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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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Zhao J, Li P, Hu J. Multi-residue monitoring and dietary risk assessment of 17 pesticides and 3 related metabolites in rice and rice flour from markets in China. ENVIRONMENTAL SCIENCE AND POLLUTION RESEARCH INTERNATIONAL 2024; 31:5275-5288. [PMID: 38114704 DOI: 10.1007/s11356-023-31618-x] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 09/15/2023] [Accepted: 12/15/2023] [Indexed: 12/21/2023]
Abstract
Pesticide residues in rice have attracted widespread public attention in recent years. This research aimed to monitor the residues of 17 pesticides and their 3 metabolites in 120 samples of rice and rice flour collected from markets in China using the QuEChERS (Quick, Easy, Cheap, Effective, Rugged, Safe) pretreatment method combined with high-performance liquid chromatography-tandem mass spectrometry (HPLC-MS/MS). The monitoring results showed that isoprothiolane, tricyclazole, fenoxanil, and tebuconazole were detected in the rice samples, with detection frequencies of 33.3%, 17.5%, 8.3%, and 2.5%, and concentrations ranging from 0.02 to 0.1 mg/kg (median = 0.04), 0.01 to 0.17 mg/kg (median = 0.14), 0.04 to 0.06 mg/kg (median = 0.05), and 0.01 to 0.02 mg/kg (median = 0.01), respectively. The residues of these four pesticides were all below their corresponding maximum residue levels (MRLs) set by China. Additionally, isoprothiolane, tricyclazole, fenoxanil, and tebuconazole were detected in rice flour samples, with detection frequencies of 74.2%, 55.0%, 5.0%, and 2.5%, and concentrations ranging from 0.01 to 0.1 mg/kg (median = 0.04), 0.01 to 0.04 mg/kg (median = 0.02), 0.01 to 0.06 mg/kg (median = 0.03), and 0.02 to 0.04 mg/kg (median = 0.03), respectively. Furthermore, the chronic dietary intake risk (HQc), the acute dietary intake risk (HQa), and cumulative dietary risk (HI) for all the detected pesticides were evaluated and found well below 100%, indicating that the dietary intake risks would not pose potential health risks.
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Affiliation(s)
- Jisheng Zhao
- Lab of Pesticide Residues and Environmental Toxicology, School of Chemistry and Biological Engineering, University of Science and Technology Beijing, 30 Xueyuan Road, Haidian District, Beijing, 100083, China
| | - Pengfei Li
- Lab of Pesticide Residues and Environmental Toxicology, School of Chemistry and Biological Engineering, University of Science and Technology Beijing, 30 Xueyuan Road, Haidian District, Beijing, 100083, China
| | - Jiye Hu
- Lab of Pesticide Residues and Environmental Toxicology, School of Chemistry and Biological Engineering, University of Science and Technology Beijing, 30 Xueyuan Road, Haidian District, Beijing, 100083, China.
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Medina MB, Maldonado JB, Page LM, Resnik SL, Munitz MS. Pesticides in rice-based products commercialised in Argentina. FOOD ADDITIVES & CONTAMINANTS. PART B, SURVEILLANCE 2023:1-6. [PMID: 37830141 DOI: 10.1080/19393210.2023.2252782] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 02/06/2023] [Accepted: 08/24/2023] [Indexed: 10/14/2023]
Abstract
People with coeliac disease have a limited diet. Therefore, rice-based products are an ideal alternative. Highlighting this import item, an analytical methodology was validated to determine pesticides in rice-based product samples. The precision was satisfactory for all pesticides since the RSD did not exceed 13% in any case. Regarding recovery, the method had values close to 100%. The limit of quantification was established at 10 µg/kg and the expanded uncertainty was less than 20%. After validation, 80 samples of toasts and rice crackers were analysed. All samples were compliant with the national regulations for dichlorvos and tebuconazole. The pesticide that was present in the highest number of samples was pirimiphos - methyl, but all below the maximum residue limit. From all samples analysed, 38 were positive for at least one pesticide and only one contained four pesticides simultaneously: deltamethrin, pirimiphos-methyl, kresoxim-methyl and epoxiconazole.
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Affiliation(s)
- María Belén Medina
- Instituto de Ciencia y Tecnología de los Alimentos de Entre Ríos (ICTAER/CONICET - UNER), Concordia, Argentina
- Facultad de Ciencias de la Alimentación, Universidad Nacional de Entre Ríos, Concordia, Argentina
| | - Julieta Belén Maldonado
- Instituto de Ciencia y Tecnología de los Alimentos de Entre Ríos (ICTAER/CONICET - UNER), Concordia, Argentina
- Facultad de Ciencias de la Alimentación, Universidad Nacional de Entre Ríos, Concordia, Argentina
| | - Lucas Matías Page
- Instituto de Ciencia y Tecnología de los Alimentos de Entre Ríos (ICTAER/CONICET - UNER), Concordia, Argentina
- Facultad de Ciencias de la Alimentación, Universidad Nacional de Entre Ríos, Concordia, Argentina
| | - Silvia Liliana Resnik
- Departamento de Industrias, Facultad de Ciencias Exactas y Naturales, Universidad de Buenos Aires, Buenos Aires, Argentina
- Comisión de Investigaciones Científicas de la Provincia de Buenos Aires (CIC), La Plata, Argentina
- Fundación de Investigaciones Científicas Teresa Benedicta de la Cruz, Luján, Argentina
| | - Martín Sebastián Munitz
- Instituto de Ciencia y Tecnología de los Alimentos de Entre Ríos (ICTAER/CONICET - UNER), Concordia, Argentina
- Facultad de Ciencias de la Alimentación, Universidad Nacional de Entre Ríos, Concordia, Argentina
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Jiang P, Zhang S, Chai Y, He Q, Gao Q, Xiao J, Yu L, Cao H. Digestion dynamics of acetamiprid during royal jelly formation and exposure risk assessment to honeybee larva based on processing factor. ENVIRONMENTAL SCIENCE AND POLLUTION RESEARCH INTERNATIONAL 2023; 30:93044-93053. [PMID: 37498429 DOI: 10.1007/s11356-023-28954-3] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 04/22/2023] [Accepted: 07/20/2023] [Indexed: 07/28/2023]
Abstract
Previous studies to the exposure effects of acetamiprid on honeybees were based on the analysis of bee pollen and honey sacs from field trials or of beebread and honey in the hive, which overestimate or underestimate the risk of exposure to pesticide residues. It was believed that the processing factor (PF) is an important variable to determine the final pesticide residue during royal jelly formation and the actual risk to honeybee larva. Hence, a QuEChERS method to determine acetamiprid contents in honeybee samples was established in this study. Then, the PFs for acetamiprid in beebread fermentation, honey brewing, and royal jelly formation were determined to be 0.85, 0.76, and 0.16, respectively. The PF for royal jelly formation was 0.04 when acetamiprid was detected in beebread alone, and it was 0.12 when acetamiprid was only detected in honey. Finally, the predicted exposure concentration of acetamiprid in royal jelly was calculated to be 2.05 µg/kg using the PF without significant difference with the 90th percentile value (3.64 µg/kg) in the actual sample. However, the value was 16.62 µg/kg without considering the PF. This study establishes a methodology for the correct evaluation of the risk to bee larva of acetamiprid residues in bee pollen and honey sac contents and the residual levels in royal jelly.
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Affiliation(s)
- Peng Jiang
- Anhui Province Engineering Laboratory for Green Pesticide Development and Application, School of Plant Protection, Anhui Agricultural University, Hefei, 230036, China
- Anhui Province Key Laboratory of Crop Integrated Pest Management, School of Plant Protection, Anhui Agricultural University, Hefei, 230036, China
| | - Shiyu Zhang
- School of Resources and Environment, Anhui Agricultural University, Hefei, 230036, China
| | - Yuhao Chai
- Anhui Province Engineering Laboratory for Green Pesticide Development and Application, School of Plant Protection, Anhui Agricultural University, Hefei, 230036, China
- Anhui Province Key Laboratory of Crop Integrated Pest Management, School of Plant Protection, Anhui Agricultural University, Hefei, 230036, China
| | - Qibao He
- Anhui Province Engineering Laboratory for Green Pesticide Development and Application, School of Plant Protection, Anhui Agricultural University, Hefei, 230036, China
- Anhui Province Key Laboratory of Crop Integrated Pest Management, School of Plant Protection, Anhui Agricultural University, Hefei, 230036, China
| | - Quan Gao
- Anhui Province Engineering Laboratory for Green Pesticide Development and Application, School of Plant Protection, Anhui Agricultural University, Hefei, 230036, China
- Anhui Province Key Laboratory of Crop Integrated Pest Management, School of Plant Protection, Anhui Agricultural University, Hefei, 230036, China
| | - Jinjing Xiao
- Anhui Province Engineering Laboratory for Green Pesticide Development and Application, School of Plant Protection, Anhui Agricultural University, Hefei, 230036, China
- Anhui Province Key Laboratory of Crop Integrated Pest Management, School of Plant Protection, Anhui Agricultural University, Hefei, 230036, China
| | - Linsheng Yu
- Anhui Province Engineering Laboratory for Green Pesticide Development and Application, School of Plant Protection, Anhui Agricultural University, Hefei, 230036, China
- Anhui Province Key Laboratory of Crop Integrated Pest Management, School of Plant Protection, Anhui Agricultural University, Hefei, 230036, China
| | - Haiqun Cao
- Anhui Province Engineering Laboratory for Green Pesticide Development and Application, School of Plant Protection, Anhui Agricultural University, Hefei, 230036, China.
- Anhui Province Key Laboratory of Crop Integrated Pest Management, School of Plant Protection, Anhui Agricultural University, Hefei, 230036, China.
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Hrynko I, Kaczyński P, Wołejko E, Łozowicka B. Impact of technological processes on tebuconazole reduction in selected cereal species and the primary cereal product, and dietary exposure assessment. Food Chem 2023; 422:136249. [PMID: 37137237 DOI: 10.1016/j.foodchem.2023.136249] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/14/2023] [Revised: 03/17/2023] [Accepted: 04/24/2023] [Indexed: 05/05/2023]
Abstract
Contamination of cereals with tebuconazole (TEB) can affect the dietary risk assessment. This study investigates, for the first time, how mechanical, thermal, physical-chemical, and biochemical processes affect the TEB level in wheat, rye, and barley. The biochemical process of malting was the most effective for tebuconazole reduction (by 86%) in cereals. Thermal processes were also effective, i.e., boiling (70%) and baking (55%). These processes considerably decreased the concentration of tebuconazole, and Procesing Factors (PFs) were from 0.10 to 0.18 (malting), 0.56 to 0.89 (boiling), and 0.44 to 0.45 (baking), respectively. The concentration of TEB was not reduced after the application of mechanical processing. The risk was estimated in dietary exposure assessment on the basis of the highest reported levels of tebuconazole residues bread. At a high level of rye bread consumption, the potential exposure to tebuconazole reached only 3.5% and 2.7% in children and adults, respectively.
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Affiliation(s)
- Izabela Hrynko
- Institute of Plant Protection - National Research Institute, Laboratory of Food and Feed Safety, Chelmonskiego 22, 15-195 Bialystok, Poland.
| | - Piotr Kaczyński
- Institute of Plant Protection - National Research Institute, Laboratory of Food and Feed Safety, Chelmonskiego 22, 15-195 Bialystok, Poland
| | - Elżbieta Wołejko
- Bialystok University of Technology, Department of Chemistry, Biology and Biotechnology, Faculty of Civil Engineering and Environmental Sciences, Wiejska 45, 15-351 Bialystok, Poland
| | - Bożena Łozowicka
- Institute of Plant Protection - National Research Institute, Laboratory of Food and Feed Safety, Chelmonskiego 22, 15-195 Bialystok, Poland
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Liu Y, Xu X, Liu L, Xu L, Kuang H, Xu C. Development of a GNP-based lateral flow immunoassay for the detection of isoprothiolane in rice samples. Food Chem 2023; 404:134483. [DOI: 10.1016/j.foodchem.2022.134483] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/25/2022] [Revised: 09/18/2022] [Accepted: 09/29/2022] [Indexed: 11/05/2022]
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Liang Y, Duan J, Gao Q, Li Y, Zhang Z. Effect of Chinese steamed bun and bread processing on pesticide residues in wheat flour. FOOD PRODUCTION, PROCESSING AND NUTRITION 2022. [DOI: 10.1186/s43014-022-00092-2] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/10/2022]
Abstract
AbstractThe changes of five pesticides including imidacloprid, triadimefon, fenitrothion, chlorpyrifos-methyl, and chlorpyrifos in wheat flour during Chinese steamed bun and bread processing were systematically investigated. The pesticide residues were determined by high performance liquid chromatography coupled with diode array detector. Dough mixing step in both Chinese steamed bun and bread processing reduced the concentration of five pesticide residues significantly by 33 to 46%. It was mainly attributed to the increase of moisture content in mixed dough during this step. The reduction of pesticides in fermenting step varied from 2 to 22% in Chinese steamed bun and bread processing. Resting step in both Chinese steamed bun and bread processing has little effect on the pesticide residues with the reduction from 2 to 8%. The five pesticides have different behaviours in steaming step of Chinese steamed bun processing and in baking step of bread processing. During the steaming step, only the concentrations of triadimefon and imidacloprid residues in crust were increased by 52 and 1%, the others in crust and in crumb of Chinese steamed bun were decreased by 4 to 38%. After the baking step, the concentrations of triadimefon and imidacloprid residues in crust, and the triadimefon residue in crumb of bread were increased by 65, 83, and 14%, respectively, the others were all reduced. The processing factors (PFs) for triadimefon and imidacloprid in crust in the steaming and baking steps, for triadimefon in crumb in the baking steps were greater than 1, and the others were all less than 1. Overall, this study provides important references for monitoring pesticide residues in the processing of wheat flour products. The PFs obtained could be helpful for the risk assessment of pesticides in wheat flour products.
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Liang Y, Duan J, Gao Q, Zhang Z. Degradation of pesticides in wheat flour during noodle production and storage. Food Addit Contam Part A Chem Anal Control Expo Risk Assess 2022; 39:1239-1247. [PMID: 35588053 DOI: 10.1080/19440049.2022.2077459] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
Abstract
The fate of five pesticides comprising triadimefon, imidacloprid, fenitrothion, chlorpyrifos-methyl, and chlorpyrifos in wheat flour during noodle production and accelerated storage was systematically investigated. Pesticide residues were determined by high-performance liquid chromatography with diode array detection (HPLC-DAD) after each processing step and accelerated storage. The results indicated that dough mixing reduced the concentration of five pesticide residues by 23-42%, mainly owing to the increase of moisture content. Dough resting had little effect on the residues of triadimefon, imidacloprid, and fenitrothion, but decreased chlorpyrifos-methyl and chlorpyrifos significantly by 24% and 15%, respectively. The pesticide residues increased by 3% to 69% during the drying step, attributed to the different role played by thermal evaporation or thermal degradation and concentration of the different pesticides. Boiling lowered the pesticide residues significantly by 56% to 74% in both fresh noodles and dried noodles. All the pesticide residues decreased during accelerated storage, especially for fenitrothion, chlorpyrifos-methyl, and chlorpyrifos. The processing factors (PFs) of the five pesticides in the drying step were greater than 1, while the others were all less than 1. The whole process for noodle production was beneficial to reduce the pesticide residues with PFs ranging from 0.15 to 0.35. The PFs of five pesticides in accelerated storage were all below 1.
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Affiliation(s)
- Ying Liang
- Key Laboratory of Food Quality and Safety of Jiangsu Province, Institute of Food Safety and Nutrition, Jiangsu Academy of Agricultural Science, Nanjing, Jiangsu, China
| | - Jinmiao Duan
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu, China
| | - Qingchao Gao
- Key Laboratory of Food Quality and Safety of Jiangsu Province, Institute of Food Safety and Nutrition, Jiangsu Academy of Agricultural Science, Nanjing, Jiangsu, China
| | - Zhiyong Zhang
- Key Laboratory of Food Quality and Safety of Jiangsu Province, Institute of Food Safety and Nutrition, Jiangsu Academy of Agricultural Science, Nanjing, Jiangsu, China
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