The fate of five fungicide residues (azoxystrobin, fluazinam, kresoxim-methyl, mepanipyrim, and tetraconazole) from vine to wine was studied, to evaluate the decay ratio and study the influence of the technological process. The disappearance rates on grapes were described as pseudo-first-order kinetics (r between 0.96 and 0.99) and half-life (t 1/2) in the range of 4.3−15.2 days. After wine-making, fluazinam, mepanipyrim, and tetraconazole had negligible residues in all samples. This was due to fermentation in the case of fluazinam and mepanipyrim and to removal during the formation of must in the case of tetraconazole. The residue level of azoxystrobin was higher in the wine obtained by vinification without maceration than with maceration. Azoxystrobin was the only active ingredient found in both grapes and wine. The clarifying process showed that among the clarifying agents used, only charcoal was efficient in decreasing the residues completely. Keywords: Fungicide; residues; wine-making; grape

In recent years, there has been a great development in the search for new natural pesticides for crop protection aiming a partial or total replacement of currently used chemical nematicides. Glucosinolate breakdown products are volatile and are therefore good candidates for nematodes fumigants. In this article, the methanol-aqueous extract (1:1, w/v) of horseradish (Armoracia rusticana) fresh roots (MAH) was in vitro tested for nematicidal activity against second stage (J2) Meloidogyne incognita. The EC50 of MAH after 3 days of J2 immersion in test solutions was 251 ± 46 mg/L. The chemical composition analysis of the extract carried out by the GC-MS technique showed that allylisothicyanate was the most abundant compound. This pure compound induced J2 paralysis with an EC50 of 52.6 ± 45.6 and 6.6 ± 3.4 mg/L after 1 h and 3 days of incubation. The use of LC-MS/MS showed for the first time that horseradish root is rich in polyphenols. The study of isothiocyanate degradation in soil showed that allylisothiocyanate was the most quickly degradable compound (half-life <10 min), whereas no significant differences in half-life time were noted between degradation in regular and autoclaved soil.

1H NMR spectra were recorded of methanolic extracts of seven soybean varieties (Glycine max.), cultivated using traditional and organic farming techniques. It was possible to identify signals belonging to the groups of amino acids, carbohydrates, organic acids and aromatic substances in the spectra. In the aromatic zone, the isoflavone signals were of particular interest: genistein, daidzein, genistin, daidzin, malonylgenistin, acetylgenistin, malonyldaidzin signals were assigned and these compounds were quantified, resulting in accordance with published data, and further demonstrating the potential of the NMR technique in food science.

The antioxidant profile of liquid foods is complex and includes different lipid and water-soluble compounds. These should be considered when assessing total antioxidant capacity (TAC) of these beverages, since it may act synergistically rather than individually. This study describes and compares the use of spectrophotometric methods (Trolox equivalent antioxidant capacity, TEAC and 2,2-diphenyl-1picrylhydrazyl, DPPH), fluorometric (oxygen radical antioxidant capacity, ORAC), and photochemiluminescence (PCL) for the measurement of the TAC of different liquid foods (fruit juice mixed with milk and vegetables beverage). An evaluation was also made for the influence of certain compounds (ascorbic acid, phenolic compounds, total carotenoids, and tocopherols) with antioxidant capacity that was present in the samples studied. The different methods studied allow the determination of the TAC of the analyzed foods in a precise and accurate way. The TAC values in the studied samples differ from the applied method. An overall antioxidant potency composite index was calculated by assigning each test's equal weight. When an index score was applied, ORAC method had the higher antioxidant capacity values in the analyzed liquid foods in comparison with the other methods. The correlations among the different methods used for the determination of the antioxidant capacity depend on food, that is, mainly due to compounds (lipid and water soluble) of the different food matrix. In addition, ascorbic acid was the main contributor to antioxidant capacity of fruit juice mixed with milk beverages measured with the different methods. However, in vegetables beverages, phenolic compounds were found to correlate more significantly with antioxidant capacity values.

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