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Oliva J, Girón F, Cayuela JM, Mulero J, Zafrilla P, Cámara MÁ. Effect of fungicides on the yeast population during spontaneous fermentation in the vinification of monastrell grapes. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2020.109816] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/12/2022]
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2
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Sieiro-Sampedro T, Pose-Juan E, Briz-Cid N, Figueiredo-González M, Torrado-Agrasar A, González-Barreiro C, Simal-Gandara J, Cancho-Grande B, Rial-Otero R. Mepanipyrim residues on pasteurized red must influence the volatile derived compounds from Saccharomyces cerevisiae metabolism. Food Res Int 2019; 126:108566. [DOI: 10.1016/j.foodres.2019.108566] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/12/2019] [Revised: 07/01/2019] [Accepted: 07/14/2019] [Indexed: 12/14/2022]
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3
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Guzzon R, Malacarne M, Larcher R, Franciosi E, Toffanin A. The impact of grape processing and carbonic maceration on the microbiota of early stages of winemaking. J Appl Microbiol 2019; 128:209-224. [DOI: 10.1111/jam.14462] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/18/2019] [Revised: 08/06/2019] [Accepted: 09/17/2019] [Indexed: 12/14/2022]
Affiliation(s)
- R. Guzzon
- Centro di Trasferimento Tecnologico Fondazione Edmund Mach Trento Italy
| | - M. Malacarne
- Centro di Trasferimento Tecnologico Fondazione Edmund Mach Trento Italy
| | - R. Larcher
- Centro di Trasferimento Tecnologico Fondazione Edmund Mach Trento Italy
| | - E. Franciosi
- Dipartimento Qualità Alimentare e Nutrizione Fondazione Edmund Mach Trento Italy
| | - A. Toffanin
- Annita Toffanin, DiSAAA‐a Università di Pisa Pisa Italy
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4
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Zhang YS, Du G, Gao YT, Wang LW, Meng D, Li BJ, Brennan C, Wang MY, Zhao H, Wang SY, Guan WQ. The Effect of Carbonic Maceration during Winemaking on the Color, Aroma and Sensory Properties of ' Muscat Hamburg' Wine. Molecules 2019; 24:molecules24173120. [PMID: 31466247 PMCID: PMC6749505 DOI: 10.3390/molecules24173120] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/16/2019] [Revised: 08/23/2019] [Accepted: 08/26/2019] [Indexed: 11/16/2022] Open
Abstract
This is the first study on the effect of carbonic maceration on the quality (color, aroma profile and sensory properties) of Muscat Hamburg, contrasting two winemaking procedures used in Tianjin (classical white and red-winemaking techniques). The values of C* (psychometric chroma), a* (measure of redness) and b* (measure of yellowness) were significantly higher (p < 0.01) in the carbonic macerated wine than in red wine. However, there were no visual differences in color, and classical red wine and carbonic macerated wine had similar h (hue angle) values and located in the red region. Thirty-two aromatic compounds were identified and quantified in Muscat Hamburg wines. The content of volatile compounds (6384.97 μg/L) was significantly higher (p < 0.001) in the carbonic macerated Muscat Hamburg wine than in the other kinds of wine. This result led to the carbonic macerated wine having the highest odor activity values (OAVs) and sensory evaluation scores (86.8 points), which correlates with an "excellent" sensory perception. This study demonstrated that carbonic maceration significantly improved the quality of Muscat Hamburg wine based on volatile analysis and sensory evaluation compared with other conventional methods. Therefore, carbonic maceration could be well suited for making Muscat Hamburg wine.
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Affiliation(s)
- Yu-Shu Zhang
- Tianjin Key Laboratory of Food Biotechnology, College of Biotechnology and Food Science, Tianjin University of Commerce, Tianjin 300134, China
| | - Gang Du
- Tianjin Key Laboratory of Food Biotechnology, College of Biotechnology and Food Science, Tianjin University of Commerce, Tianjin 300134, China.
| | - Yu-Ting Gao
- Tianjin Key Laboratory of Food Biotechnology, College of Biotechnology and Food Science, Tianjin University of Commerce, Tianjin 300134, China
| | - Li-Wen Wang
- Centre for Food Research and Innovation, Department of Wine, Food and Molecular Bioscience, Lincoln University, Lincoln 7647, New Zealand
| | - Dan Meng
- Tianjin Key Laboratory of Food Biotechnology, College of Biotechnology and Food Science, Tianjin University of Commerce, Tianjin 300134, China
| | - Bing-Juan Li
- Tianjin Key Laboratory of Food Biotechnology, College of Biotechnology and Food Science, Tianjin University of Commerce, Tianjin 300134, China
| | - Charles Brennan
- Tianjin Key Laboratory of Food Biotechnology, College of Biotechnology and Food Science, Tianjin University of Commerce, Tianjin 300134, China
- Centre for Food Research and Innovation, Department of Wine, Food and Molecular Bioscience, Lincoln University, Lincoln 7647, New Zealand
| | - Mei-Yan Wang
- Tianjin Key Laboratory of Food Biotechnology, College of Biotechnology and Food Science, Tianjin University of Commerce, Tianjin 300134, China
| | - Hui Zhao
- Tianjin Key Laboratory of Food Biotechnology, College of Biotechnology and Food Science, Tianjin University of Commerce, Tianjin 300134, China
| | - Su-Ying Wang
- Tianjin Key Laboratory of Food Biotechnology, College of Biotechnology and Food Science, Tianjin University of Commerce, Tianjin 300134, China.
| | - Wen-Qiang Guan
- Tianjin Key Laboratory of Food Biotechnology, College of Biotechnology and Food Science, Tianjin University of Commerce, Tianjin 300134, China.
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5
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Schusterova D, Suchanova M, Pulkrabova J, Kocourek V, Urban J, Hajslova J. Can Occurrence of Pesticide Metabolites Detected in Crops Provide the Evidence on Illegal Practices in Organic Farming? JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2019; 67:6102-6115. [PMID: 31083989 DOI: 10.1021/acs.jafc.8b06999] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/09/2023]
Abstract
Modern pesticides rapidly degrade after their application due to both physicochemical factors and through biotransformation. Consequently, pesticide residues in samples might be either undetectable or detected at low concentrations (≤10 μg/kg). Under such conditions, a monitoring of pesticide metabolites in samples might be a conceivable solution enabling the documentation of earlier pesticide use. Analysis of metabolites might pose analytical challenges because pesticide degradation leads to the production of a number of metabolites, differing somewhat in their structure and polarity. This study was focused on the determination of pesticide residues and their metabolites in samples of grapevine and wine using ultrahigh-performance liquid chromatography coupled with high-resolution mass spectrometry, with the objective of supporting the possibility of the verification of the method of farming. It documents the identification of pesticide metabolites commonly used in conventional farming and provides a characterization of pesticide degradation during grapevine growth, maturation, and during the wine-making process.
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Affiliation(s)
- Dana Schusterova
- University of Chemistry and Technology Prague , Department of Food Analysis and Nutrition , Technicka 3 , 166 28 Prague , Czech Republic
| | - Marie Suchanova
- University of Chemistry and Technology Prague , Department of Food Analysis and Nutrition , Technicka 3 , 166 28 Prague , Czech Republic
| | - Jana Pulkrabova
- University of Chemistry and Technology Prague , Department of Food Analysis and Nutrition , Technicka 3 , 166 28 Prague , Czech Republic
| | - Vladimir Kocourek
- University of Chemistry and Technology Prague , Department of Food Analysis and Nutrition , Technicka 3 , 166 28 Prague , Czech Republic
| | - Jiri Urban
- Central Institute for Supervising and Testing in Agriculture , Hroznova 65/2 , 656 06 Brno , Czech Republic
| | - Jana Hajslova
- University of Chemistry and Technology Prague , Department of Food Analysis and Nutrition , Technicka 3 , 166 28 Prague , Czech Republic
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6
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Impact of fungicides mepanipyrim and tetraconazole on phenolic profile and colour of Mencía red wines. Food Control 2019. [DOI: 10.1016/j.foodcont.2018.11.035] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/26/2022]
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7
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Esteve-Turrillas FA, Mercader JV, Agulló C, Abad-Somovilla A, Abad-Fuentes A. A class-selective immunoassay for simultaneous analysis of anilinopyrimidine fungicides using a rationally designed hapten. Analyst 2018; 142:3975-3985. [PMID: 28956038 DOI: 10.1039/c7an01138e] [Citation(s) in RCA: 13] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Abstract
The development of multianalyte immunoassays constitutes a main research issue in the field of bioanalytical techniques. In the present study, class-specific antibodies against the three members of the anilinopyrimidine family of fungicides (pyrimethanil, cyprodinil and mepanipyrim) were raised by using a bioconjugate of a rationally designed hapten [5-(6-methyl-2-(phenylamino)pyrimidin-4-yl)pentanoic acid]. Highly sensitive immunoassays were developed for the generic determination of these compounds, using the competitive enzyme-linked immunosorbent assay (ELISA). Particularly, a direct antibody-coated competitive ELISA afforded identical sensitivity for the three anilinopyrimidines, with IC50 values of 0.26, 0.27 and 0.25 μg L-1 for pyrimethanil, cyprodinil and mepanipyrim, respectively. This immunoassay was fully characterized and applied to the multianalyte determination of anilinopyrimidine fungicides in white and red wines, with a limit of quantification of 1 μg L-1, average recoveries from 93.1 to 114.4%, and relative standard deviations lower than 20%. Commercial wine samples were analyzed and those containing detectable anilinopyrimide residues were verified by a reference chromatographic technique.
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Affiliation(s)
- F A Esteve-Turrillas
- Department of Preservation and Food Safety Technologies, Institute of Agrochemistry and Food Technology, Consejo Superior de Investigaciones Científicas (IATA-CSIC), Agustín Escardino 7, 46980 Paterna, Spain.
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8
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Influence of matrix on the bioavailability of nine fungicides in wine grape and red wine. Eur Food Res Technol 2018. [DOI: 10.1007/s00217-017-3031-y] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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9
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Cermeño S, Martínez G, Oliva J, Cámara M, Barba A. Influence of the presence of ethanol on in vitro bioavailability of fungicide residues. Food Chem Toxicol 2016; 93:1-4. [DOI: 10.1016/j.fct.2016.04.016] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/11/2016] [Revised: 04/18/2016] [Accepted: 04/20/2016] [Indexed: 11/27/2022]
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10
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Lu Y, Shao Y, Dai S, Diao J, Chen X. Stereoselective Behavior of the Fungicide Benalaxyl During Grape Growth and the Wine-Making Process. Chirality 2016; 28:394-8. [DOI: 10.1002/chir.22589] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/27/2015] [Revised: 12/17/2015] [Accepted: 01/29/2016] [Indexed: 11/07/2022]
Affiliation(s)
- Yuele Lu
- Institute of Fermentation Engineering, College of Biological and Environmental Engineering; Zhejiang University of Technology; Hangzhou P.R. China
| | - Yihua Shao
- Institute of Fermentation Engineering, College of Biological and Environmental Engineering; Zhejiang University of Technology; Hangzhou P.R. China
| | - Songjun Dai
- Institute of Fermentation Engineering, College of Biological and Environmental Engineering; Zhejiang University of Technology; Hangzhou P.R. China
| | - Jinling Diao
- Department of Applied Chemistry; China Agricultural University; Beijing P.R. China
| | - Xiaolong Chen
- Institute of Fermentation Engineering, College of Biological and Environmental Engineering; Zhejiang University of Technology; Hangzhou P.R. China
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11
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Noguerol-Pato R, Sieiro-Sampedro T, González-Barreiro C, Cancho-Grande B, Simal-Gándara J. Evaluation of the effect of fenhexamid and mepanipyrim in the volatile composition of Tempranillo and Graciano wines. Food Res Int 2015. [DOI: 10.1016/j.foodres.2015.02.025] [Citation(s) in RCA: 17] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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12
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Chu SP, Tseng WC, Kong PH, Huang CK, Chen JH, Chen PS, Huang SD. Up-and-down-shaker-assisted dispersive liquid-liquid microextraction coupled with gas chromatography-mass spectrometry for the determination of fungicides in wine. Food Chem 2015; 185:377-82. [PMID: 25952882 DOI: 10.1016/j.foodchem.2015.04.015] [Citation(s) in RCA: 24] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/07/2014] [Revised: 12/22/2014] [Accepted: 04/07/2015] [Indexed: 10/23/2022]
Abstract
An up-and-down-shaker-assisted dispersive liquid-liquid microextraction (UDSA-DLLME) method coupled with gas chromatography-mass spectrometry was developed for the determination of fungicides (cyprodinil, procymidone, fludioxonil, flusilazole, benalaxyl, and tebuconazole) in wine. The developed method requires 11 μL of 1-octanol without the need for dispersive solvents. The total extraction time was approximately 3 min. Under optimum conditions, the linear range of the method was 0.05-100 μg L(-1) for all fungicides and the limit of detection was 0.007-0.025 μg L(-1). The absolute and relative recoveries were 31-83% and 83-107% for white wine, respectively, and 32-85% and 83-108% for red wine, respectively. The intra-day and inter-day precision were 0.5-7.5% and 0.7-6.1%, respectively. Our developed method had good sensitivity and high extraction efficiency. UDSA-DLLME is a desirable method in terms of performance and speed.
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Affiliation(s)
- Shang-Ping Chu
- Department of Chemistry, National Tsing Hua University, Hsinchu 30013, Taiwan
| | - Wan-Chi Tseng
- Department of Chemistry, National Tsing Hua University, Hsinchu 30013, Taiwan
| | - Po-Hsin Kong
- Department and Graduate Institute of Forensic Medicine, National Taiwan University, Taipei 10002, Taiwan
| | - Chun-Kai Huang
- Department of Chemistry, National Chung-Hsing University, Taichung 40227, Taiwan
| | - Jung-Hsuan Chen
- Department and Graduate Institute of Forensic Medicine, National Taiwan University, Taipei 10002, Taiwan; Forensic and Clinical Toxicology Center, National Taiwan University College of Medicine and National Taiwan University Hospital, Taipei 10002, Taiwan
| | - Pai-Shan Chen
- Department and Graduate Institute of Forensic Medicine, National Taiwan University, Taipei 10002, Taiwan; Forensic and Clinical Toxicology Center, National Taiwan University College of Medicine and National Taiwan University Hospital, Taipei 10002, Taiwan.
| | - Shang-Da Huang
- Department of Chemistry, National Tsing Hua University, Hsinchu 30013, Taiwan.
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13
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Regueiro J, López-Fernández O, Rial-Otero R, Cancho-Grande B, Simal-Gándara J. A Review on the Fermentation of Foods and the Residues of Pesticides—Biotransformation of Pesticides and Effects on Fermentation and Food Quality. Crit Rev Food Sci Nutr 2014; 55:839-63. [DOI: 10.1080/10408398.2012.677872] [Citation(s) in RCA: 76] [Impact Index Per Article: 7.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
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14
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Tseng WC, Chu SP, Kong PH, Huang CK, Chen JH, Chen PS, Huang SD. Water with low concentration of surfactant in dispersed solvent-assisted emulsion dispersive liquid-liquid microextraction for the determination of fungicides in wine. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2014; 62:9059-9065. [PMID: 25152072 DOI: 10.1021/jf5036096] [Citation(s) in RCA: 9] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/03/2023]
Abstract
A sample preparation method, dispersive liquid-liquid microextraction assisted by an emulsion with low concentration of a surfactant in water and dispersed solvent coupled with gas chromatography-mass spectrometry, was developed for the analysis of the fungicides cyprodinil, procymidone, fludioxonil, flusilazole, benalaxyl, and tebuconazole in wine. A microsyringe was used to withdraw and discharge a mixture of extraction solvent and 240 μL of an aqueous solution of Triton X-100 (the dispersed agent) four times within 10 s to form a cloudy emulsion in the syringe. This emulsion was then injected into a 5 mL wine sample spiked with all of the above fungicides. The total extraction time was approximately 0.5 min. Under optimum conditions using 1-octanol (12 μL) as extraction solvent, the linear range of the method in analysis of all six fungicides was 0.05-100 μg L(-1), and the limit of detection ranged from 0.013 to 0.155 μg L(-1). The absolute recoveries (n = 3) and relative recoveries (n = 3) were 30-83 and 81-108% for white wine at 0.5, 5, and 5 μg L(-1), and 30-92 and 81-110% for red wine, respectively. The intraday (n = 7) and interday (n = 6) relative standard deviations ranged from 4.4 to 8.8% and from 4.3 to 11.2% at 0.5 μg L(-1), respectively. The method achieved high enrichment factors. It is an alternative sample preparation technique with good performance.
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Affiliation(s)
- Wan-Chi Tseng
- Department of Chemistry, National Tsing Hua University , Hsinchu 30013, Taiwan
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15
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Effect on the aroma profile of Graciano and Tempranillo red wines of the application of two antifungal treatments onto vines. Molecules 2014; 19:12173-93. [PMID: 25123185 PMCID: PMC6271956 DOI: 10.3390/molecules190812173] [Citation(s) in RCA: 18] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/03/2014] [Revised: 07/29/2014] [Accepted: 08/06/2014] [Indexed: 11/16/2022] Open
Abstract
The effect of two antifungals (boscalid + kresoxim-methyl and metrafenone) applied onto vines under Good Agricultural Practices (GAPs) on the volatile composition of Tempranillo and Graciano red wines was studied. Changes in aroma profile in the wines were assessed from the combined odour activity values (OAVs) for the volatile compounds in each of seven different odorant series (viz., ripe fruits, fresh fruits, lactic, floral, vinous, spicy and herbaceous). Graciano wines obtained from grapes treated with the antifungals exhibited markedly increased concentrations of varietal volatile compounds (monoterpenes and C13-norisoprenoids) and aldehydes, and decreased concentrations of acetates and aromatic alcohols. By contrast, the concentrations of volatile compounds in Tempranillo wines showed different changes depending on the fungicide applied. Also, the aroma profiles of wines obtained from treated grapes were modified, particularly the ripe fruit nuances in Graciano wines. The OAV of this odorant series underwent an increase by more than 60% with respect to the control wine as a result of the increase of β-damascenone concentration (which imparts wine a dry plum note). The aroma profile of Tempranillo red wines containing metrafenone residues exhibited marked changes relative to those from untreated grapes.
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16
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Gil FN, Becker JD, Viegas CA. Potential mechanisms underlying response to effects of the fungicide pyrimethanil from gene expression profiling in Saccharomyces cerevisiae. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2014; 62:5237-5247. [PMID: 24835131 DOI: 10.1021/jf5007775] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/03/2023]
Abstract
Pyrimethanil is a fungicide mostly applied in vineyards. When misused, residue levels detected in grape must or in the environment may be of concern. The present work aimed to analyze mechanisms underlying response to deleterious effects of pyrimethanil in the eukaryotic model Saccharomyces cerevisiae. Pyrimethanil concentration-dependent effects at phenotypic (inhibition of growth) and transcriptomic levels were examined. For transcriptional profiling, analysis focused on two sublethal exposure conditions that inhibited yeast growth by 20% or 50% compared with control cells not exposed to the fungicide. Gene expression modifications increased with the magnitude of growth inhibition, in numbers and fold-change of differentially expressed genes and in diversity of over-represented functional categories. These included mostly biosynthesis of arginine and sulfur amino acids metabolism, as well as energy conservation, antioxidant response, and multidrug transport. Several pyrimethanil-responsive genes encoded proteins sharing significant homology with proteins from phytopathogenic fungi and ecologically relevant higher eukaryotes.
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Affiliation(s)
- Fátima N Gil
- Department of Bioengineering, Instituto Superior Técnico, and †IBB-Institute for Biotechnology and Bioengineering, Centre for Biological and Chemical Engineering, Instituto Superior Técnico, Universidade de Lisboa , Avenida Rovisco Pais, 1049-001 Lisbon, Portugal
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17
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Influence of new generation fungicides on Saccharomyces cerevisiae growth, grape must fermentation and aroma biosynthesis. Food Chem 2014; 146:234-41. [DOI: 10.1016/j.foodchem.2013.09.058] [Citation(s) in RCA: 36] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/27/2013] [Revised: 09/06/2013] [Accepted: 09/09/2013] [Indexed: 11/18/2022]
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18
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Influence of the matrix in bioavailability of flufenoxuron, lufenuron, pyriproxyfen and fenoxycarb residues in grapes and wine. Food Chem Toxicol 2013; 60:419-23. [DOI: 10.1016/j.fct.2013.08.013] [Citation(s) in RCA: 18] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/01/2013] [Revised: 07/31/2013] [Accepted: 08/05/2013] [Indexed: 11/19/2022]
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19
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Vaquero-Fernández L, Sanz-Asensio J, Fernández-Zurbano P, López-Alonso M, Martínez-Soria MT. Determination of fungicide pyrimethanil in grapes, must, fermenting must and wine. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2013; 93:1960-1966. [PMID: 23258318 DOI: 10.1002/jsfa.5998] [Citation(s) in RCA: 9] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 02/23/2012] [Revised: 10/19/2012] [Accepted: 11/20/2012] [Indexed: 06/01/2023]
Abstract
BACKGROUND This study determined the evolution of pyrimethanil, a fungicide commonly used to control Botrytis cinerea, throughout the winemaking process in grapes, must, fermenting must and wine. Tempranillo grapevines were treated with pyrimethanil according to both good Agricultural Practices (GAP) and Critical Agricultural Practices (CAP). Fermentation was carried out in an experimental winery. Grape analysis was based on an ethyl acetate extraction method. Samples from fermentation were analysed by solid phase extraction. The determination was carried out by gas chromatography with nitrogen-phosphorus detection (GC-NPD) and additionally confirmed by gas chromatography/mass spectrometry (GC/MS). RESULTS Pyrimethanil residues were at least ten times greater in grapes treated 7 days before harvest than in those treated respecting the safety period (21 days). The amount of pyrimethanil in grapes treated under GAP was below the maximum residue limit (5 mg kg(-1)). The level of pyrimethanil decreased during fermentation in both treatments. In the fermentation of grapes treated according to CAP, the pyrimethanil concentration was reduced by over 50% on the first day and then remained constant until the end of the fermentation process. For grapes treated in compliance with GAP, the amount of pyrimethanil decreased to a level below the limit of detection in the bottled wine. CONCLUSION The described methods for grapes, must, fermenting must and wine gave good recoveries, linearity, precision and accuracy. They were also highly sensitive in avoiding matrix effects. Pyrimethanil residues found in treated grapes were higher in skin than in pulp. The amount of pyrimethanil decreased during fermentation by degradation and/or adsorption. For grapes treated according to GAP, residues disappeared in the final bottled wine. The decrease observed in the final bottled wine may be caused by diverse oenological practices and technologies such us malolactic fermentation, racking and settling.
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Affiliation(s)
- Luis Vaquero-Fernández
- Department of Chemistry, University of La Rioja, Madre de Dios 53, E-26006, Logroño, Spain
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20
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Seeland A, Oehlmann J, Müller R. Aquatic ecotoxicity of the fungicide pyrimethanil: effect profile under optimal and thermal stress conditions. ENVIRONMENTAL POLLUTION (BARKING, ESSEX : 1987) 2012; 168:161-169. [PMID: 22622013 DOI: 10.1016/j.envpol.2012.04.020] [Citation(s) in RCA: 10] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 11/08/2011] [Revised: 04/11/2012] [Accepted: 04/12/2012] [Indexed: 06/01/2023]
Abstract
The aquatic ecotoxic profile of the fungicide pyrimethanil and its acute and chronic thermal dependence in two aquatic invertebrates Chironomus riparius and Daphnia magna were investigated. The ecotoxicity of pyrimethanil at optimal thermal conditions did not depend on the trophic level, but was species-specific. The acute pyrimethanil-toxicity on C. riparius increased with higher temperature. The chronic response of Daphnia magna to the NOEC of the fungicide was examined in a multigenerational experiment under three near-natural temperature regimes. A pyrimethanil-induced increase of total mortality was buffered by the strongly related increase of the general reproductive capacity, while population growth was stronger influenced by temperature than by the fungicide. At a LOEC, however, a second generation could not be established with D. magna at all thermal regimes. This clearly shows that thermal and multigenerational effects should be considered when appraising the ecotoxicity of pesticides and assessing their future risk for the environment.
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Affiliation(s)
- Anne Seeland
- Goethe University Frankfurt am Main, Department Aquatic Ecotoxicology, Max-von-Laue-Straße 13, 60438 Frankfurt am Main, Germany.
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21
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Pozo-Bayón MÁ, Monagas M, Bartolomé B, Moreno-Arribas MV. Wine features related to safety and consumer health: an integrated perspective. Crit Rev Food Sci Nutr 2012; 52:31-54. [PMID: 21991989 DOI: 10.1080/10408398.2010.489398] [Citation(s) in RCA: 55] [Impact Index Per Article: 4.6] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
Abstract
This review presents a global view of the current situation of the scientific knowledge about aspects of wine with possible repercussions (positive or negative) on consumer health and wine safety. The presence in wine of some potential harmful compounds such as phytosanitary products, trace metal compounds, sulfites, and some toxics of microbial origin, such as ochratoxin A, ethyl carbamate, and biogenic amines, is discussed. The different strategies and alternative methodologies that are being carried out to reduce or to avoid the presence of these substances in wines are also discussed. In recent years much work has focused on establishing the scientific explanations for the positive biological effects of some wine compounds. In this review, we also examine the latest knowledge regarding wine and health, focusing on two types of compounds that have been related to the positive effects of moderate wine consumption, such as phenolic compounds and bioactive peptides.
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Affiliation(s)
- M Ángeles Pozo-Bayón
- Instituto de Investigación en Ciencias de la Alimentación (CIAL) (CSIC-UAM), Madrid, Spain
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González-Rodríguez RM, González-Barreiro C, Rial-Otero R, Regueiro J, Torrado-Agrasar A, Martínez-Carballo E, Cancho-Grande B. Influence of new fungicides – metiram and pyraclostrobin – onSaccharomyces cerevisiaeyeast growth and alcoholic fermentation course for wine production Influencia de los nuevos fungicidas – metiram y piraclostrobín – en el crecimiento de la levaduraSaccharomyces cerevisiaey en el curso de la fermentación alcohólica para la elaboración de vino. CYTA - JOURNAL OF FOOD 2011. [DOI: 10.1080/19476337.2011.604135] [Citation(s) in RCA: 16] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/15/2022]
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Angioni A, Dedola F, Garau VL, Schirra M, Caboni P. Fate of iprovalicarb, indoxacarb, and boscalid residues in grapes and wine by GC-ITMS analysis. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2011; 59:6806-6812. [PMID: 21591740 DOI: 10.1021/jf2011672] [Citation(s) in RCA: 28] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/30/2023]
Abstract
The behavior in field and the transfer from grapes to wine during winemaking of iprovalicarb, indoxacarb, and boscalid was studied. The residue levels found in grapes were far below the MRLs set for grapes in EU, accounting at harvest time 0.81, 0.43, and 4.23 mg/kg for iprovalicarb, indoxacarb, and boscalid, respectively. The residue levels in the samples treated with boscalid may have residual problems (due to an accumulation effect) if repeated field treatments will be performed. Winemaking experiments showed a complete transfer of all pesticide from grapes to the must, while in wine the residues were low or negligible due to the adsorbing effect of lees and pomace. The clarification experiments showed a good removal of pesticide residues from the wine media, for all pesticides. The GC-ITMS method showed good performance with adequate recoveries ranging from 75 to 115%, and good method limits of quantitation (LOQs) and of determination (LODs) far below MRLs.
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Affiliation(s)
- Alberto Angioni
- Department of Pharmaceutical Chemistry and Technology, Università degli Studi di Cagliari, Via Ospedale 72, 09124 Cagliari, Italy.
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González-Rodríguez R, Cancho-Grande B, Simal-Gándara J. Decay of fungicide residues during vinification of white grapes harvested after the application of some new active substances against downy mildew. Food Chem 2011. [DOI: 10.1016/j.foodchem.2010.09.047] [Citation(s) in RCA: 40] [Impact Index Per Article: 3.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
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Likas D, Tsiropoulos N. Fate of three insect growth regulators (IGR) insecticides (flufenoxuron, lufenuron and tebufenozide) in grapes following field application and through the wine-making process. Food Addit Contam Part A Chem Anal Control Expo Risk Assess 2011; 28:189-97. [DOI: 10.1080/19440049.2010.542184] [Citation(s) in RCA: 12] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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26
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Application of new fungicides under good agricultural practices and their effects on the volatile profile of white wines. Food Res Int 2011. [DOI: 10.1016/j.foodres.2010.09.036] [Citation(s) in RCA: 64] [Impact Index Per Article: 4.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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Galietta G, Egana E, Gemelli F, Maeso D, Casco N, Conde P, Nunez S. Pesticide dissipation curves in peach, pear and tomato crops in Uruguay. JOURNAL OF ENVIRONMENTAL SCIENCE AND HEALTH. PART. B, PESTICIDES, FOOD CONTAMINANTS, AND AGRICULTURAL WASTES 2011; 46:35-40. [PMID: 20972921 DOI: 10.1080/03601234.2010.515504] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/30/2023]
Abstract
Dissipation curves of azoxystrobin and of the neonicotinoids acetamiprid and thiacloprid in peach; azinphos-methyl and carbaryl in pear and azoxystrobin, chlorfenapyr and chlorpyrifos in high-tunnel tomato crops were studied in the Southern region of Uruguay. An analytical methodology based on solid phase extraction (SPE) and detection by High Performance Liquid Chromatography with Diode Array Detector (HPLC/DAD) was used for acetamiprid and thiacloprid. Coupled SPE and detection by Gas Chromatography with Mass Selective Detector (GC/MSD) was used for the detection of azinphos-methyl, azoxystrobin, carbaryl, chlorfenapyr and chlorpyrifos residues. Curves were modeled mathematically with Solver program of Microsoft Excel. The best fit for acetamiprid and thiacloprid in peach was achieved with the exponential model (r(2)=0.961 and 0.944, respectively). In the case of peach fruits there is not a Maximum Residue Limit (MRL) for acetamiprid in the Codex Alimentarius, while 0.5 mg/kg is the value rated for thiacloprid. The MRLs accepted by the European Union (EU) are 0.1 mg/kg for acetamiprid and 0.3 mg/kg for thiacloprid. According to the curves determined in these experiments, thiacloprid residues 10 to 12 days after application (daa) were below the MRLs established by both sources. In the case of acetamiprid, 25 daa would be required, according to the exponential mathematical model, to get residues levels below the MRL values established by the EU. For azinphos methyl in pear, the residues detected were mathematically fitted to an exponential model (r(2)=0.999). According to it, residue levels under the MRL established by the EU (0.05 mg/kg) are gotten in our conditions in 20 daa. In plastic tunnel tomato chlorfenapyr residues were not detected from 16 daa, having the dissipation curve an exponential trend. In the same condition, there was not a decay of the azoxystrobin concentration during a 24-day trial, being it around 0.40 ± 0.05 mg/kg.
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Affiliation(s)
- Giovanni Galietta
- Tecnologia de Alimentos, Facultad de Agronomia, Universidad de Republica (UDELAR), Montevideo, Uruguay.
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Čuš F, Česnik HB, Bolta ŠV, Gregorčič A. Pesticide residues in grapes and during vinification process. Food Control 2010. [DOI: 10.1016/j.foodcont.2010.04.024] [Citation(s) in RCA: 68] [Impact Index Per Article: 4.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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Multiresidue determination of 11 new fungicides in grapes and wines by liquid-liquid extraction/clean-up and programmable temperature vaporization injection with analyte protectants/gas chromatography/ion trap mass spectrometry. J Chromatogr A 2009; 1216:6033-42. [PMID: 19576591 DOI: 10.1016/j.chroma.2009.06.046] [Citation(s) in RCA: 109] [Impact Index Per Article: 7.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/10/2009] [Revised: 06/09/2009] [Accepted: 06/12/2009] [Indexed: 11/20/2022]
Abstract
A gas chromatographic ion trap mass spectrometry (GC-ITMS) method was developed for the determination of 11 new generation fungicides (benalaxyl, benalaxyl-M, boscalid, cyazofamid, famoxadone, fenamidone, fluquinconazole, iprovalicarb, pyraclostrobin, trifloxystrobin and zoxamide) in grapes and wines. Samples were extracted with ethyl acetate:hexane (1:1, v/v) and cleaned-up with graphitized carbon black/primary secondary amine (GCB/PSA) solid-phase extraction (SPE) cartridges using acetonitrile:toluene (3:1, v/v) as eluent. The addition of analyte protectants (3-ethoxy-1,2-propanediol, d-sorbitol and l-gulonic acid gamma-lactone) in the final extracts allowed to avoid the matrix-induced response enhancement effect on quantitation process with absolute recoveries ca. 100%. Precision (expressed as relative standard deviation) was lower than 16% for all fungicides. Limits of detection and quantitation were lower than 0.01 mg/kg or mg/L, except for cyazofamid, much smaller in all cases than maximum residue levels (MRLs) established by European Union for grapes and by Switzerland and Italy for wines. The proposed method was applied to determine fungicide residues in three different white grapes for vinification produced in Ribeiro area in Galicia (NW Spain), as well as in their corresponding final wines.
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Edder P, Ortelli D, Viret O, Cognard E, Montmollin AD, Zali O. Control strategies against grey mould (Botrytis cinereaPers.: Fr) and corresponding fungicide residues in grapes and wines. Food Addit Contam Part A Chem Anal Control Expo Risk Assess 2009; 26:719-25. [PMID: 19680943 DOI: 10.1080/02652030802668578] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
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Garau VL, De Melo Abreu S, Caboni P, Angioni A, Alves A, Cabras P. Residue-free wines: fate of some quinone outside inhibitor (QoI) fungicides in the winemaking process. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2009; 57:2329-2333. [PMID: 19292467 DOI: 10.1021/jf8029572] [Citation(s) in RCA: 9] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/27/2023]
Abstract
The fate of three fungicide residues (fenamidone, pyraclostrobin, and trifloxystrobin) from vine to wine was studied to evaluate the decay ratio and the influence of the technological process. The aim of this work was to identify pesticides that can degrade rapidly or be eliminated together with byproduct (lees and cake) of the winemaking process to obtain wine free of residues. The disappearance rate on grapes was calculated as pseudo-first-order kinetics, and the half-life (t(1/2)) was in the range from 5.4 +/- 1.9 to 12.2 +/- 1.2 days. The mechanism of dissipation of the three quinone outside inhibitor (QoI) fungicides was studied using different model systems. It was observed that the main mechanism responsible for disappearance was photodegradation. For active ingredients (ai) the half-lives of fenamidone, pyraclostrobin, and trifloxystrobin were 10.2 +/- 0.8, 20.1 +/- 0.1, and 8.6 +/- 1.0 h, respectively, whereas for formulation higher half-lives were observed when epicuticular waxes were present (from 13.8 +/- 0.2 to 26.6 +/- 0.1 h). After winemaking, fenamidone, pyraclostrobin, and trifloxystrobin residues were not detected in the wine, but they were present in the cake and lees. This was due to the adsorption of pesticide residues to the solid parts, which are always eliminated at the end of the alcoholic fermentation. The data obtained in these experiments suggest that these three active ingredients could be used in a planning process to obtain residue-free wines.
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Sarris D, Kotseridis Y, Linga M, Galiotou-Panayotou M, Papanikolaou S. Enhanced ethanol production, volatile compound biosynthesis and fungicide removal during growth of a newly isolated Saccharomyces cerevisiae strain on enriched pasteurized grape musts. Eng Life Sci 2009. [DOI: 10.1002/elsc.200800059] [Citation(s) in RCA: 32] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/12/2022] Open
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Vaquero-Fernández L, Sanz-Asensio J, López-Alonso M, Martínez-Soria M. Fate and distribution of pyrimethanil, metalaxyl, dichlofluanid and penconazol fungicides from treated grapes intended for winemaking. Food Addit Contam Part A Chem Anal Control Expo Risk Assess 2009; 26:164-71. [DOI: 10.1080/02652030802399026] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
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Amvrazi EG, Albanis TA. Multiclass pesticide determination in olives and their processing factors in olive oil: comparison of different olive oil extraction systems. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2008; 56:5700-5709. [PMID: 18558709 DOI: 10.1021/jf703783u] [Citation(s) in RCA: 38] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/26/2023]
Abstract
The processing factors (pesticide concentration found in olive oil/pesticide concentration found in olives) of azinphos methyl, chlorpyrifos, lambda-cyhalothrin, deltamethrin, diazinon, dimethoate, endosulfan, and fenthion were determined in olive oil production process in various laboratory-scale olive oil extractions based on three- or two-phase centrifugation systems in comparison with samples collected during olive oil extractions in conventional olive mills located at different olive oil production areas in Greece. Pesticide analyses were performed using a multiresidue method developed in our laboratory for the determination of different insecticides and herbicides in olive oil by solid-phase extraction techniques coupled to gas chromatography detection (electron capture detection and nitrogen phosphorus detection), optimized, and validated for olive fruits sample preparation. Processing factors were found to vary among the different pesticides studied. Water addition in the oil extraction procedure (as in a three-phase centrifugation system) was found to decrease the processing factors of dimethoate, alpha-endosulfan, diazinon, and chlorpyrifos, whereas those of fenthion, azinphos methyl, beta-endosulfan, lambda-cyhalothrin, and deltamethrin residues were not affected. The water content of olives processed was found to proportionally affect pesticide processing factors. Fenthion sulfoxide and endosulfan sulfate were the major metabolites of fenthion and endosulfan, respectively, that were detected in laboratory-produced olive oils, but only the concentration of fenthion sulfoxide was found to increase with the increase of water addition in the olive oil extraction process.
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Affiliation(s)
- Elpiniki G Amvrazi
- Laboratory of Industrial Chemistry, Research Unit of Environmental Chemistry and Technology, Department of Chemistry, University of Ioannina, Ioannina 45110, Greece.
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Oliva J, Zalacain A, Payá P, Salinas MR, Barba A. Effect of the use of recent commercial fungicides [under good and critical agricultural practices] on the aroma composition of Monastrell red wines. Anal Chim Acta 2008; 617:107-18. [DOI: 10.1016/j.aca.2008.01.060] [Citation(s) in RCA: 30] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/05/2007] [Revised: 01/22/2008] [Accepted: 01/24/2008] [Indexed: 11/30/2022]
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Oliva J, Payá P, Cámara MA, Barba A. Removal of famoxadone, fluquinconazole and trifloxystrobin residues in red wines: effects of clarification and filtration processes. JOURNAL OF ENVIRONMENTAL SCIENCE AND HEALTH. PART. B, PESTICIDES, FOOD CONTAMINANTS, AND AGRICULTURAL WASTES 2007; 42:775-81. [PMID: 17763033 DOI: 10.1080/03601230701550964] [Citation(s) in RCA: 24] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/17/2023]
Abstract
The effects of six clarification agents [egg albumin, blood albumin, bentonite + gelatine, charcoal, polyvinylpolypyrrolidine (PVPP) and silica gel] on the removal of residues of three fungicides (famoxadone, fluquinconazole and trifloxystrobin) applied directly to a racked red wine, elaborated from Monastrell variety grapes from the D.O. Region of Jumilla (Murcia, Spain) were studied. The clarified wines were filtered with 0.45 microm nylon filters to determine the influence of this winemaking process in the disappearance of fungicide residues. Analytical determination of fluquinconazole and trifloxystrobin was performed by gas chromatography with electron captor detector (ECD), while that of famoxadone using an HPLC equipped with a diode array detector (DAD). Generally, trifloxystrobin is the fungicide that is the lowest persistent one in wines, except in the egg albumin study whereas, the most persistent one is fluquinconazole. The elimination depends on the nature of the active ingredient, though the water stability in the presence of light within it has more influence than the solubility and polarity of the product itself. The most effective clarifying agents were the charcoal and PVPP. The silica gel and bentonite plus gelatine were not enough to reduce considerably the residual contents in the wine clarified with them. In general terms, filtration is not an effective step in the elimination of wine residues. The greatest removal after filtration is obtained in wines clarified with egg albumine and bentonite plus gelatine, and the lowest in those clarified with PVPP.
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Affiliation(s)
- Jose Oliva
- Departamento de Química Agrícola, Geología y Edafología, Facultad de Química, Universidad de Murcia, Murcia, Spain.
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Anfossi L, Sales P, Vanni A. Degradation of anilinopyrimidine fungicides photoinduced by iron(III)-polycarboxylate complexes. PEST MANAGEMENT SCIENCE 2006; 62:872-9. [PMID: 16847819 DOI: 10.1002/ps.1260] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/10/2023]
Abstract
The photoinduced degradation of three anilinopyrimidine fungicides (cyprodinil, pyrimethanil and mepanipyrim) by Fe(III)-polycarboxylate complexes in aqueous solution was investigated. A photochemical redox reaction of Fe(III) complexes of oxalate and citrate occurs during irradiation (simulating sunlight) and is an important source of Fe(II) and a series of oxidants such as H2O2 and O radicals. The mechanism involves the formation of polycarboxylate radicals and/or carbon-centred radicals derived from decarboxylation, whereas the contribution of Fe(OH)2+ to O radical formation is negligible. The attack of O radicals on the fungicide molecules produces numerous photodegradation products, which were identified by means of LC-ES-MS and turned out to be mono- or dihydroxylated derivatives of the active ingredients, except for 2-amino-4,6-dimethylpyrimidine, which is only formed by pyrimethanil. The half-lives of the active ingredients, when submitted to irradiation in the presence of iron(III)-polycarboxylate complexes, were estimated to vary between 28 and 79 min (photodegradation rates in the same conditions: mepanipyrim > cyprodinil > pyrimethanil), and photodegradation is slower in citrate than in oxalate solutions. Photoproducts and their kinetics of formation are very similar for the three fungicides. The OH substitution involves the aromatic and the heterocyclic ring and the nitrogen bridge between the two rings, except for mepanipyrim when the hydroxylation also involves the propynylic side chain.
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Affiliation(s)
- Laura Anfossi
- Department of Analytical Chemistry, University of Turin, Turin, Italy.
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