Monitoring the behavior of imazalil and its metabolite in grapes, apples, and the processing of fruit wine at enantiomeric level

Abstract

BACKGROUND: Imazalil is widely used in agriculture, which may pose a threat to food safety. This study aimed to investigate the fate of imazalil and its main metabolite, R14821 (imazalil-M), in field grapes and apples, and in the processing of fruit wine at the enantiomeric level. RESULTS: Analysis method was established to determine imazalil and imazalil-M enantiomers in grape, apple, fruit wine and pomace. The method showed acceptable recoveries of 71.6-99.9% and precision with relative standard deviation of 0.3-11.7%. Processing factors (PFs) were 0.15-0.40 (for imazalil enantiomers) and <0.13-0.83 (for imazalil-M enantiomers) during the wine-making process. The PFs after individual steps including washing, peeling, fermentation, and clarification were all less than 1. No enantioselective dissipation of imazalil was found in grapes under field conditions with half-lives of 23.82-24.49 days. R-(−)-imazalil degraded slightly faster than S-(+)-imazalil in apples under field conditions with half-lives of 9.82-10.09 days. S-(+)-imazalil-M preferentially degraded in field grapes and apple. No significant enantioselectivity of imazalil and imazalil-M was observed during the wine-making process. The enantiomeric fraction (EF) values of imazalil were 0.484-0.511 and 0.509-0.522 in grape wine and cider, respectively. The EFs were 0.484-0.501(in grape wine) and 0.484-0.504 (in cider) for imazalil-M. CONCLUSION:The results showed that the wine-making process could reduce imazalil and imazalil-M residues in grapes and apples. The finding of non-enantioselectivity of imazalil during the processing of fruit wine was useful for accurate risk assessment for imazalil in raw and processing fruits.

Dissipation, residues and evaluation of processing factor for spirotetramat and its formed metabolites during kiwifruit growing, storage and processing

“…Washing is the easiest method to remove pesticide residues from the kiwifruits during commercial processing. Many studies con rmed that the pesticide residues in fruits can be removed by washing (Kang et al 2023, Li et al 2021b, Quan et al 2020b, Tian et al 2022b). In the current study, the original concentrations of spirotetramat, B-enol and B-keto were 967.3 ± 85.1 μg kg -1 , 738.4 ± 48.6 μg kg -1 and 360.5 ± 23.5 μg kg -1 in kiwifruit, respectively.…”

Gold nanoparticle-based immunochromatographic assay for rapid detection of imazalil

“…Currently, instrumental analysis is the most commonly used method for IMZ monitoring, such as LC-MS/MS, [15][16][17][18] HPLC coupled with diode array detector, 19 and GC-MS/MS. 20 Although the above methods can provide specific and precise results, they are expensive and time-consuming and require complicated sample pretreatment and well-trained technicians, limiting the application outside the laboratory.…”

Occurrence and impact of carbendazim and hymexazol residues on yeast growth and ochratoxin A contamination during wine production

“…Although much research has focused on changes in the concentration of OTA in grape must during fermentation, 19‐21 the levels of pesticides during vinification and the associated pesticide processing factors (PFs) have been studied thoroughly 22,23 . In general, residual pesticide amounts are reduced during vinification and these pesticides have different PFs 22,23 .…”

“…Although much research has focused on changes in the concentration of OTA in grape must during fermentation, [19][20][21] the levels of pesticides during vinification and the associated pesticide processing factors (PFs) have been studied thoroughly. 22,23 In general, residual pesticide amounts are reduced during vinification and these pesticides have different PFs. 22,23 These studies focused only on the changes in the concentration of the compounds (including pesticides and OTA) in wine during fermentation but they ignored the toxigenic strains.…”

“…22,23 In general, residual pesticide amounts are reduced during vinification and these pesticides have different PFs. 22,23 These studies focused only on the changes in the concentration of the compounds (including pesticides and OTA) in wine during fermentation but they ignored the toxigenic strains. These toxigenic strains are the primary source of mycotoxins.…”