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Yamasaki Y, Nakamura K, Kashiwabara N, Chiba S, Akiyama H, Tsutsumi T. Development of a processing factor prediction model for pesticides in processed tomato foods using elastic net regularization. Food Chem 2024; 447:138943. [PMID: 38489881 DOI: 10.1016/j.foodchem.2024.138943] [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: 09/21/2023] [Revised: 02/09/2024] [Accepted: 03/02/2024] [Indexed: 03/17/2024]
Abstract
A novel regularized elastic net regression model was developed to predict processing factor (PF) for pesticide residues, which represents a change in the residue levels during food processing. The PF values for tomato juice, wet pomace and dry pomace in the evaluations and reports published by the Joint FAO/WHO Meeting on Pesticide Residues significantly correlated with the physicochemical properties of pesticides, and subsequently the correlation was observed in the present tomato processing study. The elastic net regression model predicted the PF values using the physicochemical properties as predictor variables for both training and test data within a 2-fold range for 80-100% of the pesticides tested in the tomato processing study while overcoming multicollinearity. These results suggest that the PF values are predictable at a certain degree of accuracy from the unique sets of physicochemical properties of pesticides using the developed model based on a processing study with representative pesticides.
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Affiliation(s)
- Yuki Yamasaki
- Division of Foods, National Institute of Health Sciences, 3-25-26 Tonomachi, Kawasaki-ku, Kawasaki, Kanagawa 210-9501, Japan
| | - Kosuke Nakamura
- Division of Foods, National Institute of Health Sciences, 3-25-26 Tonomachi, Kawasaki-ku, Kawasaki, Kanagawa 210-9501, Japan.
| | - Nao Kashiwabara
- Division of Foods, National Institute of Health Sciences, 3-25-26 Tonomachi, Kawasaki-ku, Kawasaki, Kanagawa 210-9501, Japan
| | - Shinji Chiba
- Division of Foods, National Institute of Health Sciences, 3-25-26 Tonomachi, Kawasaki-ku, Kawasaki, Kanagawa 210-9501, Japan
| | - Hiroshi Akiyama
- Division of Foods, National Institute of Health Sciences, 3-25-26 Tonomachi, Kawasaki-ku, Kawasaki, Kanagawa 210-9501, Japan; Department of Analytical Chemistry, School of Pharmaceutical Sciences, Hoshi University, 2-4-41 Ebara, Shinagawa-Ku, Tokyo 142-8501, Japan
| | - Tomoaki Tsutsumi
- Division of Foods, National Institute of Health Sciences, 3-25-26 Tonomachi, Kawasaki-ku, Kawasaki, Kanagawa 210-9501, Japan
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Cui K, Wang J, Ma G, Guan S, Liang J, Fang L, Ding R, Li T, Dong Z, Wu X, Zheng Y. Residue levels, processing factors and risk assessment of pesticides in ginger from market to table. JOURNAL OF HAZARDOUS MATERIALS 2024; 470:134268. [PMID: 38608592 DOI: 10.1016/j.jhazmat.2024.134268] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 02/26/2024] [Revised: 03/29/2024] [Accepted: 04/09/2024] [Indexed: 04/14/2024]
Abstract
Ginger is consumed as a spice and medicine globally. However, pesticide residues in ginger and their residue changes during processing remain poorly understood. Our results demonstrate that clothianidin, carbendazim and imidacloprid were the top detected pesticides in 152 ginger samples with detection rates of 17.11-27.63%, and these pesticides had higher average residues of 44.07-97.63 μg/kg. Although most samples contained low levels of pesticides, 66.45% of the samples were detected with pesticides, and 38.82% were contaminated with 2-5 pesticides. Peeling, washing, boiling and pickling removed different amounts of pesticides from ginger (processing factor range: 0.06-1.56, most <1). By contrast, pesticide residues were concentrated by stir-frying and drying (0.50-6.45, most >1). Pesticide residues were influenced by pesticide physico-chemical parameters involving molecular weight, melting point, degradation point and octanol-water partition coefficient by different ginger processing methods. Chronic and acute dietary risk assessments suggest that dietary exposure to pesticides from ginger consumption was within acceptable levels for the general population. This study sheds light on pesticide residues in ginger from market to processing and is of theoretical and practical value for ensuring ginger quality and safety.
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Affiliation(s)
- Kai Cui
- Institute of Quality Standard and Testing Technology for Agro-Products, Shandong Academy of Agricultural Sciences, Jinan, Shandong 250100, People's Republic of China; Shandong Provincial Key Laboratory of Test Technology on Food Quality and Safety, Jinan, Shandong 250100, People's Republic of China
| | - Jian Wang
- Institute of Quality Standard and Testing Technology for Agro-Products, Shandong Academy of Agricultural Sciences, Jinan, Shandong 250100, People's Republic of China; Shandong Provincial Key Laboratory of Test Technology on Food Quality and Safety, Jinan, Shandong 250100, People's Republic of China
| | - Guoping Ma
- Institute of Plant Protection, Shandong Academy of Agricultural Sciences, Jinan, Shandong 250100, People's Republic of China
| | - Shuai Guan
- Institute of Quality Standard and Testing Technology for Agro-Products, Shandong Academy of Agricultural Sciences, Jinan, Shandong 250100, People's Republic of China; Shandong Provincial Key Laboratory of Test Technology on Food Quality and Safety, Jinan, Shandong 250100, People's Republic of China
| | - Jingyun Liang
- Institute of Quality Standard and Testing Technology for Agro-Products, Shandong Academy of Agricultural Sciences, Jinan, Shandong 250100, People's Republic of China; Shandong Provincial Key Laboratory of Test Technology on Food Quality and Safety, Jinan, Shandong 250100, People's Republic of China
| | - Liping Fang
- Institute of Quality Standard and Testing Technology for Agro-Products, Shandong Academy of Agricultural Sciences, Jinan, Shandong 250100, People's Republic of China; Shandong Provincial Key Laboratory of Test Technology on Food Quality and Safety, Jinan, Shandong 250100, People's Republic of China
| | - Ruiyan Ding
- Institute of Quality Standard and Testing Technology for Agro-Products, Shandong Academy of Agricultural Sciences, Jinan, Shandong 250100, People's Republic of China; Shandong Provincial Key Laboratory of Test Technology on Food Quality and Safety, Jinan, Shandong 250100, People's Republic of China
| | - Teng Li
- Institute of Quality Standard and Testing Technology for Agro-Products, Shandong Academy of Agricultural Sciences, Jinan, Shandong 250100, People's Republic of China; Shandong Provincial Key Laboratory of Test Technology on Food Quality and Safety, Jinan, Shandong 250100, People's Republic of China
| | - Zhan Dong
- Institute of Quality Standard and Testing Technology for Agro-Products, Shandong Academy of Agricultural Sciences, Jinan, Shandong 250100, People's Republic of China; Shandong Provincial Key Laboratory of Test Technology on Food Quality and Safety, Jinan, Shandong 250100, People's Republic of China.
| | - Xiaohu Wu
- Institute of Plant Protection, Chinese Academy of Agricultural Sciences, Beijing 100193, People's Republic of China
| | - Yongquan Zheng
- Institute of Plant Protection, Chinese Academy of Agricultural Sciences, Beijing 100193, People's Republic of China
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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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Xiao O, Li M, Chen D, Chen J, Simal-Gandara J, Dai X, Kong Z. The dissipation, processing factors, metabolites, and risk assessment of pesticides in honeysuckle from field to table. JOURNAL OF HAZARDOUS MATERIALS 2022; 431:128519. [PMID: 35231811 DOI: 10.1016/j.jhazmat.2022.128519] [Citation(s) in RCA: 22] [Impact Index Per Article: 11.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 10/31/2021] [Revised: 02/03/2022] [Accepted: 02/17/2022] [Indexed: 06/14/2023]
Abstract
Globally, honeysuckle is consumed as a food and administered as a medicinal agent. However, pesticide residues in honeysuckle limit its application and development of the honeysuckle industry, affecting food safety and endangering human health. Here, the degradation kinetics of 11 typical pesticides, including insecticides, fungicides, and an acaricide, in honeysuckle were investigated. The half-lives of pesticides in Henan and Liaoning fields were 1.90-4.33 and 2.05-4.62 d, respectively. The processing factors (PFs) of these pesticides after oven, sun, and shade drying ranged from 3.52 to 11.2. After decocting, the PFs of the pesticides were <1. Twenty degradation products were identified using ultra high performance liquid chromatography-quadrupole time-of-flight mass spectrometry, and pathways were proposed based on drying and decoction. The ecotoxicities of the degradation products were evaluated using the Toxicity Estimation Software Tool. Finally, the acute hazard indices of these pesticides, as determined via dietary exposure assessment combined with the PFs, were 0.227 and 0.911 for adults and children, respectively. Thus, special populations, such as children, require particularly careful risk control in terms of dietary exposure.
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Affiliation(s)
- Ouli Xiao
- State Key Laboratory for Biology of Plant Diseases and Insect Pests, Institute of Plant Protection, Chinese Academy of Agricultural Sciences, Beijing 100193, China; Feed Research Institute, Chinese Academy of Agricultural Sciences, Beijing 100081, China
| | - Minmin Li
- Key Laboratory of Agro-products Quality and Safety Control in Storage and Transport Process, Ministry of Agriculture and Rural Affairs/Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, China
| | - Deyong Chen
- State Key Laboratory for Biology of Plant Diseases and Insect Pests, Institute of Plant Protection, Chinese Academy of Agricultural Sciences, Beijing 100193, China; College of Life Sciences, Tarim University, Alar 843300, China
| | - Jieyin Chen
- State Key Laboratory for Biology of Plant Diseases and Insect Pests, Institute of Plant Protection, Chinese Academy of Agricultural Sciences, Beijing 100193, China
| | - Jesus Simal-Gandara
- Universidade de Vigo, Nutrition and Bromatology Group, Department of Analytical Chemistry and Food Science, Faculty of Science, E-32004 Ourense, Spain.
| | - Xiaofeng Dai
- State Key Laboratory for Biology of Plant Diseases and Insect Pests, Institute of Plant Protection, Chinese Academy of Agricultural Sciences, Beijing 100193, China.
| | - Zhiqiang Kong
- State Key Laboratory for Biology of Plant Diseases and Insect Pests, Institute of Plant Protection, Chinese Academy of Agricultural Sciences, Beijing 100193, 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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Zhang J, Li M, Kong Z, Bai T, Quan R, Gao T, Duan L, Liu Y, Fan B, Wang F. Model prediction of herbicide residues in soybean oil: Relationship between physicochemical properties and processing factors. Food Chem 2022; 370:131363. [PMID: 34656023 DOI: 10.1016/j.foodchem.2021.131363] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/28/2020] [Revised: 10/05/2021] [Accepted: 10/05/2021] [Indexed: 12/29/2022]
Abstract
The distribution and processing factors (PFs) of herbicides in cold-/hot-pressed soybean samples (n = 3) were studied on the laboratory scale. The hot-pressing process was found to have a significant effect on herbicide degradation in soybean samples. Specifically, for highly water-soluble pesticides with pKow > 2 in soybean oil, the PF values were generally > 1. Nonlinear curve fitting revealed that the PFs of herbicides in soybean oil were positively correlated with their octanol-water partition coefficients, but negatively correlated with their water solubility and melting points. A principal component analysis confirmed the dominant parameters among the herbicide PFs during soybean oil production. Using the physicochemical parameters of pesticides, the developed multiple linear regression model gave a fitting accuracy of ≥0.80 for predicting the theoretical PF values of pesticides in soybean oil products (0.39 < RMSE < 0.58). Thus, this model may be applicable for safety risk assessments and establishing maximum residue limits for pesticides in processed products.
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Affiliation(s)
- Jia Zhang
- Key Laboratory of Agro-products Quality and Safety Control in Storage and Transport Process, Ministry of Agriculture and Rural Affairs/Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, PR China
| | - Minmin Li
- Key Laboratory of Agro-products Quality and Safety Control in Storage and Transport Process, Ministry of Agriculture and Rural Affairs/Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, PR China
| | - Zhiqiang Kong
- State Key Laboratory for Biology of Plant Diseases and Insect Pests, Institute of Plant Protection, Chinese Academy of Agricultural Sciences, Beijing 100193, PR China.
| | - Tiecheng Bai
- Southern Xinjiang Research Center for Information Technology in Agriculture, Tarim University, Alaer 843300, PR China
| | - Rui Quan
- Key Laboratory of Agro-products Quality and Safety Control in Storage and Transport Process, Ministry of Agriculture and Rural Affairs/Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, PR China
| | - Tengfei Gao
- Key Laboratory of Agro-products Quality and Safety Control in Storage and Transport Process, Ministry of Agriculture and Rural Affairs/Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, PR China
| | - Lifang Duan
- Institute for the Control of Agrochemicals, Ministry of Agriculture and Rural Affairs, Beijing 100125, PR China
| | - Yongguo Liu
- Beijing Key Laboratory of Flavor Chemistry, Beijing Technology and Business University (BTBU), Beijing 100048, China
| | - Bei Fan
- Key Laboratory of Agro-products Quality and Safety Control in Storage and Transport Process, Ministry of Agriculture and Rural Affairs/Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, PR China.
| | - Fengzhong Wang
- Key Laboratory of Agro-products Quality and Safety Control in Storage and Transport Process, Ministry of Agriculture and Rural Affairs/Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, PR China.
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Zhang J, Li MM, Zhang R, Jin N, Quan R, Chen DY, Francis F, Wang FZ, Kong ZQ, Fan B. Effect of processing on herbicide residues and metabolite formation during traditional Chinese tofu production. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2020.109707] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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8
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Assessing the effect of chitosan on pesticide removal in grape juice during clarification by gas chromatography with tandem mass spectrometry. Process Biochem 2020. [DOI: 10.1016/j.procbio.2020.04.035] [Citation(s) in RCA: 13] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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Li Y, Hu J, Yao Z, Wang Q, Zhang H. Transfer assessment of carbendazim residues from rapeseed to oil production determined by HPLC-MS/MS. JOURNAL OF ENVIRONMENTAL SCIENCE AND HEALTH. PART. B, PESTICIDES, FOOD CONTAMINANTS, AND AGRICULTURAL WASTES 2020; 55:726-731. [PMID: 32558617 DOI: 10.1080/03601234.2020.1780869] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/11/2023]
Abstract
It is crucial to develop practical procedures for the control and reduction of pesticide residues in oil productions from farm to dining table. In this study, the dissipation behaviors of typical fungicide from rapeseed to oil production were studied to reveal relationship among spraying stage, application dosage, household oil processing stage, and pesticide residues. In the field trials, rape plants were sprayed with carbendazim at three different dosages during flowering period. Transfer assessment of carbendazim residues from rapeseed to oil production during household oil processing via different press techniques was determined using high-performance liquid chromatography coupled with tandem mass spectrometry (HPLC-MS/MS). The recoveries of carbendazim in rapeseed samples, meals after squeezing samples, and rapeseed oil samples ranged from 82.5% to 93.6% with relative standard deviations (RSDs) <5.2%. The validation results illustrated that the methods were reliable and sensitive. The average processing factor (PF) during household oil processing via hot press technique and cold press technique was 0.15 and 0.51, respectively. This study demonstrated that household oil processing could significantly reduce the pesticide residues, especially by hot press technique.
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Affiliation(s)
- Yinghong Li
- Zhejiang Institute for Food and Drug Control, Hangzhou, Zhejiang, China
| | - Jing Hu
- State Key Laboratory Breeding Base for Zhejiang Sustainable Plant Pest Control, Agricultural Ministry Key Laboratory for Pesticide Residue Detection, Zhejiang Province Key Laboratory for Food Safety, Institute of Quality and Standard for Agro-products, Zhejiang Academy of Agricultural Sciences, Hangzhou, Zhejiang, China
| | - Zhoulin Yao
- State Key Laboratory Breeding Base for Zhejiang Sustainable Plant Pest Control, Agricultural Ministry Key Laboratory for Pesticide Residue Detection, Zhejiang Province Key Laboratory for Food Safety, Institute of Quality and Standard for Agro-products, Zhejiang Academy of Agricultural Sciences, Hangzhou, Zhejiang, China
| | - Qiang Wang
- State Key Laboratory Breeding Base for Zhejiang Sustainable Plant Pest Control, Agricultural Ministry Key Laboratory for Pesticide Residue Detection, Zhejiang Province Key Laboratory for Food Safety, Institute of Quality and Standard for Agro-products, Zhejiang Academy of Agricultural Sciences, Hangzhou, Zhejiang, China
| | - Hu Zhang
- State Key Laboratory Breeding Base for Zhejiang Sustainable Plant Pest Control, Agricultural Ministry Key Laboratory for Pesticide Residue Detection, Zhejiang Province Key Laboratory for Food Safety, Institute of Quality and Standard for Agro-products, Zhejiang Academy of Agricultural Sciences, Hangzhou, Zhejiang, China
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Factors controlling the fate of pyrethroids residues during post-harvest processing of raw agricultural crops: An overview. Food Chem 2019; 295:58-63. [PMID: 31174799 DOI: 10.1016/j.foodchem.2019.05.109] [Citation(s) in RCA: 29] [Impact Index Per Article: 5.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/28/2018] [Revised: 05/15/2019] [Accepted: 05/15/2019] [Indexed: 11/20/2022]
Abstract
Control of residual levels of synthetic pyrethroids in fresh fruits and vegetables as well as in foodstuff made of fresh agricultural produces is of utmost importance. Apart from the need to more control on application of pesticides by farmers, simple and effective postharvest practices by consumers and/or manufacturers usually applied to produces before consumption may enhance food safety from potentially harmful pesticide residues. The present review discusses the underline factors that control the effectiveness of crops postharvest treatments and the possible mechanisms of loss of pesticides during food processing. It is shown that the effectiveness of postharvest processes is controlled by various factors and that understanding such factors is essential for more control of residual pesticides. Though postharvest processes may lead to substantial reduction of residual pesticides, metabolites of broken pesticides are of great concern.
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Saber AN, Malhat FM, Badawy HM, Barakat DA. Dissipation dynamic, residue distribution and processing factor of hexythiazox in strawberry fruits under open field condition. Food Chem 2016; 196:1108-16. [DOI: 10.1016/j.foodchem.2015.10.052] [Citation(s) in RCA: 46] [Impact Index Per Article: 5.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/18/2015] [Revised: 10/08/2015] [Accepted: 10/11/2015] [Indexed: 10/22/2022]
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12
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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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13
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Ramezani MK, Shahriari D. Dissipation behaviour, processing factors and risk assessment for metalaxyl in greenhouse-grown cucumber. PEST MANAGEMENT SCIENCE 2015; 71:579-83. [PMID: 25044468 DOI: 10.1002/ps.3859] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 12/22/2013] [Revised: 05/30/2014] [Accepted: 07/12/2014] [Indexed: 05/15/2023]
Abstract
BACKGROUND Cucumber is widely cultivated in Iran, and the application of systemic and protective fungicides is the main choice of disease treatment, particularly in greenhouse-grown systems. In this research, cucumber fruits were harvested at 1 h to 25 days after the last application to determine the residue and dissipation behaviour of metalaxyl. The effects of peeling and storage (at 3 °C for 4 days) on metalaxyl residue reduction were also assessed. Samples were extracted by the QuEChERS procedure then analysed using liquid chromatography-tandem mass spectrometry. RESULTS The dissipation of metalaxyl residues approximately fitted a first-order kinetic model, obtaining half-life values of 2.2 and 3.8 days and preharvest interval values of 5.2 and 12.5 days at the recommended dose (2 kg ha(-1) ) and double (4 kg ha(-1) ) dose respectively. The processing factor values for peeling and storage were 0.50 and 0.93 respectively, showing that storage had little effect on residue reduction compared with peeling. CONCLUSION The higher content of metalaxyl residues in flesh showed its penetration from the skin into the flesh. The results provided more understanding of fungicide distribution as well as the effective role of peeling in reducing residues in cucumber fruits.
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Kovacova J, Kocourek V, Kohoutkova J, Lansky M, Hajslova J. Production of apple-based baby food: changes in pesticide residues. Food Addit Contam Part A Chem Anal Control Expo Risk Assess 2014; 31:1089-99. [DOI: 10.1080/19440049.2014.912356] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
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15
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Pazzirota T, Martin L, Mezcua M, Ferrer C, Fernandez-Alba A. Processing factor for a selected group of pesticides in a wine-making process: distribution of pesticides during grape processing. Food Addit Contam Part A Chem Anal Control Expo Risk Assess 2013; 30:1752-60. [DOI: 10.1080/19440049.2013.815806] [Citation(s) in RCA: 28] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
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