Residue dissipation, transfer and safety evaluation of picoxystrobin during tea growing and brewing

Zhang, Xinzhong; Cui, Xuan; Wang, Xinru; Zhong, Qing; Zhou, Li; Luo, Fengjian; Fang, Wang; Wu, Luchao; Chen, Zongmao

doi:10.1002/jsfa.10631

Cited by 12 publications

(5 citation statements)

References 14 publications

(17 reference statements)

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“…The transfer rate (TR) is the ratio of the chemical residue levels (mg/L, mg/kg) in tea infusion ( C infusion ) and dry tea ( C tea ) 32 . m (g) is the mass of green tea, and V (mL) is the volume of tea infusion.

TR goodbreak= \frac{C_{infusion}}{C_{tea}} goodbreak\times \frac{V}{m} goodbreak\times 100 %

…”

Section: Methodsmentioning

confidence: 99%

Dissipative behavior, residual pattern, and risk assessment of four pesticides and their metabolites during tea cultivation, processing and infusion

Hao

et al. 2022

Pest Management Science

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Background: In recent years, metabolic products of pesticides have gained much attention due to their substantial characteristics as organic pollutants. So far, the behavior and metabolite levels of pesticide metabolites in crops have not been characterized well. In the present study, four registered pesticides (imidacloprid, diafenthiuron, malathion and chlorothalonil) were applied on tea plants in Fujian and Sichuan to characterize their metabolites residue pattern and dietary risk.Results: Four pesticides dissipated first-order kinetics in the fresh tea leaves with the half-lives of 1.4-3.8 days. Nine metabolites were detected in the fresh tea leaves and green tea after processing. The metabolites residues showed an increasing trend first and then declined after treatment, and reached the maximum near the half-lives of pesticide. Compared with the parent pesticide, the total residue and acute risk (included the metabolites) increased by 1.7-105.2 times. Some metabolites, especially those whose parent pesticides have high water solubility and low Log Kow, will be more easily transferred to tea infusion. Conclusion: Pesticides were metabolized rapidly on tea plants after application, but the production of metabolites increased the health risk of tea consumption. These results could provide insights to use the pesticides in tea gardens and risk monitoring after application.

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TR goodbreak= \frac{C_{infusion}}{C_{tea}} goodbreak\times \frac{V}{m} goodbreak\times 100 %

…”

Section: Methodsmentioning

confidence: 99%

Dissipative behavior, residual pattern, and risk assessment of four pesticides and their metabolites during tea cultivation, processing and infusion

Hao

et al. 2022

Pest Management Science

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“…where NEDI (mg/kg/d) denotes the national estimated daily intake of prochloraz, P (kg/d) denotes the average daily fruit intake, STMR (mg/kg) denotes the median of terminal residual test under field condition, BW (kg) denotes body weight, and ADI (mg/kg/d) denotes the allowable daily intake of prochloraz [26]. The acute dietary intake risk was assessed by calculating %ARfD, and %ARfD was calculated using Equations ( 4) and ( 5) [27]:…”

Section: Risk Assessmentmentioning

confidence: 99%

Dissipation and Distribution of Prochloraz in Bananas and a Risk Assessment of Its Dietary Intake

Huang

Lin

Zhou

et al. 2022

Toxics

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Background: As a systematic fungicide, prochloraz is often used to control banana freckle disease, and it is significant to assess the safety and risk of prochloraz. Methods: The dissipation kinetics and distribution of prochloraz in bananas were measured by high-performance liquid chromatography (HPLC). Results: The results showed that the fortified recoveries in bananas were 83.01–99.12%, and the relative standard deviations (RSDs) were 2.45–7.84%. The half-life of prochloraz in banana peel (3.93–5.60 d) was significantly lower than it was in whole banana (8.25–10.80 d) and banana pulp (10.35–12.84 d). The terminal residue of prochloraz in banana fruits was below the maximum residue level (MRL, China) at pre-harvest intervals (PHI) of 21 d. Moreover, the residue of prochloraz in banana peel was always 1.06–7.71 times greater than it was in banana pulp. The dietary risk assessment results indicated that the prochloraz residue in bananas at PHI of 21 d was safe for representative populations. (4) Conclusions: We found that a 26.7% prochloraz emulsion oil in water (EW) diluted 1000-fold and sprayed three times under field conditions was safe and reliable, providing a reference for the safe application of prochloraz in bananas.

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“…is the average body weight of Chinese adult (63 kg), ADI (mg kg −1 b.w.) is the acceptable daily intake and ARfD is the acute reference dose 4,21 . An RQ value < 100% indicates the risk of the evaluated pesticide is acceptable risk to consumers, whereas RQ > 100% indicates an unacceptable risk to consumers.…”

Section: Dietary Intake Risk Assessmentmentioning

confidence: 99%

“…19 To the best of our knowledge, scarcely any studies about the simultaneous determination of tolfenpyrad, dinotefuran and its metabolites in tea have been reported to date. Furthermore, although research has been carried out on the dissipation of pesticides during tea planting, processing and brewing, 1,3,4,[20][21][22][23][24] scarcely any literature has reported in the residue behavior and brewing transfer of tolfenpyrad, dinotefuran and its metabolites in tea. Therefore, it is significant to establish a reliable method for the simultaneous determination of tolfenpyrad, dinotefuran and its metabolites in tea, and use this to investigate their behavior during tea growth and tea brewing.…”

Section: Introductionmentioning

confidence: 99%

Residue behavior, transfer and risk assessment of tolfenpyrad, dinotefuran and its metabolites during tea growing and tea brewing

Bai

Chen

et al. 2021

J Sci Food Agric

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BACKGROUND: Tolfenpyrad and dinotefuran are two representative pesticides used for pest control in tea gardens. Their application may bring about a potential risk to the health of consumers. Therefore, it is essential to investigate the residue behavior, transfer and risk assessment of tolfenpyrad, dinotefuran and metabolites from tea garden to teacup.RESULTS: An effective analytical method was established and validated to simultaneously determine tolfenpyrad, dinotefuran and its metabolites (DN and UF) in tea. The average recoveries of tolfenpyrad, dinotefuran, DN and UF were in the range 72.1-106.3%, with relative standard deviations lower than 11.8%. On the basis of the proposed method, the dissipation of tolfenpyrad and dinotefuran in fresh tea leaves followed first-order kinetics models with half-lives of 4.30-7.33 days and 4.65-5.50 days, respectively. With application amounts of 112.5-168.75 g a.i. ha -1 once or twice, the terminal residues of tolfenpyrad and total dinotefuran in green tea were lower than 19.6 and 7.13 mg kg −1 , respectively, and below their corresponding maximum residue limits . The leaching rates of tolfenpyrad and total dinotefuran during the tea brewing were in the ranges 1.4-2.3% and 93.7-98.1%, respectively. CONCLUSION: Tolfenpyrad and dinotefuran in tea were easily degraded. The RQ c and RQ a values for tolfenpyrad were 37.6% and 5.4%, which were much higher than for dinotefuran at 24.7% and 0.84%, respectively. The data indicated that there was no significant health risk in tea for consumers at the recommended dosages. The results provide scientific data regarding the reasonable use of tolfenpyrad and dinotefuran aiming to ensure safe tea consuption.

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Residue dissipation, transfer and safety evaluation of picoxystrobin during tea growing and brewing

Cited by 12 publications

References 14 publications

Dissipative behavior, residual pattern, and risk assessment of four pesticides and their metabolites during tea cultivation, processing and infusion

Dissipative behavior, residual pattern, and risk assessment of four pesticides and their metabolites during tea cultivation, processing and infusion

Dissipation and Distribution of Prochloraz in Bananas and a Risk Assessment of Its Dietary Intake

Residue behavior, transfer and risk assessment of tolfenpyrad, dinotefuran and its metabolites during tea growing and tea brewing

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