Influence of iprovalicarb, mepanipyrim and tetraconazole fungicides on anthocyanins and color the Cabernet Sauvignon red wines

Dissipation Kinetics, Residue Modeling and Human Intake of Endosulfan Applied to Okra (Abelmoschus Esculentus)

“…In the present study, we can observe that the deposition/transfer of pesticides on okra or tomato (as a reference) crops happens through the stem or fruit surface. Feng et al (2019) and Briz-Cid et al (2021) have reported that a correlation was observed between pH and measured organochlorine pesticides on the selected leafy vegetables and fruits (lemon, apple). The dissipation of lindane, Lamda-cyhalothrin, 2, 4 DDT, dieldrin, aldrin, heptachlor and α-endosulfan was accelerated (HL was 3-5 times shorter) within the pH range from 4.48-5.86, though the effect was non-significant (p > 0.05; t-test) when pH was >5.92 (Briz-Cid et al, 2021; Sarangapani et al, 2020; Hendawi et al, 2018).…”

Management of Pesticides from Vineyard to Wines: Focus on Wine Safety and Pesticides Removal by Emerging Technologies

“…Recently, Briz-Cid et al [34] reported that treatment with mepanipyrim decreased 1.2 times the level in monomeric anthocyanin, while polymeric forms increased 1.3 times. Also, after treatment with iprovalicarb the content in the monomeric anthocyanin increased by around 30%.…”

“…A limited number of scientific reports could be found in the literature, regarding the influence of pesticides on the polyphenolic compounds in beverages. In the last years, studies on beer [30][31][32] and wine [33][34][35] chemical compositions have been published.…”