Simultaneous determination, dissipation and decontamination of fungicides applied on cabbage using LC-MS/MS

Pallavi, M.; Naik, R Harischandra; Ratnamma,; Nidoni, Udaykumar; Bheemanna, M.; Pramesh, D.

doi:10.1016/j.foodchem.2021.129523

Cited by 16 publications

(4 citation statements)

References 29 publications

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“…Sodium chloride solution is a potent electrolyte solution that interacts with pesticide residues, reducing their concentration and providing an attractive source for pesticide residue removal. Pesticides with high water solubility were easily detached from the fruits in the salt medium when dipped in the solution (Pallavi et al 2021). Washing with salt water (2%) solution for 10 minutes was recorded as an effective decontaminant in the removal of acephate, chlorpyriphos, quinalphos, bifenthrin residues in the range of 51.80-72.80% and acephate (72.74%), chlorpyrifos (67.52%), quinalphos (65.0%), respectively in grapes (Reddy and Rao 2004; Reddy and Rao 2005; Reddy and Rao 2002).…”

Section: Methods Validationmentioning

confidence: 99%

Effect of decontamination and processing on insecticide residues in grape (Muscat Hamburg)

Reddy

Krishnan

Geetha

et al. 2022

Environ Sci Pollut Res

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Field and laboratory experiments were conducted to study the effect of simple decontamination methods and processing on imidacloprid, dimethoate, and emamectin benzoate residues in grapes and their processed products using Liquid-Chromatograph Mass Spectrometer validated method. Among the decontamination methods evaluated, sodium chloride (2%) solution was found effective and contributed to the reduction of imidacloprid (77.55%), dimethoate (83.27%) and emamectin benzoate (77.28%) residues in mature grapes. Grapes were processed into various products viz., fresh juice, squash and raisin as per standard effective steps for each product. Based on decontamination experiment ndings, washing with sodium chloride (2%) solution was included as an additional step in the standard protocol and has resulted in substantial removal of surface residues of selected insecticides. The processing factor calculated was less than one for all the products.

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Section: Methods Validationmentioning

confidence: 99%

Effect of decontamination and processing on insecticide residues in grape (Muscat Hamburg)

Reddy

Krishnan

Geetha

et al. 2022

Environ Sci Pollut Res

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“…C18 can produce relatively high adsorption of non-polar compounds through van der Waals forces (Wang et al, 2019;Liu et al, 2021). MWCNTs-NH 2 and MWCNTs-OH has a strong adsorption effect on interfering substances due to their large specific surface area (Pallavi et al, 2021). After a comprehensive evaluation, PSA, C18, MWCNTs-NH 2 and MWCNTs-OH were selected for combined adsorption in this study to determine the optimum adsorbent formulation.…”

Section: Screening the Adsorbentmentioning

confidence: 99%

Residue behavior and dietary risk assessment of fluopyram in cowpea and determination in nine foodstuffs

Ren

Zhang

et al. 2023

Front. Environ. Sci.

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Pesticide residues have been one of the food safety problems that plague consumers. It is necessary to develop validated detection methods to monitor pesticide residues in food. In this study, fluopyram was analyzed in fruits (banana, grape, and citrus) and vegetables (tomato, cucumber, cowpea, pepper, eggplant, and potato) by optimizing the QuEChERS in combination with GC-MS/MS. The recoveries of fluopyram in all food matrices ranged from 87.02% to 101.42% with RSD below 9.25%. The matrix effect of fluopyram ranging from −1.41% to 17.67%. Finally, this market investigation resulted in a total of 19 positive samples out of 128 market samples, all of which fell below the MRL with the exception of one tomato sample, which was above the EU MRL. Field trial of fluopyram on cowpea was conducted, the half-lives of fluopyram was 3.03–3.95 days, terminal residues ranged from .031–.596 mg/kg. Dietary risk assessment was performed on cowpea. The result indicates that the dietary risk of fluopyram in cowpeas is acceptable. The method of detection developed in this study could enable better monitoring of fluopyram residues in foodstuffs.

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“…Considering the studies with data on processing below 120 °C (Bai et al, 2021;Bulaid et al, 2005;Chavarri et al, 2005;Duhan et al, 2010;Gockener et al, 2020;Heshmati et al, 2019;Holden et al, 2001;Huan et al, 2015;Jankowska et al, 2019;S. W. Kim et al, 2015;Kontou et al, 2004b;Lin et al, 2005;Łzwicka & Jankwska, 2016;Medina et al, 2021;Meknen et al, 2015;Pallavi et al, 2021;Raveendranath et al, 2014;Sakaliene et al, 2009;Shabeer et al, 2015;Shakoori et al, 2018;Shoeibi et al, 2011;Singh et al, 2017;Soliman, 2001;Walia et al, 2010;Watanabe et al, 2018;Yang et al, 2012;F. Zhao et al, 2020), even though 23 (85%) reported PFs or degradation percent calculations, only three (11%) (Gockener et al, 2020;Kntu et al, 2004b;Lin et al, 2005) investigated the degradation products of the pesticides of interest.…”

Section: Temperatures Below 120 °Cmentioning

confidence: 99%

Towards comprehensive identification of pesticide degradation products following thermal processing below and above 120 °C: A review

Dubocq

L'Yvonnet²,

Chatzidimitriou³

et al. 2023

Food Chemistry

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Simultaneous determination, dissipation and decontamination of fungicides applied on cabbage using LC-MS/MS

Cited by 16 publications

References 29 publications

Effect of decontamination and processing on insecticide residues in grape (Muscat Hamburg)

Effect of decontamination and processing on insecticide residues in grape (Muscat Hamburg)

Residue behavior and dietary risk assessment of fluopyram in cowpea and determination in nine foodstuffs

Towards comprehensive identification of pesticide degradation products following thermal processing below and above 120 °C: A review

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