Degradation of triadimefon and residue levels of metabolite triadimenol: tracing rapeseed from harvesting and storage to household oil processing

Li, Yinghong; Jing, Hu; Qian, Mingrong; Wang, Andrew Y.; Zhang, Hu

doi:10.1002/jsfa.9321

Cited by 10 publications

(7 citation statements)

References 48 publications

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“…Similarly, Li et al . also found that the concentration of triadimenol in rapeseed oil was significantly higher than that in meal after rapeseed pressing 17 . Moreover, the correlation between pesticide hydrophobicity ( K ow ) and their PF in peanut oil was analyzed.…”

Section: Resultsmentioning

confidence: 92%

“…Similarly, Li et al also found that the concentration of triadimenol in rapeseed oil was significantly higher than that in meal after rapeseed pressing. 17 Moreover, the correlation between pesticide hydrophobicity (K ow ) and their PF in peanut oil was analyzed. The results showed that the Pearson correlation coefficient was 0.925 (P < 0.05), indicating that there was a significant positive correlation between log K ow of pesticide and PF in peanut oil (Fig.…”

Section: Processing Of Peanutmentioning

confidence: 99%

“…For example, Li et al reported that PF of triadimenol in processing of rape oil was 0.96 and 0.88 for hot pressing and cold pressing technique, respectively. 17 Zhao et al found a significant difference of chlorpyrifos PF in soybeans between cold pressing method (PF = 11) and hot pressing method (PF = 0.25). 18 Cabras et al investigated the behavior of six pesticides during the olive oil pressing, and found that the concentrations of targeted pesticides are higher in olive oil than olive, with a maximum PF of 7.…”

Section: Introductionmentioning

confidence: 99%

“…For example, Li et al . reported that PF of triadimenol in processing of rape oil was 0.96 and 0.88 for hot pressing and cold pressing technique, respectively 17 . Zhao et al .…”

Section: Introductionmentioning

confidence: 99%

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Residual levels of five pesticides in peanut oil processing and chips frying

Duan

Pan

et al. 2021

J Sci Food Agric

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BACKGROUND: Pesticide contamination in oil crops and processed products is an important food safety concern. The study was aimed to investigate the pesticide residue changes in press processing of peanut oil and frying of chips.RESULTS: Five pesticideschlorpyrifos, deltamethrin, methoxyfenozide, azoxystrobin and propargitewhich are often applied during growth period in peanut plants, were selected to investigate their residue changes in cold press processing of peanut oil and frying of potato chips. Results showed that the residues of the five pesticides were decreased by 3.1-42.6% during airdrying before oil pressing. The residues of chlorpyrifos, deltamethrin, methoxyfenozide and propargite in peanut oil were 2.05-3.63 times higher than that in peanut meal after cold pressing of the oil, except for azoxystrobin having a slightly lower residue in peanut oil, with 0.92 times that in peanut meal. The processing factors of the five pesticides in peanut oil ranged from 1.17 to 2.73 and were highly related to the log K ow of the pesticides. The higher the log K ow , the more easily was the pesticide partitioned in the peanut oil. Besides, as frying time increase during preparation of chips, the concentration of pesticides in peanut oil decreased gradually by 6.7-22.1% compared to the first frying. In addition, 0.47-11.06% of the pesticides were transferred to the chips through frying with contaminated oil. CONCLUSION: This is first report showing that pesticides can transfer from contaminated oil to chips. There exists a potential dietary health risk by using pesticide-contaminated oil for frying chips. This work could provide basic data for accurate dietary risk assessment of pesticide residues in peanut oil and its frying products.

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Section: Resultsmentioning

confidence: 92%

Section: Processing Of Peanutmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

“…For example, Li et al . reported that PF of triadimenol in processing of rape oil was 0.96 and 0.88 for hot pressing and cold pressing technique, respectively 17 . Zhao et al .…”

Section: Introductionmentioning

confidence: 99%

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Residual levels of five pesticides in peanut oil processing and chips frying

Duan

Pan

et al. 2021

J Sci Food Agric

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“…In thermal processing, the processing conditions, such as temperature, duration and presence or absence of fluid and certain physicochemical properties of pesticides, have an impact on the removal of pesticide residues. As the temperature increases, the pesticide volatilizes, hydrolyzes or thermally degrades, resulting in a decrease in its concentration [ 37 ]. From the results of steaming and boiling, lower concentrations of penthiopyrad were obtained compared to the initial data, regardless of whether there was liquid contact during processing, and the determined PF was <1.…”

Section: Discussionmentioning

confidence: 99%

Dissipation, Residue and Dietary Intake Risk Assessment of Penthiopyrad in Eggplants and Its Removal Using Various Household Processing Techniques

Dou

Yang

et al. 2022

Foods

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A field trial was conducted to illustrate the dissipation and residue and assess the dietary intake risk of penthiopyrad in eggplants, and the distribution was further estimated after different household processing methods. Penthiopyrad dissipated quickly in eggplants, with half-lives of 1.85–2.56 days. The final residue data indicated that following the recommended spraying method, penthiopyrad would not threaten human health. Risk quotient results (<<100%) also demonstrated that the dietary intake risk of penthiopyrad in eggplants for Chinese consumers could be negligible. Washing, peeling and thermal treatments had significant removal effects on penthiopyrad from eggplants (0 < processing factor < 0.60). The characterization of the dissipation and distribution of penthiopyrad in field and processed eggplant samples could provide a more realistic reference for risk assessment of processed products, as well as some information for humans who may be exposed to penthiopyrad.

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Utilizing Plackett–Burman design and response surface analysis to optimize ultrasonic cleaning of pesticide residues from rape

Hui

Liu

et al. 2021

J Sci Food Agric

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BACKGROUND Pesticide residues in fruits and vegetables threaten food safety. Cleaning before eating is a usual way to remove pesticide residues, so it is very important to find the most efficient cleaning conditions for public health. However, many previous cleaning studies only focused on a single variable which required a large amount of time manpower and material resources. Plackett–Burman design (PBD) and response surface methodology can avoid the earlier‐mentioned problems and have potential in studying the influence and interaction of multiple factors. In this study, the effect of five factors on the removal of triadimefon and boscalid from rape by ultrasonic washing was evaluated through PBD: pH of water, ultrasonic cleaning time, water temperature, initial residual concentration and volume of water. RESULTS Temperature had a significant effect on the rate of triadimefon removal while the other four factors impacted boscalid removal greatly. A higher temperature was better for the removal rate of triadimefon. Under alkaline environment, when initial residual concentration and cleaning time increased with decreasing water volume, the removal rate of boscalid increased. Furthermore, the interactions among factors were obtained. The regression coefficients of fitting equations about triadimefon and boscalid were 0.9657 and 0.9738, respectively. CONCLUSION Changing pH of water, cleaning time, water volume and temperature during the washing process of rape through PBD designed experiments represents a valid strategy for improving the removal rate of two pesticides residue. This study provides a reference for ultrasonic cleaning conditions by a sink dishwasher, which has a positive effect on food safety. © 2021 Society of Chemical Industry.

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Degradation of triadimefon and residue levels of metabolite triadimenol: tracing rapeseed from harvesting and storage to household oil processing

Abstract: Different storage conditions and food processing could reduce the pesticide level to a greater or lesser extent. However, it is not easy to eliminate or significantly weaken triadimenol once triadimefon has degraded completely. © 2018 Society of Chemical Industry.

Cited by 10 publications

References 48 publications

Residual levels of five pesticides in peanut oil processing and chips frying

Residual levels of five pesticides in peanut oil processing and chips frying

Dissipation, Residue and Dietary Intake Risk Assessment of Penthiopyrad in Eggplants and Its Removal Using Various Household Processing Techniques

Utilizing Plackett–Burman design and response surface analysis to optimize ultrasonic cleaning of pesticide residues from rape

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