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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] [What about the content of this article? (0)] [Affiliation(s)] [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. J Hazard Mater 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] [What about the content of this article? (0)] [Affiliation(s)] [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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3
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Devriendt-Renault Y, Dubocq F, Massat F, Guérin T, Parinet J. Fate of chlordecone during home cooking processes - Transfer into the liquid and aerial phases by conventional thermal processes. Food Chem 2024; 440:138255. [PMID: 38150904 DOI: 10.1016/j.foodchem.2023.138255] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/30/2023] [Revised: 12/15/2023] [Accepted: 12/19/2023] [Indexed: 12/29/2023]
Abstract
This study focuses on the fate of chlordecone (CLD) during cooking processes. Neat CLD was subjected to thermogravimetric analysis, which revealed that the vast majority of the compound (79 %) was vaporised at temperatures between 55 and 245 °C. In order to monitor the behaviour of CLD during cooking processes, a QuEChERS extraction protocol was optimised for vegetable cooking oil and a heating kinetics experiment was conducted at 195 °C on CLD-spiked cooking oil. The results showed a strong decrease in CLD over time and, for the first time to our knowledge, transformation of CLD into chlordecol. Finally, a comparison was conducted between the cooking of uncured pork with and without vegetable oil. The use of vegetable oil led to a significant decrease in CLD content, but revealed that a fraction of the CLD transferred into the cooking oil. This study provides data that shed light on the fate of CLD during cooking.
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Affiliation(s)
- Yoann Devriendt-Renault
- ANSES, Laboratory for Food Safety, F-94701 Maisons-Alfort, France; LDA26, Departmental analytical laboratory of La Drôme, F-26000 Valence, France
| | - Florian Dubocq
- ANSES, Laboratory for Food Safety, F-94701 Maisons-Alfort, France; University Paris-Est Créteil, CNRS, ICMPE, UMR 7182, F-94320 Thiais, France
| | - Félix Massat
- LDA26, Departmental analytical laboratory of La Drôme, F-26000 Valence, France
| | - Thierry Guérin
- ANSES, Strategy and Programmes Department, F-94701 Maisons-Alfort, France
| | - Julien Parinet
- ANSES, Laboratory for Food Safety, F-94701 Maisons-Alfort, France.
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Tian F, Lu J, Qiao C, Wang C, Pang T, Guo L, Li J, Pang R, Xie H. Dissipation behavior and risk assessment of imidacloprid and its metabolites in apple from field to products. Chemosphere 2024:142309. [PMID: 38735491 DOI: 10.1016/j.chemosphere.2024.142309] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 03/24/2024] [Revised: 05/05/2024] [Accepted: 05/09/2024] [Indexed: 05/14/2024]
Abstract
Pesticides play vital roles in controlling pests and boosting crop yields. Imidacloprid is widely used all over the world and may form in agricultural products. The presence of pesticide residues in apples raises serious health concerns. Understanding the residual fate of imidacloprid is critical for food safety and human health. In this study, the dissipation behavior, metabolism, household processing and risk assessment of imidacloprid and its metabolites in apple were investigated from filed to table. Field results suggested that the half-lives of imidacloprid at 5 times the recommended dosage was 1.5 times that of the standard dosage. And the final residues of imidacloprid were less than the established maximum residue limits (MRLs). Clarification and simmering had little effect on the reduction the residues of imidacloprid and its metabolites. The calculated processing factors were lower than 1 for imidacloprid and its metabolites, implying that the residual ratios of imidacloprid and its metabolites in each steps of the food processing were reduced. The risk quotients were < 1 for all Chinese people, indicating that acceptable risks associated with dietary exposure to imidacloprid in apple. However, the higher risks were observed in young people than adults, and females faced higher risks than males. Given high residue levels in pomace, imidacloprid and its metabolites should be further studied in commercial byproducts.
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Affiliation(s)
- Fajun Tian
- Zhengzhou Fruit Research Institute, Chinese Academy of Agricultural Sciences, Zhengzhou 450009, China; Zhongyuan Research Center, Chinese Academy of Agricultural Sciences, Xinxiang, 453514.
| | - Junfeng Lu
- Zhengzhou Fruit Research Institute, Chinese Academy of Agricultural Sciences, Zhengzhou 450009, China
| | - Chengkui Qiao
- Zhengzhou Fruit Research Institute, Chinese Academy of Agricultural Sciences, Zhengzhou 450009, China; Zhongyuan Research Center, Chinese Academy of Agricultural Sciences, Xinxiang, 453514
| | - Caixia Wang
- Zhengzhou Fruit Research Institute, Chinese Academy of Agricultural Sciences, Zhengzhou 450009, China
| | - Tao Pang
- Zhengzhou Fruit Research Institute, Chinese Academy of Agricultural Sciences, Zhengzhou 450009, China
| | - Linlin Guo
- Zhengzhou Fruit Research Institute, Chinese Academy of Agricultural Sciences, Zhengzhou 450009, China; Zhongyuan Research Center, Chinese Academy of Agricultural Sciences, Xinxiang, 453514
| | - Jun Li
- Zhengzhou Fruit Research Institute, Chinese Academy of Agricultural Sciences, Zhengzhou 450009, China
| | - Rongli Pang
- Zhengzhou Fruit Research Institute, Chinese Academy of Agricultural Sciences, Zhengzhou 450009, China; Zhongyuan Research Center, Chinese Academy of Agricultural Sciences, Xinxiang, 453514
| | - Hanzhong Xie
- Zhengzhou Fruit Research Institute, Chinese Academy of Agricultural Sciences, Zhengzhou 450009, China.
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Ahammed Shabeer TP, Hingmire S, Taynath B, Deshmukh U, Somkuwar R, Sharma AK. Fate of multi-residue insecticides and their metabolites in the process of vinification: Analytical method validation, dissipation kinetics, processing factor, and risk assessment. Environ Pollut 2024; 352:124122. [PMID: 38723707 DOI: 10.1016/j.envpol.2024.124122] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 01/15/2024] [Revised: 05/01/2024] [Accepted: 05/06/2024] [Indexed: 05/13/2024]
Abstract
In viticulture, the use of synthetic chemical formulations introduces insecticide residues into harvested grapes and further into processed grape products, posing a safety concern to consumers. This study investigated the fate of ten insecticide residues and their metabolites from vine to wine. A rapid validated multi-residue approach using QuEChERS extraction and LC-MS/MS configuration was employed for targeted analysis in grape, pomace, and wine. The targeted insecticides showed satisfactory mean recoveries (76.03-111.95%) and precision (RSD = 0.75-7.90%) across the three matrices, with a matrix effect ranging from -16.88 to 35.18%, particularly higher in pomace. Preliminary grape washing effectively removed 15.52-61.31% of insecticide residues based on water solubility and systemic nature. Residue dissipation during fermentation ranged from 73.19% to 87.15% with a half-life spanning from 1 to 5.5 days. The mitigation rate was observed at 12.85-26.81% for wine and 17.76-51.55% for pomace, with the highest transfer rate for buprofezin (51.55%) to pomace and fipronil (25.72%) to wine. Calculated processing factors (PF) for final wine ranged from 0.16 to 0.44, correlating strongly with the octanol-water partition ratio of targeted insecticides. The reported PF, calculated hazard quotient (HQ) (0.003-5.800%), and chronic hazard index (cHI) (2.041-10.387%) indicate reduced residue concentrations in wine and no potential chronic risk to consumers, ensuring a lower dietary risk to wine consumers.
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Affiliation(s)
| | - Sandip Hingmire
- ICAR-National Research Centre for Grapes, Pune, Maharashtra, 412307, India
| | - Bharat Taynath
- ICAR-National Research Centre for Grapes, Pune, Maharashtra, 412307, India
| | - Umakant Deshmukh
- ICAR-National Research Centre for Grapes, Pune, Maharashtra, 412307, India
| | - Ramhari Somkuwar
- ICAR-National Research Centre for Grapes, Pune, Maharashtra, 412307, India
| | - Ajay Kumar Sharma
- ICAR-National Research Centre for Grapes, Pune, Maharashtra, 412307, India
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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] [What about the content of this article? (0)] [Affiliation(s)] [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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Tian F, Qiao C, Wang C, Pang T, Guo L, Li J, Pang R, Xie H. Dissipation, residues, and evaluation of processing factor for spirotetramat and its formed metabolites during kiwifruit growing, storing, and processing. Environ Sci Pollut Res Int 2024; 31:6277-6287. [PMID: 38147257 DOI: 10.1007/s11356-023-31639-6] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 09/12/2023] [Accepted: 12/16/2023] [Indexed: 12/27/2023]
Abstract
Spirotetramat is widely used around the world to control sucking pests and may form in agricultural products. In the current study, the dissipation, residues, and evaluation of processing factor (PF) for spirotetramat and its formed metabolites were investigated during kiwifruit growing, storing, and processing. The residue analysis method was established based on high-performance liquid chromatography-tandem mass spectrometry (HPLC-MS/MS) combined with a QuEChERS method to detect the residues of spirotetramat and its metabolites in kiwifruit and its processed products. The method provided recoveries of 74.7-108.7%, and the relative standard deviations (RSDs) were 0.6-13.1%. The LOQs of spirotetramat and its four metabolites were 1 μg kg-1. The degradation of spirotetramat was best fitted for the first-order kinetics model with a half-life of 9.90-10.34 days in the field and 24.75-30.13 days during storage. Residues of spirotetramat and its formed metabolites in kiwifruit would not pose dietary risk to consumers. Moreover, the peeling and fermentation were the highest removal efficiency for the spirotetramat and its formed metabolite residues during processing. The PF values calculated after each individual process were < 1, indicating a significant reduction of residues in different processing processes of kiwifruit. The spirotetramat was degraded during kiwifruit wine-making process with half-lives of 3.36-4.91 days. B-enol and B-keto were the main metabolites detected in kiwifruit and its processed products. This study revealed the residues of spirotetramat and its formed metabolites in kiwifruit growing, storing, and processing, which helps provide reasonable data for studying the dietary risk factors of kiwifruits and products.
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Affiliation(s)
- Fajun Tian
- Zhengzhou Fruit Research Institute, Chinese Academy of Agricultural Sciences, Zhengzhou, 450009, China.
| | - Chengkui Qiao
- Zhengzhou Fruit Research Institute, Chinese Academy of Agricultural Sciences, Zhengzhou, 450009, China
| | - Caixia Wang
- Zhengzhou Fruit Research Institute, Chinese Academy of Agricultural Sciences, Zhengzhou, 450009, China
| | - Tao Pang
- Zhengzhou Fruit Research Institute, Chinese Academy of Agricultural Sciences, Zhengzhou, 450009, China
| | - Linlin Guo
- Zhengzhou Fruit Research Institute, Chinese Academy of Agricultural Sciences, Zhengzhou, 450009, China
| | - Jun Li
- Zhengzhou Fruit Research Institute, Chinese Academy of Agricultural Sciences, Zhengzhou, 450009, China
| | - Rongli Pang
- Zhengzhou Fruit Research Institute, Chinese Academy of Agricultural Sciences, Zhengzhou, 450009, China
| | - Hanzhong Xie
- Zhengzhou Fruit Research Institute, Chinese Academy of Agricultural Sciences, Zhengzhou, 450009, China
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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. Environ Sci Pollut Res Int 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] [What about the content of this article? (0)] [Affiliation(s)] [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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Zhang M, Pan X, Dong F, Liu N, An X, Wang L, Xu J, Wu X, Zheng Y. Distribution, migration and changes of typical chemical preservatives on orange during storage and processing. Food Chem 2023; 415:135728. [PMID: 36848835 DOI: 10.1016/j.foodchem.2023.135728] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/04/2022] [Revised: 02/13/2023] [Accepted: 02/15/2023] [Indexed: 02/25/2023]
Abstract
To evaluate the safety of orange treated with preservatives, we analyzed the distribution, migration and changes of the three most common preservatives (prochloraz, imazalil, and thiophanate-methyl) during orange storage and processing. After treatment, preservatives entered orange rapidly within 2 h, and with the greatest levels being in the outer yellow peel, followed by the stem, middle white peel, and finally pulp. The intra-fruit migration ability of the three preservatives correlated inversely with their octanol/water partition coefficients. Residual preservatives and their metabolites in orange pulp were less than 0.84 mg/kg in storage duration. Orange juice and pectin processing could effectively remove the residues, with processing factors (PFs) of 0.159-0.446 and 0.014-0.059. For tangerine peel, however, the process increased the levels of residual preservatives with PFs of 2.964-6.004. Therefore, concern is warranted with regard to the risk of dietary exposure to tangerine peel and essential oil.
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Affiliation(s)
- Mengna Zhang
- State Key Laboratory for Biology of Plant Disease and Insect Pests, Institute of Plant Protection, Chinese Academy of Agricultural Sciences, Beijing 100193, China; Institute of Food and Nutrition Development, Ministry of Agriculture and Rural Affairs, Beijing 100081, China
| | - Xinglu Pan
- State Key Laboratory for Biology of Plant Disease and Insect Pests, Institute of Plant Protection, Chinese Academy of Agricultural Sciences, Beijing 100193, China.
| | - Fengshou Dong
- State Key Laboratory for Biology of Plant Disease and Insect Pests, Institute of Plant Protection, Chinese Academy of Agricultural Sciences, Beijing 100193, China
| | - Na Liu
- Institute of Animal Science, Chinese Academy of Agricultural Sciences, Beijing 100193, China
| | - Xiaokang An
- State Key Laboratory for Biology of Plant Disease and Insect Pests, Institute of Plant Protection, Chinese Academy of Agricultural Sciences, Beijing 100193, China
| | - Liping Wang
- Institute of Food and Nutrition Development, Ministry of Agriculture and Rural Affairs, Beijing 100081, China
| | - Jun Xu
- State Key Laboratory for Biology of Plant Disease and Insect Pests, Institute of Plant Protection, Chinese Academy of Agricultural Sciences, Beijing 100193, China
| | - Xiaohu Wu
- State Key Laboratory for Biology of Plant Disease and Insect Pests, Institute of Plant Protection, Chinese Academy of Agricultural Sciences, Beijing 100193, China
| | - Yongquan Zheng
- State Key Laboratory for Biology of Plant Disease and Insect Pests, Institute of Plant Protection, Chinese Academy of Agricultural Sciences, Beijing 100193, China
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10
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Guo L, Li R, Chen W, Dong F, Zheng Y, Li Y. The interaction effects of pesticides with Saccharomyces cerevisiae and their fate during wine-making process. Chemosphere 2023; 328:138577. [PMID: 37019393 DOI: 10.1016/j.chemosphere.2023.138577] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 01/09/2023] [Revised: 03/13/2023] [Accepted: 03/31/2023] [Indexed: 06/19/2023]
Abstract
Pesticide residues in grapes could be transferred to fermentation system during the wine-making process, which may interfere the normal proliferation of Saccharomyces cerevisiae and subsequently affect the safety and quality of wine products. However, the interaction between pesticides and Saccharomyces cerevisiae is still poorly understood. Herein, the fate, distribution and interaction effect with Saccharomyces cerevisiae of five commonly-used pesticides during the wine-making process were evaluated. The five pesticides exerted varied inhibition on the proliferation of Saccharomyces cerevisiae, and the order of inhibition intensity was difenoconazole > tebuconazole > pyraclostrobin > azoxystrobin > thiamethoxam. Compared with the other three pesticides, triazole fungicides difenoconazole and tebuconazole showed stronger inhibition and played a major role in binary exposure. The mode of action, lipophilicity and exposure concentration were important factors in the inhibition of pesticides. Saccharomyces cerevisiae had no obvious impacts on the degradation of target pesticides in the simulated fermentation experiment. However, the levels of target pesticides and their metabolite were significantly reduced during the wine-making process, with the processing factors ranged from 0.030 to 0.236 (or 0.032 to 0.257) during spontaneous (or inoculated) wine-making process. As a result, these pesticides were significantly enriched in the pomace and lees, and showed a positive correlation (R2 ≥ 0.536, n = 12, P < 0.05) between the hydrophobicity of pesticides and distribution coefficients in the solid-liquid distribution system. The findings provide important information for rational selection of pesticides on wine grapes and facilitate more accurate risk assessments of pesticides for grape processing products.
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Affiliation(s)
- Luyao Guo
- State Key Laboratory for Biology of Plant Diseases and Insect Pests, Institute of Plant Protection, Chinese Academy of Agricultural Sciences, Beijing, 100193, People's Republic of China
| | - Runan Li
- State Key Laboratory for Biology of Plant Diseases and Insect Pests, Institute of Plant Protection, Chinese Academy of Agricultural Sciences, Beijing, 100193, People's Republic of China.
| | - Wuying Chen
- Hunan Plant Protection Institute, Hunan Academy of Agricultural Sciences, Changsha, 410125, People's Republic of China
| | - Fengshou Dong
- State Key Laboratory for Biology of Plant Diseases and Insect Pests, Institute of Plant Protection, Chinese Academy of Agricultural Sciences, Beijing, 100193, People's Republic of China
| | - Yongquan Zheng
- State Key Laboratory for Biology of Plant Diseases and Insect Pests, Institute of Plant Protection, Chinese Academy of Agricultural Sciences, Beijing, 100193, People's Republic of China; Shandong Engineering Research Center for Environment-Friendly Agricultural Pest Management, College of Plant Health and Medicine, Qingdao Agricultural University, Qingdao 266109, People's Republic of China
| | - Yuanbo Li
- State Key Laboratory for Biology of Plant Diseases and Insect Pests, Institute of Plant Protection, Chinese Academy of Agricultural Sciences, Beijing, 100193, People's Republic of China.
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11
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Chen Z, Kang S, Ren X, Cheng Y, Li W, Zhao L. Large-scale fate profiling of butralin between cultivated and processed garlics for multi-risk estimations. Sci Total Environ 2023; 873:162369. [PMID: 36828059 DOI: 10.1016/j.scitotenv.2023.162369] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 01/19/2023] [Revised: 02/11/2023] [Accepted: 02/17/2023] [Indexed: 06/18/2023]
Abstract
Elaborating on the fate profiling and risk magnitude of butralin during large-scale applications was conducive to agroecosystems sustainability and dietary rationality. Occurrence, dissipation and concentration variation of butralin were elucidated from garlic cultivation to household processing by tracing UHPLC-MS/MS within 2 min, with regard to original depositions, half-lives, and terminal magnitude in typical origins of garlic. The processing factors (Pfs) of butralin were further clarified among washing, stir-frying and pickling of garlic crops, and pickling was the most effective way for butralin removal with a Pf of 0.092. A probabilistic model with Pfs was further introduced for the comprehensive risk estimations, by reduction factors of 3.1-10.9 from raw garlic crops to processed products. The short-term risks of butralin from green garlic were greater than those between garlic shoot and garlic, with the %ARfDs of 0.030 %-6.323 % from 50th to 99.9th percentiles. The long-term risks were inversely correlated to the age of the population, whose location in rural (%ADIs, 0.256 %-0.768 %) suffered more serious exposures than in urban (%ADIs, 0.231 %-0.699 %). High potential risk amplification should be continuously emphasized given the increasing applications and persistent fate of butralin, especially for vulnerable rural children.
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Affiliation(s)
- Zenglong Chen
- State Key Laboratory of Integrated Management of Pest Insects and Rodents, Institute of Zoology, Chinese Academy of Sciences, Beijing 100101, PR China
| | - Shanshan Kang
- State Key Laboratory of Integrated Management of Pest Insects and Rodents, Institute of Zoology, Chinese Academy of Sciences, Beijing 100101, PR China; School of Life Sciences, Hebei University, Baoding 071002, PR China
| | - Xin Ren
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology and Business University, Beijing 100048, PR China
| | - Youpu Cheng
- College of Horticulture and Landscape, Tianjin Agricultural University, Tianjin 300380, PR China
| | - Wei Li
- State Key Laboratory of Integrated Management of Pest Insects and Rodents, Institute of Zoology, Chinese Academy of Sciences, Beijing 100101, PR China
| | - Lilin Zhao
- State Key Laboratory of Integrated Management of Pest Insects and Rodents, Institute of Zoology, Chinese Academy of Sciences, Beijing 100101, PR China.
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12
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Muralidhara M, Mithyantha S, Rajendran TP, Banerjee K. Regulatory landscape of risk assessment of pesticide residues in processed foods in India: a perspective. J Food Sci Technol 2023; 60:1472-1482. [PMID: 37033303 PMCID: PMC10076483 DOI: 10.1007/s13197-022-05388-2] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 01/03/2022] [Accepted: 01/27/2022] [Indexed: 11/28/2022]
Abstract
In India, the levels of pesticide residues in Raw Agricultural Commodities (RAC) are being subjected to adequate legal regulations, and the health-risks associated with them are determined from time to time adhering to global standards. Since RACs are generally consumed by humans as the processed foods (PF), it is imperative to monitor the levels of pesticide residues in them in order to approach a realistic analysis of dietary exposure and concomitant health risk assessment. In India, production and consumption of PFs have a rising trend and hence it is indispensable to monitor the residue levels of pesticides in largely consumed PFs. Depending on the processing methods and physicochemical properties of pesticides, the residue levels may decrease or increase in a PF when compared to the corresponding RAC. While obtaining data on processing factors (Pf), it is pragmatic to focus on those situations in which the residues get concentrated following the processing step. Currently, regulatory agencies of several countries and the CODEX have determined the levels of pesticide residues in processed agriculture commodities, arrived at the Pfs, and fixed the maximum residue levels. Since consumption of PFs in India has tremendously increased in recent times and there is paucity of data about their health risks/benefits, it is imminent to deliberate on the complexities associated with the issues of adopting the Pfs generated by other regulatory agencies and subsequently examine the possibilities of generating the required data on Pfs on a priority basis to enable a comprehensive risk assessment.
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Affiliation(s)
- M. Muralidhara
- CSIR-Central Food Technological Research Institute, Mysore, B-24, Mallige road, J block, Kuvempunagar, Mysore, 570023 India
| | | | - T. P. Rajendran
- India Habitat Centre, Research Information System for Developing Countries, RIS Block IV, Lodhi Road, New Delhi, 110003 India
| | - Kaushik Banerjee
- National Reference Laboratory, ICAR-National Research Centre for Grapes, Pune, 412307 India
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13
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Kang S, Li L, Ren X, Zhang M, Li W, Chen Z. Occurrence and fate characteristics of isoproturon from garlic cultivation to household processing: Implication for human exposure. J Hazard Mater 2023; 448:130936. [PMID: 36764256 DOI: 10.1016/j.jhazmat.2023.130936] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 12/20/2022] [Revised: 01/18/2023] [Accepted: 02/01/2023] [Indexed: 06/18/2023]
Abstract
The fate characteristics of isoproturon (IPU) from garlic cultivation to household processing was elucidated by a tracing UHPLC-MS/MS based on the favorable storage stability. The occurrence, pharmacokinetics dissipation and terminal magnitude of IPU were reflected by parameters including original deposition of 31-170 μg kg-1, half-lives of 11.5-19.4 d, and final concentrations of <1.0-250.6 μg kg-1. The processing factors of IPU were further clarified in terms of washing, stir-frying and pickling, with processing factors of 0.008-0.828. The chronic dietary risks (%ADI) were assessed as 1.516-5.242 %, whereas the short-term exposures from green garlic should be continuously emphasized over 99th percentile with unacceptable %ARfD of 147.144-5074.018 %. The acute and chronic risk magnitude significantly decreased by a factor 2.0-125.0 and 2.2-3.3 from raw garlic crops to processed products, respectively. What was noteworthy was the unacceptable acute risks of IPU from green garlic at 99.9th percentile even after a series of processing procedures.
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Affiliation(s)
- Shanshan Kang
- State Key Laboratory of Integrated Management of Pest Insects and Rodents, Institute of Zoology, Chinese Academy of Sciences, Beijing 100101, PR China; School of Life Sciences, Hebei University, Baoding 071002, PR China
| | - Li Li
- College of Plant Protection, Shanxi Agricultural University, Taiyuan 030031, PR China
| | - Xin Ren
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology and Business University, Beijing 100048, PR China
| | - Minghao Zhang
- State Key Laboratory of Integrated Management of Pest Insects and Rodents, Institute of Zoology, Chinese Academy of Sciences, Beijing 100101, PR China
| | - Wei Li
- State Key Laboratory of Integrated Management of Pest Insects and Rodents, Institute of Zoology, Chinese Academy of Sciences, Beijing 100101, PR China
| | - Zenglong Chen
- State Key Laboratory of Integrated Management of Pest Insects and Rodents, Institute of Zoology, Chinese Academy of Sciences, Beijing 100101, PR China.
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14
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Liu C, Chen R, Liu F, Gao Z, Li X, Wang Y, Wang S, Li Y. Distribution pattern, removal effect, transfer behavior of ten pesticides and one metabolite during the processing of grapes. Food Res Int 2023; 164:112398. [PMID: 36737981 DOI: 10.1016/j.foodres.2022.112398] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/12/2022] [Revised: 12/07/2022] [Accepted: 12/24/2022] [Indexed: 12/29/2022]
Abstract
Grapes' growth and processing conditions have various effects on pesticides with different physicochemical properties. Therefore, it is important for the healthy human diet to investigate pesticide residue behavior. To explore the relationship between pesticide residue behavior and physicochemical properties, the distribution of ten pesticides and one metabolite on grape peel and pulp was examined and the results showed that pesticides with low octanol-water partition coefficient (Kow) were more likely to be transferred to the pulp as the harvest interval increases. The removal methods were ranked according to pesticide removal effectiveness as follows: peeling > ozone water washing > tap water washing. Furthermore, the logKow played a key role in pesticide transfer rates during the juicing and winemaking. Notably, drying was the process of increasing pesticide residues. Additionally, the prediction models for the PFs of the pesticides in the juicing and winemaking processes were constructed as PFj = 0.952-0.116logKow (r = 0.886) and PFw = 0.736-0.143logKow (r = 0.959) by stepwise regression analysis. The prediction models recommended that Kow could be used to predict pesticide residues in grape juice and wine, which can predict the effect of pesticide physicochemical properties on PFs.
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Affiliation(s)
- Chengcheng Liu
- Innovation Center of Pesticide Research, Department of Applied Chemistry, College of Science, China Agricultural University, Beijing 100193, China.
| | - Rui Chen
- Innovation Center of Pesticide Research, Department of Applied Chemistry, College of Science, China Agricultural University, Beijing 100193, China.
| | - Fengmao Liu
- Innovation Center of Pesticide Research, Department of Applied Chemistry, College of Science, China Agricultural University, Beijing 100193, China.
| | - Zhiqiang Gao
- Innovation Center of Pesticide Research, Department of Applied Chemistry, College of Science, China Agricultural University, Beijing 100193, China.
| | - Xiaohan Li
- Innovation Center of Pesticide Research, Department of Applied Chemistry, College of Science, China Agricultural University, Beijing 100193, China.
| | - Yue Wang
- Innovation Center of Pesticide Research, Department of Applied Chemistry, College of Science, China Agricultural University, Beijing 100193, China.
| | - Shiyu Wang
- Innovation Center of Pesticide Research, Department of Applied Chemistry, College of Science, China Agricultural University, Beijing 100193, China.
| | - Yuyan Li
- Innovation Center of Pesticide Research, Department of Applied Chemistry, College of Science, China Agricultural University, Beijing 100193, China.
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15
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Zhang J, Jiang W, Jia Z, Zhang W, Zhang T, Wei M. Stereoselective behavior and residues of the imazalil during strawberry growth and strawberry wine production. J Food Prot 2023; 86:100006. [PMID: 36916581 DOI: 10.1016/j.jfp.2022.10.005] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/07/2022] [Revised: 10/17/2022] [Accepted: 10/23/2022] [Indexed: 12/23/2022]
Abstract
Imazalil is a chiral fungicide widely used to protect strawberries against gray mold, which may pose threats to food safety. This study aims to investigate the stereoselective behavior of imazalil during strawberry growth and strawberry wine production. A method was proposed and validated for the extraction and quantitative analysis of imazalil residues in strawberry, strawberry pomace, and strawberry wine by using ultra-high performance liquid chromatography-tandem mass spectrometry. The method exhibited mean recoveries ranging from 86.2% to 119.7% with relative standard deviations of 0.1-11.3%. The dissipation curve of imazalil during strawberry growth followed the first-order kinetic model with a half-life ranging from 6.5 to 7.1 days. Significant enantioselectivity of imazalil was observed in strawberry grown under field conditions and strawberry wine production process, with enantiomeric fraction values ranging from 0.51 (2 h) to 0.42 (27d) and from 0.48 (0d) to 0.52 (10d), respectively. (+)-imazalil was preferentially degraded in strawberry under field conditions, while (-)-imazalil was preferentially degraded during the fermentation process. The processing factor was lower than 1 for each procedure, indicating that the wine-making process can reduce imazalil residue in strawberry. These findings may facilitate a more accurate risk assessment of imazalil and provide important guidance for the safe and efficacious use of imazalil in agriculture.
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Affiliation(s)
- Jia Zhang
- Xuzhou Institute of Agricultural Sciences of the Xuhuai District of Jiangsu Province, Xuzhou 221000, China; Tongshan Test Station, Xuzhou Institute of Agricultural Sciences of the Xuhuai District of Jiangsu Province, Xuzhou 221121, China
| | - Wei Jiang
- Xuzhou Institute of Agricultural Sciences of the Xuhuai District of Jiangsu Province, Xuzhou 221000, China; Tongshan Test Station, Xuzhou Institute of Agricultural Sciences of the Xuhuai District of Jiangsu Province, Xuzhou 221121, China
| | - Zhihang Jia
- Xuzhou Institute of Agricultural Sciences of the Xuhuai District of Jiangsu Province, Xuzhou 221000, China; Tongshan Test Station, Xuzhou Institute of Agricultural Sciences of the Xuhuai District of Jiangsu Province, Xuzhou 221121, China
| | - Wenjie Zhang
- Xuzhou Institute of Agricultural Sciences of the Xuhuai District of Jiangsu Province, Xuzhou 221000, China
| | - Ting Zhang
- Xuzhou Institute of Agricultural Sciences of the Xuhuai District of Jiangsu Province, Xuzhou 221000, China
| | - Meng Wei
- Xuzhou Institute of Agricultural Sciences of the Xuhuai District of Jiangsu Province, Xuzhou 221000, China; Tongshan Test Station, Xuzhou Institute of Agricultural Sciences of the Xuhuai District of Jiangsu Province, Xuzhou 221121, China.
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16
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Reddy BKK, Bhuvaneswari K, Geetha P, Thamilarasi N, Suganthi A, Paramasivam M. Effect of decontamination and processing on insecticide residues in grape (Muscat Hamburg). Environ Sci Pollut Res Int 2022; 29:75790-75804. [PMID: 35661308 DOI: 10.1007/s11356-022-21165-2] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 01/24/2022] [Accepted: 05/25/2022] [Indexed: 06/15/2023]
Abstract
Field and laboratory experiments were conducted to study the effect of simple decontamination methods and processing on imidacloprid, dimethoate, and emamectin benzoate residues in grapes and their processed products by liquid chromatography-mass spectrometry. Among the decontamination methods evaluated, washing with NaCl (2%) solution was effective for reducing imidacloprid (77.55%), dimethoate (83.27%), and emamectin benzoate (77.28%) residues in mature grapes. No metabolites (omethoate and 6-chloronicotinic acid) were detected in both decontamination and processing studies. The grapes were processed into various products, including fresh juice, squash, and raisin, following the standard effective steps for each product. Washing with NaCl (2%) solution for decontamination was included as an additional step in the standard protocol and resulted in substantial removal of surface residues of the selected insecticides. The processing factor calculated was less than one for all the products.
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Affiliation(s)
| | | | - Padmanaban Geetha
- Department of Food Processing, Tamil Nadu Agricultural University, Coimbatore, India
| | - Natarajan Thamilarasi
- Department of Agricultural Entomology, Tamil Nadu Agricultural University, Coimbatore, India
| | - Angappan Suganthi
- Department of Agricultural Entomology, Tamil Nadu Agricultural University, Coimbatore, India
| | - Mariappan Paramasivam
- Department of Agricultural Entomology, Tamil Nadu Agricultural University, Coimbatore, India
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17
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Arisekar U, Shakila RJ, Shalini R, Jeyasekaran G, Padmavathy P. Effect of household culinary processes on organochlorine pesticide residues (OCPs) in the seafood (Penaeus vannamei) and its associated human health risk assessment: Our vision and future scope. Chemosphere 2022; 297:134075. [PMID: 35218780 DOI: 10.1016/j.chemosphere.2022.134075] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 12/14/2021] [Revised: 02/05/2022] [Accepted: 02/19/2022] [Indexed: 06/14/2023]
Abstract
Food safety is crucial in today's competitive trading market, as it directly affects human health and promotes seafood exports. The effects of thermal processing (boiling, frying, grilling, and microwave cooking) on pesticide residues (PR) in P. vannamei were assessed. The PR in raw and processed shrimp ranged from 0.007 to 0.703 μg/kg for uncooked/raw, not detected (ND) to 0.917 μg/kg for boiled, ND to 0.506 μg/kg for fried, ND to 0.573 μg/kg for grilled and ND to 0.514 μg/kg for microwave cooked shrimps. The Endrin, endosulfan sulfate, and heptachlor were predominant PR found in the raw and processed shrimp. The PR content in raw and cooked shrimps were below the maximum residue limits (MRL) set by the Codex Alimentarius Commission (2021) and the European Commission (86/363/1986 and 57/2007). The estimated daily intake (EDI) of PR from raw and processed shrimps were below the ADI prescribed by CAC. The hazard quotient (HQ) and hazard ratio (HR) values were <1, indicating no non-carcinogenic or carcinogenic health implications through shrimp consumption. The estimated maximum allowable shrimp consumption rate (CRlim) suggests an adult can eat >100 shrimp meals/month, which is over the USEPA's (2000)recommendation of >16 meals/month without health issues. The Effect of thermal processing was detected in the following order: boiling < grilling < frying < microwave cooking. The processing factor (PF < 0.7), paired t-test (t < 0.05), Tukey post hoc (p < 0.05) test, Bray-Curtis similarity index, and matrix plot exhibited that all the four thermal processing methods have a considerable impact on pesticides in the processed shrimps. But frying (59.4%) and microwave cooking (60.3%) reduced PR far beyond boiling (48.8%) and grilling (51.3%). Hence, we recommend frying and microwave processing are better methods for minimizing PR in seafood than boiling or grilling.
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Affiliation(s)
- Ulaganathan Arisekar
- Tamil Nadu Dr. J. Jayalalithaa Fisheries University (TNJFU), Department of Fish Quality Assurance and Management, Fisheries College and Research Institute, Tuticorin, 628 008, Tamil Nadu, India.
| | - Robinson Jeya Shakila
- Tamil Nadu Dr. J. Jayalalithaa Fisheries University (TNJFU), Department of Fish Quality Assurance and Management, Fisheries College and Research Institute, Tuticorin, 628 008, Tamil Nadu, India.
| | - Rajendran Shalini
- Tamil Nadu Dr. J. Jayalalithaa Fisheries University (TNJFU), Department of Fish Quality Assurance and Management, Fisheries College and Research Institute, Tuticorin, 628 008, Tamil Nadu, India
| | - Geevaretnam Jeyasekaran
- Tamil Nadu Dr. J. Jayalalithaa Fisheries University (TNJFU), Nagapattinam, 611002, Tamil Nadu, India
| | - Pandurangan Padmavathy
- Department of Aquatic Environment and Management, Fisheries College and Research Institute, Tamil Nadu Dr. J. Jayalalithaa Fisheries University (TNJFU), Tuticorin, 628 008, Tamil Nadu, India
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18
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Zhou J, Dong C, An W, Zhao Q, Zhang Y, Li Z, Jiao B. Dissipation of imidacloprid and its metabolites in Chinese prickly ash (Zanthoxylum) and their dietary risk assessment. Ecotoxicol Environ Saf 2021; 225:112719. [PMID: 34478976 DOI: 10.1016/j.ecoenv.2021.112719] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/05/2021] [Revised: 08/17/2021] [Accepted: 08/26/2021] [Indexed: 06/13/2023]
Abstract
Dissipation of imidacloprid (IMI) and its metabolites (urea, olefin, 5-hydroxy, guanidine, 6-chloronicotinic acid) in Chinese prickly ash (CPA) was investigated using QuEChERS combined with UPLC-MS/MS. Good linearity (r2 ≥0.9963), accuracy (recoveries of 71.8-104.3%), precision (relative standard deviations of 0.9-9.4%), and sensitivity (limit of quantification ≤0.05 mg kg-1) were obtained. After application of IMI at dosage of 467 mg a.i. L-1 for three times with interval of 7 d, the dissipation dynamics of IMI in CPA followed first-order kinetics, with half-life of 6.48-7.29 d. IMI was the main compound in CPA, followed by urea and guanidine with small amounts of olefin, 5-hydroxy, and 6-chloronicotinic acid. The terminal residues of total IMI and its metabolites at PHI of 14-21 d were 0.16-7.80 mg kg-1 in fresh CPA and 0.41-10.44 mg kg-1 in dried CPA, with the median processing factor of 3.62. Risk assessment showed the acute (RQa) and chronic dietary risk quotients (RQc) of IMI in CPA were 0.020-0.083% and 0.052-0.334%, respectively. Based on the dietary structures of different genders and ages of Chinese people, the whole dietary risk assessment indicated that RQc was less than 100% for the general population except for 2- to 7-year-old children (RQc of 109.9%), implying the long-term risks of IMI were acceptable to common consumers except for children.
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Affiliation(s)
- Jie Zhou
- Citrus Research Institute, Southwest University & Chinese Academy of Agricultural Sciences, Chongqing 400712, China; Laboratory of Citrus Quality and Safety Risk Assessment for Citrus Products, Ministry of Agriculture and Rural Affairs, Chongqing 400712, China; Quality Supervision and Testing Center for Citrus and Seedling, Ministry of Agriculture and Rural Affairs, Chongqing 400712, China
| | - Chao Dong
- Citrus Research Institute, Southwest University & Chinese Academy of Agricultural Sciences, Chongqing 400712, China; Laboratory of Citrus Quality and Safety Risk Assessment for Citrus Products, Ministry of Agriculture and Rural Affairs, Chongqing 400712, China; Quality Supervision and Testing Center for Citrus and Seedling, Ministry of Agriculture and Rural Affairs, Chongqing 400712, China
| | - Wenjing An
- Citrus Research Institute, Southwest University & Chinese Academy of Agricultural Sciences, Chongqing 400712, China; Laboratory of Citrus Quality and Safety Risk Assessment for Citrus Products, Ministry of Agriculture and Rural Affairs, Chongqing 400712, China; Quality Supervision and Testing Center for Citrus and Seedling, Ministry of Agriculture and Rural Affairs, Chongqing 400712, China
| | - Qiyang Zhao
- Citrus Research Institute, Southwest University & Chinese Academy of Agricultural Sciences, Chongqing 400712, China; Laboratory of Citrus Quality and Safety Risk Assessment for Citrus Products, Ministry of Agriculture and Rural Affairs, Chongqing 400712, China; Quality Supervision and Testing Center for Citrus and Seedling, Ministry of Agriculture and Rural Affairs, Chongqing 400712, China
| | - Yaohai Zhang
- Citrus Research Institute, Southwest University & Chinese Academy of Agricultural Sciences, Chongqing 400712, China; Laboratory of Citrus Quality and Safety Risk Assessment for Citrus Products, Ministry of Agriculture and Rural Affairs, Chongqing 400712, China; Quality Supervision and Testing Center for Citrus and Seedling, Ministry of Agriculture and Rural Affairs, Chongqing 400712, China
| | - Zhixia Li
- Citrus Research Institute, Southwest University & Chinese Academy of Agricultural Sciences, Chongqing 400712, China; Laboratory of Citrus Quality and Safety Risk Assessment for Citrus Products, Ministry of Agriculture and Rural Affairs, Chongqing 400712, China; Quality Supervision and Testing Center for Citrus and Seedling, Ministry of Agriculture and Rural Affairs, Chongqing 400712, China
| | - Bining Jiao
- Citrus Research Institute, Southwest University & Chinese Academy of Agricultural Sciences, Chongqing 400712, China; Laboratory of Citrus Quality and Safety Risk Assessment for Citrus Products, Ministry of Agriculture and Rural Affairs, Chongqing 400712, China; Quality Supervision and Testing Center for Citrus and Seedling, Ministry of Agriculture and Rural Affairs, Chongqing 400712, China.
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19
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Li Y, Xu J, Zhao X, He H, Zhang C, Zhang Z. The dissipation behavior, household processing factor and risk assessment for cyenopyrafen residues in strawberry and mandarin fruits. Food Chem 2021; 359:129925. [PMID: 33964657 DOI: 10.1016/j.foodchem.2021.129925] [Citation(s) in RCA: 22] [Impact Index Per Article: 7.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/29/2020] [Revised: 04/16/2021] [Accepted: 04/19/2021] [Indexed: 12/18/2022]
Abstract
A modified QuEChERS method for determining cyenopyrafen in strawberries, mandarins and their processed products was established with a good linearity (R2 > 0.9981), accuracy (recoveries of 83% to 111%) and precision (relative standard deviations of 0.9% to 14%). The limit of quantification (LOQ) was 0.01 mg/kg. Field results showed that the half-lives of cyenopyrafen were 6.8 and 11.8 d in strawberry and mandarin respectively, and that the final residues were within established maximum residue limits (MRLs). The household processing factors (PFs) for cyenopyrafen residues in strawberry and mandarin fruits were also studied: residues increased in strawberry jam (PF 1.51) and mandarin juice (1.31) but decreased in strawberries (0.58) and mandarin pulp (<0.17) after washing and peeling, respectively. A risk assessment showed that the risk from long-term dietary exposures to cyenopyrafen was 73.73%, indicating that consuming these products was unlikely to present a public health concern.
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Affiliation(s)
- Yanjie Li
- Ministry of Agriculture and Rural Affairs Key Laboratory for Pesticide Residue Detection, Institute of Agro-Products Safety and Nutrition, Zhejiang Academy of Agricultural Sciences, Hangzhou 310021, China
| | - Jiabin Xu
- Ministry of Agriculture and Rural Affairs Key Laboratory for Pesticide Residue Detection, Institute of Agro-Products Safety and Nutrition, Zhejiang Academy of Agricultural Sciences, Hangzhou 310021, China
| | - Xueping Zhao
- Ministry of Agriculture and Rural Affairs Key Laboratory for Pesticide Residue Detection, Institute of Agro-Products Safety and Nutrition, Zhejiang Academy of Agricultural Sciences, Hangzhou 310021, China
| | - Hongmei He
- Ministry of Agriculture and Rural Affairs Key Laboratory for Pesticide Residue Detection, Institute of Agro-Products Safety and Nutrition, Zhejiang Academy of Agricultural Sciences, Hangzhou 310021, China
| | - Changpeng Zhang
- Ministry of Agriculture and Rural Affairs Key Laboratory for Pesticide Residue Detection, Institute of Agro-Products Safety and Nutrition, Zhejiang Academy of Agricultural Sciences, Hangzhou 310021, China.
| | - Zhiheng Zhang
- Ministry of Agriculture and Rural Affairs Key Laboratory for Pesticide Residue Detection, Institute of Agro-Products Safety and Nutrition, Zhejiang Academy of Agricultural Sciences, Hangzhou 310021, China.
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20
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Chen Z, Dong F, Ren X, Wu X, Yuan L, Li L, Li W, Zheng Y. Enantioselective fate of dinotefuran from tomato cultivation to home canning for refining dietary exposure. J Hazard Mater 2021; 405:124254. [PMID: 33535352 DOI: 10.1016/j.jhazmat.2020.124254] [Citation(s) in RCA: 25] [Impact Index Per Article: 8.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/22/2020] [Revised: 09/21/2020] [Accepted: 10/09/2020] [Indexed: 06/12/2023]
Abstract
Understanding the enantioselective fate of chiral neonicotinoid dinotefuran is of vital importance for accurate dietary exposure assessment and food safety regulation. The study investigated the enantioselectivity in respect to dissipation, metabolism, and removal, of dinotefuran from tomato cultivation to tomato paste processing. The chiral analytical method of dinotefuran, UF and DN was developed in tomato using ultrahigh performance supercritical fluid chromatography/tandem mass spectrometry. Under greenhouse cultivation R-dinotefuran preferentially degraded (T1/2, 9.1-12.6 days), resulting in relative enrichment of S-dinotefuran (T1/2, 10.3-13.3 days) by foliage and root uptake pathways. (-)-UF generated at a faster rate and was more persistent than its antipode in tomato by foliage treatment. Furthermore, changes in the enantiomeric removal and enantioselectivity orientation of dinotefuran and metabolites were evaluated during home canning of tomato paste, including washing, peeling, homogenization, simmering, and sterilization. Peeling played the key role in reducing S-dinotefuran by 67.3% and R-dinotefuran by 69.9% with processing factor of 0.313 and 0.287, respectively. Simmering was the most effective way to remove UF enantiomers (Pf, 0.336-0.421) by elevated temperature. This study sheds light on the chiral profiles of the fate of dinotefuran from cultivation to processing, providing scientific importance to protect human health from hazardous effects.
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Affiliation(s)
- Zenglong Chen
- State Key Laboratory of Integrated Management of Pest Insects and Rodents, Institute of Zoology, Chinese Academy of Sciences, Beijing 100101, PR China.
| | - Fengshou Dong
- State Key Laboratory for Biology of Plant Diseases and Insect Pests, Institute of Plant Protection, Chinese Academy of Agricultural Sciences, Beijing 100193, PR China
| | - Xin Ren
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology and Business University, Beijing 100048, PR China
| | - Xujin Wu
- Institute of Quality Standard and Testing Technology for Agro-products, Henan Academy of Agricultural Sciences, Zhengzhou 450002, PR China
| | - Longfei Yuan
- State Key Laboratory of Integrated Management of Pest Insects and Rodents, Institute of Zoology, Chinese Academy of Sciences, Beijing 100101, PR China
| | - Li Li
- State Key Laboratory of Integrated Management of Pest Insects and Rodents, Institute of Zoology, Chinese Academy of Sciences, Beijing 100101, PR China
| | - Wei Li
- State Key Laboratory of Integrated Management of Pest Insects and Rodents, Institute of Zoology, Chinese Academy of Sciences, Beijing 100101, PR China
| | - Yongquan Zheng
- State Key Laboratory for Biology of Plant Diseases and Insect Pests, Institute of Plant Protection, Chinese Academy of Agricultural Sciences, Beijing 100193, PR China.
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21
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Kong Z, Quan R, Fan B, Liao Y, Chen J, Li M, Dai X. Stereoselective behaviors of the fungicide triadimefon and its metabolite triadimenol during malt storage and beer brewing. J Hazard Mater 2020; 400:123238. [PMID: 32947687 DOI: 10.1016/j.jhazmat.2020.123238] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 03/05/2020] [Revised: 06/07/2020] [Accepted: 06/11/2020] [Indexed: 06/11/2023]
Abstract
The stereoselective behaviors of triadimefon (TF) and its metabolite triadimenol (TN) during barley storage and beer brewing were studied by supercritical fluid chromatography-tandem mass spectrometry to shed light on potential security risks. Matrix-matched calibration curves were constructed for barley and beer, with determination coefficients (r2) ≥ 0.9991. Average recoveries of 77.2-107.5 % and relative standard deviations within 15.0 % were observed. The degradation of the TF enantiomers during storage followed pseudo-first-order kinetics, and S-TF was degraded in preference to R-TF with the half-life ranges 18.5-36.5 d and 20.4-69.3 d, respectively. During beer brewing, the TF enantiomers (enantiomer fraction, 0.44-0.56) were selectively metabolized into TN stereoisomers (diastereomer fraction, 0.43-0.58). The total pesticide content of beer was 93.3 % lower than that of raw grain, whereby the TF content declined by up to 100 % and the TN stereoisomers were reduced by 35.1 %. The processing factors of all the brewing steps were less than one, illustrating that beer consumption is safer after its commercial processing. Furthermore, the TF enantiomers showed different behaviors upon fermentation by two yeast strains. Thus, this work is a useful reference for assessing the food safety risk posed by individual pesticide enantiomers and their contribution to environmental pollution.
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Affiliation(s)
- 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; 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
| | - 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
| | - 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
| | - Yonghong Liao
- Key Laboratory of Cleaner Production and Integrated Resource Utilization of China National Light Industry, Beijing Technology and Business University (BTBU), Beijing, 100048, PR 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, PR China; 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.
| | - Xiaofeng Dai
- State Key Laboratory for Biology of Plant Diseases and Insect Pests, Institute of Plant Protection, Chinese Academy of Agricultural Sciences, Beijing, 100193, PR China.
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22
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Martin D, Lobo F, Lavison-Bompard G, Guérin T, Parinet J. Effect of home cooking processes on chlordecone content in beef and investigation of its by-products and metabolites by HPLC-HRMS/MS. Environ Int 2020; 144:106077. [PMID: 32866735 DOI: 10.1016/j.envint.2020.106077] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 02/11/2020] [Revised: 08/17/2020] [Accepted: 08/17/2020] [Indexed: 06/11/2023]
Abstract
Chlordecone (CLD) is a toxic organochlorine pesticide frequently used in the French West Indies until 1993, resulting in a contamination of soil and food. This study assessed the behaviour of CLD residues and CLD processing factors (PFs) during four home cooking processes: cooking in a conventional oven ("oven"), frying ("pan"), cooking in a microwave oven ("microwave") and grilling ("grill"). These four processes were applied to six types of naturally contaminated beef (kidney, liver, rib, chuck, top-sirloin and sirloin). Targeted analyses with isotopic dilution were carried out by ID-HPLC-MS/MS to determine CLD concentrations before and after each cooking process and the corresponding processing factors. HPLC-HRMS/MS was used to find potential organochlorine degradation by-products and/or CLD metabolites present in samples by target, suspect and non-target screening. Cooking processes and especially microwave cooking led to a significant decrease in the CLD contained in beef (2% < PF < 17%). Traces of 5b-hydro-CLD and of another mono-hydro-CLD were found in the uncooked liver but no CLD degradation by-product was observed in the cooked liver.
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Affiliation(s)
- Deborah Martin
- Université de Paris-Est, ANSES, Laboratory for Food Safety, 94700 Maisons-Alfort, France
| | - Fiona Lobo
- Université de Paris-Est, ANSES, Laboratory for Food Safety, 94700 Maisons-Alfort, France
| | | | - Thierry Guérin
- Université de Paris-Est, ANSES, Laboratory for Food Safety, 94700 Maisons-Alfort, France
| | - Julien Parinet
- Université de Paris-Est, ANSES, Laboratory for Food Safety, 94700 Maisons-Alfort, France.
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23
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Thekkumpurath AS, Girame R, Hingmire S, Jadhav M, Jain P. Residue dissipation, evaluation of processing factor and safety assessment of hexythiazox and bifenazate residues during drying of grape to raisin. Environ Sci Pollut Res Int 2020; 27:41816-41823. [PMID: 32700274 DOI: 10.1007/s11356-020-10169-5] [Citation(s) in RCA: 17] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 04/15/2020] [Accepted: 07/16/2020] [Indexed: 06/11/2023]
Abstract
An analytical method for the simultaneous analysis of hexythiazox and bifenazate residues in grape and raisin was validated by liquid chromatography-tandem mass spectrometry (LC-MS/MS) analysis. The extraction method involved liquid-liquid extraction with ethyl acetate and dSPE cleanup with primary secondary amine (PSA). The drying of grape to raisin may increase or decrease residues of pesticides. During the raisin making process, the dissipation of residue was evaluated and the processing factor (PF) was established for drying. Dissipation data were best fitted to 1st + 1st-order kinetics with a half-life ranging between 6-10 days for hexythiazox and 5-6 days for bifenazate. The PF value for overall raisin making was found to be 0.20-0.36 for hexythiazox and 0.14-0.15 for bifenazate indicating degradation of the residues. However, the PF value varies between 1.13-1.64 for hexythiazox and 0.94-1.12 for bifenazate during the drying process indicating concentration of the residues in drying. The dietary exposure on each sampling day was less than the respective maximum permissible intake (MPI). The residues in market samples of raisins were devoid of any risk of acute toxicity related to dietary exposure. The PF value generated will be useful for the field level management of residues in grape intended for raisin preparation.
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Affiliation(s)
- Ahammed Shabeer Thekkumpurath
- National Referral Laboratory, Indian Council of Agricultural Research-National Research Centre for Grapes, P.O. Manjri Farm, Pune, Maharashtra, 412 307, India.
| | - Rushali Girame
- National Referral Laboratory, Indian Council of Agricultural Research-National Research Centre for Grapes, P.O. Manjri Farm, Pune, Maharashtra, 412 307, India
| | - Sandip Hingmire
- National Referral Laboratory, Indian Council of Agricultural Research-National Research Centre for Grapes, P.O. Manjri Farm, Pune, Maharashtra, 412 307, India
| | - Manjusha Jadhav
- National Referral Laboratory, Indian Council of Agricultural Research-National Research Centre for Grapes, P.O. Manjri Farm, Pune, Maharashtra, 412 307, India
| | - Prachi Jain
- National Referral Laboratory, Indian Council of Agricultural Research-National Research Centre for Grapes, P.O. Manjri Farm, Pune, Maharashtra, 412 307, India
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24
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Słowik-Borowiec M, Szpyrka E. Selected food processing techniques as a factor for pesticide residue removal in apple fruit. Environ Sci Pollut Res Int 2020; 27:2361-2373. [PMID: 31776911 DOI: 10.1007/s11356-019-06943-9] [Citation(s) in RCA: 27] [Impact Index Per Article: 6.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/01/2019] [Accepted: 11/01/2019] [Indexed: 06/10/2023]
Abstract
In this study, various food processing techniques, including high-temperature processes (pasteurization/sterilization and boiling), low-temperature processes (freezing), mechanical processing (peeling and juicing), and water-based processes (washing with tap water and ultrasonic washing) were used to identify the most effective way to remove contamination of 5 fungicides (cyprodinil, difenoconazole, fluopyram, tebuconazole, and fludioxonil). The most effective processes were juicing and freezing in the range between 63 and 100% and from 52 to almost 100%, respectively. Ultrasonic washing and boiling also significantly removed pesticide residues ranging from 79 to 84% and from 72 to 78%, respectively. The same trend was observed by peeling process where maximum reduction of 80% was achieved almost for all fungicides. Washing with tap water decreased the concentration levels in the range of 35-38%. This study demonstrated that the least effective and unpredictable method of decontamination of pesticides was sterilization and pasteurization, due to the large variation in pesticide levels during the process.
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Affiliation(s)
- Magdalena Słowik-Borowiec
- Institute of Biology and Biotechnology, University of Rzeszow, 1 Pigoń St., 35-310, Rzeszów, Poland.
- Regional Experimental Station, The Institute of Plant Protection - National Research Institute, 28 Gen. Langiewicz St., 35-101, Rzeszów, Poland.
| | - Ewa Szpyrka
- Institute of Biology and Biotechnology, University of Rzeszow, 1 Pigoń St., 35-310, Rzeszów, Poland
- Regional Experimental Station, The Institute of Plant Protection - National Research Institute, 28 Gen. Langiewicz St., 35-101, Rzeszów, Poland
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25
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Jankowska M, Łozowicka B, Kaczyński P. Comprehensive toxicological study over 160 processing factors of pesticides in selected fruit and vegetables after water, mechanical and thermal processing treatments and their application to human health risk assessment. Sci Total Environ 2019; 652:1156-1167. [PMID: 30586803 DOI: 10.1016/j.scitotenv.2018.10.324] [Citation(s) in RCA: 45] [Impact Index Per Article: 9.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/09/2018] [Revised: 09/17/2018] [Accepted: 10/24/2018] [Indexed: 05/28/2023]
Abstract
The challenge of the present comprehensive toxicological study was to evaluate water, mechanical and thermal processing factors (PFs) of twenty four pesticides (acetamiprid, alpha‑cypermethrin, azoxystrobin, boscalid, bupyrimate, chlorpyrifos, chlorothalonil, cyprodinil, deltamethrin, difenoconazole, fenazaquin, fenhexamid, fludioxonil, folpet, iprodione, lambda‑cyhlothrin, metalaxyl, pirymicarb, propargite, pyraclostrobin, tetraconazole, tiophanate methyl, thiram, trifloxystrobin) in different fruit and vegetables and estimate health risk for adults and children. The water (PF = 0,09-0,94), mechanical (PF = 0,13-0,32) and thermal (PF = 0,02-0,57) technology significantly or completely reduced concentrations of twenty one active substances in broccoli, tomatoes, strawberries and black currants. Pyrethroid insecticides (alpha‑cypermethrin, deltamethrin and lambda‑cyhalothrin) exhibited PF above one in berries influenced by high temperatures. Comprehensive processing factor database technology/pesticide/matrix (over 160 PFs) for 24 pesticides in selected fruit and vegetable species after different processing treatments was created. This paper for the first time compares health risk assessments of acute and chronic of two subpopulations of adults and the most critical group of small children using two mathematical models, without (I) and with including (II) calculated PF values. More realistic estimation of the dietary intakes of the pesticides was achieved using PFs. The hazard quotients (HQs) estimated from chronic and acute dietary exposure (Model l) were above 20% and after intake correction (Model II) were reduced to HQs = 11.5% after water, 3% mechanical and 9.5% thermal treatment.
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Affiliation(s)
- Magdalena Jankowska
- Institute of Plant Protection National Research Institute, Laboratory of Food and Feed Safety, Chełmońskiego 22, Postal code: 15-195 Bialystok, Poland.
| | - Bożena Łozowicka
- Institute of Plant Protection National Research Institute, Laboratory of Food and Feed Safety, Chełmońskiego 22, Postal code: 15-195 Bialystok, Poland
| | - Piotr Kaczyński
- Institute of Plant Protection National Research Institute, Laboratory of Food and Feed Safety, Chełmońskiego 22, Postal code: 15-195 Bialystok, Poland
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26
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Alister C, Araya M, Becerra K, Volosky C, Saavedra J, Kogan M. Industrial prune processing and its effect on pesticide residue concentrations. Food Chem 2018; 268:264-270. [PMID: 30064756 DOI: 10.1016/j.foodchem.2018.06.090] [Citation(s) in RCA: 17] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/23/2018] [Revised: 06/11/2018] [Accepted: 06/18/2018] [Indexed: 10/28/2022]
Abstract
The aim of this study was to determine the insecticide residue processing factor (PF) from plums to prunes and the effect of the industrial processing of prunes residue concentrations. Our results show an increase of insecticide concentrations during plum dehydration that is explained by fruit water loss; however, the normalized insecticide residue concentration, based on plum dry weights to compensate dehydration, was reduced. The water washing and tenderizing of prunes produced insecticide residue reductions of 22.9 ± 4.5% and 21.9 ± 4.2%, respectively. PF were: 1.157, 1.872, 1.316, 0.192, 2.198, 0.775 and 0.156 for buprofezin, l-cyhalothrin, spirodiclofen, indoxacarb, acetamiprid, imidacloprid and emamectin benzoate, respectively, being directly related to water solubility, aqueous hydrolysis and degradation point and inversely related to molecular mass and melting point. In plums for the dehydrated agroindustry the final product is prunes, therefore, it is crucial to consider the PF to determine the specific preharvest interval for this important agroindustry.
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Affiliation(s)
- Claudio Alister
- Estación Experimental SIDAL, El Encanto 455 Dpto 203, Viña del Mar, Chile.
| | - Manuel Araya
- Estación Experimental SIDAL, El Encanto 455 Dpto 203, Viña del Mar, Chile.
| | - Kevin Becerra
- Estación Experimental SIDAL, El Encanto 455 Dpto 203, Viña del Mar, Chile.
| | - Christian Volosky
- ANASAC Chile S.A., Almirante Pastene 300, Providencia, Santiago, Chile.
| | - Jorge Saavedra
- DATAChem Agrofood Research. Facultad de Ciencias Agronómicas y de los Alimentos, Escuela de Alimentos, Pontificia Universidad Católica de Valparaíso, Waddington 716, Valparaíso, Chile.
| | - Marcelo Kogan
- Estación Experimental SIDAL, El Encanto 455 Dpto 203, Viña del Mar, Chile.
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27
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Pratheeshkumar N, Chandran M, Beevi SN, Mathew TB, George T, Paul A, Xavier G, Ravi KP, Kumar SV, Rajith R. Dissipation kinetics and effect of processing on imidacloprid and its metabolites in cardamom (Elettaria cardamomum Maton). Environ Monit Assess 2016; 188:53. [PMID: 26694710 DOI: 10.1007/s10661-015-5058-5] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 06/30/2015] [Accepted: 12/14/2015] [Indexed: 06/05/2023]
Abstract
Dissipation behaviour of the chloronicotinyl insecticide, imidacloprid (Tatamida 17.8 % SL), in fresh and cured cardamom capsules was studied following application at doses 20 and 40 g a.i. ha(-1) in a cardamom plantation of Indian Cardamom Hills (ICH), Idukki, Kerala, India. A single-laboratory ultra performance liquid chromatography mass spectrometry (UPLC-MS/MS) method was developed and validated for the estimation of imidacloprid and its six metabolites (5-hydroxy, olefin, guanidine, urea, 6-chloronicotinic acid and nitrosimine) in fresh and cured cardamom. At the lower dose, the initial deposits of total imidacloprid residues were 1.91 and 7.23 μg g(-1), respectively, in fresh and cured cardamom. At the higher dose, the initial residues were 3.94 and 14.72 μg g(-1), respectively, in fresh and cured capsules. The residues dissipated below the quantitation level of 0.01 μg g(-1) after 21 and 28 days at lower dose and after 28 days for both at higher dose. The half-lives of imidacloprid in fresh and cured cardamom were 4.02 and 3.63 days, respectively, at lower dose and 3.61 days for both at higher dose. The waiting periods of imidacloprid on fresh and cured cardamom at lower and higher doses were 21.40, 27.10, 23.85 and 30.70 days, respectively. The mean processing factor of imidacloprid was 3.96 at 20 g a.i. ha(-1). Amongst metabolites of imidacloprid, urea had maximum residues in fresh and cured cardamom followed by 5-hydroxy and guanidine. Other metabolites such as 6-chloronicotinic acid, olefin and nitrosimine were not detected either in fresh or cured cardamom.
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Affiliation(s)
- N Pratheeshkumar
- Manonmaniam Sundaranar University, Abishekapatti, Tirunelveli, Tamil Nadu, 627012, India.
| | - M Chandran
- Department of Chemistry, Vivekananda College, Agasteeswaram, Kanyakumari, Tamil Nadu, India
| | - S Naseema Beevi
- AINP on Pesticide Residues, College of Agriculture, Vellayani, Thiruvananthapuram, Kerala, India
| | - Thomas Biju Mathew
- AINP on Pesticide Residues, College of Agriculture, Vellayani, Thiruvananthapuram, Kerala, India
| | - Thomas George
- AINP on Pesticide Residues, College of Agriculture, Vellayani, Thiruvananthapuram, Kerala, India
| | - Ambily Paul
- AINP on Pesticide Residues, College of Agriculture, Vellayani, Thiruvananthapuram, Kerala, India
| | - George Xavier
- AINP on Pesticide Residues, College of Agriculture, Vellayani, Thiruvananthapuram, Kerala, India
| | - K Prathibha Ravi
- AINP on Pesticide Residues, College of Agriculture, Vellayani, Thiruvananthapuram, Kerala, India
| | - S Visal Kumar
- AINP on Pesticide Residues, College of Agriculture, Vellayani, Thiruvananthapuram, Kerala, India
| | - R Rajith
- AINP on Pesticide Residues, College of Agriculture, Vellayani, Thiruvananthapuram, Kerala, India
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