Disappearance of six pesticides in fresh and processed zucchini, bioavailability and health risk assessment

Oliva, J.; Cermeño, S.; Cámara, M. A.; Martínez, G.; Barba, A.

doi:10.1016/j.foodchem.2017.02.076

Cited by 45 publications

(21 citation statements)

References 18 publications

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“…The residue of tebufenozide in okra significantly decreased, which provided another barrier to the health and safety of food. The results were consistent with the results of previous researches that the bioavailability factor reduced the initial concentration of pesticides by more than 50% . Compared with the data of these studies, the health risks of processed okra were extremely low.…”

Section: Resultssupporting

confidence: 91%

Determination, residue analysis, risk assessment and processing factors of tebufenozide in okra fruits under field conditions

et al. 2019

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BACKGROUND: Ensuring the yield, quality, and profitability of okra by preventing and controlling pests with the application of insecticides has increased in the last decade. Some insecticide residues might remain in edible parts of okra (fruits) and lead to several potential human health problems. Therefore, research on the residue behaviour, risk assessment and removal approach of insecticides on okra fruits is important for food safety, together with the proper application and residual elimination of insecticides in okra. RESULTS: A simple liquid chromatography with tandem mass spectrometry (LC-MS/MS) method was established and validatedfor determining the tebufenozide residues in okra fruits. The recoveries of tebufenozide in okra fruits were >72% with relative standard deviations of 0.6 to 6.1%. The dissipation rates of tebufenozide were different in okra fruits cultivated under open land and glasshouse field conditions because of the discriminating humidity and temperature conditions. The dietary intake of the tebufenozide residues from okra fruit consumption for Chinese consumers was fairly low, with approximately no potential health risk. The processing factor values of washing, blanching, washing + blanching and soaking were all less than one, which indicated that these processes could effectively reduce the residual hydrazide in the okra fruit. CONCLUSION: The developed method for analysing tebufenozide in okra fruits was applicable for field studies on this insecticide. The potential health risk of tebufenozide in okra fruits could be negligible to the health of different age groups of Chinese consumers. The soaking process effectively removed tebufenozide residues from okra fruits. The obtained data will help Chinese governments establish a maximum residue limit of tebufenozide in okra and provide data for the risk assessment and removal of tebufenozide in other crops.

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Section: Resultssupporting

confidence: 91%

Determination, residue analysis, risk assessment and processing factors of tebufenozide in okra fruits under field conditions

et al. 2019

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“…Our results showed that the highest HQ value was 24.98% for procymidone and it was much less than 100%. HQ indicates an acceptable risk if it is lower than 100% and a higher value than 100% represents a higher risk of pesticide contamination (Oliva, Cermeño, Cámara, Martínez, & Barba, ). After the most effective combined processing, therefore, the dietary exposure risk of carbendazim, thiabendazole, procymidone, bifenthrin, λ ‐cyhalothrin, and β ‐cyfluthrin in shiitakes can be considered acceptable, suggesting a low health risk to consumers.…”

Section: Resultsmentioning

confidence: 99%

Effects of shiitakes household processing on the residues of six pesticides

Tan

Peng

Pan

et al. 2020

J Food Process Preserv

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The consumption of pesticide residues contaminated shiitakes resulted in important health issues in humans. This study evaluated the effects of classic household processing on six different pesticides used in shiitake culture, detailed in pesticide residue behavior and processing factors (PFs). Our results demonstrated that stir‐frying or frying reduced the residue levels of all six pesticides. Washing and boiling significantly decreased the concentrations of carbendazim, thiabendazole, and procymidone. After each household processing step, the calculated PFs of all pesticides were less than one except for the 1–10 min boiling of bifenthrin, λ‐cyhalothrin, and β‐cyfluthrin. The most effective combination of processing to reduce the residue levels of carbendazim, thiabendazole, and procymidone in fresh shiitakes was washing for 10 min and then boiling for another 10 min. The best combination of processing to reduce the residue levels of bifenthrin, λ‐cyhalothrin, and β‐cyfluthrin was washing for 10 min and then frying for 60 s. Practical applications This study suggests that the residue concentrations of all six pesticides were decreased in shiitakes during household processing. Considering the results of pesticides’ residuals and processing factors, the typical household processing, including washing, boiling, frying, and rehydrating, were recommended to reduce the pesticide residuals. The combination to reduce carbendazim, thiabendazole, and procymidone residues in fresh shiitakes was 10 min washing and then another 10 min boiling. The suggested combination for bifenthrin, λ‐cyhalothrin, and β‐cyfluthrin was 10 min washing and then a 60 s frying.

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“…Likewise, imidacloprid rapid dissipation was widely discussed in the literature and short PHIs were reported in various matrix, e.g., vine leaves and grapes, tomatoes, okra, rocket, parsley, green beans, chili peppers, zucchini, etc. [ 11 , 19 , 30 , 31 , 33 , 34 , 35 ]. It was found to be due to imidacloprid’s high sensibility to photodegradation, even under low light intensity conditions [ 36 , 37 ].…”

Section: Resultsmentioning

confidence: 99%

The Effects of Formulation on Imidacloprid Dissipation in Grapes and Vine Leaves and on Required Pre-Harvest Intervals under Lebanese Climatic Conditions

et al. 2021

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In this study, imidacloprid, a systemic insecticide, currently having a specified European Commission MRL value for vine leaves (2 mg kg−1), was applied on a Lebanese vineyard under different commercial formulations: as a soluble liquid (SL) and water dispersible granules (WDG). In Lebanon, many commercial formulations of imidacloprid are subject to the same critical good agricultural practice (cGAP). It was, therefore, important to verify the variability in dissipation patterns according to matrix nature and formulation type. Random samplings of grapes and vine leaves were performed starting at 2 days until 18 days after treatment. Residue extractions were performed according to the QuEChERS method and the analytical determination using liquid chromatography coupled to tandem mass spectrometry (LC-MS-MS). The SL formulation yielded significantly higher initial deposit than the WDG formulation on grapes and vine leaves. The formulation type did not significantly affect the dissipation rates; the estimated half-lives in grapes and vine leaves were 0.5 days for all imidacloprid formulations. No pre-harvest intervals were necessary on grapes. PHIs of 3.7 days for the SL formulation and 2.8 days for the WDG formulation were estimated on vine leaves. The results showed that the type of formulation and the morphological and physiological characteristics of the matrix had an effect on the initial deposits, and thus residue levels, but not on the dissipation patterns.

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Disappearance of six pesticides in fresh and processed zucchini, bioavailability and health risk assessment

Cited by 45 publications

References 18 publications

Determination, residue analysis, risk assessment and processing factors of tebufenozide in okra fruits under field conditions

Determination, residue analysis, risk assessment and processing factors of tebufenozide in okra fruits under field conditions

Effects of shiitakes household processing on the residues of six pesticides

The Effects of Formulation on Imidacloprid Dissipation in Grapes and Vine Leaves and on Required Pre-Harvest Intervals under Lebanese Climatic Conditions

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