Dissipation Behavior of Three Fungicides during the Industrial Processing of Paeoniae Radix Alba and Associated Processing Factors

Li, Shengnan; Sun, Min; Fan, Wenlai; Xu, Xiuhong; Zhang, Xinhong; Ma, Jinjuan; Xiao, Jinjing; Liao, Min; Cao, Haiqun

doi:10.3390/ijerph16122196

Cited by 4 publications

(2 citation statements)

References 20 publications

(22 reference statements)

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“…PF may be more meaningful and could provide a more accurate basis for risk assessment when the residue concentrations change during the processing steps. It is known that routine processing steps, including washing, peeling, blanching, juicing, fermentation and distillation, could decrease the food amounts of pesticide residues [ 10 , 11 ]. Hakme et al [ 12 ] studied the PF values during baking for 41 pesticides in cereal bran-based biscuits.…”

Section: Introductionmentioning

confidence: 99%

Residual Change of Four Pesticides in the Processing of Pogostemon cablin and Associated Factors

Liu,

Zheng,

Liu

et al. 2023

Molecules

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Before use as medicines, most traditional Chinese medicine (TCM) plants are processed and decocted. During processing, there may be some changes in pesticide residues in TCM. In recent years, reports have studied the changes of pesticides during the processes of boiling, drying and peeling of TCM materials but have rarely involved special processing methods for TCM, such as ethanol extraction and volatile oil extraction. The changes of carbendazim, carbofuran, pyridaben and tebuconazole residues in common processing methods for P. cablin products were systemically assessed in this study. After each processing step, the pesticides were quantitated by UPLC-MS/MS. The results showed amount decreases in various pesticides to different extents after each processing procedure. Processing factor (PF) values for the four pesticides after decoction, 75% ethanol extraction and volatile oil extraction were 0.02~0.75, 0.40~0.98 and 0~0.02, respectively, which indicated that residual pesticide concentrations may depend on the processing technique. A risk assessment according to the hazard quotient with PF values showed that residual pesticide amounts in P. cablin were substantially lower than levels potentially posing a health risk. Overall, these findings provide insights into the safety assessment of P. cablin.

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Section: Introductionmentioning

confidence: 99%

Residual Change of Four Pesticides in the Processing of Pogostemon cablin and Associated Factors

Liu,

Zheng,

Liu

et al. 2023

Molecules

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“…Aguilera et al reported that heating for 30 min did not reduce the concentration of AZOX in zucchinis when considering water loss during cooking. Overall, depending on the cooking methods, both apparent decreases and increases in the AZOX concentrations (−92 to +60%) have been reported after heating. − To date, the fate of nanoencapsulated AZOX during thermal processing has not been reported. In this context, it appears essential to identify TDPs for both conventional and nanoencapsulated AZOX to produce comprehensive risk assessments.…”

Section: Introductionmentioning

confidence: 99%

Thermal Degradation of Conventional and Nanoencapsulated Azoxystrobin due to Processing in Water, Spiked Strawberry, and Incurred Strawberry Models

Wang

Gravel

Bueno

et al. 2022

ACS Agric. Sci. Technol.

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Nanoencapsulated formulations of pesticides have been recently developed, and some products are now marketed for specific applications in agriculture. Pesticide residues present in raw agricultural products can degrade or react during food processing steps. To date, the fate of nanopesticides during food processing has not been well described. In this study, the thermal degradation of azoxystrobin (AZOX) in conventional and nanoencapsulated (Allosperse and nSiO 2 ) formulations was first assessed in water, spiked strawberry, and incurred strawberry models. The thermal degradation followed first-order kinetics when heated at 100 °C in the water model. The thermal degradation of AZOX in nanoformulations in strawberry models (18% AZOX decrease) was comparable to or lower than in the conventional formulation (21%), possibly due to the nanocarriers protecting the active ingredient from hydrolytic degradation. Out of 32 thermal degradation products (TDPs), only two were detected in both the spiked water and strawberry models, indicating differences in the thermal degradation reactions for AZOX in these two models. Identical TDPs were detected for both conventional and nanoformulations for each specific model, except for the absence of one (TDP22) in the nSiO 2 formulations. The nanoencapsulation of AZOX did not result in new TDPs in any of the matrices. Only six of the TDPs detected in water, four in spiked strawberries, and two in incurred strawberries have been previously reported in environmental studies on the metabolism of AZOX. Based on the observed TDPs, AZOX thermal degradation pathways include ether cleavage, hydrolysis, demethylation, and decarboxylation. Overall, although nanocarriers have no impact on the degradation product types, nanocarriers had a slight but significant impact on the degradation rate of pesticide active ingredients.

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Research progress in the treatment of slow transit constipation by traditional Chinese medicine

Wang

Yang

et al. 2022

Journal of Ethnopharmacology

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Dissipation Behavior of Three Fungicides during the Industrial Processing of Paeoniae Radix Alba and Associated Processing Factors

Cited by 4 publications

References 20 publications

Residual Change of Four Pesticides in the Processing of Pogostemon cablin and Associated Factors

Residual Change of Four Pesticides in the Processing of Pogostemon cablin and Associated Factors

Thermal Degradation of Conventional and Nanoencapsulated Azoxystrobin due to Processing in Water, Spiked Strawberry, and Incurred Strawberry Models

Research progress in the treatment of slow transit constipation by traditional Chinese medicine

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