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Hakme E, Kallehauge Nielsen I, Fermina Madsen J, Storkehave LM, Skjold Elmelund Pedersen M, Schulz BL, Poulsen ME, Hobley TJ, Duedahl-Olesen L. Fate of pesticide residues in beer and its by-products. Food Addit Contam Part A Chem Anal Control Expo Risk Assess 2024; 41:45-59. [PMID: 38039344 DOI: 10.1080/19440049.2023.2282557] [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: 10/02/2023] [Accepted: 11/08/2023] [Indexed: 12/03/2023]
Abstract
Sustainable beer production requires a comprehensive assessment of potential hazards such as pesticides in both the finished product and waste streams, as these streams can be used to create high-value by-products. This study presents the tracking of 13 fungicides (azoxystrobin, boscalid, epoxiconazole, fenpropidin, fenpropimorph, fluquiconazole, flutriafol, fluxapyroxad, kresoxym-methyl, spiroxamine, propiconazole, prothioconazole-desthio, and tebuconazole), two insecticides (chlorpyrifos-methyl and deltamethrin), one herbicide (glyphosate), and one growth regulator (mepiquat) through the beer brewing process. Field-treated rye, wheat, and barley samples containing pesticide residues were used as adjunct during brewing. Samples of the beer as well as the by-products (spent grain, spent hops, trub and spent yeast) were collected and extracted with a modified QuEChERS method for pesticide residues analysis using GC-MS/MS and LC-MS/MS. Results show that an average of 58% of pesticide residues are retrieved in the by-products with the highest fraction (53%) recovered in the spent grain, 4% in trub, 1% in spent hops, no residues detected in spent yeast and 9% in the beer. This is consistent with these nonpolar pesticides tending to remain adsorbed to the spent grain during brewing. Glyphosate and mepiquat, the most polar pesticides included in this study, showed a different behavior, with the largest fraction (>80%) being retrieved in sweet wort and transferred to the beer. Processing factors were generated for each pesticide from the adjunct to the beer and to the four by-products.
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Affiliation(s)
- Elena Hakme
- National Food Institute, Technical University of Denmark, Lyngby, Denmark
| | | | | | | | | | - Benjamin Luke Schulz
- School of Chemistry and Molecular Biosciences, The University of Queensland, St. Lucia, Queensland, Australia
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Pérez-Lucas G, Navarro G, Navarro S. Comprehensive Review on Monitoring, Behavior, and Impact of Pesticide Residues during Beer-Making. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2023; 71:1820-1836. [PMID: 36651341 PMCID: PMC9896562 DOI: 10.1021/acs.jafc.2c07830] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 11/09/2022] [Revised: 01/04/2023] [Accepted: 01/05/2023] [Indexed: 06/17/2023]
Abstract
This paper reviews the impact of beer-making stages (malting, mashing, boiling, and fermentation) on the behavior of pesticide residues. The large use of pesticides on barley and hop could cause the occurrence of their residues in beer. The foremost factors influencing the stability of residues (pH, temperature, and water content) and the physical-chemical properties of pesticides (octanol-water partition coefficient, vapor pressure, and water solubility) are essential to know their final fate. Most pesticides show a decrease in the unhopped wort because they are adsorbed onto the spent grains after mashing. In addition, their concentrations decrease during boiling and fermentation. Generally, maltsters should dedicate particular attention to the residues of hydrophobic pesticides because they can remain on the malt. Contrarily, brewers should control residues of hydrophilic pesticides because they can be carried over into young beer, disturbing the quality and organoleptic properties (flavor, aroma, taste, or color) of the beer.
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Affiliation(s)
- Gabriel Pérez-Lucas
- Department of Agricultural Chemistry,
Geology and Pedology, School of Chemistry, University of Murcia, Campus Universitario de Espinardo, E-30100 Murcia, Spain
| | - Ginés Navarro
- Department of Agricultural Chemistry,
Geology and Pedology, School of Chemistry, University of Murcia, Campus Universitario de Espinardo, E-30100 Murcia, Spain
| | - Simón Navarro
- Department of Agricultural Chemistry,
Geology and Pedology, School of Chemistry, University of Murcia, Campus Universitario de Espinardo, E-30100 Murcia, Spain
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Pires NA, Gonçalves De Oliveira ML, Gonçalves JA, Faria AF. Multiclass Analytical Method for Pesticide and Mycotoxin Analysis in Malt, Brewers' Spent Grain, and Beer: Development, Validation, and Application. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2021; 69:4533-4541. [PMID: 33847116 DOI: 10.1021/acs.jafc.0c07004] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/12/2023]
Abstract
A multiclass analytical method to determine pesticides and mycotoxins in beer-related matrices based on the dilute and shoot approach was optimized and validated according to the European guidelines SANTE/12682/2019 and EC/401/2006. Extraction used acidified acetonitrile at 1% (v/v) acetic acid, followed by horizontal shaking homogenization, centrifugation, freeze-out step for cleanup, another centrifugation, and injection into a high-performance liquid chromatography-tandem mass spectrometry system. Linearity, detection and quantification limits, accuracy, and measurement uncertainty were evaluated, and 201, 184, and 176 analytes were validated for malt, beer, and brewers' spent grain, respectively. The limits of quantification ranged between 1 and 200 μg kg-1 and between 5 and 1000 μg kg-1 for beer and malt, respectively, and expanded uncertainties ranged between 9.7 and 50%, meeting the legislation requirements. A total of 40 samples have been analyzed thus far, and 36 of them exhibited the presence of some of the analyzed substances. The validated method is reliable and easy to apply for mycotoxin and pesticide determination in complex matrices.
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Affiliation(s)
- Nilsrael Alves Pires
- Department of Chemistry, Institute of Exact Sciences, Federal University of Minas Gerais, Avenida Antônio Carlos 6627, Belo Horizonte, Minas Gerais 31270-901, Brazil
- Federal Laboratory of Agricultural Defense of Minas Gerais, Ministry of Agriculture, Livestock and Food Supply, Avenida Rômulo Joviano s/n, Pedro Leopoldo, Minas Gerais 33600-000, Brazil
| | - Mauro Lucio Gonçalves De Oliveira
- Federal Laboratory of Agricultural Defense of Minas Gerais, Ministry of Agriculture, Livestock and Food Supply, Avenida Rômulo Joviano s/n, Pedro Leopoldo, Minas Gerais 33600-000, Brazil
| | - José Ailton Gonçalves
- Federal Laboratory of Agricultural Defense of Minas Gerais, Ministry of Agriculture, Livestock and Food Supply, Avenida Rômulo Joviano s/n, Pedro Leopoldo, Minas Gerais 33600-000, Brazil
| | - Adriana Ferreira Faria
- Department of Chemistry, Institute of Exact Sciences, Federal University of Minas Gerais, Avenida Antônio Carlos 6627, Belo Horizonte, Minas Gerais 31270-901, Brazil
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Dušek M, Jandovská V, Olšovská J. Tracking, Behavior and Fate of 58 Pesticides Originated from Hops during Beer Brewing. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2018; 66:10113-10121. [PMID: 30175912 DOI: 10.1021/acs.jafc.8b03416] [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 study presents tracking of 58 pesticide residues associated with hops to estimate their carryover into brewed beer. The pesticides were spiked onto organic hops at a concentration of 15 mg/kg, and the wort was boiled with the artificially contaminated hops and fermented on a laboratory scale. Samples were collected during the whole brewing process and pesticide residues were extracted using a method known as QuEChERS (quick, easy, cheap, effective, rugged, and safe). An HPLC-HR-MS/MS method was developed and validated to identify and quantitate pesticide residues in treated hops, spent hops, hopped wort, green beer, and beer samples. Quantitation was achieved using standard addition with isotopically labeled standards. The carryover percentages into hopped wort and the percentages of decay reduction relative to the amount spiked on hops were calculated. The relationship between the partition coefficients n-octanol-water (log P values) and the residual ratios ( RW and RB) of a pesticide were evaluated to predict their behavior during hopping of wort and fermentation. Pesticides with a high log P values (>3.75) tended to remain in spent hops. The pesticides that have a low log P value up to approximately 3 could represent the demarcation lines of appreciable transfer rate of pesticides from hops to beer. Consequently, the pesticides were divided into three categories depending upon their fate during the brewing process. The most potential risk category represents a group involving the thermostable pesticides, such as azoxystrobin, boscalid, dimethomorph, flonicamid, imidacloprid, mandipropamid, myclobutanil, and thiamethoxam, which were transferred at high rates from the pesticide enriched hops into beer during the laboratory brewing trial. These results can be used as a guideline in the application of pesticides on hop plants that would reduce the level of pesticide residues in beer and their exposure in humans.
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Affiliation(s)
- Martin Dušek
- Research Institute of Brewing and Malting , Lípová 15 , CZ-120 44 Prague 2, Czech Republic
| | - Vladimíra Jandovská
- Research Institute of Brewing and Malting , Lípová 15 , CZ-120 44 Prague 2, Czech Republic
- Faculty of Science , Charles University , Albertov 6 , CZ-128 43 Prague 2, Czech Republic
| | - Jana Olšovská
- Research Institute of Brewing and Malting , Lípová 15 , CZ-120 44 Prague 2, Czech Republic
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