Effect of paste processing on residue levels of imidacloprid, pyraclostrobin, azoxystrobin and fipronil in winter jujube

Peng, Wei; Zhao, Luping; Liu, Fengmao; Xue, Jiaying; Li, Huichen; Shi, Kaiyuan

doi:10.1080/19440049.2014.941948

Cited by 26 publications

(18 citation statements)

References 17 publications

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“…Peng et al . demonstrated that a great proportion of pesticide residues was retained in jujube peel and can be reduced by peeling.…”

Section: Effects Of Common Household Preparationsmentioning

confidence: 99%

How effective are common household preparations on removing pesticide residues from fruit and vegetables? A review

Chung

2018

J Sci Food Agric

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Nowadays, the use of pesticides is inevitable for pest control in crops, especially for fruit and vegetables. After the harvest from raw agricultural commodities, the amount of pesticide residues in food is mainly influenced by the storage, handling and processing that follow. If good agricultural and good manufacturing practices are enforced effectively, the amount of pesticide residues would be brought below the corresponding maximum residue level. Thus, the consumption of raw and/or prepared fruit and vegetables would be safe. Nonetheless, reports regarding pesticide residues in fruit or vegetables on mass media have been worrying consumers, who are concerned about the adverse effects of pesticide residues. As a result, consumers perform household processing before consumption to reduce any related risks. However, can these preparations effectively remove pesticide residues? Reviewing the extensive literature, it showed that, in most cases, washing and soaking can only lead to a certain degree of reduction in residue level, while other processing such as peeling, soaking in chemical baths and blanching can reduce pesticide residues more effectively. In general, the behaviour of residues during processing can be rationalised in terms of the physico-chemical properties of the pesticide and the nature of the process. In contrast, the reported studies are diversified and some areas still lack sufficient studies to draw any remarks. Recommendations are provided with respect to the available information that aims to formulate an environmental friendly, cost-effective and efficient household processing of fruit and vegetables to reduce pesticide residues. © 2017 Society of Chemical Industry.

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“…Peng et al . demonstrated that a great proportion of pesticide residues was retained in jujube peel and can be reduced by peeling.…”

Section: Effects Of Common Household Preparationsmentioning

confidence: 99%

How effective are common household preparations on removing pesticide residues from fruit and vegetables? A review

Chung

2018

J Sci Food Agric

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“…4,5 Capillary electrophoresis 6 and subsequent liquid chromatography (LC) UV 7,8 and mass spectrometry (MS) [9][10][11][12][13][14] have been utilized for the determination of pyraclostrobin in different matrices, such as apple, 10 citrus, 11 pepper, 12 peanut, 13 rice, 14 grape. 9 Besides, attention has been paid to the change of pyraclostrobin in food processing such as rasin 15 and paste 16 preparation. In addition, dissipation studies have been conducted in apple, 10 pepper, 12 peanut, 13 banana, 8 grape, 9 giving half-lives of 1.6 to 1.7 days in maize, 17 3.39-4.06 days in glasshouse strawberry, 18 10.3-11.2 days in peanut, 13 17.8-25.9 days in grape.…”

Section: Introductionmentioning

confidence: 99%

Residue behaviours, dissipation kinetics and dietary risk assessment of pyaclostrobin, cyazofamid and its metabolite in grape

Pang

Dou

2019

J Sci Food Agric

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BACKGROUND Grape is an important fruit consumed either fresh or processed, therefore, fungicide misuse of grape has become an issue of global food safety and human health. Pyraclostrobin, and cyazofamid have been applied to grape frequently. RESULTS Here a simple QuEChERS (quick, easy, cheap, effective, rugged, and safe) liquid chromatography mass spectrometry technique has been developed and validated for the determination of pyraclostrobin, cyazofamid and its metabolite CCIM in open field grape samples. The recoveries of these three in the range of 0.01 to 5 mg kg−1 (n = 5) ranged from 73.1% to 97.9%. The relative standard deviations (RSDs) were below 12% for all cases. The limits of quantitation of each analyte was 0.005 mg kg−1, which was lower than maximum residue limits of not only pyraclostrobin but also cyazofamid. Not only dissipation kinetics but also residue determination was obtained in grape for those three pesticides. Furthermore, their half‐lives in grapes were 10.7–30.1 days, recommending the pre‐harvest intervals for these three of 14 days. The calculated hazard quotient and acute hazard index lower than 100% illustrated the safety of intake of grape for the Chinese population for not only long‐term but also short‐term dietary risk assessment. CONSLUSIONS The less than 30 day half‐life illustrated that pyraclostrobin and cyazofamid could degrade relatively easily in the environment. The long‐term and short‐term dietary risk assessment also illustrated the intake safety of these three. Thus, a 14 day pre‐harvest interval was safe and recommended. The results of this study contributed to environmental protection, food safety and human health. © 2019 Society of Chemical Industry

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“…We know that different food processing technologies will lead to different residue levels, and the disposition of the residues in various processed products [ 31 ]. The PFs lay an important role in performing a risk assessment for a pesticide under a specific treatment in specific commodity [ 9 , 32 ].…”

Section: Resultsmentioning

confidence: 99%

Dissipation and Migration of Pyrethroids in Auricularia polytricha Mont. from Cultivation to Postharvest Processing and Dietary Risk

Xiao

Duan

et al. 2018

Molecules

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In order to ensure raw consumption safety the dissipation behavior, migration, postharvest processing, and dietary risk assessment of five pyrethroids in mushroom (Auricularia polytricha Mont.) cultivated under Chinese greenhouse-field conditions. Half-lives (t1/2) of pyrethroids in fruiting body and substrate samples were 3.10–5.26 and 17.46–40.06 d, respectively. Fenpropathrin dissipated rapidly in fruiting bodies (t1/2 3.10 d); bifenthrin had the longest t1/2. At harvest, pyrethroid residues in A. polytricha (except fenpropathrin) were above the respective maximum residue limits (MRLs). Some migration of lambda-cyhalothrin was observed in the substrate-fruit body system. In postharvest-processing, sun-drying and soaking reduced pyrethroid residues by 25–83%. We therefore recommend that consumers soak these mushrooms in 0.5% NaHCO3 at 50 °C for 90 min. Pyrethroids exhibit a particularly low PF value of 0.08–0.13%, resulting in a negligible exposure risk upon mushroom consumption. This study provides guidance for the safe application of pyrethroids to edible fungi, and for the establishment of MRLs in mushrooms to reduce pesticide exposure in humans.

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Effect of paste processing on residue levels of imidacloprid, pyraclostrobin, azoxystrobin and fipronil in winter jujube

Cited by 26 publications

References 17 publications

How effective are common household preparations on removing pesticide residues from fruit and vegetables? A review

How effective are common household preparations on removing pesticide residues from fruit and vegetables? A review

Residue behaviours, dissipation kinetics and dietary risk assessment of pyaclostrobin, cyazofamid and its metabolite in grape

Dissipation and Migration of Pyrethroids in Auricularia polytricha Mont. from Cultivation to Postharvest Processing and Dietary Risk

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