Fate of triazole fungicide residues during malting, mashing and boiling stages of beermaking

Navarro, Simón; Vela, Nuria; Navarro, Ginés

doi:10.1016/j.foodchem.2010.06.033

Cited by 26 publications

(17 citation statements)

References 20 publications

(22 reference statements)

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“…Recently, we have reported that those fungicides can be transferred from malt to brewer wort during the mashing and boiling stages (Navarro, Vela, & Navarro, 2011). Although a concentration effect after mashing and boiling was not observed, residues of all compounds were detected in the brewer wort.…”

Section: Evolution Of Fungicide Residuesmentioning

confidence: 87%

Effect of sterol biosynthesis-inhibiting (SBI) fungicides on the fermentation rate and quality of young ale beer

Navarro¹,

Vela²,

Pérez³

et al. 2011

Food Chemistry

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Section: Evolution Of Fungicide Residuesmentioning

confidence: 87%

Effect of sterol biosynthesis-inhibiting (SBI) fungicides on the fermentation rate and quality of young ale beer

Navarro¹,

Vela²,

Pérez³

et al. 2011

Food Chemistry

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“…Barley, the major raw material used in brewing, determines the beer quality. However, because of their high starch and storage protein contents, barley grains represent an attractive source of nutrients for microbial pathogens 3 . Therefore, fungicides are widely used in different combinations at many stages of barley cultivation and during post-harvest storage 4 .…”

mentioning

confidence: 99%

The fungicide triadimefon affects beer flavor and composition by influencing Saccharomyces cerevisiae metabolism

Kong

et al. 2016

Sci Rep

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Despite the fact that beer is produced on a large scale, the effects of pesticide residues on beer have been rarely investigated. In this study, we used micro-brewing settings to determine the effect of triadimefon on the growth of Saccharomyces cerevisiae and beer flavor. The yeast growth in medium was significantly inhibited (45%) at concentrations higher than 5 mg L−1, reaching 80% and 100% inhibition at 10 mg L−1 and 50 mg L−1, respectively. There were significant differences in sensory quality between beer samples fermented with and without triadimefon based on data obtained with an electronic tongue and nose. Such an effect was most likely underlain by changes in yeast fermentation activity, including decreased utilization of maltotriose and most amino acids, reduced production of isobutyl and isoamyl alcohols, and increased ethyl acetate content in the fungicide treated samples. Furthermore, yeast metabolic profiling by phenotype microarray and UPLC/TOF-MS showed that triadimefon caused significant changes in the metabolism of glutathione, phenylalanine and sphingolipids, and in sterol biosynthesis. Thus, triadimefon negatively affects beer sensory qualities by influencing the metabolic activity of S. cerevisiae during fermentation, emphasizing the necessity of stricter control over fungicide residues in brewing by the food industry.

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“…Some of the primary factors that can influence the persistence of pesticides are weather conditions, characteristics of the pesticide (Komárek, Cadková, Bollinger, Bordas, & Chrastný, 2010), level of plant development at the moment of application (Navarro, Vela, & Navarro, 2011), solar radiation, temperature (Peña, Rodríguez-Liébana, & Mingorance, 2011), and the persistence of the pesticides in the plant (Macedo, Araujo, & Castro, 2013).…”

Section: Acta Scientiarum Agronomymentioning

confidence: 99%

<b>Fungicide and insecticide residues in rice grains

et al. 2017

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ABSTRACT. The objective of this study was to analyse residues of fungicides and insecticides in rice grains that were subjected to different forms of processing. Field work was conducted during three crop seasons, and fungicides and insecticides were applied at different crop growth stages on the aerial portion of the rice plants. Azoxystrobin, difenoconazole, propiconazole, tebuconazole, and trifloxystrobin fungicides were sprayed only once at the R2 growth stage or twice at the R2 and R4 growth stages; cypermethrin, lambda-cyhalothrin, permethrin, and thiamethoxam insecticides were sprayed at the R2 growth stage; and permethrin was sprayed at 5-day intervals from the R4 growth stage up to one day prior to harvest. Pesticide residues were analysed in uncooked, cooked, parboiled, polished and brown rice grains as well as rice hulls during the three crop seasons, for a total of 1,458 samples. The samples were analysed by gas chromatography with electron capture detection (GC-ECD) using modified QuEChERS as the extraction method. No fungicide or insecticide residues were detected in rice grain samples; however, azoxystrobin and cypermethrin residues were detected in rice hull samples.Keywords: Oryza sativa L., food, gas chromatography, pesticides, grains quality. Resíduos de fungicidas e inseticidas em grãos de arrozRESUMO. O estudo objetivou analisar resíduos de fungicidas e inseticidas nos grãos de arroz submetidos a diferentes formas de processamento. O trabalho foi realizado no campo durante três safras agrícolas com a aplicação de fungicidas e inseticidas sobre a parte aérea das plantas de arroz. Foi realizado um tratamento com a aplicação dos fungicidas azoxystrobin, difenoconazole, propiconazole, tebuconazole, trifloxystrobin no estádio de desenvolvimento R2, e outro tratamento com os mesmos fungicidas com duas aplicações nos estádios R2 e R4 em parcelas individuais. Um tratamento com inseticida consistiu na aplicação de cypermethrin, lambda-cyhalothrin, permethrin, thiamethoxam no estádio R2, e outro tratamento na aplicação de permethrin com intervalo de cinco dias entre as aplicações a partir do estádio de desenvolvimento R4 até um dia antes da colheita. Foram analisados resíduos de fungicida e inseticida nos grãos polidos e integral, cru, cozido e parboilizado, e na casca de arroz, totalizando 1.458 amostras. As amostras foram analisadas por cromatografia em fase gasosa com detecção por captura de elétrons (GC-ECD) usando QuEChERS modificados como método de extração. Resíduos de fungicidas e inseticidas não foram detectados nos grãos de arroz. No entanto, resíduos de azoxystrobin e cypermethrin foram detectados na casca de arroz.

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Fate of triazole fungicide residues during malting, mashing and boiling stages of beermaking

Cited by 26 publications

References 20 publications

Effect of sterol biosynthesis-inhibiting (SBI) fungicides on the fermentation rate and quality of young ale beer

Effect of sterol biosynthesis-inhibiting (SBI) fungicides on the fermentation rate and quality of young ale beer

The fungicide triadimefon affects beer flavor and composition by influencing Saccharomyces cerevisiae metabolism

<b>Fungicide and insecticide residues in rice grains

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