:1344-1354. [PMID: 26808836 DOI: 10.1021/acs.jafc.5b05187] [Citation(s) in RCA: 16] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/05/2023]
Abstract
The effects of four fungicides commonly used for the control of fungal diseases in vines and grapes in the course of winemaking were tested. The concentration of fungicide residues was monitored throughout the process to establish their kinetics of dissipation. In all cases the percentages of dissipation were >68%, which shows the detoxificant effect of the winemaking process. On the other hand, the effect of the fungicide residues on the aroma composition of Tempranillo red wines was tested. To evaluate possible modifications on the aroma profile of wines, seven odorant series (ripe fruits, fresh fruits, lactic, floral, spicy, vinous, and herbaceous) were built from the odor activity values (OAVs) obtained for each volatile compound. Ripe fruits and fresh fruits were the major aromatic attributes in all Tempranillo red wines. These two odorant series registered the highest variations in their total OAVs with respect to the control wine, especially with the application of boscalid + kresoxim-methyl into vines, leading to a decrease in the ripe fruit and fresh fruit nuances of the resulting wines. Moreover, when the effect of these fungicides on the aroma of Tempranillo red wines was compared throughout two years (2012 and 2013), wines elaborated from grapes treated in the field with boscalid + kresoxim-methyl in 2013 displayed the highest variation in aroma profile with respect to control wine.
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Affiliation(s)
- Raquel Noguerol-Pato
- Nutrition and Bromatology Group, Analytical and Food Chemistry Department. Faculty of Food Science and Technology, University of Vigo , E-32004 Ourense, Spain
| | - Tania Fernández-Cruz
- Nutrition and Bromatology Group, Analytical and Food Chemistry Department. Faculty of Food Science and Technology, University of Vigo , E-32004 Ourense, Spain
| | - Thais Sieiro-Sampedro
- Nutrition and Bromatology Group, Analytical and Food Chemistry Department. Faculty of Food Science and Technology, University of Vigo , E-32004 Ourense, Spain
| | - Carmen González-Barreiro
- Nutrition and Bromatology Group, Analytical and Food Chemistry Department. Faculty of Food Science and Technology, University of Vigo , E-32004 Ourense, Spain
| | - Beatriz Cancho-Grande
- Nutrition and Bromatology Group, Analytical and Food Chemistry Department. Faculty of Food Science and Technology, University of Vigo , E-32004 Ourense, Spain
| | - Diego-Augusto Cilla-García
- Analytical Chemistry Group, Chemistry Department, Faculty of Sciences, University of La Rioja , E-26006 Logroño, Spain
| | - María García-Pastor
- Analytical Chemistry Group, Chemistry Department, Faculty of Sciences, University of La Rioja , E-26006 Logroño, Spain
| | - María-Teresa Martínez-Soria
- Analytical Chemistry Group, Chemistry Department, Faculty of Sciences, University of La Rioja , E-26006 Logroño, Spain
| | - Jesús Sanz-Asensio
- Analytical Chemistry Group, Chemistry Department, Faculty of Sciences, University of La Rioja , E-26006 Logroño, Spain
| | - Jesús Simal-Gándara
- Nutrition and Bromatology Group, Analytical and Food Chemistry Department. Faculty of Food Science and Technology, University of Vigo , E-32004 Ourense, Spain
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Li M, Liu Y, Fan B, Lu J, He Y, Kong Z, Zhu Y, Jian Q, Wang F. A chemometric processing-factor-based approach to the determination of the fates of five pesticides during apple processing. Lebensm Wiss Technol 2015. [DOI: 10.1016/j.lwt.2015.03.105] [Citation(s) in RCA: 16] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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17
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Mulero J, Martínez G, Oliva J, Cermeño S, Cayuela J, Zafrilla P, Martínez-Cachá A, Barba A. Phenolic compounds and antioxidant activity of red wine made from grapes treated with different fungicides. Food Chem 2015; 180:25-31. [DOI: 10.1016/j.foodchem.2015.01.141] [Citation(s) in RCA: 33] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/20/2014] [Revised: 01/19/2015] [Accepted: 01/26/2015] [Indexed: 10/24/2022]
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Zhu L, Wang H, Liu H, Li W. Effect of trifloxystrobin on hatching, survival, and gene expression of endocrine biomarkers in early life stages of medaka (Oryzias latipes). ENVIRONMENTAL TOXICOLOGY 2015; 30:648-655. [PMID: 24376129 DOI: 10.1002/tox.21942] [Citation(s) in RCA: 20] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 08/25/2013] [Revised: 12/05/2013] [Accepted: 12/12/2013] [Indexed: 06/03/2023]
Abstract
Trifloxystrobin is a systemic broad-spectrum foliar strobilurin fungicides that enters the aquatic environment during agricultural application. It is highly toxic and poses a potential risk to aquatic organisms, whereas the effect on the development of early life stages of fish are unclear. In this study, hatchability, time to hatching, and larval mortality were measured. Additionally, the expression of biomarker genes, including those involved in sex hormone pathways (er, vtg, cyp17, and cyp19a), thyroid hormone pathways (trα and dio2), and aryl hydrocarbon receptor pathways (ahr and cyp1a), was determined after embryos of medaka (Oryzias latipes) were exposed to different levels of trifloxystrobin (0, 0.1, 1, 10, and 100 μg/L) for 28 days. The results showed that there were significant differences between controls and the 100 μg/L treatment group in both hatchability and time to hatching of fertilized eggs (p<0.05). Larval mortality was significantly increased in the 0.1, 1, and 10 μg/L treatment groups (p<0.05). These results indicate that embryonic and larval development may be affected by trifloxystrobin exposure. Moreover, the mRNA levels of the er gene were significantly up-regulated at levels of trifloxystrobin above 1 μg/L treatment groups. Up-regulation of vtg, cyp17, and cyp19a mRNA levels was observed in the larvae at the lower concentration treatment groups. The mRNA levels of cyp1a genes were significantly up-regulated at all of the treatment groups. These results suggest that trifloxystrobin is a potential endocrine disruptor through effects on the sex hormone pathway and xenobiotic metabolism. The changes in cyp1a expression can be used as a highly sensitive biomarker to assess trifloxystrobin contamination in the early life stages of fish.
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Affiliation(s)
- Lifei Zhu
- Research Center for Eco-Environmental Sciences, Chinese Academy of Sciences, P.O. Box 2871, Beijing, 100085, China
| | - Huili Wang
- Research Center for Eco-Environmental Sciences, Chinese Academy of Sciences, P.O. Box 2871, Beijing, 100085, China
| | - Huijun Liu
- Research Center for Eco-Environmental Sciences, Chinese Academy of Sciences, P.O. Box 2871, Beijing, 100085, China
| | - Wei Li
- Research Center for Eco-Environmental Sciences, Chinese Academy of Sciences, P.O. Box 2871, Beijing, 100085, China
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Chen X, Xu J, Liu X, Tao Y, Pan X, Zheng Y, Dong F. Simultaneous determination of trifloxystrobin and trifloxystrobin acid residue in rice and soil by a modified quick, easy, cheap, effective, rugged, and safe method using ultra high performance liquid chromatography with tandem mass spectrometry. J Sep Sci 2014; 37:1640-7. [DOI: 10.1002/jssc.201400157] [Citation(s) in RCA: 26] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/12/2014] [Revised: 03/12/2014] [Accepted: 04/07/2014] [Indexed: 11/06/2022]
Affiliation(s)
- Xixi Chen
- State Key Laboratory for Biology of Plant Diseases and Insect Pests; Institute of Plant Protection, Chinese Academy of Agricultural Sciences; Beijing P.R. China
| | - Jun Xu
- State Key Laboratory for Biology of Plant Diseases and Insect Pests; Institute of Plant Protection, Chinese Academy of Agricultural Sciences; Beijing P.R. China
| | - Xingang Liu
- State Key Laboratory for Biology of Plant Diseases and Insect Pests; Institute of Plant Protection, Chinese Academy of Agricultural Sciences; Beijing P.R. China
| | - Yan Tao
- State Key Laboratory for Biology of Plant Diseases and Insect Pests; Institute of Plant Protection, Chinese Academy of Agricultural Sciences; Beijing P.R. China
| | - Xinglu Pan
- State Key Laboratory for Biology of Plant Diseases and Insect Pests; Institute of Plant Protection, Chinese Academy of Agricultural Sciences; Beijing P.R. China
| | - Yongquan Zheng
- State Key Laboratory for Biology of Plant Diseases and Insect Pests; Institute of Plant Protection, Chinese Academy of Agricultural Sciences; Beijing P.R. China
| | - Fengshou Dong
- State Key Laboratory for Biology of Plant Diseases and Insect Pests; Institute of Plant Protection, Chinese Academy of Agricultural Sciences; Beijing P.R. China
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Influence of the matrix in bioavailability of flufenoxuron, lufenuron, pyriproxyfen and fenoxycarb residues in grapes and wine. Food Chem Toxicol 2013; 60:419-23. [DOI: 10.1016/j.fct.2013.08.013] [Citation(s) in RCA: 18] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/01/2013] [Revised: 07/31/2013] [Accepted: 08/05/2013] [Indexed: 11/19/2022]
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21
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Vaquero-Fernández L, Sanz-Asensio J, Fernández-Zurbano P, López-Alonso M, Martínez-Soria MT. Determination of fungicide pyrimethanil in grapes, must, fermenting must and wine. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2013; 93:1960-1966. [PMID: 23258318 DOI: 10.1002/jsfa.5998] [Citation(s) in RCA: 9] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 02/23/2012] [Revised: 10/19/2012] [Accepted: 11/20/2012] [Indexed: 06/01/2023]
Abstract
BACKGROUND This study determined the evolution of pyrimethanil, a fungicide commonly used to control Botrytis cinerea, throughout the winemaking process in grapes, must, fermenting must and wine. Tempranillo grapevines were treated with pyrimethanil according to both good Agricultural Practices (GAP) and Critical Agricultural Practices (CAP). Fermentation was carried out in an experimental winery. Grape analysis was based on an ethyl acetate extraction method. Samples from fermentation were analysed by solid phase extraction. The determination was carried out by gas chromatography with nitrogen-phosphorus detection (GC-NPD) and additionally confirmed by gas chromatography/mass spectrometry (GC/MS). RESULTS Pyrimethanil residues were at least ten times greater in grapes treated 7 days before harvest than in those treated respecting the safety period (21 days). The amount of pyrimethanil in grapes treated under GAP was below the maximum residue limit (5 mg kg(-1)). The level of pyrimethanil decreased during fermentation in both treatments. In the fermentation of grapes treated according to CAP, the pyrimethanil concentration was reduced by over 50% on the first day and then remained constant until the end of the fermentation process. For grapes treated in compliance with GAP, the amount of pyrimethanil decreased to a level below the limit of detection in the bottled wine. CONCLUSION The described methods for grapes, must, fermenting must and wine gave good recoveries, linearity, precision and accuracy. They were also highly sensitive in avoiding matrix effects. Pyrimethanil residues found in treated grapes were higher in skin than in pulp. The amount of pyrimethanil decreased during fermentation by degradation and/or adsorption. For grapes treated according to GAP, residues disappeared in the final bottled wine. The decrease observed in the final bottled wine may be caused by diverse oenological practices and technologies such us malolactic fermentation, racking and settling.
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Affiliation(s)
- Luis Vaquero-Fernández
- Department of Chemistry, University of La Rioja, Madre de Dios 53, E-26006, Logroño, Spain
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22
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Milanović V, Comitini F, Ciani M. Grape berry yeast communities: influence of fungicide treatments. Int J Food Microbiol 2013; 161:240-6. [PMID: 23337124 DOI: 10.1016/j.ijfoodmicro.2012.12.019] [Citation(s) in RCA: 61] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/19/2012] [Revised: 12/01/2012] [Accepted: 12/20/2012] [Indexed: 10/27/2022]
Abstract
The yeast communities colonising grape berry surfaces were evaluated for the influence of fungicide treatments in an organic vineyard (copper/sulphur-based products) and a conventional vineyard (commonly used fungicides). Analysis of yeast abundance and diversity was carried out on grape berries and juice during fermentation, using culture-dependent and -independent approaches. Yeast abundance was as generally reported for mature grapes and it was slight higher from grapes treated with conventional fungicides. Initial grape samples showed less yeast species diversity in the organic vineyard compared with the conventional one. In both vineyards, the dominant yeast were Candida zemplinina and Hanseniaspora uvarum (>50%), respectively, typical species that colonise surfaces of mature grape berries. Metschnikowia pulcherrima was widely found in the conventional samples while it was only occasionally found in organic ones. Saccharomyces cerevisiae was isolated only at the end of natural fermentation (conducted in sterile condition), with lower levels in the organic samples. S. cerevisiae strains showed less intraspecies diversity in the organic samples (two genotypes), in comparison with the conventional samples (six genotypes).
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Affiliation(s)
- Vesna Milanović
- Dipartimento Scienze della Vita e dell'Ambiente, Università Politecnica delle Marche, 60131 Ancona, Italy
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Lagunas-Allué L, Sanz-Asensio J, Martínez-Soria M. Comparison of four extraction methods for the determination of fungicide residues in grapes through gas chromatography–mass spectrometry. J Chromatogr A 2012. [DOI: 10.1016/j.chroma.2012.10.069] [Citation(s) in RCA: 36] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
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Coleman MD, O'Neil JD, Woehrling EK, Ndunge OBA, Hill EJ, Menache A, Reiss CJ. A preliminary investigation into the impact of a pesticide combination on human neuronal and glial cell lines in vitro. PLoS One 2012; 7:e42768. [PMID: 22880100 PMCID: PMC3411844 DOI: 10.1371/journal.pone.0042768] [Citation(s) in RCA: 36] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/21/2012] [Accepted: 07/11/2012] [Indexed: 01/11/2023] Open
Abstract
Many pesticides are used increasingly in combinations during crop protection and their stability ensures the presence of such combinations in foodstuffs. The effects of three fungicides, pyrimethanil, cyprodinil and fludioxonil, were investigated together and separately on U251 and SH-SY5Y cells, which can be representative of human CNS glial and neuronal cells respectively. Over 48h, all three agents showed significant reductions in cellular ATP, at concentrations that were more than tenfold lower than those which significantly impaired cellular viability. The effects on energy metabolism were reflected in their marked toxic effects on mitochondrial membrane potential. In addition, evidence of oxidative stress was seen in terms of a fall in cellular thiols coupled with increases in the expression of enzymes associated with reactive species formation, such as GSH peroxidase and superoxide dismutase. The glial cell line showed significant responsiveness to the toxin challenge in terms of changes in antioxidant gene expression, although the neuronal SH-SY5Y line exhibited greater vulnerability to toxicity, which was reflected in significant increases in caspase-3 expression, which is indicative of the initiation of apoptosis. Cyprodinil was the most toxic agent individually, although oxidative stress-related enzyme gene expression increases appeared to demonstrate some degree of synergy in the presence of the combination of agents. This report suggests that the impact of some pesticides, both individually and in combinations, merits further study in terms of their impact on human cellular health.
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Affiliation(s)
- Michael D. Coleman
- School of Life and Health Sciences, Aston University, Birmingham, United Kingdom
- * E-mail:
| | - John D. O'Neil
- School of Life and Health Sciences, Aston University, Birmingham, United Kingdom
| | | | | | - Eric J. Hill
- School of Life and Health Sciences, Aston University, Birmingham, United Kingdom
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Oliva J, Garde-Cerdán T, Martínez-Gil AM, Rosario Salinas M, Barba A. Fungicide effects on ammonium and amino acids of Monastrell grapes. Food Chem 2011. [DOI: 10.1016/j.foodchem.2011.06.030] [Citation(s) in RCA: 21] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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26
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Angioni A, Dedola F, Garau VL, Schirra M, Caboni P. Fate of iprovalicarb, indoxacarb, and boscalid residues in grapes and wine by GC-ITMS analysis. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2011; 59:6806-6812. [PMID: 21591740 DOI: 10.1021/jf2011672] [Citation(s) in RCA: 28] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/30/2023]
Abstract
The behavior in field and the transfer from grapes to wine during winemaking of iprovalicarb, indoxacarb, and boscalid was studied. The residue levels found in grapes were far below the MRLs set for grapes in EU, accounting at harvest time 0.81, 0.43, and 4.23 mg/kg for iprovalicarb, indoxacarb, and boscalid, respectively. The residue levels in the samples treated with boscalid may have residual problems (due to an accumulation effect) if repeated field treatments will be performed. Winemaking experiments showed a complete transfer of all pesticide from grapes to the must, while in wine the residues were low or negligible due to the adsorbing effect of lees and pomace. The clarification experiments showed a good removal of pesticide residues from the wine media, for all pesticides. The GC-ITMS method showed good performance with adequate recoveries ranging from 75 to 115%, and good method limits of quantitation (LOQs) and of determination (LODs) far below MRLs.
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Affiliation(s)
- Alberto Angioni
- Department of Pharmaceutical Chemistry and Technology, Università degli Studi di Cagliari, Via Ospedale 72, 09124 Cagliari, Italy.
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27
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González-Rodríguez R, Cancho-Grande B, Simal-Gándara J. Decay of fungicide residues during vinification of white grapes harvested after the application of some new active substances against downy mildew. Food Chem 2011. [DOI: 10.1016/j.foodchem.2010.09.047] [Citation(s) in RCA: 40] [Impact Index Per Article: 3.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
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28
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Likas D, Tsiropoulos N. Fate of three insect growth regulators (IGR) insecticides (flufenoxuron, lufenuron and tebufenozide) in grapes following field application and through the wine-making process. Food Addit Contam Part A Chem Anal Control Expo Risk Assess 2011; 28:189-97. [DOI: 10.1080/19440049.2010.542184] [Citation(s) in RCA: 12] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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29
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Stir bar sorptive extraction coupled to liquid chromatography for the analysis of strobilurin fungicides in fruit samples. J Chromatogr A 2010; 1217:4529-34. [DOI: 10.1016/j.chroma.2010.05.006] [Citation(s) in RCA: 46] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/05/2010] [Revised: 04/26/2010] [Accepted: 05/03/2010] [Indexed: 11/18/2022]
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30
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González-Rodríguez R, Cancho-Grande B, Torrado-Agrasar A, Simal-Gándara J, Mazaira-Pérez J. Evolution of tebuconazole residues through the winemaking process of Mencía grapes. Food Chem 2009. [DOI: 10.1016/j.foodchem.2009.04.030] [Citation(s) in RCA: 37] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
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31
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Oliva J, Mulero J, Payá P, Cámara MA, Barba A. Influence of several fungicides on the antioxidant activity of red wines (var. Monastrell). JOURNAL OF ENVIRONMENTAL SCIENCE AND HEALTH. PART. B, PESTICIDES, FOOD CONTAMINANTS, AND AGRICULTURAL WASTES 2009; 44:546-552. [PMID: 20183061 DOI: 10.1080/03601230902997758] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/28/2023]
Abstract
The antioxidant activity of wines obtained from grapes treated with six fungicides (famoxadone, fenhexamid, fluquinconazole, kresoxim-methyl, quinoxyfen and trifloxystrobin) was investigated. Two field trials in triplicate were carried out for each formulation of the fungicide at the recommended dose of the manufacturer. The first trial was carried out under good agricultural practices (GAP), following the recommended pre-harvest interval, and the second one under critical agricultural practices (CAP) that involves treating the same field just before the harvest. The residue levels were determined by gas and liquid chromatography coupled to mass detectors (GC-MS and LC-MS). The antioxidant activity was determined in the wines obtained from the thirteen trials including one control, six from treated grapes obeying the pre-harvest interval, and six from grapes treated at the day of harvest or at most unfavorable conditions. Elimination of 40-100% of the initial fungicide residues present in grapes was observed during the wine-making process. It can be inferred from the results that the use of these fungicides did not produce any decrease of the antioxidant activity in the wines (7.19 +/- 0.22 mmol Trolox/L for the blank wine versus a range of 6.45 +/- 0.82 mmol Trolox/L to 10.06 +/- 0.59 mmol Trolox/L for the treated wines) at the pre-harvest interval and most unfavorable conditions. Nevertheless, the presence of famoxadone, kresoxim-methyl and quinoxyfen increased the antioxidant activity and this was directly related to their residue levels in the grapes. Also, the wine phenolic composition was altered in variable intensity by the presence of the fungicide residues.
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Affiliation(s)
- J Oliva
- Departamento Química Agrícola, Geología y Edafología, Universidad de Murcia, Murcia, Spain
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Multiresidue determination of 11 new fungicides in grapes and wines by liquid-liquid extraction/clean-up and programmable temperature vaporization injection with analyte protectants/gas chromatography/ion trap mass spectrometry. J Chromatogr A 2009; 1216:6033-42. [PMID: 19576591 DOI: 10.1016/j.chroma.2009.06.046] [Citation(s) in RCA: 109] [Impact Index Per Article: 7.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/10/2009] [Revised: 06/09/2009] [Accepted: 06/12/2009] [Indexed: 11/20/2022]
Abstract
A gas chromatographic ion trap mass spectrometry (GC-ITMS) method was developed for the determination of 11 new generation fungicides (benalaxyl, benalaxyl-M, boscalid, cyazofamid, famoxadone, fenamidone, fluquinconazole, iprovalicarb, pyraclostrobin, trifloxystrobin and zoxamide) in grapes and wines. Samples were extracted with ethyl acetate:hexane (1:1, v/v) and cleaned-up with graphitized carbon black/primary secondary amine (GCB/PSA) solid-phase extraction (SPE) cartridges using acetonitrile:toluene (3:1, v/v) as eluent. The addition of analyte protectants (3-ethoxy-1,2-propanediol, d-sorbitol and l-gulonic acid gamma-lactone) in the final extracts allowed to avoid the matrix-induced response enhancement effect on quantitation process with absolute recoveries ca. 100%. Precision (expressed as relative standard deviation) was lower than 16% for all fungicides. Limits of detection and quantitation were lower than 0.01 mg/kg or mg/L, except for cyazofamid, much smaller in all cases than maximum residue levels (MRLs) established by European Union for grapes and by Switzerland and Italy for wines. The proposed method was applied to determine fungicide residues in three different white grapes for vinification produced in Ribeiro area in Galicia (NW Spain), as well as in their corresponding final wines.
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Nieddu E, Mazzucco L, Gentile P, Benko T, Balbo V, Mandrile R, Ciardelli G. Preparation and biodegradation of clay composites of PLA. REACT FUNCT POLYM 2009. [DOI: 10.1016/j.reactfunctpolym.2009.03.002] [Citation(s) in RCA: 73] [Impact Index Per Article: 4.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
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34
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Oliva J, Zalacain A, Payá P, Salinas MR, Barba A. Effect of the use of recent commercial fungicides [under good and critical agricultural practices] on the aroma composition of Monastrell red wines. Anal Chim Acta 2008; 617:107-18. [DOI: 10.1016/j.aca.2008.01.060] [Citation(s) in RCA: 30] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/05/2007] [Revised: 01/22/2008] [Accepted: 01/24/2008] [Indexed: 11/30/2022]
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